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Carma’s Massa Ticino Tropic - fondant - Page 2

post #16 of 54

It's my favorite brand. I like the taste and how it handles. The price is steep............

post #17 of 54

Jen made a believer out of me.  Have been using Masa Tacino ever since I read her blog. I have friends and family that now request "that fondant I use" on cakes.    I find it takes color great and have boosted the flavor with extra vanilla.  Discovering l'epicerie was pretty great also.  Thanks again Jen!

post #18 of 54
Quote:
Originally Posted by Pearl645 View Post

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.

PEARL! Where have you been? icon_biggrin.gif

post #19 of 54
Quote:
Originally Posted by vgcea View Post

PEARL! Where have you been? icon_biggrin.gif


You wouldn't believe! Things have gotten so hectic for my business. I must thank all those here who have given me so much advice just by giving of their time to share their personal cake business experiences. You, Baking Irene, Jen, Susan and Debbie and Jason and quite a few more I may have left out accidentally are the ones who always respond to my posts somewhere along the lines. I even subscribe to those here like Jen who have a blog and facebook page. Always like to stay abreast with the trends.

 

It has been months since I have signed on. I just finished building a commercial kitchen in the midst of Christmas orders. It has been a crazy season here but I'm back on. Still not daily like before but checking in once a week I guess to see where I can learn something new from people like you :)

post #20 of 54
Quote:
Originally Posted by Pearl645 View Post


You wouldn't believe! Things have gotten so hectic for my business. I must thank all those here who have given me so much advice just by giving of their time to share their personal cake business experiences. You, Baking Irene, Jen, Susan and Debbie and Jason and quite a few more I may have left out accidentally are the ones who always respond to my posts somewhere along the lines. I even subscribe to those here like Jen who have a blog and facebook page. Always like to stay abreast with the trends.

 

It has been months since I have signed on. I just finished building a commercial kitchen in the midst of Christmas orders. It has been a crazy season here but I'm back on. Still not daily like before but checking in once a week I guess to see where I can learn something new from people like you :)

Awww! It's good to have you back. Congratulations on the kitchen!!!

post #21 of 54

hello.  i read your post about the carmas massa ticino and i wonder if you found the web or address, email etc. where i can purchase the fondant too! thank you kindly.
 

post #22 of 54

Last summer I did a comparison test with a number of fondants.  

 

 

IMO Carma Massa Ticino Tropic and Massa Grischuna neutral are hands down the best.

 

 

Carma Massa Ticino Tropic is less sweet, and slightly more pure white in color.  It is 79.99 from Fondant Source for 15.4 pounds (5.19 per pound)  and 24.25 shipping to CA

 

Massa Grischuna neutral is sweeter (tastes like the white part of those Brach's white candies with the little gel bits in them) and slightly more Ivory. I think it also covers a bit better, less transparent.   It is 63.21 from Albert Ulster Imports for 13.2 pounds ( 4.78 per pound) and 25.00 shipping. I just ordered more this morning!

 

When on the cake, the color difference is very slight.  If I want really white, I use the tropic.  Otherwise  I routinely buy the Massa Grischuna Neutral because it tastes so good (and comes in 2 days).  Either one is so much better than the Wilton or Satin Ice both in how they handle and how they taste.  

 

 

700

 

700

 

 

 

 

 

The grischuna is on the front left cake, and the tropic on the back right cake.  In the baggies, the tropic is top left, and the grischuna is top center.  HTH!

I'd rather be baking!
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I'd rather be baking!
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post #23 of 54

Nice post yortma!

post #24 of 54

Hello I order the Carma fondant and just received it. I opened it and tried to roll a little on my hand but it's really sticky. Do I have to use powder sugar or anything else to use it? I really like the taste.

Thank you!

WROSADO

Baby Shower
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WROSADO

Baby Shower
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post #25 of 54

Carma Massa is my favorite it handles beautifully and taste great.

Just when the caterpillar thought life was over it bloomed into something beautiful.
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Just when the caterpillar thought life was over it bloomed into something beautiful.
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post #26 of 54

I just received mine and I worked color in last night. It works like a dream. I was making some decorations using Wilton so I worked that right after coloring my Carma. OMG, the Wilton felt like a workout for my hands and arms. The CMTT was so easy to work with. I'm covering my cake tonight. Very excited!

post #27 of 54

\o/

post #28 of 54

I use CMTT (thanks to seeing it recommended here on CC). I also live in the tropics in SE Asia and with our weather here, I've found it to be the best that I've used in terms of handling. Actually, I have to say, it's very easy to use.

 

I think the taste is just okay...I'm not so crazy about it but it doesn't taste completely gross either...I think a MMF with white chocolate mixed in is 10x better tasting but that type of fondant is not as easy to use as the CMTT. Also the CMTT has a more 'white' color which is great.

 

I would love to try the Albert Uster ones one day...but for me the CMTT is easier to find here ( I order from a food wholesaler).

post #29 of 54
Oooo I loaded up my shopping cart and built an account and started to checkout only to be deflated by the $75.00 shipping charge to Ohio. Back to the drawing board! icon_smile.gif
post #30 of 54

Try the Massa Grischuna from Albert Ulster Imports.  I like it even better than the MCTT.  Great customer service, and It comes in 2 days.  It costs 25.00 to ship from New York to California (for one pail), so I can' imagine it would be more than that for you, since you are even closer.  

I'd rather be baking!
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I'd rather be baking!
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