Now, I'm not talking about the flavor or the ease of making/working with fondant. I honestly want to know if anyone else thinks cakes covered in rolled fondant look better than those coverd in marshmallow fondant? Right now I don't about anything but looks. Is it just me? Or is that that I don't know how to work with fondant correctly?

I would agree with you. I could never get MMF "just right" so it didn't look as smooth on a cake as the pre-made fondant. I've switched to buying pre-made and not having to deal with the hassle.

I've never had a problem with the mmf, and I've gotten it perfectly smooth. What recipe are you using?

I think store bought fondant might be a tad slicker looking though, but I just can't justify the price or convenience of being able to make my own.

And, I know you're not talking about the taste, but mmf is hands down the winner in my book every time.

S.

I've tried two. The (I think) famous Peggy W's recipe from What's Cooking America (first think you find when you google mmf) and I think Sarah's recipe from baking 9-11.