Has anyone ever used Sweet Inspirations White Chocolate Fondant or Rapsberry white chocolate fondant? If so, what do you think of it? Did it really cover more cake than regular fondant? How is it to work with and how does it taste?


http://www.cakevisions.com/WCFondant1.htm

I am making a white chocolate raspberry wedding cake covered with fondant, and I was thinking of trying this. THe problem is that I can't find a supplier to try a small amount. I also can't find anyone that has ever worked with it. It is also more expensived (it is supposed to cover more cake).

I am looking for something that taste better than vanilla fondant, but I don't have time to make my own. I have been told I can flavor the vanilla (maybe raspberry?), but that would be too much raspberry.

Also, nobody eats the vanilla, is anyone going to eat the white chocolate fondant anyway??

Any input is appreciated. Thanks!!

Susan

It says right on that link you posted "For sample tastings please call 800 207 2750 or email..."

Yes, I am currently working on getting a sample and finding a supplier.

However, I would still like to hear about anyone elses experiences with this particular fondant, as getting a small sample is not the same as covering an entire wedding cake.

Thanks.

I've used this fondant for years!! It tastes great, but because it has white chocolate in it (like Choco-Pan) it is a bit softer than Satin Ice or even Cal Java's (the makers of Sweet Inspiration) FondX.

One of the little known facts for using white chocolate fondant is that if it is too soft you can refrigerate it!! YOU CAN ONLY DO THIS WITH WHITE CHOCOLATE FONDANT!!!!!

Also, working in a cool room is preferable when using any type of fondant.

Sweet Inspiration is a delicious fondant that can be rolled very thin, thus the claim that you use less than 'regular' fondant. However, it does take a bit of practice. And of course, you can always combine the SI fondant with FondX or Satin Ice to make it a bit easier to deal with.