ccr03 Posted 16 Nov 2005 , 5:52pm
post #1 of

I've read a couple of posts saying how Wilton fondant is not good. I have never used fondant, but want to experiment some day soon. So I guess my question is, what are you thoughts on Wilton fondant and why?

23 replies
ntertayneme Posted 16 Nov 2005 , 5:55pm
post #2 of

It tastes sooooooooooooo nasty!! I don't care what you add to it either, nothing improves the taste of it... There are 2 types that do taste good, Satin Ice, which I've taste a couple of weekends ago and it was delicious, but it's very pricey... and MMF - Marshmallow fondant which is cheap to make and tastes really good ...

btw, in case I haven't said this to you earlier, Welcome to CakeCentral icon_smile.gif

traci Posted 16 Nov 2005 , 5:58pm
post #3 of

Wilton fondant tastes terrible. I recently purchased some Satin Ice and it was kind of expensive. For practicing...I think I would use the Wilton because it is not too expensive. But when you decide to do a cake for serving...I would use the Satin Ice. icon_smile.gif

itsacake Posted 16 Nov 2005 , 6:01pm
post #4 of

I don't know why Wilton doesn't taste good., but it is pretty universally agreed that it doesn't --maybe too much gum in the mix? I like Bakels Pettinice best. SatinIce and Fond-X are OK too. I've never tried it, but Choco-Pan is said to be really good, though expensive.

mjsparkles2001 Posted 16 Nov 2005 , 6:02pm
post #5 of

EWWWWWWWW ... I agree. Wilton fondant is terrible. I recently made my first cake and used that stuff. I thought maybe is started tasting better as it hardened because no one in there right mind would serve that to people. It looked pretty though. I am going to try the MMF this weekend ... I will post what I think of it.

alengirl Posted 16 Nov 2005 , 6:03pm
post #6 of

Just take our word for it! It's disgusting! For pratice fine, but for actual eating, just DON'T! Search previous posts in the forums and you'll see, it's a hot topic and usually gets a rise out of people icon_mad.gif
So, I'm not going to rant and rave about it, I'll just say it plainly, it sucks!

Good luck thumbs_up.gif

prettycake Posted 16 Nov 2005 , 6:09pm
post #7 of

icon_smile.gif Hi,
I always my own... The MArshmallow kind is very easy to make and taste good.. NOw that I make my own, I don't skimp on using it...the ingredients are really cheap..... 16 Oz. Mini Marshmallows, 3 T. Water, 16 oz. Powdered sugar... try it.. icon_smile.gif

peachstate Posted 16 Nov 2005 , 7:26pm
post #8 of

The first time I used the Wilton fondant was for class. I didnt particularlly like the taste. I sent the present cake in for my sons birthday in school. The teachers were impressed and his teacher said that the class liked it. I did flavor the fondant with fruit punch flavored oil.

The second time I used it was for the final cake in course 3. I made the fondant roses and my daugher who loves buttercream frosting asked for one of the roses with her cake. (Mind you she normally asks for tons of frosting to go with her cake). Her exact words were, "Mom there is something wrong with this icing!"

I did try the MMF about 2 weeks ago. The taste is much better and both my kids and husband liked the taste. I havent worked with using it on a cake. I was more curious about the taste, but it is very simple to make. Just mix in the coloring with the melted marshmallows before you combine the marshmallows with the powdered sugar.

Good Luck!

cuillere Posted 17 Nov 2005 , 1:01am
post #9 of

I tried the wilton fondant when i made my first cake, to me it tasted like someone added a cup of melted rubber or better melted plastic looool. I m wondering how come wilton doesn't do anything about it? anyone that tries that product never buys it again.

alimonkey Posted 17 Nov 2005 , 1:51am

I think it tastes like stale cooking oil, DH thinks it tastes like chemicals. Either way, Yuck!

I like the price of MMF, taste of Satin Ice, and have settled on Collette Peters' homemade fondant recipe for everyday use.

rainbowz Posted 17 Nov 2005 , 6:28am
Quote:
Originally Posted by alimonkey

...and have settled on Collette Peters' homemade fondant recipe for everyday use.




What's her recipe?

LadyCharm Posted 17 Nov 2005 , 1:08pm

Hi Everyone.
I made the mmf followed the instructions everything was great nice and smooth rolled beautiful.I made some cutouts to use on a cake when I went to pick them up they were crumbly for lack of a better word,they sort of peeled away in layers like a Hungery Jack biscuit lol. Can anyone tell me what I did wrong? Thanks in advance for your help, I love this site,I am on here all day long read every post have learned so much from everyone.
Theresa

alimonkey Posted 17 Nov 2005 , 3:20pm

I've never been able to get quite the right consistency with MMF, Collette's recipe turns out great every time. It turns quite stiff if it has sat for a while, but softens up with some kneading. I like it because it doesn't dry out like the MMF and it's almost as cheap.

2 lbs 10x sugar
1/4 c. cold water
1T unflavored gelatin
1/2 c corn syrup
1 1/2 T glycerine
1 t flavoring

In a large bowl sift sugar and make a well

Pour water in small saucepan. Add gelatin and let sit (about 5 min) until soft. Heat until dissolved. DO NOT BOIL.

Turn off heat and add corn syrup & glycerin, stirring until well blended. Add flavoring.

Pour into sugar well and mix until blended. Knead until stiff. Shape into a ball, wrap in plastic & store in an airtight container. Let rest 8 hrs, especially if humid.

***When I make this it's pretty sticky and doesn't quite take all the sugar in the bowl. Some if it gets hard and lumpy, so I take it out of the bowl, sprinkle some powdered sugar on the board and knead it. Do not be tempted to add too much more sugar. It will be impossible to knead after resting.

yh9080 Posted 17 Nov 2005 , 3:51pm

My family must be the exception to the rule because we like the Wilton fondant. However, since discovering Colette Peters' recipe, I make my own fondant, which we like just as well. I used Colette's recipe for my final cake in Course III.

Like Alimonkey, I never could get the marshmallow fondant right either.

For the first time user of fondant, I would suggest buying a box of the Wilton just so you'll know what the consistency is supposed to be like. And to see for yourself if you like it or not.

MrsMissey Posted 17 Nov 2005 , 4:59pm
Quote:
Originally Posted by cuillere

... to me it tasted like someone added a cup of melted rubber or better melted plastic looool. .





Thats how I would describe the taste as well!! icon_lol.gif

lotsoftots Posted 17 Nov 2005 , 7:35pm

I just did the fondant class yesterday in the Wilton Course 3 class--and I must say that I certainly don't understand what all the fuss is about fondant. The Wilton fondant smelled like vinegar to me--I wasn't about to eat it. I had made the Marshmallow Fondant from the recipe on this site, and yes it smelled quite nice, but it's just pure sugar and tastes like it--wayyyyyy too sweet. Both had the texture of what reminded me of those orange circus peanuts, and that's pretty much what the MMF tasted like. I'm going to be one of the few who never works with this medium, in spite of the beautiful presentation that fondant gives. Well, maybe for little embellishments, but not to cover a whole cake in. So, there you have it--me and my fondant issues.

Phoov Posted 17 Nov 2005 , 7:48pm

Lotsoftots! I had the same feeling as you for quite awhile....but have sucked up and am doing a wedding cake with fondant everything in two weeks. NOT Wilton....however. When I saw Ihatefondant's name on this site I immediately LOVED HER!!!! Buttercream is so wonderful..........why change, right? For me...I guess it's the artistic possibilities.....and Satin Ice is so easy to work with. I'm stepping over for this cake at least!!!!!

ccr03 Posted 17 Nov 2005 , 7:49pm

Thank you so much for all your comments!!!! I considered playing with some fondant today, but I think I'm going to have to hold off when I've got more time. (I've got a Barbie doll cake I'm doing for Saturday, and I haven't prepped anything icon_rolleyes.gif )

meghan89 Posted 17 Nov 2005 , 7:51pm

Its a double edged sword!!!! I would prefer not to work with MMF, but it does allow a lot of creativity that is not always possible with other mediums. Personally, I think you do have to sacrifice some of the flavor of the cake when using MMF, because it is sooooo sweet!

Nitu Posted 17 Nov 2005 , 7:51pm

I dont like Wilton fondant test either.
I finished this class in last week. Thank God I am the CC member.
Even I didnt buy Wilton fondant for Wilton class I made MMF and I got this recipe from CC. Its very easy and tests good.
My classmates test it and they really feel difference between both fondants.

Thanks
Nitu

rainbowz Posted 18 Nov 2005 , 2:05am
Quote:
Originally Posted by alimonkey

Collette's recipe

2 lbs 10x sugar
1/4 c. cold water
1T unflavored gelatin
1/2 c corn syrup
1 1/2 T glycerine
1 t flavoring

In a large bowl sift sugar and make a well

Pour water in small saucepan. Add gelatin and let sit (about 5 min) until soft. Heat until dissolved. DO NOT BOIL.

Turn off heat and add corn syrup & glycerin, stirring until well blended. Add flavoring.

Pour into sugar well and mix until blended. Knead until stiff. Shape into a ball, wrap in plastic & store in an airtight container. Let rest 8 hrs, especially if humid.




That's pretty much the same recipe in Toba's book. I like this so much better than MMF and it really isn't all that much more complex to make. It may take, seriously, an extra minute or so than melting the marshmallows. Fort the improvement in taste, it's worth it.

Thanks!

sweetsuccess Posted 18 Nov 2005 , 2:11am

[quote="rainbowz"][quote="alimonkey"]Collette's recipe

2 lbs 10x sugar
1/4 c. cold water
1T unflavored gelatin
1/2 c corn syrup
1 1/2 T glycerine
1 t flavoring

In a large bowl sift sugar and make a well

Pour water in small saucepan. Add gelatin and let sit (about 5 min) until soft. Heat until dissolved. DO NOT BOIL.

Turn off heat and add corn syrup & glycerin, stirring until well blended. Add flavoring.

Pour into sugar well and mix until blended. Knead until stiff. Shape into a ball, wrap in plastic & store in an airtight container. Let rest 8 hrs, especially if humid.

Thanks! I'm going to try it. I've always bought.

sofiasmami Posted 27 Nov 2005 , 1:48pm

how can this be stored? ... if on a cake can it be put in the refrigerator?

alimonkey Posted 27 Nov 2005 , 3:42pm

Nope. This is like any other fondant. Store in an airtight container at room temperature. Once it's on a cake, it can't be refrigerated. It will sweat when it comes back to room temp and it will get soggy and saggy. icon_sad.gif

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