Hi. I am not a very big fanof fondant, and I am always looking for something that tastes a little better. I have tried MMF and, at least to me, it is still way too sweet, and I end up eating the cake on the inside and leaving the outside untouched. Has anyone used modeling chocolate, whether white or dark, as a covering instead of fondant? I read in, I think Collette's cakes, that it can be used in place of. Has anyone tried it?
I order mine from Global Sugarart, right here on CC.
Traci try MFF (Michele Foster Fondant) with chocolate added it is way better than MMF.
Here's the recipe:
http://cakecentral.com/cake_recipe-7432-2-Michele-Fosters-Updated-Fondant.html
Also if you have any questions on her fondant she's just added a page answering many ?'s that are all on one page.
http://www.thesugarfixtoo.com/fondant.html
I make all of my modeling chocolate.... EASY, EASY!! I have never covered a cake in it, but have made characters out of it for my cakes, and it does great.
I was asked to make a cake for a nursery's first anniversary. Was the very first cake, outside of family, that I made. I didn't think the kids would like the taste of the fondant I was using, so I made everything out of modeling chocolate. It was a hit!!!
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