CarmaS Massa Ticino Tropic - Fondant
Decorating By AmyJoPearson Updated 19 Aug 2015 , 3:09pm by Norcalhiker
I've heard great things about this fondant. Anyone out there have experience with it? I've tried the Wilton brand before which tastes awful, made my own marshmallow fondant, which is very sweet and somewhat hard to work with. After doing some online research I found the Carmas Massa Ticino Tropic as being one of the best out there although it's pricey. Thoughts?
Thanks! 
I use it... if you've only used Wilton you will be completely blown away with how wonderful Masa Ticino is to work with and how delicious it tastes.
Yes it is more expensive, but well worth the money for a superior product.
Thanks all for your expert opinions! I really appreciate it. I live in Iowa and there is no where local that sells the fondant. I found an online site located (ships from NYC) http://www.lepicerie.com. Is there a better place to order from? Thanks!
Sorry I live in the UK, so I can't comment on suppliers, but I'm sure someone else will be able to help you out. I know that there a few well known bakers who use this fondant, so you should be able to find it. It is a fantastic product, I know you will love it!
Thanks all for your expert opinions! I really appreciate it. I live in Iowa and there is no where local that sells the fondant. I found an online site located (ships from NYC) http://www.lepicerie.com. Is there a better place to order from? Thanks!
What a great website, holy crap thank you! This is the 1st time I've seen Carma's Massa Ticino sold in smaller quantities the the 15 lb pain I buy it in, and the price is pretty spot on.
Shoot I love lepicerie. Jen, get on the train girl! You're late! 
I was wondering if this fondant took flavoring...or if it was already flavored.
It is available here, but appears to only have the larger pail. It is cheaper, however.
I use it... if you've only used Wilton you will be completely blown away with how wonderful Masa Ticino is to work with and how delicious it tastes.
Yes it is more expensive, but well worth the money for a superior product.
Hi Jen, I read your reviews on this on your blog. Thanks for the advice. I have used Wilton so I am excited to be blown away! Have you tried Fondarific? Not sure if I saw a review from you on that brand. I'm looking to move away from making fondant from scratch and buy in the buckets which ever brands are available to me.
I have tried Fondarific - I find it still funky and chemical in taste. The only other fondant I have used that gets my seal of approval that I'd use in a pinch if I was out of Masa Ticino is Albert Uster's FondArt - and it's what I use for black. It was not out at the time I wrote that blog post otherwise I would have had much higher praises for AUI!
Jen made a believer out of me. Have been using Masa Tacino ever since I read her blog. I have friends and family that now request "that fondant I use" on cakes. I find it takes color great and have boosted the flavor with extra vanilla. Discovering l'epicerie was pretty great also. Thanks again Jen!
Hi Jen, I read your reviews on this on your blog. Thanks for the advice. I have used Wilton so I am excited to be blown away! Have you tried Fondarific? Not sure if I saw a review from you on that brand. I'm looking to move away from making fondant from scratch and buy in the buckets which ever brands are available to me.
PEARL! Where have you been? 
You wouldn't believe! Things have gotten so hectic for my business. I must thank all those here who have given me so much advice just by giving of their time to share their personal cake business experiences. You, Baking Irene, Jen, Susan and Debbie and Jason and quite a few more I may have left out accidentally are the ones who always respond to my posts somewhere along the lines. I even subscribe to those here like Jen who have a blog and facebook page. Always like to stay abreast with the trends.
It has been months since I have signed on. I just finished building a commercial kitchen in the midst of Christmas orders. It has been a crazy season here but I'm back on. Still not daily like before but checking in once a week I guess to see where I can learn something new from people like you :)
You wouldn't believe! Things have gotten so hectic for my business. I must thank all those here who have given me so much advice just by giving of their time to share their personal cake business experiences. You, Baking Irene, Jen, Susan and Debbie and Jason and quite a few more I may have left out accidentally are the ones who always respond to my posts somewhere along the lines. I even subscribe to those here like Jen who have a blog and facebook page. Always like to stay abreast with the trends.
It has been months since I have signed on. I just finished building a commercial kitchen in the midst of Christmas orders. It has been a crazy season here but I'm back on. Still not daily like before but checking in once a week I guess to see where I can learn something new from people like you :)
Awww! It's good to have you back. Congratulations on the kitchen!!!
hello. i read your post about the carmas massa ticino and i wonder if you found the web or address, email etc. where i can purchase the fondant too! thank you kindly.
Last summer I did a comparison test with a number of fondants.
IMO Carma Massa Ticino Tropic and Massa Grischuna neutral are hands down the best.
Carma Massa Ticino Tropic is less sweet, and slightly more pure white in color. It is 79.99 from Fondant Source for 15.4 pounds (5.19 per pound) and 24.25 shipping to CA
Massa Grischuna neutral is sweeter (tastes like the white part of those Brach's white candies with the little gel bits in them) and slightly more Ivory. I think it also covers a bit better, less transparent. It is 63.21 from Albert Ulster Imports for 13.2 pounds ( 4.78 per pound) and 25.00 shipping. I just ordered more this morning!
When on the cake, the color difference is very slight. If I want really white, I use the tropic. Otherwise I routinely buy the Massa Grischuna Neutral because it tastes so good (and comes in 2 days). Either one is so much better than the Wilton or Satin Ice both in how they handle and how they taste.
The grischuna is on the front left cake, and the tropic on the back right cake. In the baggies, the tropic is top left, and the grischuna is top center. HTH!
Carma Massa is my favorite it handles beautifully and taste great.
I just received mine and I worked color in last night. It works like a dream. I was making some decorations using Wilton so I worked that right after coloring my Carma. OMG, the Wilton felt like a workout for my hands and arms. The CMTT was so easy to work with. I'm covering my cake tonight. Very excited!
I use CMTT (thanks to seeing it recommended here on CC). I also live in the tropics in SE Asia and with our weather here, I've found it to be the best that I've used in terms of handling. Actually, I have to say, it's very easy to use.
I think the taste is just okay...I'm not so crazy about it but it doesn't taste completely gross either...I think a MMF with white chocolate mixed in is 10x better tasting but that type of fondant is not as easy to use as the CMTT. Also the CMTT has a more 'white' color which is great.
I would love to try the Albert Uster ones one day...but for me the CMTT is easier to find here ( I order from a food wholesaler).
Quote by @%username% on %date%
%body%
