For those of you that own your own bakery, what rolled fondant do you buy or what recipe do you use.

I have gone from Pettinice to Satin Ice. If I run out I make the BC fondant.

OK, great question.... but isn't pettinice, satin ice, fondx, way more expensive? How do you keep your costs down to actually make a profit? Oh, and if you don't mind me asking, what recipe do you use for your BC fondant? Thanks Cupcake!

i wanna know too. i use to use wilton fondant and noticed people werent eating the fondant only the cake. i tried fondx and it taste good so i used that and still see people eating around it. what is good fondant or what should i add to make it taste good ive tried vanilla flavor