post #31 of 34
I add white chocolate to Michele's fondant (as she has suggested many times) and it's great too. Since LaWanda's recipe is almost word for word the same as Michele's I can assume that the recipe is also good.
post #33 of 34
The last 2 times I tried making MMF it was TOO stretchy and soft. I had trouble getting it on the cakes. It just wasn't stiff enough. I love wilton fondant to practice with ONLY (will never make the mistake of giving it to someone ever again) and really like the satin ice, but how can I get MMF to be the consistency of wilton?
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