Hello everyone! I'm sort of new to cake decorating as I bake lots of dessert cakes (carrot cake, German chocolate, along those lines) but I am moving into the cake decorating part of it. I tried about 4 years ago to make fondant (homemade) but it was a major failure, so I used that failure fondant and turn it into characters for a cake for my sons school. Once I tried that one time, I gave up on fondant and I sort of stopped baking, NOT because of the failure but because I became burnt out and looking back on it, it was because I wasn't profiting from it and I didn't realize until now why that was, which was because I was under pricing my cakes and trying to please everyone's budget but mines lol.

I love to bake, it takes me to a whole 'nother world (in my mind), its such a stress reliever and I love how a little bit of patience and measuring turns into a wonderful creation called a  cake. I can't explain it, I just love it.

So rewind to now, I decided to start baking again, but before I did, I did LOTS of research and I found cake central and cakeboss and it has been so rewarding because of all the wealth of knowledge and all the reading help me understand why I became burnt out the first time due to under pricing my cakes. So now I have better guidance going in this time and I plan to make it a success!

Now onto the topic of discussion lol, I had been reading a lot of the cake central forums and I came across a topic about LMF and I decided to give it a try because I didn't want to try my hand at homemade fondant again. The only thing that turns me off about LMF is the shortening as I am not a big fan of it and would prefer a recipe without it but something that is as good as LMF.

So I tried the LMF today and succeeded! I am so stoked that I had to tell the whole world lol. I just been so overwhelmed with starting back up again and not knowing where to start, but this has made me a believer again and I know I can do it! I see all this fancy cakes on here and I just be thinking to myself I hope I can get that far with my skills one day. I know I can, I'm just afraid in a sense of my own potential, if that  makes any sense at all. Sorry for the long story and vent and extra background but I am so proud of myself! Later fellow, cakesters!

I have used lots of different types of fondant, but you have me stumped.  What is LMF?

Congratulations on your fondant success!

ditto ^^^ yortma

including the congratulations of course

Lol LMF is the Elizabeth Marek fondant! Check it out!  http://artisancakecompany.com/recipe/the-best-marshmallow-fondant-recipe-ever/

Thanks, I so appreciate it!

I LOVE marshmallow fondant.  It's the only fondant that is even worth a hoot, in my opinion.  I won't ever use store bought fondant again.  Glad you found it!!  Congrats and happy decorating! :)

I love LMF!  Good for you! 

Thanks so much fdusing and Jinkies! Lol I love the name "Jinkies" lol reminds me of Scooby Doo as a child!

Thanks!   I'll have to give this a try.  Did you use the old or new Wilton fondant?  (I use the old Wilton for cake boards since it dries so nicely, but I never liked the taste) and now I don't see it anymore, just the new version which I have not tried but heard is softer and stickier.  I LOVE LOVE LOVE  massa grischuna neutral fondant (from Albert Uster imports, new york).  Since LMF doesn't avoid store bought fondant, might be hard to switch.  Probably a money saving "extender" though.  I'll try it with the massa grischuna and see!  Always the choice between spending time or money!!

I have made many different fondant recipes in the past and then I came across Liz's recipe about two years ago. That's all I use now.  It's so easy, doesn't dry up too fast, doesn't taste bad, and can be used right away. 

And way to get back into it! 

Lol yea, I keep sneaking a piece of it as I try to work with it lol its good!

I believe its the new Wilton fondant, decorators preferred. I am going to do research on massa grischuna and try it out!