The second article (about Ace of Cakes) is pretty interesting.
http://fondantinfo.com/

That was interesting. I've actually seen threads on these boards saying Charm City Cakes do not taste that good.

I've had many people say they like the taste of my mmf...especially the kids. Also, I think it keeps the cake nice and moist.

I wonder why they don't recommend making your own.... I've always had good success making homemade mmf. As a hobby baker, and not turning out a lot of cakes, it works well for me.

Exactly. It probably taste awful cuz of what its made with. MMF is way better than any fondant I have ever bought at a store. This person who wrote the blog doesn't know what hes talking about.

I use Fondx & it always tastes good because I flavor it. I always put a good layer of BC under the fondant which is flavored the same or a complimentary flavor of the fondant. I try & keep the fondant fairly thin too.

So I wonder, does anyone disagree with the statement regarding using a mixer? I just bought a KA 600 pro with the understanding that it was powerfull enough to mix fondant. I've made a couple batches in it so far and it works really well. But I'll have to admit, I've been nervous about burning it up. I'm sure it's got to be pretty hard on it right?

I made mmf once and never again. And with apologies in advance, I can spot that stuff from across the room. It has a "look" I do not like at all. I've used SatinIce (buckets and buckets of it) and always keep the colors on hand. I've used Fondx and like it a lot. Right now I've gone back to PettinIce. But make it at home in a KA on a regular basis? Yes, you'll burn up the motor. I burned up three KAs making bread dough. KAs of today are not like the bad boy powerful KAs of old.

Yep I figured so...common sense I guess.

I'm curious leah_s, can you describe the "look" that you don't like? I only ask because I've seen a lot of very impressive cakes posted here that were covered in mmf. I can't tell from looking that there is any difference. Maybe the "look" only comes through in person and not in a picture?

For me, this is a hobby and it's way more feasable for me to make fondant than to buy it. I've actually tried other non-mmf fondant recipes before, but they didn't seem to work as well for me.

I've never used my KA for MMF, always do it by hand, so I don't have any insight on that one...sorry. I'm curious about the "look" Leahs is referring to as well. I've made MMF many many times and have never noticed a "look". It looks just like any other fondant and tastes WAY better. And the chocolate MMF - it's to DIE FOR...I love it!

The "look" to me, is lumpy.

These are MMF - not sure what the "look" is, unless the cakes you have seen have been made with MMF that wasn't made properly.

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1467595

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1532173

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1367777

debbief- this blog was first posted in 2006 and last posted in 2007. Maybe back then things were different?
Leah_s- I have made several styles of MMF and i've never had good results. I thought I was the only one.. I thought that maybe since i only worked with the premade fondant i was used to it and the homemade one was different and that's why i didnt like. I dont too much care for the way fondant tastes like but i heard that wilton came up with a much better flavored one.

I make MMF exclusively for my cakes (one of my selling points ) and have never had a problem with it. I know there are some who have issues with it, but for me, it works perfectly each time. I don't use a mixer though, I knead it by hand. (and I have lots of experience with artisan breads, so maybe that is why making the fondant isn't a big deal for me?)

IMO, Duff rolls their fondant WAY too thick. That is hard to UN teach people - they see it on tv and think that is the way it is supposed to be.

(and thanks for the nice comment debbief)

I too make my own MMF. I have a commercial 20 quart mixer and have had no trouble with the fondant. I was using Satin Ice until recently when I couldn't believe all the cracking problems I had. I have to travel an hour and a half to by my fondant and when it acts like it did, it's is so frustrating!

If I make my own, I know exactly pretty much everytime how it's gonna turn out. A big plus is coloring the marshmellows in the melted stage. I get much better results and don't kill myself with all the kneeding. People have loved the taste also. I can make it in advance and wrap it well and store it in my Satin Ice Buckets.

Kellbella, I'm with you. In person the MMF I see around here is subtly lumpy. Nothing big, but it's there. But my compliments to Loucinda on lovely cakes. Those look very smooth.

I think that everyone loves chocolate fondant!

Thanks Leah_s, I really think it is folks not knowing what it is supposed to be, and not working it properly. (I teach and I see it all the time)

Pettinice....can you say tootsie rolls....YUMMM. At ICES last year, I got to taste all the different kinds, and Pettinice IMO is the best tasting commercial fondant made. I would buy that one, if if weren't so expensive!

I made MMF once and truthfully I didn't like it that much. I found it much less workable than my regular stuff. I make my own as the pre-made brands just aren't available.


As for taste...it tastes like sugar. I read posts on here and am intrigued by the bad rep some brands of fondant have. I would truly love to taste some to see if it really is that rotten.

The only rotten one is wilton! I just like the Pettinice the best of all that I got to taste.

(and in wilton's defense, they say it isn't that bad anymore, but I don't know, I haven't tried it lately)

I use a fondant called Regalice here in the UK and it tastes good and gives a really smooth finish. I sometimes use something called covapaste too that has a subtle taste of vanilla. I think most people in the UK always associate cakes with fondant and haven't caught on to cakes solely covered in bc

Obviously the writers of that article have never tasted Jennifer Dontz' white chocolate fondant!!! That is all I make - and I have converted several "I hate fondant" brides. I just prefer to make wedding cakes covered with fondant because I think they look more elegant (plus I am faster at covering them then trying to make perfectly smooth buttercream!)