Cake Central › Cake Forums › Cake Talk › Cake Decorating › Satin Ice fondant VS. Wilton or MMF
New Posts  All Forums:Forum Nav:

Satin Ice fondant VS. Wilton or MMF - Page 2

post #16 of 50
Quote:
Originally Posted by melysa

http://thebusinessofcake.blogspot.com/2006/06/fondant-comparison.html

/asksarahbb/lofiversion/index.php?t184.html

it sounds like fondX or satin ice it better...they said that pettinice has a chemical aftertaste.

hmmm....



I have yet to try Satin Ice, but I really like FondX. It tastes MUCH better than Wilton (what doesn't?) and is fairly easy to work with.

I tried Pettinice and didn't like it at all. To me it has a strong artificial vanilla flavor that is unpleasant. Plus, I had terrible problems with it tearing and spent triple the time to cover a wedding cake because I had to start over and reroll many times.

From now on I'll use MMF for small jobs and buy FondX or maybe Satin Ice for larger cakes.
post #17 of 50
Satin Ice has a wonderful taste... it's softer and easier to stretch out than Wilton's fondant... it's very easy to work with but is pricey if you're having to cover several cakes... I know MMF is very messy to work with but for the cost, I just simply can't afford to cover all my cakes with Satin Ice... I'd love to be able to do that and not have to make the MMF, but there is no way I could charge enough and neither would people buy cakes from me for the cost I'd have to charge to come out ahead.
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
post #18 of 50
tiptop57 - What is your way of dealing with the MMF mess?

Maybe my bowl isn't big enough, esp. since I usually make 2 batches as once. I just hate dealing with the sugar and the messiness of the marshmallows b/c I do everything by hand. Plus, it's killer on my back and right arm and I don't like that it's not white-white.

Again, that said, I'll probably keep using it just b/c it's cheap. A woman in my Wilton class made her own fondant and it was a beautiful white and had great consistency and stretch. It was a lot like Wilton's and took color very easily. I really wish I had gotten her recipe. I use Wilton's only for decorations and not to cover cakes.
post #19 of 50
I've used santin ice and it is a soft marshmellow-vanilla tatse. I like it and most people I know do. <with exception of husband who says, "icing shouldn't require chewing!" But alot of people still pick it off! icon_rolleyes.gif I've made MMF and while it took it's toll on my hand and arm, all that mixing and mixing to get it done and colored too, it is the cheaper way to go. I'd have to charge alot to cover a wedding cake or extravegant design with satin ice. I have a local shop where I can get 2lb tubs for 9.00 so that's not too bad if it's a smaller cake. But for a bigger order I'd have to go with MMF. Build up my arm and hand muscles hu?! icon_lol.gif
I DO NOT like wilton taste at all. And I would mold with it but never cover my cake in it. I want someone to taste my cake and icings without that there for sure, YUCK! Though just my opinion. icon_biggrin.gif
post #20 of 50
I'd love to of known the recipe too chocomama ... do you know or did she say how it taste? You may be able to contact the instructor and refresh her memory of the class. She'd have sign in sheets or tracking forms/student forms with the students information. She may be able to contact her to see if she would call you to share the recipe.. just a thought icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
post #21 of 50
Quote:
Originally Posted by tiptop57

Melysa - this is what I have found out....I only use Wilton to cover the cake board or to model something in which I will add gumpaste so nobody ever eats it.

I started off with Satin Ice and people picked it off.

Then I used Pettinice cuz my cake shop switched stated people liked it better and I had issues with the white color being ivory and people still picked it off.

Now I am doing straight MMF. I have found a super easy and fairly clean way to make it and I have never had an issue after my first messy batch. But guess what - - - people still pick it off.

So I save my money and have found a very easy, less messy and consistent way to make MMF and I am happy.



I feel the same way! People pick off the fondant no matter what so I'm gonna stick with the cheapest stuff which happens to be MMF. I've used Satin Ice, Wilton, and MMF and honestly, the Wilton was the best stuff to work with for me but the taste is awful so I just use it for decorations. I wasn't at all happy with Satin Ice. It tastes great but it dries out VERY quickly and gives a sort of elephant skin look on parts of the fondant after it's on the cake. I love MMF, it was a breeze to make and it covered the cake like a dream!
post #22 of 50
Thread Starter 
ok, so your opinions...should i drive 30 miles to buy 50$ worth of satin ice (she is paying for the ingredients and said to do whatever i need to do) or do i make 8 batches for about $20 and two more hours of my time....

this is for my sons school christmas party, and his teacher is a nice lady who came to me and asked me to make a tall cake with a wow factor. originally yesterday , she offered to pay for ingredients and my time, i said no just ingredients. well, she sent a note home yesterday with details and also asked that i send her my bill. just a minute ago, i got off the phone with her, and asked her the budget, and who is paying, the school or her, she said it is out of her pocket, but the budget is whatever it takes because she really wants an amazing cake and to not let the cost detour me. ok- so should i charge for my time as well? (im usually timid and feel embarressed about asking to be paid what i deserve because i think it is expensive) my expenses will be about a hundred dollars for a cake to serve 75-100, a five tier stacked cake...kind of whimsical with plain cake, buttercream and fondant, royal icing and luster dust plus boards, ribbon boxes etc. what would you charge?
post #23 of 50
Thread Starter 
4-6-8-10-12" rounds 4" high or 4-8-12 double tiers 7-8" high inverted concave shapes. which would look cooler?
post #24 of 50
Quote:
Originally Posted by tiptop57

Now I am doing straight MMF. I have found a super easy and fairly clean way to make it and I have never had an issue after my first messy batch.....So I save my money and have found a very easy, less messy and consistent way to make MMF and I am happy.



So tiptop57, want to share your secret?

My secret with MMF is to get my teenage daughter (who by the way loves to help me with my cake decorating) to help with the kneading. It reminds her of Play-Doh. Hey, maybe child labor is in order? lol
post #25 of 50
Quote:
Quote:

tiptop57 - What is your way of dealing with the MMF mess?



Two keys: I don't use a bowl! And I use a bench knife!

I grease my counter top well with Crisco. I grease my bench knife and I grease my hands. I make a "well" with my powdered sugar and pour the Marshmallow mixture into it and then cut in with the bench knife. (If ya haven't worked in a commercial kitchen then you probably wouldn't know the power of the bench knife to keep things scraped absolutely clean........) then I add sugar and cut with bench knife and add and cut until I am ready to kneed it. When finished I scrape the counter top almost absolutely clean with the bench knife by using a kitchen trash "bowl" (like Rachael Ray) but happens to be square pan so I can tuck it under the counter and Walla - a light damp cloth then sanitize and I am finished!

And you know that double boiler? It goes straight into the dishwasher!

I honest to goodness swear by those bench knives. I even use it to pick up fondant after rolling it out. The thing is magic.
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
Reply
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
Reply
post #26 of 50
i have used the MMF, the Pettinici and the Satin Ice and I like the Satin Ice the best. It workd pretty well, has a great vanilla marshmallow taste and once on the cake has a beautiful smooth look, and one of the best things that i like about it is that you can put your Satin Ice covered cake in the fridge and it will harden, but not too much and colors do not bleed or fade. In my opinion, though Satin Ice is more expensive, it is worth the money.
post #27 of 50
I started with Wilton's fondant and even though its very easy to work with it, the taste is not very good.I haven't tried Satin Ice yet.When I started to really hate fondant, I found a recipe for MMF here in CC.For me it was just a little messy at the beggining but with practice I realize all you need is a big container and patience.You also have to work fast.Now I only try to make my own MMF and it works out very good.No bubbles,no sugar crystals,beautiful... And mine is so stretchy I can roll it thin enough so most of the people dont peel it off the cake.It almost fuses with the buttercream I useasnthe base for the fondant.Also flavoring it is easy too.The best thing to do is try every method you can and stick with the one that works the best for you. Mine is MMF...
Oh!Cake...my sweet,sweet escape...
Reply
Oh!Cake...my sweet,sweet escape...
Reply
post #28 of 50
I use my kitchenaid...just grease the bowl with crisco, depending on the batch size put in about 3/4 of the powdered sugar, make a well in the middle. Heat the marshmallows in the microwave in a big bowl at 30 second intervals until melted. Pour in marshmallows and flovoring in the well and start kneading it with the dough hook, add more powdered sugar until you get the right consistency. Whaala, grease your hands with crisco, pour fondant onto greased rollpat or counter, knead a little, put in a zip bag until next day. (Flavor it with 'cream bouquet', cream royale, butter, vanilla what ever your choice). Yummy. Not a real big mess left to clean up.
post #29 of 50
I use my kitchenaid too when I make it. Works great but still easier to buy ready made! I usually use Satin Ice. It is more costly than Wilton but you can roll it much thinner so the price works itself out that way. I do also use mmf sometimes and Wilton for modelling or making slats for baskets.

Debbie
Hope your day is a piece of cake!
Reply
Hope your day is a piece of cake!
Reply
post #30 of 50
Thread Starter 
so whats the best way to avoid sugar lumps in your mmf?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Satin Ice fondant VS. Wilton or MMF