Massa Ticino is the brand recommended by Rose Levy and a host of other cake pros.

I usually make my own fondant (MFF) because premade fondant just wasn't available where I live. But today I found Fondx at the baking supply store near my house. I'm excited to try it.

I make my own fondant except for the few times I need red, black or chocolate. I use Satin Ice for the red and black and Pettinice for chocolate.

My recipe takes all of 30 minutes to make 17 lbs of white chocolate fondant that is soft, pliable and easy to work with. It also tastes good. It costs about $25 to make 17 lbs so that is $1.47 per pound - even adding in labor to make it is not that much! There is no way I could buy that much fondant for that price.

My customers really like the way it tastes, it is economical, I know it is fresh and when I do have to buy fondant, it is a pocketbook KILLER.

Adevag,
If it were my own recipe I would share it but it is not and I have been asked not to give it out.

The creator of this recipe is considering doing a video with the recipe on it. I hope she does soon - it is really terrific fondant and smells wonderful. I personally do not like MMF - could be because I can't stand marshmallows!

I do have a 20 qt. mixer so I can make a big batch of this or I can made a small batch in my KA. It is a little rough going on a KA though!

Oh yay, Denise, I was hoping it was her recipe that you use (figgered it was when you said white chocolate). It's the most delicious fondant I've ever tasted and it's easy to make, so if she does ever make that video, I know it will be a big hit.

May I ask Denise a question: why tell us that you have a delicious, cheap and wonderful recipe if you were not going to share it? Don't share it but don't tell anybody about it because all you'll do is give a poor taste to whoever reads this. MacsMom in another thread, is a lady who has shared not only everything she has but continuous to do so with every question that whoever reads her thread asks. What a difference between both. And yes, I realize it's "not your recipe", but ... don't you think it's like telling everybody: nah, nah, nah, nah, nah!!!!!!!!?

Hey princess, lots and lots and lots of people here have treasured recipes that they hold close and don't share. That's life. Grow up already!

You are absolutely right! For one foolish moment, I forgot about real life because almost everybody at CC is generous and kind. But you certainly just reminded me how "life" really is. Thank you!

Wow. Entitlement personified.

I see what EllieA is trying to say if you have a secret then don't say "I have a secret" just say nothing and no one will ask you to share it. These discussions are to help each other out if you don't have something to "share" don't bother writing.

Sham wow. The OP didn't ask for a recipe...just whether purchased or home made.

The discussion went on as to why to use purchased as some felt, for them, it was cheaper in time and product.

I posted that for me, it was cheaper to make it than buy it. Someone asked for the recipe and I declined as I have been asked by my very dear friend not to give her recipe out which I was honoring.

And wow, I am slammed by someone who says

I am sorry you think I used poor taste for joining in a conversation. Then another person said I shouldn't have said anything if it was a secret recipe. I never said it was a secret recipe in my original post. I joined the conversation that I found making it was cheaper for me which is what the original post was about. It never asked for recipes. Several people said they used different recipes and yet for some reason I am jumped on. LOL That is pretty silly. Just because someone knows something or has something, doesn't require them to share it. I think very poor taste was used here in attacking me for no reason. I have said nothing negative here and yet am attacked. I have helped many people who have requested information on different cakes I have done but as I said, the recipe is not mine to give out. For the two who feel I am ungenerous and unhelpful, please feel free to block any of my posts so that you are not upset when I join in discussions.

Lisa Marie, I will ask my friend if she would like that information given out. I would love to see her put out a DVD. She is very talented and a treasured friend.

Kindest regards to all...especially Miss CakePro. Come visit me Sweetie! I basically have July off - let's play cake!

I believe the original post asked if people used store bought vs homemade so I will answer that question which is I too buy satin ice. I definitely don't hink it is the most cost effective but I have not had time to play with recipes. I think it is great to know that there are ways to make it reasonably quickly and cheaply. Gives me hope that I can play with my culinary skills and work on some recipes I have set aside to work on for a rainy day

I like both store bought and home made....Massa and Choco-pan are my very favorite brands...easy to work with and taste great.
And I do like the taste of marshmallow fondant...last week, I found a recipe here on cc that added a bag of candy melts before you microwave the marshmallows - and it tastes wonderful ! Great texture too ! I made a batch with the pink candy melts (that vanilla flavor) and one with their dark chocolate melts....wonderful !

I took a class from a wonderful teacher & decorator named Noi a few years ago and tried her excellent homemade white chocolate fondant. I'm more inclined to purchase my fondant because I procrastinate, but here's the recipe, as found at http://www.houstoncakeclub.com/goodfood/nfondant.htm, in case it will help someone:

Nois Fondant

12 oz. Vanilla flavor Guittard Melt n Mold
(or any white summer coating/candy melts)
¼ cup Light Karo syrup
2 lbs. Powdered sugar (can be sifted)
2 tsp. Tylose or CMC
½ cup Shortening (Crisco melted)
½ cup Light Karo syrup (do not substitute)
2 tsp. Glycerin
2 tsp. Flavoring (Crème Bouquet, Lemon Oil, etc)
2 tsp. **Agar-Agar** powdered ( found in oriental or health food stores.
See note **)
3-4 Tbsp Hot water

Melt summer coating as direction on package; add ¼ cup Karo syrup.
Stir until mix together. Set aside to cool. This is basic candy clay recipe.
*** One recipe of candy clay will make 2 batches of this fondant recipe ***


Place powdered sugar and Tylose in KitchenAid mixing bowl (or any stand mixer), make a well in center.
Melt Crisco in microwave on high about 45-60 seconds.
Add Karo syrup, glycerin, and flavoring to melted shortening - stir to combine.
Dissolve Agar-Agar powdered in hot water.
Pour shortening mixture and dissolved Agar-agar in center of mixing bowl. Attach dough hook and mix on low until mixture gets soft. Add half of candy clay to the dough and mix about 30 seconds more.
Place dough on counter top; knead by hands until soft and pliable.
Cover and let set over night.

**NOTE: Gelatin is made from animal by- products. Agar-Agar powdered is made from plants**

Rae

Cathy,
I won't let it bother me. Some folks are just a little touchy these days - maybe they need to do like I did and buy a horse! My horse is a 1100 lb stress reliever.

Jen's fondant is a wonderful combination that she has come up with. It is available right on her DVD. Jennifer is one of my dearest friends - she and I competed twice with The Sweet Southern Sisters on the Ultimate Cake Off and I am so excited that she will be teaching here in my town in October and she will be staying with me. She is a doll and a fabulous teacher!

Thanks for the sweet post LisaMarie. I have a few terrific recipes myself but I don't mind giving them out. I will never open a cafe (lol my daughter has badgered me to do that!) so I don't mind if someone wants my recipes for things that I make them that they like.

Everyone has specialties if they are serious cooks! I make a killer pan of lasagna and my pancakes are famous around here. My cousin informed me that her husband was in love with me after eating my biscotti! LOL They are so funny! I zipped her off the recipe - heck, I am only to glad to share what is mine to share but I do honor my friend's request when asked too!

Happy baking!

Ponderiffic,
I am sorry, but the recipe isn't on here. It belongs to another Texas cake decorator who asked that I not post it. I understand that Michelle's is wonderful. I have wanted to try it!

Hi Cathy and Denise! (((hugs)))

Since the OP asked homemade or bought.... I use an easy/ quick to make combination of both And, you never get any of that nasty dry elephant skin, ever. My customers love the taste, too. So I call it semi-homemade white chocolate fondant. I start with Pettinice.

Jennifer

Update. I posted a few pages back that I had never used pre-made fondant since it's not available where I live. Last week however, the baking supply store started selling fondant. Wilton, Fondx and some other brand I can't recall. I tried Fondx. It didn't taste bad but neither did it taste as good as MFF. It didn't really have a taste but the texture was funny, chewy.

I used it to cover a ganached dinosaur cake that I made for my son. I kept warning my friends and family to peel it off before eating the cake. Surprise surprise! We all found out it was good. It wasn't too sweet so it melded well with the cake and the ganache. It melted in your mouth as you ate it. It was also great to work with. I was able to roll it out much thinner without tearing.

Verdict: Will definitely use it again. I hope the store keeps carrying it. Living here, you learn to grab everything you want off the shelves as you're never sure if and when the store will ever have them again!

Obviously I'm in the minority, but I don't understand why anyone would want anything other than an inexpensive fondant that is easy to work with and makes the cake look nice. In my opinion it doesn't matter what brand you buy or what recipe you use, at the end of the day it can't compete with or add to the cake in any positive way. I think it should be eaten around. I don't want any dried crusty goo messing with my luscious cake.

To me mixing chocolate in is just a sales gimmick. Why eat fondant? I do use the Pettinice chocolate, mainly because it smells good and looks beautiful, but not because I imagine that anyone wants tootsie roll on their delicious cake.

Well...................as more and more people are exposed to GOOD fondant (and that is NOT an oxymoron), they ARE eating it, so it should be the best you can provide for the prices you offer.

I live in an area where people have myriad prejudices against fondant "just because", but when I tell them that the cake will still have buttercream on it and that they can choose to eat the fondant, or not, those prejudices pretty much melt away. I encourage them to eat the cake and icing from under the fondant and to then eat the fondant like a piece of taffy. I WANT them to eat it--they paid for it--so I want it to taste good. I get no complaints.

Rae

Yes, I understand what's going on and what people are saying to their customers about fondant. And I realize that can put me at a disadvantage to bakers who are happy to play the game. But I have no interest in selling taffy with cake. I explain the truthful reasons for the fondant and that there will also be more than enough icing. It's surprising how many people are grateful for some honesty.

But all that's said based on the fact that I completely disagree with you about whether or not there's such a thing as good fondant. There is no good fondant, in my opinion. Not compared to what's under it. Frankly the thought that someone would eat fondant with my cake is like putting catsup on a good steak.

I don't "play games" with people about fondant and I resent the implication that there is "dishonesty" involved in attempting to help people accept the presence of it on a cake.

If I believed "that there is no good fondant", I would be HONEST with people and REFUSE to use it at all--doing otherwise would be very DISHONEST. I couldn't, in good conscience, use a product that I didn't like, or wouldn't eat, myself.

I'm not "selling taffy", but I am combating the idiotic idea that fondant MUST be removed before eating (thanks, in part, to the Food Network show where acres of fondant were peeled off of several very expensive cakes "just because"). People have actually told me that they thought that meant that fondant wasn't made from edible ingredients

I'm just giving people options that they can adapt to what makes them most comfortable. They can eat my cake any way they please-----covered in catsup if it makes them happy. Once it leaves my hands, they can do what they please. Before that, they just can't tell ME how to best create something because they "heard from so and so, such & such............."

Rae