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FondArt - there's a new kid in town and she's AWESOME

post #1 of 29
Thread Starter 
So a month or so ago I was invited to attend a Nicholas Lodge demo with Albert Uster. He debuted his brand new line of fondant, called FondArt.

Disclaimer, I use Carma Massa Ticino. I've sampled Alber Uster's fondant previously (all of them) and I hated them as much as Satin Ice. I think both Satin Ice and Albert Uster's fondant taste foul.

So I was very skeptical, but I trust Nicholas Lodge. Let me tell you, this stuff tastes just like homemade marshmallow fondant. It has a spring-y-ness that those that use his gumpaste recipe will recognize and it rolls really nice. It also comes in several colors and here's the HURRAY! part - it comes in jewel colors and black. The black has only a very faint chemical taste. I mean, it's faint! And it's a true black. I covered 2 tiers with it, and although it was a little different then I was used to, it was great. It also stayed somewhat soft! It didn't get that dried-out gummy-ness that fondant gets.

It's also hella cheap compared to AI's "higher quality" fondant lines, and I think about the same price as Satin Ice.

I am in no way affiliated with Albert Uster or Chef Lodge, I just wanted to share that there is a new kid on the playground and that kid is AWESOME!

http://www.auiswisscatalogue.com/639001/1-ENRO.html

I am hard-pressed giving up my Massa Ticino, but I'll never buy a tub of black Satin Ice again.
post #2 of 29
Thread Starter 
PS they will be selling at ICES and Chef Nicholas will be doing the same demo (I think it will be the same).
post #3 of 29
This is great news. Now to convince me cake store to carry iticon_smile.gif
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post #4 of 29
Thanks for the review thumbs_up.gif
post #5 of 29
I just got some red FondArt from AU but have not had a chance to taste it. But the gumpaste from AU tasted so good. Usually, you don't want to taste the gumpaste because some of them taste awful, but I cannot stop tasting the AU's gumpaste.
post #6 of 29
Wish I could get this here. All we have is Wilton and Satin Ice rolled fondant. I actually didn't realize so many people hated the taste of SI until I reached here. You made me happy to hear about a new brand but then I'm like..this isn't coming here anytime soon. Will keep my fingers crossed stores start carrying it. Thanks for this review.
post #7 of 29
I actually got samples of several of the AU fondants and FondArt was one of them. I haven't had a chance to do much experimenting with them... but I agree the taste is not bad... it does have a REALLY stretchy quality to it, it is very very different than Satin Ice.

*The label also reads that it "resists condensation" for those concerned about refrigerating fondant covered cakes (I currently use SI and don't have a problem).
post #8 of 29
This stretchy-ness , does it translate to a chewier fondant? What's the mouth-feel like?
post #9 of 29
Thanks for the great info. Cant wait to try it icon_smile.gif Can I order sample packs or do I have to order a tub (if you know)
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post #10 of 29
Thread Starter 
It's not chewy, it's been a while since I've made MMF, but I think it has the same mouthfeel (and flavor). The stretch is also the same, so it does tear a bit easier then what I'm used to working with, it really has almost a homemade feel. But comparing it to Satin Ice (black), I thought it was much easier to work with because it wasn't crumbly and it didn't elephant skin like I am used to when using SI black, despite the constant humidity I live in. It also didn't dye my rolling pin and table red like SI black always does. I rolled some white right after and it didn't pick up any color. I covered a 6" tall wonky ganached super sharp corner cake, and was successful after 1 try of rolling 1/8" thick and stretching to 1/16".

It comes in 2.2 pound bricks and retails for a little over $7. No sample packs, at the demo I went ahead and justbought one of every color except white, set me back a whole $35 bucks (they were out of blue). So far extremely happy. I have made all kinds of decorations - I ran the red thru my clay extruder to make tiny tiny shoe laces for a 1" fondant running shoe cupcake topper. It extruded wonderfully, didn't stick or crumble, and I was able to actually put it on the shoe cris-cross like a real shoe lace. I normally would have used gumpaste. I also ran it thru my KA pasta attachment on 5 to make tappits letters. Again, I normally would have used gumpaste - but it worked beautifully.

It did get sticky sitting overnight in my very damp walk-in, but it dried out just as nice and just as fast as the Massa Ticino on the tier under it. So if you are used to working in high humidity and already deal with sticky fondant, it's no different.
post #11 of 29
I agree! I was fortunate enough to visit AUI in May when I was in Maryland and got to bring some home. I just bought a white and black since I was travelling. 2.2lbs is $7.17 for white and the colors are $7.72. I just did a cake with the white the other night and my friend just started eating the fondant because it was so delicious. It is stretchier and definitely has a "marshmallow" feel to me. I usually use Fondarific but am getting ready to order the FondArt for an outdoor wedding I have in August.

I'm anxious to see how the black performs - no fading, etc!
post #12 of 29
Thanks for the info. I have an order of the spider man cake, so hopefully the FondArt red will be good, since I cannot taste the SI red fondant.
FS, Have you tried AU's chocolate fondant? Is it good?
post #13 of 29
Thread Starter 
Quote:
Originally Posted by Tina2002

Thanks for the info. I have an order of the spider man cake, so hopefully the FondArt red will be good, since I cannot taste the SI red fondant.
FS, Have you tried AU's chocolate fondant? Is it good?



Yes I have and I don't love it. But I'm really, really picky. If someone wants chocolate fondant I make my own using real chocolate (Michelle Foster's recipe). I have yet to find a brand of pre-made that I would put on one of my cakes to sell.
post #14 of 29
thanks for your time and the great info.
post #15 of 29
Thank you so much for this information!
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