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Want to try Fondart Fondant- has anyone ordered from Albert Uster's?

post #1 of 8
Thread Starter 

I absolutely despise making MMF and saw that this had some good reviews. But I went on their website and saw that they have something like a $135 minmum order for shipping.

 

I have already posted on their FB page asking, as I could not find an email address for them.

 

Thanks!


Erin

post #2 of 8

Albert Uster primarily sell product thru their sales reps., they aren't an "online" type of business. They're a business that has an online presence.

 

You used to need to set up an account and fill out their paper work before you can place an order. Paper work; business license number, tax exempt number with photocopies of them. I'm not sure if they still require that...but I'd be surprised if they stopped.

 

Now that I think about it, you can order online from them...they even had pricing next to each item.

post #3 of 8

I absolutely love Massa Grischuna neutral fondant.  It is wonderful to work with and tastes great. It is all I use on things to be eaten.  (If I get Wilton and SI on sale I use it for cake boards and figures).    It tastes like the white nougat in those old Brach's candies that had the bits of jellies in them - don't know if they are still around.  I eat little pieces of it straight out of the bucket. It handles very nicely as well.  I think Wilton and Satin Ice taste and smell terrible. Duff's and Fondarific taste good but are very soft and sticky and hard to work with. And I agree. life is too short for homemade.

 

Massa Grischuna is only available from Albert Ulster Imports.  I have ordered it many times and have never had the slightest problem. I like doing business with them.   From New York (them) to California (me) the shipping time is 2 days and 25.00  for 13.5 pounds fondant. I always have a bucket or two on hand.  Maybe shipping is free over $135, I didn't know that, but you can certainly order less than that (13.5 pounds is about 65.00 I think).  No tax though.  Maybe I should buy 2 if shipping is free.  If so, thanks for the tip!  

 

 

http://www.auiswisscatalogue.com/505023.html

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post #4 of 8

I just ordered some.  63.21 for 13.5 pounds, 25.00 for 2 day shipping.  I have already forgotten the exact amount, but if your order is over 175.00 I think it was, shipping is free.  you can sign in with your email address and create an account to make it easier the next time, but you can purchase as a guest without even doing that. No other paper work, tax forms, business licenses etc. are needed.  it is just a regular web store with great service and the best fondant IMHO.  

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I'd rather be baking!
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post #5 of 8
Thread Starter 

Thanks!! They replied to my FB post and said it was $135 minimum for free shipping but that all other shipping was $25 for two-day, no matter how small the order.

 

I am actually very lucky to live only about 90 minutes from their MD wharehouse, so I might go there next week and pick some up. With tolls and as it will be some $$ but a little bit cheaper than $25.

post #6 of 8

Might want to check with them--the last time I was there, I recall that pick up wasn't a problem, but that they liked to have an order filled out in advance (like 24hrs.) so that the order could be pulled & ready when you arrive.

post #7 of 8
I love Fondart but have a hard time with quality. It is never consistent! When you roll it out it is filled with bubbles that I cannot get rid of! Plus if you lay it on the cake with the bubbles it will tear. Does anyone else have this problem or know how to problem shoot this? I always buy multiple bags because I can't trust that just one works. I do love this fondant outside this problem. Like I said earlier, it's not all the bags but for every three bags, two are bad. Help!
post #8 of 8

I am a huge Carma's Masa Ticino fan and use it almost 100% of the time.  But for colors, I use Fondart.  It tastes the best of all the colored fondants out there, it tastes just like MMF, even the black doesn't have a chemical food color taste.  BUT - I can't work with it straight.  It's really hard to roll, stretches back on itself, tears, it has a weird spongy quality, and I can't get a sharp corner on it and I'm pretty good at getting my corners crazy sharp.  So I add in Masa Ticino.  Fondart, like most colored fondants, are so saturated with color you'd never know it has white mixed in to help with consistency.  It fixes it enough for me to be able to work with it.  It also stretches the product (Fondart) so I'm not having to drive an hour to the warehouse to get more.

 

This cake was covered in Fondart.  

 

Honored to have been put on the cover of the March 2013 issue. This is a mish mash of stringwork techniques. gumpaste gems, isomalt gems, embossing and handpainting. I LOVE this cake.

 

This cake almost never got made because I rolled black Fondart straight and tried covering one of the dummies.  After the 4th time of complete failure (and I consider myself pretty darn good covering any cake with fondant), I almost completely scrapped the design.  Then mixed in Masa Ticino and voila!  Covered just like it's supposed to.

 

Anyway, although imperfect, it's pretty great especially when taste is important to you.

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