I was making MMF and i accidentally came across something that I am calling BC fondant...
it doesnt taste like MMF, it tastes like a sweeter version of BC
has this happened to anyone, or is this a new invention that I came upon By accident....?

Im so using this for those customers who dont like MMF but want BC... bc i dont do BC... its too hot and too humid to have the BC hold up on me...

so i exclusively use fondant... i ve flavored it with other flavors (lemon, rootbeer, mint, chocolate, etc) but this was in an effort to get the MMF to release I added butter flavored crisco, which i use to kneed the MMF into the mixer, and when i tasted it... it tasted just like buttercream...

am i wierd or has this happened to someone else before?[/list]

Sounds like you just discovered your own version of rolled buttercream.

Everything you ever wanted to know about RBC:
(Recipes, hints & tips, how to use on cakes and cookies and more.)

http://forum.cakecentral.com/cake-decorating-ftopict-221681-.html

http://forum.cakecentral.com/cake-decorating-ftopict-584741-.html

HTH

i didnt even know that existed until you told me..
people say its greasy ... mine isnt like that at all...
and it is so smooth to work with, and once you put it on the cake, it looks like regular fondant... i think that i may want to ass some butter flavoring to make it more buttery... what do you think?

[quote="pinklesley1"]
people say its greasy ... mine isnt like that at all...
and it is so smooth to work with, and once you put it on the cake, it looks like regular fondant... quote]

RBC doesn't have to be greasy. There are many recipes for RBC just as there are for American b/c...... And RBC does look like fondant when it is on a cake or cookie.

I think the frosting flavor should complement the cake flavor...but that's JMHO.

HTH