Cake Central › Cake Forums › Cake Talk › Cake Decorating › FondArt - there's a new kid in town and she's AWESOME
New Posts  All Forums:Forum Nav:

FondArt - there's a new kid in town and she's AWESOME - Page 2

post #16 of 29
7/30/12 at 7:28pm
FYI this may not be safe for people with allergies. According to the site below:

Quote:
Quote:

This product is prepared and packaged using machines that may come into contact with Wheat/Gluten, Eggs, Dairy or Dairy Products, Peanuts, Tree Nuts and Soy.



http://www.countrykitchensa.com/shop/food-items/fondart-rolled-fondant-yellow/46/532/1015/640927/
.
The Bakery Business Perspective
An experimental blog with new content every Tuesday!

Recent Articles: The Magic Pricing Formula • Copyright Law
Reply
.
The Bakery Business Perspective
An experimental blog with new content every Tuesday!

Recent Articles: The Magic Pricing Formula • Copyright Law
Reply
post #17 of 29
7/30/12 at 7:41pm
I had the pleasure of using FondArt recently, too. I'm in total agreement with the OP. It's really great stuff.

It has all of the best qualities of mixing Wilton (for workability) with FondX or Fondarific (for taste)--and the price is reasonable.

If shipping is an issue, go in with a friend and make up an order of $195 and it will all ship free.

http://www.auiswisscatalogue.com/2-Fond/FondArt+Rolled+Fondants.html

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #18 of 29
8/30/12 at 3:32pm
From the reviews I'm hearing, this sounds similar to Fondarific, only a lot cheaper. Has anyone done any comparisons between FondArt and Fondarific?
Reply
Reply
post #19 of 29
8/30/12 at 3:48pm
It's really nothing like Fondarific--which I've used. The only similarity that I see is that FondAart doesn't form a stiff "skin" very quickly, so it has a longer working time than some other fondants.

Fondarific is candy melt based (so it acts more like a mixture of fondant & modeling chocolate) is very high in fats compared to regular fondants, and is basically unaffected by adding tylose/cmc to it in order to affect drying and hardening.

FondArt is more like a perfect marshmallow fondant mixed with a perfect commercial fondant, with all of the best qualities of both for taste and workability. It's much lighter (in weight) than Fondarific and can be rolled much thinner (and on shortening--which I use--rather than PS or CS).

I think of Fondarific as being great for "some" applications. I think of FondArt as being great for MOST (if not ALL) applications. It's also much cheaper than Fondarific.

JMHO
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #20 of 29
8/30/12 at 3:58pm
Can you add tylose or gum-tex to it and have it stiffen/harden?
Reply
Reply
post #21 of 29
8/30/12 at 3:59pm
Quote:
Originally Posted by BlakesCakes

It's really nothing like Fondarific--which I've used. The only similarity that I see is that FondAart doesn't form a stiff "skin" very quickly, so it has a longer working time than some other fondants.

Fondarific is candy melt based (so it acts more like a mixture of fondant & modeling chocolate) is very high in fats compared to regular fondants, and is basically unaffected by adding tylose/cmc to it in order to affect drying and hardening.

FondArt is more like a perfect marshmallow fondant mixed with a perfect commercial fondant, with all of the best qualities of both for taste and workability. It's much lighter (in weight) than Fondarific and can be rolled much thinner (and on shortening--which I use--rather than PS or CS).

I think of Fondarific as being great for "some" applications. I think of FondArt as being great for MOST (if not ALL) applications. It's also much cheaper than Fondarific.

JMHO
Rae



thanks for the review, Rae! Next time I'm at Nicolas Lodge's shop, I'll pick up a few pounds and try it out myself! I can't believe how much cheaper it is. The thinnest I've ever rolled out fondant is with Fondarific, so I can't wait to see what Fondart can do! icon_smile.gif
Reply
Reply
post #22 of 29
8/30/12 at 4:08pm
Quote:
Originally Posted by cheatize

Can you add tylose or gum-tex to it and have it stiffen/harden?



Yes.
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #23 of 29
8/30/12 at 9:00pm
Thread Starter 
Yes you can, but I had to add a LOT of tylose. I think Chef Nicholas said 1 tsp. tylose to 100 grams of Fondart.
Reply
Reply
post #24 of 29
8/30/12 at 9:38pm
Wow, a tsp. to 3.5 ounces of fondant? That is a lot!
For comparison, I generally add a tsp. to 8 ounces of Satin Ice.........or a tsp. to a POUND of Wilton........

When I added tylose to FondArt, I just eyeballed it, but then again, I wasn't making flowers, or figures, with it. I just needed it a bit stiffer.

I get the sense that with it's natural sponginess, it wouldn't be very heavy or saggy when making figures, so a little gum might go a long way. For bows, it would probably need more.

JMHO
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #25 of 29
8/30/12 at 9:46pm
Thread Starter 
OOPS - just checked my notes - make that 150g of Fondant to 1/4 tsp. tylose.
Reply
Reply
post #26 of 29
8/30/12 at 9:55pm
Quote:
Originally Posted by FromScratchSF

OOPS - just checked my notes - make that 150g of Fondant to 1/4 tsp. tylose.



Thanks for the correction!

I'm a lot happier with 1/4 tsp. to 5.25 ounces of fondant, or about 3/4 tsp. to 1lb.!
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #27 of 29
8/31/12 at 9:09pm
Thanks for all the info! If I run across it somewhere, I'll be sure to pick it up.
Reply
Reply
post #28 of 29
10/22/12 at 8:35am
Sorry to dig up an old thread, but how does this fondant compare to Massa Ticino Tropic for those who use it? Is MTT still the best by far, or is this a close race?
Reply
Reply
post #29 of 29
4/1/13 at 8:42pm
Does anyone have any problems with the fondant having lots of holes in it? I use Satin Ice and don't have that problem. Can anyone give me any advice?
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › FondArt - there's a new kid in town and she's AWESOME