I'm just getting started in my cake business and am curious if people take the time to make their own fondant or if they pay for it pre-made. I'm assuming it's less expensive to make it yourself (haven't done the math) but it's certainly tedious and hard to get the exact color I'm looking for since you color it BEFORE adding the powedered sugar.

I'm just curious what the majority of cake bakers out there do, and whether or not they feel if there is a cost advantage to one over the other.

I just got started too, but i find the homemade fondant is much better than the store bought one.

I bought the Wilton fondant once when I firdt tried using fondant. Since then, I have always made my own (MMF). I have figured it up that I can make one batch at $5.50. Now it's probably actually cheaper than that because I included a bottle of color and a bottle of flavoring in my estimate.

I personally make mine. It tastes better because you can add whatever extract you choose and it is way cheaper! Where I live, Wilton's 5lb box is $20, to make your own 5lbs of MMF, it is around $7-$8 if not less. I have the whole making process down to about 30min so it's not too bad, plus it's nice to be able to add the color when it's still liquefied instead of kneading it in pre-made fondant...that's a time saver in and of itself (even if you just get the base color before you add powdered sugar and then add color to it later to match it to what you need.)

I make MFF and told my DH after the last batch that it is pretty "goof proof" because as I'm making it it doesn't really get my full attention and allways turns out great. So to me its not any more of a hassle to just make it myself. I haven't tried the premade fondant but there are alot of people on here that are big fans of them both in taste and texture. I really think it comes down to what you like and what works for you, try everything you never know what might surprise you.

I buy Satin Ice.

I buy renshaw regalice. Im from the uk. And i think its just as cheap to buy it than make it, personally i find i get alot better quality control if i buy it in , i cant afford to have random Dry batches, or too soft/hard w.e , i want and need the same quality as i go.

Hello everyone I had a few questions since we are on the topic of fondat I have made my own fondant and also bought my own as well BUT....

I noticed when I made my own and let it sit on the cake overnight it became kinda hard and rubbery ( kinda like bubble gum) and hard to cut thru. Did I make it wrong or does it do this?

I now normally buy my fondant but yes it is VERY expensive but at least i can cut thru it like icing not bubble gum.

Thanks for any pointers

Yeah mine is the same way. just pop it in the microwave for about 10 seconds for a fist-size piece. Longer for larger pieces.

What do you do when its already on the cake though and it turns rubbery like that?

Usually once it's rolled out thinly to cover a cake, it doesn't get rubbery again. I have never had that happen (that I have been made aware of.) Sorry, wish I could help more.

For those who wrote they make their own fondant, What recipe are you using? Have you found a certain recipe that works best?