What To Use For Fondant That Taste Good?
Decorating By cakes4ck Updated 24 Sep 2008 , 3:13am by jjandhope
My dh and I were just looking at all the great cakes on here. We noticed that many of the best are fondant. He said to me "they look great, but you can't eat them because they taste like crap." So, my question is for all of you fondant users, what do you use? I love the look too, but hate the taste. I have done fondant accents which are fun. I even tried making the mmf, but we didn't like it either so it went in the trash. Do you put bc under your fondant and just let the guest peel it off? Or is there anything else that will give you the clean sharp lines that taste any good?
Thanks
I love LaWanda's white chocolate fondant, it's like Michele Foster's fondant (which I hear is really good too) but you add 6 oz good white choc. and instead of milk use flavored coffee creamer (white chocolate hazelnut) It is great to work with and I haven't had anybody peel it off!
I use Satin Ice and it tastes very good, like sweet marshmellows. I usually torte my cakes for 4 layers and fill with 2 layers of buttercream and 1 layer of thier choice filling.
I also use a crumb coat under the fondant. If they decide to peel it off, they will still have 2 layers of buttercream in the filling.
I have also tasted Fondix and it is just as good.
best of luck..
Sherri 
I am new to the whole fondant thing, but for my very first batch of MMF I added Wilton clear butter flavoring and also peppermint extract. It tastes AWESOME!! You could add all kinds of flavorings or the Lorann oils.
I have also used Satinice, and it had a kind of bland, vanilla flavor. Nothing exciting, but not offensive, either.
Other than looks I'm not a fan of eating fondant on cake no matter how good it tastes, for some reason my mind says buttercream. As far as making your own I agree with the Lorann oils, other than that I agree with the Satin Ice, it taste good no chemical after taste. Also Jennifer Dontz has a great dvd on making her own chocolate fondant it's yummy too.
Satin Ice. I love it. Pleasant vanilla flavor. Everyone I have encountered who "hates fondant" has been pleasantly surprised and has devoured the Satin Ice covered cakes. I recently did a birthday cake for a family member that was bordered in balls of fondant, and as the cake was being cut the kids were stealing the balls off of the cake board to eat--going nuts for them--by the time the whole cake was served, every ball was gone and they were looking for more! lol
There are definitely fondants out there that actually taste good. My favorite is Choco-Pan - made from chocolate. They have white, ivory, coffee, chocolate, dark chocolate, carmel flavors. Be sure to use it in cooler weather, tho, because since it is made from chocolate it gets soft.
One of my other favorites is homemade marshmallow fondant - especially the chocolate. Tastes like tootsie rolls.
I've tried Satin Ice and don't particularly care for the flavor or the way it covers. I found that it tore much easier than other brands.
I am so new to this, I feel like im learning a new language. This must be how someone feels in a country where they dont speak the native language!
How do I find the recipe (or is it pre-packaged like Wilton?) for Lawanda, Michelle Foster and Toba Garrett? Im totally lost. i have a million ideas in my head but really dont have a clue how to go about getting them onto a cupcake.....i.e.what medium to use. I am especially interested in making animals as toppers, so if anyone has any additional advice, id love to hear it!
Like whats the best to make them with? fondant? if so, how do I make it stick together without losing flavor? Even though until today, I was under the impression that flavor and fondant didnt go together either.
Sorry for all the questions, but id love any help!!! ty
Jessika
On the top of this page go to recipes and put fondant in the search part and Tobas and Michelle's recipes will come up or they should. I know I was a newbie about a year ago , but before long you'll be knowing what we know. I did the same thing you did, asked questions. 
I'm still asking even after a year. 
Take an afternoon to visit your local bookstore as well and peruse ALL the cake books you can fit into an afternoon! You'll be amazed at what you can do with cake and cake ingredients. When you find a book or books you like, check them online to find the best price. If you feel they're worth the price, then purchase. I've made so many bad purchases where books are concerned so now I know to go on solid recommendations of others or go through the book myself in the bookstore before purchasing online.
Here's a link to make your own marshmallow fondant (MMF):
http://whatscookingamerica.net/PegW/Fondant.htm
I love homemade marshmallow fondant flavored with clear butter flavor... tastes just like buttercream!
Thanks for all the advice. Looks like it again comes down to personal choice. I made the homemade mmf and didn't like it. I guess the big problem I have with fondant and mmf is the texture. It is chewy...yuck! So are there any of these fondant choices that aren't so chewy? I like the smoothness of buttercream and really want to try the meringue versions of that. But, I also like the idea of the white chocolate or chocolate fondant, but then doesn't the cake taste that way? I guess that is where the flavorings come in.
That's what I said way back in the beginning , no matter how good the taste I don't want a chewy texture on my cake, I'm a buttercream gal. To each his own though. Hope you find something you like at least to sell a good fondant cake when someone wants one.
I love LaWanda's white chocolate fondant, it's like Michele Foster's fondant (which I hear is really good too) but you add 6 oz good white choc. and instead of milk use flavored coffee creamer (white chocolate hazelnut) It is great to work with and I haven't had anybody peel it off!
Where can I get this recipe??
All fondants are going to be chewy on some level. If you can roll it really thin.. it kind of blends in with the buttercream, but it's still a little chewy.
MMF is exceptionally chewy.. I make Michele's recipe. It is lovely to work with. It's not as chewy as MMF. It's easy to make as well. I really don't care for coffee creamers.. they taste fake and chemically to me. So if I were to make Lawanda's I would use milk and real vanilla. Lawanda's recipe is the same recipe as Michele's but for the coffee creamer rather than milk and the chocolate.. I'd just add the chocolate to Michele's recipe.
There's no way around fondant being a little chewy though.. but people can just not eat the fondant if they don't want to. There is a full layer of buttercream under the fondant for them to enjoy with their cake.
thank you (debster & newmansmom2004) all for your responses. I have tons and tons of pages with recipes and hints, etc that I have printed out within a short period of time and I just need to find the time to sort through them and then actually start making/experimenting with them. I am going to try to limit my questions to my current project, so I dont feel even more overwhelmed then I do now! 
Thank you again.
Jessika
I love LaWanda's white chocolate fondant, it's like Michele Foster's fondant (which I hear is really good too) but you add 6 oz good white choc. and instead of milk use flavored coffee creamer (white chocolate hazelnut) It is great to work with and I haven't had anybody peel it off!
Where can I get this recipe??
Hi Solectio and Jessdesserts:
I got it a couple of months ago from another thread, but I can't find it in the recipe section... Here it goes, Enjoy!
LaWanda white chocolate fondant
1/2 cup Heavy cream or liquid coffee creamer (I use White Chocolate/ Macadamia Nut)
3 pkg. unflavored gelatin
1 c white corn syrup
3 Tbsp real butter
3 Tbsp glycerin
2 t clear vanilla
6 oz white chocolate, chopped
3 1/2 - 4 lb. powered Sugar. (I sift mine)
Mix cream with gelatin, allow to firm up 3-5 min. Set on double boiler with simmering water stirring until melted. Add corn syrup, white chocolate, butter, glycerin and vanilla. Cook over simmering water until butter is almost melted. Remove from heat & let cool till luke warm.
In large mixer bowl place about 2 lbs of the PS. Pour liquid through strainer until partially mixed. Attach to mixer using dough hook, mix on low until sugar is well mixed then start adding about 1 cup of PS at a time until the fondant wraps around the dough hook. Place fondant on smooth surface dusted with PS & knead until smooth. Wrap fondant in greased plastic wrap, wrap again & place in plastic bag or air-tight container. Let it rest over night.
This makes a whiter, more flavorful fondant than MMF.
tyvm for posting the recipe. I went to the recipe section and when I didnt see it, I was embarrassed to ask again about it. I already feel like a PITA.
Thanks again, I cant wait to make it!
I don't think you got a bad batch. I've only used Satin Ice once and my daughter inmediately said that it smells like playdough. She did eat it and liked it, even by itself. And someone preferred that over my yummy cream cheese icing because it was less sweet 
Sheila
I don't think you got a bad batch. I've only used Satin Ice once and my daughter inmediately said that it smells like playdough. She did eat it and liked it, even by itself. And someone preferred that over my yummy cream cheese icing because it was less sweet
Sheila
Thank you. I was beginning to think I was crazy. I DOES smell like playdough!
I don't think you got a bad batch either.. I think it smells like artificial vanilla flavored play-doh too. I think some people are more sensitive to it than others. I didn't like it at all, and I have worked with it for other people and sometimes it works fine and sometimes it dries out so quickly and cracks all over the place. I am used to working with what I make so maybe I just don't do it right, but even if I coudl work with it consistently.. I don't like the taste or smell.
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