Wilton Fondant, Have You Noticed This?

Decorating By akgirl10 Updated 3 May 2010 , 10:02pm by eatCakes

akgirl10 Posted 9 Mar 2010 , 8:47pm
post #1 of 33

I never use Wilton, but I needed a little more fondant for a cake. The only place I can get Satin Ice raised their prices, so I bought a small pack of wilton with a coupon, thinking I would mix a little in with SI. It's been years since I have tasted wilton, but I tried a little, and that chemical taste it used to have is gone! It really wasn't bad at all. Have they changed the formula?

32 replies
amysue99 Posted 9 Mar 2010 , 8:53pm
post #2 of 33

One can only hope! I haven't tried it in years, but hopefully they've come to their senses and decided to make a useable product.

Chasey Posted 9 Mar 2010 , 8:53pm
post #3 of 33

I haven't used it in the past, but uh...it's yuck to my taste buds now, I can't imagine it was worse with a chemical taste! icon_razz.gif

I heard you could mix in candy melts or white chocolate, etc to enhance the flavor. I don't even really smell vanilla when I sniff it!

I'm glad you weren't disapointed with the taste!

nanatrucker Posted 9 Mar 2010 , 8:59pm
post #4 of 33

I add some of the loran oils to the wilton fondant and it tastes good.

cakemaker30 Posted 9 Mar 2010 , 9:12pm
post #5 of 33

I think I remember reading something awhile back that Wilton acknowledged that decorators didn't like the taste of their fondant and they were going to improve it so maybe they did.

aundrea Posted 9 Mar 2010 , 9:13pm
post #6 of 33

really? i only use wilton fondant to cover my cake boards. cant see using expensive satin ice for the boards.
the last time, which was years ago- that i tasted it i about got sick!
i dont know if i can bring myself to try it again.
but now that i know there might be some improvement i may try.

tiaracakes Posted 9 Mar 2010 , 9:14pm
post #7 of 33

I actually bought wilton fondant for the first time on saturday and I was wondering what where the bad taste was. instead of using it to practice, I have been chewing on it for a snack instead. It just tastes like any other other fondant i have tasted without a sickly sweet feeling.

tyty Posted 9 Mar 2010 , 9:23pm
post #8 of 33

I have not used Wilton fondant in about 5 years, but I use the gumpaste and they changed the formula on that too. I remember it used to smell awful and dry out really fast. The last couple of packs I bought actually stayed moist and I was able to use it all, and that bad smell is gone.

newmansmom2004 Posted 9 Mar 2010 , 9:26pm
post #9 of 33

I bought some Wilton recently for a show cake (since no one would be eating it) and I noticed that gaggy industrial paint remover smell wasn't nearly as bad. After I mixed in some modeling chocolate made with white chocolate all I could smell was chocolate! And it tasted good, too!!! I've always liked Wilton best for workability and with the modeling chocolate mixed in it was the best of both worlds - good flavor and great workability.

I've never liked Satin Ice and some of the others are just too expensive and get too hard in the containers and turn to grease when you soften them in the microwave, so Wilton + modeling chocolate is what I'll use from here on out!

mamawrobin Posted 9 Mar 2010 , 10:52pm
post #10 of 33

I remember a post by Sharon (Sugarshack) saying that Wilton had improved the taste of their fondant. I bought some last week and to my suprise it was much better than the last time I bought it.

tigerhawk83 Posted 10 Mar 2010 , 2:29am
post #11 of 33

Thanks for info - I can"t get anything locally but Wilton but have been afraid to try it with all the comments on taste. May get some with my 40% off Hobby Lobby coupon and try it with and without adding additional flavoring (did see the post a while ago suggesting adding Lorann oil to fondant).

iamcakin Posted 10 Mar 2010 , 2:41am
post #12 of 33
Quote:
Originally Posted by newmansmom2004

I've always liked Wilton best for workability and with the modeling chocolate mixed in it was the best of both worlds - good flavor and great workability!




Would you mind sharing the ratio, and method you use for combining?

Thanks icon_smile.gif

sillywabbitz Posted 10 Mar 2010 , 3:03am
post #13 of 33

Are you using white chocolate for your modeling chocolate? if so does it change the color of the fondant significantly. This is a good news if they did update their fondant. I am doing a cake with a large amt of fondant that will not be eaten (drapes on a cake) and was hoping to use the wilton for cost but now that it's not awful that is just another perkicon_smile.gif and if I mix it with the white chocolate and it tastes ok then I will use it to cover the base cakes as well. Thanks for the update!!

Mug-a-Bug Posted 10 Mar 2010 , 3:10am
post #14 of 33

icon_surprised.gificon_surprised.gificon_surprised.gif REALLY!? I can't buy Satin Ice locally and am annoyed that I have to order. I really love the workablility of Wilton's fondant, if it is as you all say, I can't wait to buy some!! Will be much cheaper too if I use my coupon. The only other time I bought it - it smelled and tasted like nail polish remover.

menas Posted 10 Mar 2010 , 3:33am
post #15 of 33

I'm new at cake decorating & have been taking the Wilton classes so their fondant is the only kind I have tasted. I was going to order some of the higher priced products thinking anything has got to be better than this stuff, but after hearing these comments I'm thinking stick with the Wilton and add flavoring. Any advice as to how much? Why does anyone even want their cakes covered with something you have to peel off before eating?!

bmarlow001 Posted 10 Mar 2010 , 3:51am
post #16 of 33

I have never liked wiltons even now but I will agree it has gotten better. I have been playing around with different fondants lately and have come across Fondax.. It is a great product and hald the price of fondarific and about $20 cheaper than satin ice! I loved the fondarific but $74 for every 10 pounds was a little excessive and the satin ice dried out too fast and if you didn't roll it to the right thickness it would crack all over my cakes. If anyone is looking for something other than the regular satin ice or wiltons I would definitely recomend fondax icon_smile.gif

newmansmom2004 Posted 10 Mar 2010 , 3:51am
post #17 of 33

Yes, I used white chocolate chips. It did not change the color of the white fondant, but I did color my fondant after I mixed in the chocolate and it worked great. No issues with color at all.

newmansmom2004 Posted 10 Mar 2010 , 4:03am
post #18 of 33
Quote:
Originally Posted by bmarlow001

I have never liked wiltons even now but I will agree it has gotten better. I have been playing around with different fondants lately and have come across Fondax.. It is a great product and hald the price of fondarific and about $20 cheaper than ! I loved the fondarific but $74 for every 10 pounds was a little excessive and the dried out too fast and if you didn't roll it to the right thickness it would crack all over my cakes. If anyone is looking for something other than the regular or wiltons I would definitely recomend fondax icon_smile.gif




I just recently tried Fondx and I liked it as well but my local cake shop doesn't sell it.

sillywabbitz Posted 11 Mar 2010 , 4:46am
post #19 of 33

Thanks Newmansmom, I'll give it a try. I also tried Fondx not too long ago. It worked reasonably well but was only $5 cheaper than the satin ice bucket so I'm not sure in the long run which one I like better. Will take a few more experiments.

chrissypie Posted 11 Mar 2010 , 4:52am
post #20 of 33

i actually emaild wilton yesterday to ask, they said they have not reformulated the fondant! so who knows! LOL!

Torts Posted 11 Mar 2010 , 5:13am
post #21 of 33

I am new to cakes, but started with Wilton and didn't understand why everyone said it was so horrible- so I thought I'd order Satin Ice to see how good real fondant could be. They tasted exactly the same to me...

But the Satin Ice was the same price, really... I got it online for $12 for a 5 pound bucket. Add 9 in shipping- about the same as the $20 for the five pound box of Wilton at hobby lobby. I'm not seeing the discrepancy in price?

KathysCC Posted 11 Mar 2010 , 5:14am
post #22 of 33

Really! icon_eek.gif Wow!

I use Wilton fondant only for things that don't get eaten! I am anxious to go get some and see if it really has changed.

cakeaddikt Posted 11 Mar 2010 , 5:19am
post #23 of 33

I have never tried Wilton's fondant, but I may give it a shot. I usually use MMF or Satin Ice and lately...the more I use Satin Ice the more it smells like Play-dough..

Mug-a-Bug Posted 11 Mar 2010 , 2:26pm
post #24 of 33
Quote:
Originally Posted by cakeaddikt

I have never tried Wilton's fondant, but I may give it a shot. I usually use MMF or and lately...the more I use the more it smells like Play-dough..




I thought I was the only one smelling play-doh!! icon_lol.gificon_lol.gificon_lol.gif

eatCakes Posted 3 May 2010 , 1:27am
post #25 of 33
Quote:
Originally Posted by iamcakin

Quote:
Originally Posted by newmansmom2004

I've always liked Wilton best for workability and with the modeling chocolate mixed in it was the best of both worlds - good flavor and great workability!



Would you mind sharing the ratio, and method you use for combining?

Thanks icon_smile.gif




I second this! I love Wilton's fondant because it's so easy to work with and no one has ever complained of anything other than it tasting like fondant. icon_smile.gif Mixing it with modeling chocolate seems interesting though- how does it change the fondant?

newmansmom2004 Posted 3 May 2010 , 2:31am
post #26 of 33

You can use any modeling chocolate recipe on the Internet and mix it with the fondant. Ratio is about 2 parts fondant to one part modeling chocolate. In addition to making it taste better, it seems to give a bit more elasticity to the fondant - less tearing, etc.

Meant to say - just knead the two together until they're mixed well.

raquel1 Posted 3 May 2010 , 2:47am
post #27 of 33
Quote:
Originally Posted by newmansmom2004

You can use any modeling chocolate recipe on the Internet and mix it with the fondant. Ratio is about 2 parts fondant to one part modeling chocolate. In addition to making it taste better, it seems to give a bit more elasticity to the fondant - less tearing, etc.

Meant to say - just knead the two together until they're mixed well.




Thanks so much for all this info, sometimes I'm just not up for making a batch of MFF even though I love the stuff, and Wilton is so easy to get for me. I never considered Wilton before but I'm giving it a try this week.

ladyonzlake Posted 3 May 2010 , 2:48am
post #28 of 33

If you're adding white chocolate candy melts to your fondant try Merkens super white chocolate...your fondant will stay white.

thumbs Posted 3 May 2010 , 2:52am
post #29 of 33

I stopped using Wilton after taking the course cause everyone was complainng about not wanting fondant cakes. I have discovered Fondx lately and love it! It is about the same price here as the wilton, just costs to have it shipped to me.

I prefer Wilton for making figures, etc becasue of it's workability. I will try mixing it with modeling chocolate one of these days and see how that goes.

cakesbycathy Posted 3 May 2010 , 3:16am
post #30 of 33
Quote:
Originally Posted by chrissypie

i actually emaild wilton yesterday to ask, they said they have not reformulated the fondant! so who knows! LOL!




Honestly I don't believe this. There's no way that they didn't change it. I just think they don't want to admit how bad it actually was. I mean if Dominoes can admit their pizza used to taste like crap but now it tastes better (supposedly. I've not actually eated it myself), why can't Wilton? icon_razz.gif

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