I make MMF (after a while, it's not so time consuming or hard, you get into a rhythm with it) unless I need black or red. I buy Satin Ice for those two colors. I'm not officially a business yet, and the 5 bucks it costs to make a large batch of MMF vs. the 18.00 for a 2 lb tub of Satin Ice... yeah, it's an easy call for me.
I just watched a YouTube video this weekend from Eda de la Cruz demonstrating how to make MMF, and her recipe include glicerine, corn syrup, and lemon juice. Now that I think about it, it may well be very similar to Rhonda's (although I haven't set the two side by side to do a true comparison).
Either way, I truly think to get the best tasting MMF, you need to use some yummy flavoring in it.
Edna does a great job in her video of explaining why she uses the corn syrup and glicerine, which makes a lot of sense.
If you are looking for very simple, use Bunny's MMF. If you are looking for a bit better behaving yet more ingredients MMF, then try either Rhonda's or Edna's. Either way, it is definitely less expensive than store bought fondant, ingredient wise, but does take a bit of practice to get it to come out the way you want it.
As soon as I've tried some of these MMF recipes, I'll try them with The Mat and report back.
The original mat was only one size with no markings on it to tell how big you were rolling your fondant.
And yes, CDJ is so right, be careful cutting anything out on it as it can damage the surface, or gasp, cut through it!
I'm going to let it sit overnight and then I'll let you know how it works with the mat.
I haven't tried making any fondant from scratch because I have COPD and get really short of breath kneading the pre-made FondX fondant. I usually avoid fondant and go buttercream or chocolate wraps because of the taste and reduced overall cost. Most everyone in my group of people who receive cakes don't care for the taste of fondant. They LOVE the look, but don't eat it.
Should I make the effort of making my own fondant since I am able to get it for $2.50 a pound?
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