Getus you should try Dontz' white chocolate fondant I highly recommend it; it's super white and super yummy.

I just tried Michele Foster's fondant again a few weeks ago and I still can't get the consistency right, darn it! I was determined to make it work and it just didn't. Plus, the stuff is so good and moist that when I left a piece sit out for a few days to see how fast it would dry (because I wanted to use it on cookies and it needs to harden to package), it took like 5 or 6 days to get hard and that just won't work for my cookies. Darn. I was so looking forward to making my own. Until then, I will buy my Satin Ice from either IntoTheOven.com or Global Sugar Art, whoever happens to have it in stock and on sale.

I use FondantSource because they always keep their price low on the 20lb. buckets of Satin Ice. It is 45.99 and their shipping is reasonable, I want to say mine was $12 or so. Right now they are revamping to have a Grand Opening in March, so they don't have any in stock until late January, so then I go to IntotheOven instead. FondantSource also has all of the other brands of fondant even Albert Uster.

I got this recipe on a thread here on CC. I believe it is a take-off on Michele Foster's, and having made both, I likt this one better... I made it with the heavy cream the first time, maybe I'll try the creamer next time.

LaWanda's White Chocolate Fondant

1/2 cup Heavy cream or liquid coffee creamer (I use White Chocolate/ Macadamia Nut)
3 pkg. unflavored gelatin
1 c white corn syrup
3 Tbsp real butter
3 Tbsp glycerin
2 t clear vanilla
6 oz white chocolate, chopped
3 1/2 - 4 lb. powered Sugar. (I sift mine)

Mix cream with gelatin, allow to firm up 3-5 min. Set on double boiler with simmering water stirring until melted. Add corn syrup, white chocolate, butter, glycerin and vanilla. Cook over simmering water until butter is almost melted. Remove from heat & let cool till luke warm.

In large mixer bowl place about 2 lbs of the PS. Pour liquid through strainer until partially mixed. Attach to mixer using dough hook, mix on low until sugar is well mixed then start adding about 1 cup of PS at a time until the fondant wraps around the dough hook. Place fondant on smooth surface dusted with PS & knead until smooth. Wrap fondant in greased plastic wrap, wrap again & place in plastic bag or air-tight container. Let it rest over night.

(edited to add the rest of the instructions)

I'm happily paying $50 per 20 lb bucket.....just as long as I don't have to make it myself!!!!!!!!!!!!! Although I do make my own modeling chocolate, which is so much easier to make.

I learn so much for this site -- thanks for all the great links.

That's definitely NOT easier than, open bucket, scoop out, use.

When I first started using fondant, I used to make mine using the recipe from The Cake Bible. I didn't know where to find ready made ones until the last 2 years. Yes, those ready made ones made my life easier! Especially for large cakes. I haven't tried MMF, it seems easy enough and this post makes me want to try it.

I tried to get the recipes that you put online, The Blackberry Cake and White Chocolate Mousse...and they wouldn't come up.

Is there another link??

This is an interesting thread.

I'm in the opposite boat. I've been making my own mmf for several years now and I'm ready to try a new fondant. I'm not getting the results I want out of the mmf-it's either too soft, too dry and does not give me the clean, crisp look that I want, especially when I do stripes, which I tend to use a lot.
I like the flavor and the price though.

My next venture will to test out Michelle Foster's fondant and the Satin Ice fondants.

I usually only use MMF, unless modeling then I sometimes just use Wilton as I know people usually aren't eating the figures, thank goodness because that stuff is YUCKY!!!!

Can someone post Michele Foster's recipe? I clicked in the link earlier and the cakejournal site seemed just like MMF.

I jumped on the 'make your fondant' bandwagon back in December. I tried White Chocolate which was 'out of this world yummy'! However, it was way too stretchy and didn't do what I wanted. Then, I tried MMF which worked a lot better, but was a tad to stiff (required a lot of microwave prep time).

When you are purely a hobby baker and don't get your costs reimbursed through payment....homemade is the way to go!

But...if you are a professional and can make up the Satin Ice expense in the cost of your cake....I would think it is a no brainer.

PS. I was able to color my homemade fondant black (you can see my zebra cake in my photos). Not bad, but not really dark.

Oh My Gosh!! I just called my local cake shop that I run to for all of my supplies that I can't wait for shipping on.

I always suspected they were high in price, but never knew for sure.....yeah a 20lb bucket of Satin Ice is $85!! Whoa!

Thanks for all of the great links...looks like I will be needing to use them!

Could I get your receipe for your mmf ? I have never tried it. Thanks

I made mmf for the first time in november. I love it. I have even used it for the few figures I've done and had no problems with it what so ever. Of course I haven't used it for anything else really. Nothing for people to eat. I haven't even covered a cake in fondant as everyone I know says they can't stand the stuff and when they go some where and they have it on the cake they avoid eating it. I know the wilton tastes horrible and the mmf is very sweet. I don't know for sure but maybe I'll attempt to cover a cake this weekend in some mmf. I just can't seem to do it without a wrinkle on the round, I've watched and watched videos and can't get it down. I always end up with a wrinkle.

I've had trouble getting my homemade mmf to do what I want when it comes to covering large cakes. The homemade fondant cracks and just doesn't handle well. Has anyone tried mixing the two? I think I'm going to try mixing mmf into my Satin Ice to see if I can stretch my expensive fondant out a little bit. I've tried mixing them when I was molding flowers, and it seemed to work fine- I got the best of both worlds.

Here are some flowers made from a mixture of SI & mmf

the cookies are so cute....

I tried Michele Foster's recipe twice and had no luck with it. It was so stretchy that I had to add so much ps to it and then it was too sweet. Also, when it dried, it was rock hard.

For those of you in Ohio, the Flower Factory carries the Satin Ice fondant. White is available in both 2 lb ($10.85 ) and 5 lb tubs ($17.95). Various colors such as red and black are also available in the 2 lb tubs. It's not listed on their website but they do have it; at least at the Bainbridge location. Now if they could only carry high ratio shortening either Sweetex or Alpine. Might have to suggest it to them.

http://www.flowerfactory.com/default.asp

For those of you in Palm Beach county, Satin Ice can be found at Cakes Etc in West Palm Beach. I love that shop and try to go there to minimize online ordering delivery fees. If your in the neighborhood, I recommend stopping by.

As a serious hobbyist (quality is priority #1, just not in a position to open my own place) I give kudos to you all who've taken that leap and I believe that the rest of us should do what we can to support our local shop