Whose fondant recipe do you use? There are so many...

I asked this a different way recently, but was surprised there were only a couple replies. Both voted for Michele Foster's, and there is also Toba Garrett's, Rhonda's Ultimate MMF to name a few.

I usually buy Satin Ice for it's consistency, but will have to try making fondant again. Used a random MMF recipe in the past, but after coloring it it was too soft and stretchy. I want some opinions before I go that route again.

I made my own gumpaste a few times, but am sold on the Nicholas Lodge recipe for consistency and pliability. Even over store-bought gumpaste.

Any opinions about home-made fondant?

Yeah, MMF=ick! Michele Foster is pretty tootin good. I don't see ever making those others you mentioned cause I am so pleased with the kind I use. Satin Ice, I'll use it if I have to.

I use MFF and really love it

I have made homemade MMF and also found it too stretchy and hard to roll out..Like a spongy pizza dough.I did like the smooth finish it gave me...I have used Satin Ice but found that it dried out quickly especially the colors like red and black.(Haven't tried the white though) I use a fondant that I get locally from Dawn Foods called Deccorice...which is white fondant and it smells like Cotton Candy and tastes really good.I don't use alot of fondant because my customer base won't pay the price for it and most don't like the texture and taste so I basically use it for embellishments like flowers,bows.

I love MFF - especially with white chocolate added! I have not used any bought fondant other than Wilton but I love how the MFF is so easy to work with and it tastes so good!!

I probably was one of those people that said Michele Foster, because that is the only one I have ever made and liked it, I have never made MMF because the reviews on here said Michele's was easier to make, so that was the one I tried, I bought Satin Ice, liked the taste but hated the elephant skin, Fondarific is awesome but a littlte more expensive, and choco Pan is great also because it is chocolate but it got soft when I added gel colors and it was about 70 degrees

I have enjoyed using MFF and recently made chocolate MFF but have not used it yet. MFF is the way to go for me as far as covering a cake. MMF was too stretchy but still tasted ok. I'll use it for smaller decorations but not for covering. i'll have to try the white choc too!

I like the MMF. That being said I've not made Michele's version yet. Maybe this week...

The MMF I use covers the cake well. I've not really made a whole lot of embellishments yet- so I can't comment on that.