I like doing Fondant and I use the MMF so the additional cost is nominal. I'm thinking of quoting all cakes at one price fondant or not, that would encourage more people to use fondant. I don't have to obsess about the smoothness of the frosting so I figure even though it takes me more time to make the MMF and roll it out, I save close to that amount of time by not having to obsess over smoothness of the buttercream.............

Does anyone else price them the same?

I always say I'm going to charge more for fondant but then I don't. Up until now, I had used Wilton and don't blame anyone for running the other way from cakes w/ fondant. I had to "sell" my design ideas that required fondant! Now, I just tried the MMF and fell in LOVE! I'm going to need a taste test or sample day like CupofButter did (another thread). I think once people taste the MMF they will love it and I think I may just charge a nominal fee of $5 additional per tier. I don't know... Still thinking about it. I love the way cakes look w/ Fondant as well. Now I just need to get more people to order outside of the box...everyone always wants sheet cakes One repeat customer almost lets me do anything I want; I love her!

At the risk of sounding really green....what is MMF? I've seen it repeatedly on this site, but I'm new here and I haven't figured out all the lingo yet. Thanks for the help.

If that is what your specialty is, I say go for it! Just set a base per-serving price based on the cake being fondant.

I have found with fondant most people shy away from it here b/c they don't know what it is (or they have had wilton's )

I have started not charging for it if they will allow me to design the cake and do whatever I want (did this this weekend for the present cake in my photos with the gumpaste bow-I was given a "do whatever you want" so I only charged them my base price for the cake/fillings as they did choose these)

I think things like this really open the eyes of our customers to show them what is out there.

So to get back to your question, if you find the time saved smoothing/worrying is worth the cost of MMF then go for it.

For wedding cakes, I just recently raised my prices .75 a serving and that includes fondant. I don't discount if someone "only wants buttercream"

I charge the same for Fondant as I do for smooth buttercream... To me time is more valuable than the materials cost is. I'm one of those people who works with smoothing the BC to the point that there is hardly even a seam anywhere around the cake, so to me Fondant is Heaven sent! I don't offer any discount either for just using buttercream because I'm so picky about it being smooth and spend so much time doing it (have been known to spend 2 hours getting the darn stuff perfect on ONE tier)...

I used to make MMF all the time, then I found Albert Uster Fondant and figured that my time is worth more than even making MMF and I don't have to worry about consistency issues sometimes (MMF can be tempermental from time to time)..

Do what works for your business.

Why don't you write down that you have a more expensive price for fondant then find a way to "upgrade for free" like.... 2007 only! People love a deal (well they love thinking they are getting one)

I prefer to cover in MMF as well...I am obsessive about the smoothing as well. I charge about $5 more for it and most people go for it because they prefer the look.

I charge the same, I use Albert Usters fondant and IMBC and I have always figured with the cost of butter, and extra time to smooth it evens out. I try to work only with fondant, but that doesn't always work out.