do you guys make your own fondant or MMF. I have never used either but last night I made some rolled bc for the first time and made a tail for the mermaid cake I did. I would like to try to use fondant (seems like it would be fun to use) but I am not sure about making it myself, the rolled bc was really easy to make. I hear the Wilton fondant really doesn't taste good so is their somewhere you can buy good fondant.
also what is that satin ice stuff I have seen some people talk about?
MMF seems to be popular on this site, but I have never used it, so I can't really help you there.
My recipe for fondant is on this site: http://www.cakecentral.com/cake_recipe-3663-16-Michele-Fosters-Delicious-Fondant.html
It's fairly easy to make, is much less expensive than commercial fondant and you can color or flavor it how ever you would like.
Satin Ice and Pettin Ice taste fairly decent. Satin Ice is much softer. It's too soft for me because I have very warm hands and live in hot and humid area. For some, this brand is the way to go. Choco Pan is good, harder to find, and expensive. It can be rolled thinner, so it goes further. This helps to offset the cost.
Packaged Wilton fondant tastes horrible, but it's a great way to start practicing on dummy cakes or for competition cakes where flavor doesn't matter. It also works well for molding figures.
To make your own you will need to have a HEAVY DUTY mixer such as a Kitchen Aid. A regular mixer will be burned out within a few minutes.
HTH
Michele
I started making MMF in June this year, it's so easy and it's really inexpensive.
http://www.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html
I also have been purchasing Gumpaste powder by CK products. You just mix it with warm water and I add flavor and it works great.
I use both alone or mixed 1/2 and 1/2.
I used bublegum and lemonade flavor and with both the fondant was eaten up really well. Everyone seems to like it a lot.
Good Luck.
thank you all for your replies. I hope you don't mind if I ask a couple of more questions.
pookster what recipe do you use to make your own mmf
Sugarflowers, so basically satin ice and Pettin Ice is just a different type of fondant?
I do have a kitchen aid mixer and I love it although when I was making that rolled bc the other night I thought it was gonna die 
gateaux, are you saying that you mix just the gumpaste powder with water and flavoring and then use that as a fondant?
and where in the world do you get bubblegum flavoring?
thanks Tammy
Tammy this is the recipe I've been using. It works great and is inexspensive to make. http://www.cakecentral.com/cake_recipe-1949-2-Marshmallow-Fondant-MMF.html
I don't have a KA yet, so I grease the bowl, melt the MM and stir until it gets kinda soupy. Add the sugar a little at a time, when it starts to come together, make sure to lightly grease your hands with Crisco before kneading. When ready to roll out, grease the mat and rolling pin first. If you need a large amount of the same color, it's easier to add the color before sugar. HTH
Dee
I have made a lot of MMF and am personally getting sick of it... it's a lot of work (hard on the arms after awhile if you have to make a big batch) and there's a lot of things that can go wrong with it (clumps if you don't sift properly, too wet, too dry...) I prefer to use prepackaged fondant now just because it's so much smoother and consistant... yes, more costly, but not so much of a PITA. MMF is okay if you're doing a small cake and hate to go spend the extra $10 for some fondant. The taste of MMF isn't that great either... a little better than Wilton but nothing that I want to eat a chunk of... I have yet to try Satin Ice or anything else so we'll see...
"I prefer to use prepackaged fondant "
mommabuda where do you buy your prepackaged fondant?
I've only tried the Wilton stuff... like I said the taste isn't that great but I'd much rather deal with the smoothness than wrestle with MMF anyday!
[quote="dupart30"]thank you all for your replies. I hope you don't mind if I ask a couple of more questions.
Sugarflowers, so basically satin ice and Pettin Ice is just a different type of fondant?
I do have a kitchen aid mixer and I love it although when I was making that rolled bc the other night I thought it was gonna die
Satin Ice and Pettin Ice were actually developed by the same person, but that person moved to a different company and had to come up with a new formula. This person was originally more in the south where heat and humidity are a problem, but now the location is in the north east where it is much cooler, so Satin Ice works better there.
This is not a widely known bit of information and it was not meant to be spread around. That is why I did not mention the person's name, original state, and honestly, I'm not sure of the current state.
Both are good quality fondants, but have different properties. As usual, you will have work with a variety of things until you find what works for you.
Michele
So what would you recommend for someone in the South? I am in North Mississippi just outside Memphis and we have been in triple digit heat waves for the last month or so and the humidity is so thick you can cut it with a knife!
What holds up better in heat MMF or prepackaged fondant, which brand?
What the best BC recipe for heat??
Thanks,
Dee
Pettin Ice will work better in the south. It's a little more firm. I really couldn't tell if MMF or commercial fondant is better. I have never tried MMF.
For BC, use only a small amount of real butter and mostly shortening. It may sound odd, but cream instead of water will help the frosting to maintain in the heat.
For your area, and many others, good luck in the heat. Just pray that the air conditioning is working at the reception site. 
Michele
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