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Wilton fondant..... I know it's not anyone's favorite, but..

post #1 of 32
Thread Starter 
I have read here that no-one really likes Wilton fondant. I have never worked with fondant, but I think I want to try. I have a box of Wilton fondant (and Satin Ice), but I want to use my Wilton one first... is there anything I can add to it to make it taste better?
post #2 of 32
Have you ever tried it? It tastes like glue.... I've never tried to tweek the flavor. I just threw it out and used the Satin Ice.
"No tool is more beneficial than intelligence. No enemy is more harmful than ignorance."

Abu Abdullah Muhammad al-Harithi al-Baghdadi al-Mufid
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"No tool is more beneficial than intelligence. No enemy is more harmful than ignorance."

Abu Abdullah Muhammad al-Harithi al-Baghdadi al-Mufid
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post #3 of 32
Nope not really. Nothing much helps that stuff. As my Wilton Instructor told our class and I quote "It tastes like Ka-Ka"!
My advice is to use the Wilton on things like figures and such and use the satin ice to actually cover your cake.
post #4 of 32
I had been told once you could add oils to it like candy making oils to give it flavor but it really is some nasty stuff. I however like it for some decorations it dries better than another fondant I have used. Like when I make a bow I like the Wilton fondant just because I find it keeps its shape better. I would like to hear what the rest are using to make bows. Good luck
post #5 of 32
I bought the small box of Wilton before I knew better. Rather than throwing it out, I added Tylose and used it for making gumpaste roses, etc and I gotta tell you... it worked wonderful for that. I'm glad I saved it!
post #6 of 32
Yes, you can definitely make Wilton fondant taste better. icon_smile.gif

Ideally, you would add candy oil - like Lorann's - or you can knead in extract. You can also knead in a packet of unsweetened Kool-Aid mix if you want to add color and a big wallop of flavor!

I always have my Wilton students knead flavor into their fondant and I have them use Wilton to start with because it is such a great consistency and is easy to work with. After putting it on a couple of cakes, I then recommend they try making their own (I recommend Marshmallow Fondant and Michele Foster's fondant recipes).

I have tasted several students' flavored fondant and with the right extracts/oils, you can definitely make it taste good. icon_smile.gif
~ Sherri
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~ Sherri
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post #7 of 32
Thread Starter 
Thank you all. I think I will just practice with the Wilton brand..... maybe make some hearts to put on cupcakes for Valentine's Day. I have ordered glycerin so I can make the MMF.

Thanks again!! I am so inspired by this site!
post #8 of 32
Thread Starter 
Thank you cakepro. I will try to the kool-aid. I appreciate your input!!
post #9 of 32
Wilton fondant serves many great purposes, and I employ them all the time. On dummy cakes, and decorations which are not to be eaten.
post #10 of 32
I hate to say this, but I have used it in a pinch. One time Into The Oven "forgot" to ship my order. By Friday night at 7 PM, with no Satin Ice, i had no choice but to go to Walmart to get some.
It doesn't taste good, but it was OK for decorating. I like having the option for an emergency.
post #11 of 32
WOW!!! Kool-aid in fondant...what a great idea...thanks cakepro.
I'm just a 53-year-old Harley riding grandmother, who enjoys decorating cakes.
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I'm just a 53-year-old Harley riding grandmother, who enjoys decorating cakes.
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post #12 of 32
As you already have heard the jury is split on if and/or how to improve Wilton fondant icing! icon_smile.gif
Recently I *had* to use Wilton fondant on a chocolate cake - I had NO other option - not even b'cream which is usually my icing of choice. I was pleasantly surprised when I ate some over the the next few days. It was for a potluck and only about 4 people had dessert so there was plenty of cake leftover. I had not flavored it at all.....didn't have time nor anything to use icon_sad.gif I also noticed those that did have a piece ate almost all the fondant w/the cake - they didn't pull it off and leave it on the plate.
post #13 of 32
I pretty much always mix my SI & Wilton--2/3 to 1/3--so that I get the flavor of the Satin Ice and the workability of the Wilton. Works well for me.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #14 of 32
Quote:
Originally Posted by BlakesCakes

I pretty much always mix my SI & Wilton--2/3 to 1/3--so that I get the flavor of the and the workability of the Wilton. Works well for me.

Rae



This is not the first time I've heard of this... but I am curious about the resulting flavor. I don't want to waste my Satin Ice, but I do like the texture of the Wilton. Does the blended fondant taste ok?
Sandy
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Sandy
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post #15 of 32
BlakesCakes, mixing the Wilton with the Satin Ice sounds like a good idea. I wonder if you could do the same with mmf? After two years of using the mmf, I find that it's not giving me the crisp, professional look that I like and I'm ready for a change.
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