But when I put it on my thanksgiving cake EVERY SINGLE person still threw it away!! I think people just like soft, melt in your mouth frosting when it comes to cake. THey tasted it and said it tasted good itself but they didn't want to eat it with their cake.

So since I have ONLY made MF's fondant and not MM fondant I would like to know if working with it is relatively the same because for the cost, and it's going in the trash anyway I rather go that route if it's not too much difference in workability, esp since I am a noob.

Shhh Just a secret, I pulled it off mine too and I think it's delish when I eat it with my fingers!!!

That's just it. It really doesn't get any better than MFF. Some people just don't want it, don't want to try it, no way-it's icky I don't care what you say....ya know, you aren't gonna change their minds. And yes, really, cake shouldn't have a chewy covering on it, but it's necessary for certain designs. So go ahead, peel it off, whatever. Lol!

It depends on what you're going for... In my experience, MMF is ever more chewy, so people really aren't going to eat it if they won't eat MFF...

Also, MMF can't be rolled as thin as regular fondant, so it sometimes looks "bulky" when you're tryng to pull off a delicate look (pleating, swags, etc.). So I guess it depends on the application?

I just made MFF the other day but I haven't put it on my cake yet. I always made MMF and it tastes good to but....
I find that MMF is even chewier. And it doesn't dry very well for making flowers and what not. I think I will be much happier with Michele's. I'm so excited I can't wait to try and see how workable it is!
My husband hates fondant....it's the chewiness! But myself I don't mind the chewiness I just don't want a lot of it, same goes with buttercream...I can't eat it all if there is a lot on a decorated cake.

I've always made MMF, but plan to try MFF for my next fondant cake. The funny thing is, I LOVE working with fondant. I love the look of it, and the versatility you can get with cake designs using it. However, even *I* don't particularly enjoy eating it on cake. It tastes great alone, but somehow the texture of cake and the texture of fondant makes for a very unhappy harmony in my mouth. I much prefer the combination of cake and buttercream textures.

It's definitely a matter of personal preference.

I have a question about the MFF, When I made the first batch, it was alright, when I used it right away, and after I stored it, it became hard and unworkable, I made two different batches, at two different times, and the same thing happen, it bacame hard the next day, and yes, I did use the mixture warm, and not hot I did read that thread that Michele had a few months ago, but mine is now hard and I made a double batch what can I do.
TIA.

See me personally I LOVE MFF and I despise MMF. I love marshmallows on their own, in chocolate and just about every way except as fondant.

I generally add almond extract to the MFF recipe and everyone I've ever made it for totally loved it and has requested it numerous times on their birthday cakes.

Everyone that I know that has had mmf doesn't like it because it is way way too sweet.

Put your hard MFF in the microwave for 20 seconds on defrost and it will be very workable and good as new!

I'm with _Jaime_ on this one. As long as it tastes good and you're not putting something that tastes like glue on their cake, I don't care if people take a nibble to be polite and then fork it off to one side. I achieve the look I want with the fondant, and that's worth the extra cost to me. Plus, I can't buttercream to save my life .

Also, Uniqueask, I'm wondering how much powdered sugar you're using in your recipe if it's becoming so hard. I actually just use the two bags, and then STOP right there. At that point, the whole mixture is still warm and too goopy to use, but I pack it away in a Crisco'd bag and double wrap it, and the next day it's the PERFECT consistency, and can keep it forever. I played around with several kinds in the beginning, but I ONLY use MFF now!

I bet you could roll a bite sized ball of fondant and dip it in chocolate, that most people would eat it as candy!

I used MMF for the first time a couple months ago. (Ladybug cake in my photos.) I used the recipe from this site, the one that requires the marshmallow (fluff) that comes in a jar. It was for my SIL and while at the shower, I watched to see if people were eating it. They indeed WERE! In fact, I was surprised to see so many enjoying it, since I've done fondant covered cakes before where just about EVERYONE peeled it off.

However, I know what works for one person might not work as well for another. So I say to try another recipe & see how that works!

What? There is not a drop of oil in MFF...where is that coming from??

Love the look but hate the texture.. No way do I want bubble gum with my cake.. Everyone I know of peels it off.. And when they ask why even put it on the cake I say but it looks so darn cool!! lol.. but to me nothing beats BC for taste..

Gotta love Fondant for all the neat things you can do with it.. well except for eating it.. lol.. well in my book that is.. alone yea but with my cake.. naaaaaaaa

People don't like to chew their icing... plain and simple. I find people will nibble at it off the cake, but not with it.

When you are making MFF it shoudl be pretty loose right after you make it. I can't use it fresh... it's stretches wickedly bad. I'd start only adding 3 pounds of powdered sugar. When I make it I don't wait long to add the powdered sugar... the misture is pretty darn warm. If I wait until it's cooled I can't add in the powdered sugar easily. So I have worked out a way to judge it when it's warm. It's very stretchy and impossible to work with, but it's perfect the next day. You do have to knead it a bunch for it to get to the right texture too... especially in the colder weather.

I have taken to ordering Satin Ice since I can't make 40 pounds of fondant at a time (and keep my sanity).

There is a difference... MMF is a lot sweeter and dries much chewier than MFF (imho of course) and it turns out everytime. MMF gave me fits so I don't care for making it. I can melt the stuff for MFF in the mixer bowl... add the PS on top of it and whip it up in one bowl... easy clean up... advantage MFF.

IMO I think THIN and tasty is what you want in fondant. I put a normal layer of buttercream and a thin layer of my semi-homemade white choc. fondant.

Jen

I agree Jennifer. Once I changed my routine with fondant application, I now roll it twice as thin, get it sharper and smoother than ever, and a good amt. of BC underneath. Yummers!

Yes... I do the same. Regular amount of BC underneath and thinly rolled fondant. No one wants a cake with a 1/4" of fondant on it. I also add white chocolate to fondant.

Fondant is going to be sweet... there's no way around it... but some are sweeter than others. I have made a bunch of different recipes for fondant. Toba's, Rhonda's MMF, some random ones I found on line... Michele Foster's is the most balanced as far as sweetness goes out of all the recipes I have tried. It's sweet (obviously)... but not cloyingly so. I think you really have to taste them side by side. These days I just use Satin Ice unless I am in a pinch, and MFF is similar in workability and I've never had an issue making it like I have with MMF.

Well I have to say I LOVE MFF! I will never make MMF again unless I'm in a pinch! The last few times I made MMF I have had little pieces of (gelatin?) all through my fondant. Maybe it was because I had no name marshmallows but it really irked me! When I made MFF is was so smooth and pliable! Love it! Love it! Love it! I am so happy because like others I don't like it thick on my cake and with this you can roll it very thin There, I'm done my happy rant! LOL!