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Premade fondant

post #1 of 9
Thread Starter 

I'm looking to try a new brand of pre-made fondant. I have used wiltons a few times ... HATE IT! Soo gross! The only reason I have used it, is becuase I like how hard it gets for decorating.

I have seen a few different brands ... Satin ice, fondx, fondarific .. etc.

Can anyone recommend one that is good but yet get somewhat hard like the wiltons?

Thanks!! :)

post #2 of 9
Thread Starter 

I should mention too -- I work in a very hot house. We have a wood stove. I know that makes a difference sometimes with what I' doing.

Thanks for any help in adavance!! :)

post #3 of 9

Haven't tried it myself but have heard Fondarific is the best-tasting. Joshua John Russell recommended it in the Craftsy class I took.

post #4 of 9
Thread Starter 

Okay, maybe I will try that out. Make my boyfriend be the guinea pig. :) lol

post #5 of 9

Fondarific is a combination of fondant and candy clay (I did a series of reviews on my blog and it's obvious from how it handles and the ingredients.) It might not be the best bet if your hosue is really warm, but the fondarific owner said that they've tested it and it doesn't melt in the heat. It's really soft compared to other types of fondant, and it's really easy to blend and nice for working in seams and that kind of thing, which is why they use it on the cake challenges. It doesn't get hard, though, which is one of the selling points if you like that. If you're looking for something that hardens, this isn't it. You also can't add tylose to it to get gumpaste since the formula isn't right for that, They sell a separate gumpaste for modelling figures and flowers, but the company owner said that the fondant isn't meant for that. http://www.reviewsbyacaketoremember.blogspot.com/2012/03/fondarific-fondant-review-part-2.html

post #6 of 9

I love fondarific. I live in Charleston, SC & it is very hot and humid here. It is very forgiving & stretches nicely.  As costumeczar mentioned, it stays very soft.  I usually walk away from it for a few minutes before trying to move it.  Have to let it dry out a bit.  I like that but can see where others don't.

 

I really wanted to like Satin Ice.  I do like it for making figurines & embellishments but never mastered covering a cake with it.  For whatever reason, it always tears on me.  I also found that if I work it even a minute too long it's toast.  When adding color or shortening to prevent drying out, here seems to be a very fine line between ok & over.  

 

I tried Fondx but didn't like it either.  It is very marshmellowy.  I didn't like the texture at all.

 

My absolute favorite is Duffs.  It has the workability of Fondarific but isn't as soft.  Because it is so outrageously expensive & not available in large quantity, I use Fondarific.

 

One of my favorite decorators swears by a mix of chocopan & petinice.  I have not yet tried petinince. I know it sounds crazy but I can't get past the fact that it comes in a silver pack not a pail.  Irrational I know.  If I could find a little sample of it, I would snatch it up!

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #7 of 9
Thread Starter 

Thanks for your help! Maybe I will try the fondarific. I have tried the Duffs, and that one is okay. Dont mind that. Its just spendy for a little 2lbs tub! lol

post #8 of 9

I agree that Fondarific is the best-tasting one. Another really tasty one, albeit a little more expensive, is Carma Massa Ticino, imported by Albert Ulster (I think). It's very workable. I live in the tropics, so I know a lot about hot kitchens. My solution to the fondant-running-down-the-sides-of-the-cake problem is to add a little shortening (I have no idea why this helps, but it does - about 2 tablespoons per pound of fondant) and some powdered sugar to make my fondant a little more sturdy. I also let it sit around for awhile after rolling and/or cutting it before I move it anywhere else. Hope some of this helps!

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #9 of 9
Thread Starter 

Thanks! it does help! I think I am going to try the fondarific out! Worth a shot! Anything I'm sure will taste better than Wiltons!

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