Really weird. I love MMF. Never have had any issues with it. Doesn't rip. Spreads perfectly. No mess. I can make a batch in 10 minutes (from start to finish). And I roll it thin. I had to make 4 batches in a row for my sister's wedding cake and had no inconsistencies.
I use Rhonda's Ultimate recipe (and the only thing I've altered is tossing in a couple of spoonfuls of Crisco into the MMs before melting.)
I also roll it out with Crisco and nuke it right before using to make it more pliable.
One of these days I might give Michele's a try just to see what the hype is all about.
raquel1 Regular Member
Joined: Apr 02, 2008
Posts: 148
Location: Richmond, Texas
Birthday: Oct 15 Gallery Supporter Member
Posted:
Wed Jun 11, 2008 7:35 am
CakeGrlPA wrote:
Can someone please tell me what kind of gelatin the recipe refers to?
Unflavored gelatin that comes in little packs. I use Knox brand here in TX, a small box has four packs in it, the full recipe of Michele Foster's fondant calls for three of the packs. You can find it anywhere, I buy it at Walmart in the gelatin/jello area HTH.
MacsMom Forum Addict
Joined: May 05, 2007
Posts: 960
Location: CA
Posted:
Wed Jun 11, 2008 7:38 am
Thank you, aswartzw! I love MMF, too. My recipe is similar to Rhonda's but I use 1 t salt and 1 T glycerine (as opoosed to 2 t corn syrup), and I use a dram of LoRann butter flavor instead of the citrusy ones in Rhonda's recipe.
The butter flavor makes it taste like BC, the salt really kicks the sweetness, the glycerine makes it so easy to work with!
I peeked at Michelle Foster's recipe and it looks like sooo much more work! Wait for gelatin to dissolve, double broiler, straining it,... No thank you!
I can make MMF in 10 minutes or less, one bowl, one spatula.
SweetResults Forum Fanatic
Joined: Feb 13, 2006
Posts: 1311
Location: Massachusetts
Birthday: Nov 04
Posted:
Wed Jun 11, 2008 8:52 am
Wow - MacsMom I need you to come visit and teach me how to make it that quickly!!! I just could never get it right!
MacsMom Forum Addict
Joined: May 05, 2007
Posts: 960
Location: CA
Posted:
Wed Jun 11, 2008 10:25 am
It's just too easy:
Grease large bowl and plop MMs into it. Drizzle 2 T water over.
Heat 1 min 20 secs. Stir.
Add salt, glycerine, flavor, color. Stir.
Add a small amount of PS and stir to absorb moisture.
Add 1/3 of what's left of PS. Stir.
Add another 1/3. Stir until you don't want to stir anymore.
Dump in the rest and knead.
I always begin kneading early on because it gets mixed faster with your hands than with the spatula.
CakeGrlPA Frequent Member
Joined: Nov 04, 2007
Posts: 234
Posted:
Wed Jun 11, 2008 10:25 am
raquel1 wrote:
CakeGrlPA wrote:
Can someone please tell me what kind of gelatin the recipe refers to?
Unflavored gelatin that comes in little packs. I use Knox brand here in TX, a small box has four packs in it, the full recipe of Michele Foster's fondant calls for three of the packs. You can find it anywhere, I buy it at Walmart in the gelatin/jello area HTH.
Also, I never use all the powdered sugar it calls for. In 1 batch of MMF, I will leave 1/8 to 1/4 of the sugar in the bag. I stop adding the moment it is no longer sticky.
I tried MMF for the first time the other day and it went horribly wrong! It would not stop tearing and in the end wound up just being a huge torn blob on my counter. You should have seen DH's face when he came downstairs and saw it sitting there.
It was late and my only option was to run to walmart and buy wilton fondant. However, I put a thick layer of buttercream under fondant so people can pick it off and get buttercream. I finished the cake and took it the next morning to my church for the pastor's bday. Later another pastor came up and was raving about how great fondant tastes. He was talking about Wilton (cardboard made pliable) fondant! crazy.
I'm going to try MMF again but I really want to try Michele's fondant first.
Kay_NL Regular Member
Joined: Feb 13, 2008
Posts: 173
Location: Newfoundland, Canada
Posted:
Thu Jun 12, 2008 5:01 am
After using Wilton Fondant in the Wilton classes, I tried Rhonda's Ultimate MMF and have been fairly happy with it for accents. I haven't had to cover an entire cake with it yet though. I do have a fondant cake order for next week and have the ingredients for Michelle' Foster's...
Will 1 recipe of Michelle's fondant cover a single layer 8 inch cake??
MessiET Frequent Member
Joined: May 01, 2006
Posts: 483
Location: Katy, Texas
Birthday: Jan 17
Posted:
Thu Jun 12, 2008 5:22 am
I used MMF for a long time... then I tried Michele Foster's recipe and the texture is soooooooo much better. I will never go back to MMF! I still have a couple of marshmallow bags left over in the pantry.
Also, I never use a mixer when making fondant. It is just as easily mixed by hand (start with a wooden spoon when the mixture is hot).
HTH
Maria_Campos Frequent Member
Joined: Oct 16, 2006
Posts: 207
Location: Raleigh NC
Birthday: May 06
Posted:
Thu Jun 12, 2008 5:48 am
I like to mix my MMF with Satin Ice to stretch it because the stuff is so expensive. And the taste and texture comes out great! But I will try Michelle' Foster's fondant to see if I still need to buy Satin Ice
ntertayneme Moderator
Joined: Apr 13, 2005
Posts: 2734
Location: Lake Charles, Louisiana
Birthday: Nov 01
One of my students I had in cake classes tweaked this recipe a little and it's just wonderful!!! You have to play with MMF to really learn it. I don't have a lot of problems with it, but then, I've sat and played with it for hours I find it easy to mix and not really complicated to work with. The best part about it is that it's so cheap to make versus pre-made types. I tend to pinch off pieces and eat it because I just love the stuff
Thanks Macsmom for the recipe I think I will try your first, then maybe Michelle's. Yours seem super easy for a first timer. I have only used Satin ice all this time, and want to see what all the hipe is all about MMF. I hate the taste of it, and would much rather do a buttercream cake, but some customers LOVE it, so gotta do what makes them happy and brings in the $$$. Thanks again!
MacsMom Forum Addict
Joined: May 05, 2007
Posts: 960
Location: CA
Posted:
Thu Jun 12, 2008 8:03 am
apetricek wrote:
Thanks Macsmom for the recipe I think I will try your first, then maybe Michelle's. Yours seem super easy for a first timer. I have only used Satin ice all this time, and want to see what all the hipe is all about MMF. I hate the taste of it, and would much rather do a buttercream cake, but some customers LOVE it, so gotta do what makes them happy and brings in the $$$. Thanks again!
You're welcome! The glycerine is a must for pliability (no tearing) but you can substitute corn syrup and still have good results.
If you don't have LoRann butter flavor, I also use Neilsen Massey pure chocolate extract. (It's a flavoring that isn't too sweet and tastes good with any flavor cake--what doesn't go with chocolate? ). I usually do 1 t chocolate and 1 t vanilla.
If you don't have access to Neilsen Massey extracts, then Wilton's butter flavor will do (2 t).
leannewinslow Frequent Member
Joined: Aug 26, 2007
Posts: 297
Location: Seattle, WA
Posted:
Thu Jun 12, 2008 8:32 am
I have made MMF once and I hated it. hated the texture and the taste. It was my first attemp at fondant though.
then I took a workshop with a local baker and my fondant eyes were opened. she gave me her recipe fpr white choc fondant and it was delicious. Instead of corn syrup she used inverted sugar (trimoline). it's a bit hard to find and a bit more expensive but it makes the texture of the fondant so silky smootha dn easy to work with.
anyway, even with this new recipe I hate making fondant. I hate sifting the PS and measuring all the sticky ingredients. So my husband just said "isn't there a place you can just order it from?"
so I thought about it and decided I would still make a good profit if I was ordering Satin Ice for my fondant cakes. I rent a kitchen at $10/hour so to make the fondant is probably the same price as ordering it anyway. My DH is so smart.
I like the nice ivory color the white chocolate gives it so I might still work in some melted wc to the satin ice.
I am so excited, I think it will come on Monday or Tuesday from GlobalSugarArt.com.
I will never try MMF again. sorry about your KA btw, I would die without mine. I would rather give up my cell phone, laptop, and ipod instead of my KA
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). I usually do 1 t chocolate and 1 t vanilla.
