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Carma’s Massa Ticino Tropic - fondant

post #1 of 41
1/31/12 at 12:44pm
Thread Starter 
I've heard great things about this fondant. Anyone out there have experience with it? I've tried the Wilton brand before which tastes awful, made my own marshmallow fondant, which is very sweet and somewhat hard to work with. After doing some online research I found the Carmas Massa Ticino Tropic as being one of the best out there although it's pricey. Thoughts?
Thanks! icon_biggrin.gif
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post #2 of 41
1/31/12 at 11:41pm
I use it... if you've only used Wilton you will be completely blown away with how wonderful Masa Ticino is to work with and how delicious it tastes.

Yes it is more expensive, but well worth the money for a superior product.
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post #3 of 41
2/1/12 at 1:00am
I have used it too and the quality is amazing. I wasn't too keen on the taste though, it wasn't very sweet like most fondant... I'm weird though, I save the fondant till last and eat it on it's own whenever I have a slice of cake!
https://www.facebook.com/TheCutestLittleCakeCompany
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https://www.facebook.com/TheCutestLittleCakeCompany
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post #4 of 41
2/2/12 at 4:05am
one word..................................AMAZING!!!

That is all!
www.facebook.com/tortacouture
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post #5 of 41
2/2/12 at 8:13am
Thread Starter 
Thanks all for your expert opinions! I really appreciate it. I live in Iowa and there is no where local that sells the fondant. I found an online site located (ships from NYC) http://www.lepicerie.com. Is there a better place to order from? Thanks!
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post #6 of 41
2/2/12 at 8:29am
Sorry I live in the UK, so I can't comment on suppliers, but I'm sure someone else will be able to help you out. I know that there a few well known bakers who use this fondant, so you should be able to find it. It is a fantastic product, I know you will love it!
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post #7 of 41
2/2/12 at 9:44am
Quote:
Originally Posted by AmyJoPearson

Thanks all for your expert opinions! I really appreciate it. I live in Iowa and there is no where local that sells the fondant. I found an online site located (ships from NYC) http://www.lepicerie.com. Is there a better place to order from? Thanks!



What a great website, holy crap thank you! This is the 1st time I've seen Carma's Massa Ticino sold in smaller quantities the the 15 lb pain I buy it in, and the price is pretty spot on.
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post #8 of 41
2/2/12 at 9:48am
Shoot I love lepicerie. Jen, get on the train girl! You're late! icon_razz.gif

The Dude abides.

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The Dude abides.

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post #9 of 41
7/25/12 at 3:17pm
Thanks for this forum guys! Can anyone post the ingredients of the fondant? I'm just curious if it has gelatin or eggs? Thanks in advance!

xox,
Mala
Cutiedoki Cakes & Sweets
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post #10 of 41
10/5/12 at 1:56pm
It contains the following:

Sugar, glucose syrup, water, hydrogenated vegetable fat, gellingagent E413, vegetable oil, humectant E422, acid: Citric acid, vanillin

And yes it is the BEST fondant EVER!!!! And I have tried all of them icon_wink.gif
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post #11 of 41
12/6/12 at 7:19pm

I was wondering if this fondant took flavoring...or if it was already flavored.

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post #12 of 41
12/6/12 at 10:31pm

8) I think I just went to heaven! That website is the business!

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post #13 of 41
12/7/12 at 8:51am

It is available here also.  Only in the larger pail size.  Google fondant source.  They are in Kissimmee.  I can't get link to post.

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post #14 of 41
12/8/12 at 4:33pm
Quote:
Originally Posted by FromScratchSF View Post

I use it... if you've only used Wilton you will be completely blown away with how wonderful Masa Ticino is to work with and how delicious it tastes.

Yes it is more expensive, but well worth the money for a superior product.

Hi Jen, I read your reviews on this on your blog. Thanks for the advice. I have used Wilton so I am excited to be blown away! Have you tried Fondarific? Not sure if I saw a review from you on that brand. I'm looking to move away from making fondant from scratch and buy in the buckets which ever brands are available to me.

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post #15 of 41
12/8/12 at 7:37pm

I have tried Fondarific - I find it still funky and chemical in taste.  The only other fondant I have used that gets my seal of approval that I'd use in a pinch if I was out of Masa Ticino is Albert Uster's FondArt - and it's what I use for black.  It was not out at the time I wrote that blog post otherwise I would have had much higher praises for AUI!

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