Jury is still out on FondX

I recently bought a tub of white fondx for a customer who wanted a pure white cake. I usually use fondarific but it is so expensive.  Didn't love it, thought it dried too quickly and there were slight cracking. Fandarific never cracks...it's so soft...sometimes too soft.... But I would definitely use it again. 

I've been a loyal FondX user for years.  I absolutely HATE Satin Ice white! 

 

First, opening the bucket.  Get yourself one of these http://www.wheatgrasskits.com/account/images/image.img?picture.image.url=%2Ffiles%2F2545336%2Fuploaded%2FBucket-Wrench-Yellow-2.jpg.  If you're strong enough, you don't have to pop the holes on the sides of the lid.  Just go around the lid with the opener.

 

FondX is pretty soft.  A tip I learned from Leah is to mix a small amount of Wilton in to give it a little more body.  When I use FondX straight, I ALWAYS roll it around my rolling pin to transfer to the cake as opposed to lifting with my hands because it is so stretchy.  But, it smooths so nicely!!!

 

I've never had a problem with a texture change after storing, however, I just received a new bucket (ordered from Jesters) and the texture was terrible right from the start.  It was like Satin Ice.  No elasticity.  I haven't researched this anomoly yet.  I'll be very upset if FondX has changed their formula. :(  But, that sounds like the problem you were having with the remainder of your FondX.

I love fondx!  One thing I've learned is never use cornstarch when rolling out fondant and never flip it.  I've never had trouble with it cracking.  Always use powdered sugar for rolling.

 

Yes, fondarific tastes great, but if you ever want to use it for a figure...it won't firm like tradtional fondants.

 

Just my opinion.

 

Happy Baking

Lori

You might want to re-think you use of the words "always" and "never". :)  There are just too many ways to do things.

 

95% of the time, I roll FondX out on cornstarch (when it's a giant piece - larger than 26" and I will be flipping it onto a cake - I roll it out on shortening).  Because I live on the humid Gulf Coast, I NEVER use powdered sugar for rolling out fondant.  And I actually do mean NEVER.  :)

And I use cornstarch exclusively. So, there ya have it! Funny how our experiences can be so vastly different.

I love fondarific.

Between fondx & satin ice, I prefer satin ice. I had the same problem with fondx once it's open. Even the first use it seemed to dry faster than satin ice.

One of my mentors uses a combo of petinice & chocopan. I just can't get past petinice packaging. I really should try it. Maybe next supply purchase.

I have not had any luck with Fondx or Fondarific. Such bad luck that I gave away 5 buckets of Fondariffic that I had purchased. I did use up the Fondx but had issues with it drying as well.

I think everyone has their own expectations for a fondants performance.

So far Satin Ice is the easiest for me to work with and gives me the results I am looking for.

That being said, the person I gave the Fondarific to says it's the best fondant ever.

Gasp*

Wish I had been the recipient!

I had the same exact experience. Purchased a tub at a Canada cake show. Thought the price was not to bad compared to retail. I hate it. I have almost used up the tub now,on three cakes. Each one of them had excessive stretching, tearing, and not to mention the bubbles forming from kneading. The first time I used shortening, the last two times, I used a combo of powdered sugar and cornstarch. I even watched the fondx YouTube video. The only thing I did different is, I probably rolled it out thinner than what it seemed on the video. Buti don't like a thick layer of fondant on my cakes, as most people don't even like the taste. I have used satin ice in the past, and found it easier to work with, but it does harden on the cake somewhat. On a good note, I mixed it with gumpaste for a figurine I made, and it worked very well. I will probably used the the leftover for this purpose and go back to my favorite fondant.

I tryed fondx first and just now bought satin ice and i prefer satin ice as far as taste and texture.

tsal, you use less of the really expensive stuff--the massa collection & the american stuff--colette probably said that--but boy are they high performance

 

if you really wanna cut to the chase--that's the way to go!

 

but i usually use satin ice--fondant's not requested as much here--we like buttercream--but you can't get away from it for sculpting

 

you willl enjoy your purchase!