Rolled Fondant Vs Mmf

Baking By katiescakes123 Updated 20 Nov 2015 , 11:45pm by Sugarflowers

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katiescakes123 Posted 20 Nov 2015 , 9:47pm
post #1 of 2

so I've been using mmf and never having any luck. Always getting air bubbles or crack/rips. Haven't tried rolled fondant yet. Who ever used both , which one did you like better

advice would be appreciated.

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Sugarflowers Posted 20 Nov 2015 , 11:45pm
post #2 of 2

When I want to use pre-made fondant,  my favorite is Choco pan. 

My recipe is my favorite, however, it can be difficult to find the glycerin needed.  It's called Michele Foster's Fondant.  Now, there is more than one version.  BOTH work. There also seems to be an issue with the use of cream. I like heavy whipping cream for the flavor, but any liquid that tastes good with sugar will work. The measurements are the same until you get to the powdered sugar. Here the amount of sugar varies every time depending on humidity, the temperature of the base liquid, and the ambient temperature. 

It looks more complicated than it is. Once you make it, I hope you'll be hooked. It makes about 5 pounds for less than $10. 

I hope this helps. 


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