I use MMF but I don't like it. It is not a taste thing, it actually tastes good. I flavor mine to compliment the cake and frosting. To me, it is more of a texture thing. I don't like to chew the frosting. My SIL also will come over just to eat leftover fondant.

Okay...I know that I am off the topic a little here but how many pounds of Satin Ice does it take to cover a cake...let's say a 3 tier...6 round...10 round...and 14 round? It sounds expensive to me but I am not good at estimating how much it takes!

I have to confess - I eat fondant. There I said it . I even like the Wilton's fondant Is there some sort of program that I need to enter, is there help?

Good for you Darandon. When I was in America last July I covered one cake 10" hexagon cake with satin Ice and asked the bride to get me a kilo, she got 5. I guess that 5 kilos would be enough and then some but not sure. As the bride didn't like I can also guess she threw the rest out. I think Fondant is a preferance thing you either like it or you don't but I do think that people should respect others opinions and tastes.

I would like to try some of the other fondants that are out there. I have tried to make the MMF but need to give it another try. I figure fondant is like any other food, some like it, and some don't.

Did anyone tried the Ballina fondant, they have a vanilla taste and a white choclate taste???
http://www.amentuel.com.ar/eng_productos.htm
This is their product site. I wanted to order some.
thank you

Well, I was appalled how bad the Wilton tasted after first use. Cake was beautiful but tasted awful. Then I tried MMF. Tastes better and ok to work with but we still really don't like fondant. I think it is part texture but part just too darn sweet. I got a recipe from a baker that does wedding cakes. My husband remembers liking hers.... I may try the recipe in Professional Pastry Chef by Bo Friberg. It uses granulated sugar, candy thermom, gelatin, etc. Where do you get gelatin sheets? How do you find bakery supply place? Cal Java in Northridge seems kind of pricy..... We really don't even like most BC....just don't like that super sweet on top... think it takes away from the cake flavor and taste.

I only use Satin Ice and I order it from www.cakesbysam.com. They have all different colors (I HATE coloring fondant)

They are wonderful there and extremely helpful. If you call them up and tell them what size cakes you have to cover they will tell you how much fondant you need. (I always order a little extra)

I do; however, order white fondant from a bakery that orders from a place in New York (I think) and I get 20lbs of it at a time in a big bucket that is resealable. Easy, stores well and last a long time. You may want to check with a bakery in your area that also sells cake supplies.

I do not like fondant by itself but I will eat it on a cake if the cake is also iced in BC. I do not like making 3d figures out of fondant because I don't think it taste good but the clients seem to like it and I think get they get a kick out of the fact that it is edible - not so much that it taste unbelievablely great. I do have some client that love to eat it by itself. Guess that is why they make chocolate and vanilla??.

I am wanting to play around with making chocolate modeling clay and maybe trying to use that for accents on cake instead of fondant.

bj

I think it depends on the thickness. I read somewhere yesterday that the fondant should be thin enough to read through! Is that true? I haven't covered a cake yet...

my wilton instructor said so. she said you should be able to see your rolling mat words.

Didn't know to roll it that thin..... Would definitely be better. Right now I am bummed because I love working with it and what you can do re decorating but it's a downer when folks don't like it.... I think takes away from the cake....

I can't stand Fondant (fon don't)--don't like the way it tastes, so I don't use it.

I don't like most icings. But LOVE to work with fondant/MMF type icings. Love the look. I do tell people that it is a chewy type of icng, once they understand that its ok for them.

Hi 7yyrt and cakenutz

If you are covering a cake, you shouldn't roll the fondant that thin - you need to be able to stretch it to remove the gathers from around the bottom. If it were "paper-thin", it would just tear. 1/4 to 1/8 inch thick is usually pretty good.

The only time I ever roll fondant so thin that I can see through it is when I make flowers (with a bit of gum trag added for strength).

Cris.

Thanks for the information about the thickness for cakes Cris, they may have been talking about making flowers or covering cookies.

I am not so sure I would be rolling fondant paper thin or thinner because if you cake is not the same colour you could see the cake through the fondant and that would not look good. Personally I would be careful how thin you roll it.