Hi Ya'll,
I am so excited!!--Just recieved Debbie Browns Party Cakes and Saucy Cakes in the mail. While looking through them the recipe calls for (A)icing fondant and (B)modeling fondant. What is the difference? or What do I do differently to make (A) into (B) or vice versa?
Thank you for all your help.
Icing fondant will be the kind you use to cover cakes (bought or homemade). Modelling fondant will be the same fondant with a strengthener kneeded into it (tylose, gum trag etc). Hope that helps!
My Wilton instructor said that once you have completed a course, you are always welcome back to attend any class in that course free of charge. Just bring your certificate.
Yep!
I covered a cake in fondant that had gum powder stuff in it. Hated it. Good thing I like plain cake. 
Now I know. 
Does MMF taste better and does fondant without the gum powder taste good on a cake? Wilton fondant went straight into the trash. $20.00 into the trash 
and the price of the course I waited over a year to take, and didn't learn anything. The fondant tasted so bad I couldn't figure out why people would use it. 
But if I can find another instructor and a babysitter I might try again, but I think I will learn more here than in another class.
Thanks CC
You can absolutely take the course again. I took 1 and 2 over a year ago and just recently took them again because a friend wanted to. I wanted to see what other instructors were like and I discovered how different they all can be! My first instructor was awesome.
MMF does taste better. I think out of all the commercial kinds, Satin Ice, Choco-pan, etc, Wilton fondant is the worst of the lot.
Fondant in general is an acquired taste. I like how it looks on cakes and turning it into gumpaste for sugarpaste work, etc, but for taste, yuck. I will always prefer a buttercream. The texture is what I do not like, more than the taste.
I still don't understand why the instructor would want you to put the gumpaste filler in it for a cake covering. It would be like eating hardened gumpaste flowers.
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