I love working with fondant but I cant stand the taste. Yes, I'll admit it, I use Wilton a lot it tastes like (what I imagine) a 2nd grader eating 20 year old school glue paste. I've tried adding the Lorann oils but thats just " wrong." Its like trying to hide the smell of a skunk!
So whats your favorite (whether premade or your own concoction)
- I NEED A FONDANT REVIVAL OVER HERE. Give me the "ups and downs" of the brand you LOVE to use please!
(ups and downs = Taste, consistency, drying time, etc)

PLEASE HELP ME TO STOP SKUNKING MY CAKES

I have never purchased fondant, I have only made it. I use Rhonda's Ultimate MMF. Its easy to make and tastes like heaven. I use the lemon extract that she has in the recipe, but you can sub out any extract you like. It isn't as sweet as regular MMF and you can color a whole batch between the melting step and adding PS so its really easy to get a lot of color with out a lot of kneading. You do have to let it sit over night before use, but after that its really easy to use. You can either mix by hand, or in your KA with the bread attachment. Warning, it can get a little messy with the PS, but it's worth it. Just remember to add small amounts at a time. HTH

Amber

I am a lover of Choco-pan for taste, Satin Ice for Convience and price. PLEASE get away from that wilton stuff ewwwwwwwww! It smells and tastes like chemicals ewwwwwwww!!! Choco-pan is White chocolate fondant. It is very very tasty. The best tasting fondant I have had yet. The NOIRE which is the chocolate, tastes like tootsie rolls. Satin Ice tastes pretty good too. I love the smooth texture of it, It is great for its pliablility. If that makes sense. MMF isnt bad tasting, really sweet. I dont like its texture though, not smooth enough for me, but the most afordable. Hope that helps.

I make Marshmallow Fondant. Its not hard at all and it tastes way better than Wilton or Satin Ice. Its very easy to make. I havent been making cakes for too long and maybe the vets have better ideas than me but here is the link that I got my recipe from:

http://whatscookingamerica.net/PegW/Fondant.htm

I hope this helps.

Thank you for sharing everybody, I, like wrightway777 use only wilton too and I absolutely hate it , I guess it's easy to get, I have been thinking on making my own MMF but I am lazy so it's great to hear about Satin Ice and Choco-pan I am going to try them for sure, I hope they are not expensive!

I forgot to ask, what is the shelf life of Satin Ice and Choco-pan? because I see they come in big buckets and I don't know if I am going to use it right away, does anyone knows?. Thanks again.

Heres a place to get powdered vanilla:
http://www.thespicehouse.com/spices/madagascar-vanilla-powder?gclid=CN_Sl-f96JICFRcasgodQjjC4A

Orange oil: Lorann carries orange oil here is what they write:
Ideal for hard candy, chocolates, frostings, cookies, fudges and baking. 4 times stronger than extracts! There is other great brands/specialties out there.

Satin Ice Shelf Life: Minimum 1 year at room temperature in poly bag lined airtight pails. But I found another site that "recommends" it to be only 3 months.
Choco-pan shelf like: Sugarcraft states - are extremely versatile products that have a shelf life of six (6) months, and can be frozen or refrigerated.

I LOVE Satin Ice for the convience AND the taste isn't bad at all

I also use Chocopan BEAUTIFUL stuff and it goes along way


I used to make MMF all the time.. kind of mastered the feel so I wanna try to make a different one now to master that just in case shipping starts getting to me.

I have stored my Chocopan at room temp for a year and it does fine.

Satin ice at least a year .. maybe a little more

Thank you so much for all of your great input. I am new to cake decorating and also use Wilton fondant. I have recently tried to make a batch of MMF and found it to be a major ordeal. Thanks to you all I know now I can use my KA. I enjoy reading everyones suggestions and look forward to learning more. Can wait to use some of the advice I have found on this wonderful site.

Welcome to the board Pearliesmom!!!!!

You'll love it here

I like Wilton for decorations that I know won't be eaten (like large flowers or bows) and dummy cakes. I also use it for practicing new techniques or ideas without the guilt of wasting fondant. It's good 'starter' fondant in order to get used to working with it, but I would not put it on an actual cake for eating. *shudder* Tho I must say my niece LOVES the stuff. Demented child! 0_o

Satin Ice is YUMMY. It's very soft and easy to work with. I like it best for covering cakes. I've sampled Fondx and it's equally yummy. Both taste like marshmallow with very strong vanilla flavor, which I adore.

I've also made MMF with mixed results. The chocolate version turns out great every time, but strawberry and vanilla versions sometimes taste like gummy powdered sugar. I don't have a KA, and no one except for my niece likes fondant anyway, so I don't feel like trying different kinds of homemade fondant.

Michele Foster's! Hands down, the BEST fondant out there! Simple, cheap, easy to make, and tastes wonderful!

My favorite (as of yesterday -lol!) is Choco-Pan!! It is so good, at the cake show yesterday, my 7 year old dd was begging me to buy it - which I did. It's awesome. About $5 a pound, but they do have it in smaller amounts. They even have carmel and coffee flavors. The noir (chocolate) is my favorite, but for a Starbucks fan, the coffee flavor would be awesome. Plus, the developer of it was at the show and her and her son are sweethearts - I don't know about you guys, but that goes a long way with me!
For practicing, I still will use MMF, because of the cost though.

I second jen1977 micheles fosters recipe is soo good, cheap and easy to make.

Jen1977 and stsapph:

Can you please post the link for the Rhonda's Ultimate MMF and Michelle Foster's homemade MMF? I haven't heard of these recipes. Always will try another method of making MMF before I start to buy it as I don't make enough cakes . . . yet . . . that would warrant buying the buckets.

Thanks!

heres the link to michele fosters recipe

http://forum.cakecentral.com/cake_recipe-3663-Michele-Fosters-Delicious-Fondant.html

Here is the Ultimate MMF

http://www.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html

I just printed and saved both Rhonda's and Michele's fondant recipes! I cant wait to try them both - they must be worth gold if they have a perfect rating on CC! I feel like I hit the jackpot!

Few questions though:
1. How long do you think that the shelf life of these two products?
2. 'Michele Foster's Delicious Fondant' recipe mentions to "wrap in oil painted plastic wrap." I've never heard of this method...what oil do you use?
3A. Rhonda's recipe mentions "Princess Cake" and "Cookie Emulsion" does any one have a favorite place to buy those? 3B) when you get it...what part of the ingredient list do you substitute with it (both extracts?)?
4. Michele's recipe also has a note that there is a cookbook she did "The Sugar Fix" does anyone own it? How is it?

any responses will be overwhelmingly appreciated

Princess cake and cookie emulsions are both extracts, just omit the lemon juice and lemon extract. I generally use my fondant up fairly quickly, but I think you can keep it for a few months, maybe longer, as long as you keep it well wrapped. I think you can also freeze it, as long as you let it fully thaw and return to room temperature before you use it. Just wrap it tight in plastic wrap and then place in a freezer bag. Make sure you get all the air out. HTH!

Amber

WrightWay777,

I bought Michele Foster's book "The Sugar Fix" (online download), and it is such a great recipe book. Every cake recipe I've tried is delicious. Definitely worth the minimal amount she charges for it!!!

I usually make MMF (which I have had good luck with),but I am ready to try something new so I just ordered the choco pan.I am excited to try and excited that I dont have to make it...

I use to make mmf for everything. Tastes great, the price is great. But really, I don't have time anymore.

I started ordering satin ice, i like it, the price is right the taste is great. But, I always like to improve, so I ordrered choco-pan. I love the taste of choco-pan, butI found that it gets melty if it's worked with too much, because of the chocolate base I assume, it also did not hold up well in the humidity. I may offer it as an option for fall and winter cakes.

I ordered ML fondant from geraldines cutters and, and it's quite sugary, but good for rolling and nice consistency, holds well in the humidity.

Last night I ordered cal-java, it should be here this week, and then I'll rate that.

I have a goal to try them all and really use what has the best taste and performance.

I charge $1 extra per serving for fondant, so $100 on a 100 serving cake, I could order almost anything and have my price covered.

Besides MMF, I loved the recipe by Toba Garrett - easy to do, works well and tastes pretty good.

deb

Michele Fosters is the best. I've done MMF and I've done Toba Garrett's recipe. You can't beat Michele Fosters! I also just spray the plastic wrap with cooking spray. It keeps quiet a while as long as its wrapped well. You can also store it in the freezer. I make my own fudgy chocolate fondant by adding a batch of modeling chocolate in equal amounts. Mmmmm fudgy.....

I just order my first satin ice bucket , when I get to master it I will go for choco pan! . Thank you so much CCers all your good comments gave me courage to try something new, I love the forums and I love you all!!!!!

I mostly use Fondyx, it is delicious & I flavor it too. I also like Satin Ice.

I just made first batch of MMF and was surprised at how easy it was. I was lazy so I let my KA do most of the mixing. My dough hook just broke so I finished kneading it by hand. It was a nice consistency and tastes much better than Wilton.