has anyone used duff fondant made by the ace of cakes guy??? i have only used it once before and it was only for zebra stripes on top of mmf but today i covered a cake and it was sweating! i put the cake in the fridge so the bc can firm up and then covered it.... is that normal??

If your cake was chilled when you covered it, then yes sweating is normal. As everything warms back up to room temp it will sweat, but it will eventually dry.

if you put a fondant cake in the fridge it will sweat. specially when you are taking it out in this heat. dont touch it. wait till it dries out

So you know when you have a glass of ice tea or soda in the summer, and the glass gets all wet and frosty on the outside....that's what is happening to your fondant on the cold cake.

Fondarific/Duff's is my favorite. After it dries, it will be fine. Sometimes I must put the tiers in the refrigerator because most of my fillings require refrigeration.

I've used Duff's a few times and haven't had any problems. And the taste is good too. People seem to like it. If I can fit it, I put my finished cake in the freezer for 20-30 mins before I leave the house to make it extra firm but I haven't gotten any sweating.

It's my fave. Just Fondariffic put in a different container

Yes, it IS just Fondarific put in a different container. A lesson that cost me $60 to find out!! And that was for one 2# tub of blue and two 1.5# trial color kits, one in brights and one in primary colors!! And, to be honest, I decided to make the Michele Foster's fondant recipe after I bought the Duff's and I flavored it with white chocolate and my "signature" flavor combo ( a balanced emulsion of vanilla, almond, butter, orange and lemon extracts) and it was MUCH better tasting than the Duff's. And, from what I can tell it is going to perform beautifully. (Although my kitchen was FAR from beautiful after I made it!! LOL!! What a MESS I made!!) I have used the Fondarific before on cakes and it can be slightly temperamental, especially in the heat and humidity. It has a tendency to pull and stretch. However, I have mixed it 50/50 with MMF before and it worked beautifully like that.

I just bought my first tub of duff fondant because I needed black and making black mmf just wasnt working out and holy crap what a diffrence it makes, I LOVE it and it tastes and smells really good. I now prefer to use fondant when making roses when using the duff they come out way better than when I use gumpaste for some reason.. I havent covered a cake with it yet but that will come soon enough.

That's so weird though because I've never had a problem with it sweating .. I chill the cake then cover and then leave it out and its only with this Fondant that it sweats! . but i love it...so easy to work with!
Do you know if it would melt off or thin out on top of cream cheese frosting or on ganache??

I don't know about the ganache, but I have put a full layer of cream cheese under the Fondarific/Duff's and it performed perfectly. The cake was cold so that the icing would be firm while I worked and it was fine.