Heather1172 Posted 12 Dec 2010 , 4:44pm

I have not been using fondant for very long but love working with it. I have been researching and found some different brands. Which one is the best? After reading about the Satin Ice I am scared to use it! I came across Choco-Pan and Fondarific. Anyone have a suggestion for me...please? I am thinking about possibly starting a business but am trying to get the word out first by posting pix on fb, making cakes for friends Christmas parties, and I plan to make a few cakes and bring them to my childrens schools. So, of coarse, I want them perfect and beautiful! If yall could give me some insight I would be most appeciative!
Thanks!
Heather

18 replies
cakegirl1973 Posted 12 Dec 2010 , 5:12pm

I think you will find that it all comes down to a matter of personal prefence. Personally, I knead together Satin Ice with a bit of Fondarific. I have not had the problems that others have had with SI. That being said, my next order of fondant will be to try FondX, because I am afraid that I will end up with a bad batch of SI. I am "shopping around" for a new brand because it seems like, from all the CC posts, they may not have pulled all the bad batches or fixed the problem. Again, that is just based upon all the CC posts, and they may have fixed their problems. I just don't want to risk it.

So, my advice would be to try several brands, make a batch or two of MMF, and decide which fondant you like working with the best. Good luck and have fun! icon_smile.gif [/img]

au_decorator_76 Posted 12 Dec 2010 , 5:20pm

I made this for a wedding this weekend and everyone LOVED it. Absolutely loved it!

http://cakecentral.com/recipes/16228/buttercream-flavored-marshmallow-fondant

mbark Posted 12 Dec 2010 , 5:32pm

I use Satin Ice because it is the one available at my cake store, so I can't compare to other brands (oh, besides Wilton which doesn't taste very good and Fondarific I bought once that was too soft & grainy), but I only had the elephant skin issues with a couple containers & in the past few months have had no problems. It rolls out nicely and covers a cake with no issues like tearing etc
HTH

Heather1172 Posted 12 Dec 2010 , 5:47pm

Krista, I have saved your recipe and will going to the store shortly! It seems I can't go wrong with it!
Thanks ladies for the input! I'm lovin this site!!
Heather

Jaime3679 Posted 12 Dec 2010 , 6:05pm

I have tried them all, even made it myself, but Fondyx is my absolute favorite!!!

Apti Posted 12 Dec 2010 , 6:24pm

Hi Heather, welcome to CC! I've only been decorating since March and have not made any MMF (I have COPD and get out of breath pretty easily, so if I can avoid kneading stuff, I do). I am extremely lucky to be able to buy locally at wholesale prices from a bakery supply warehouse. They carry FondX which I buy in 10 lb. tubs. I also got some Sweet Inspirations fondant (half chocolate and half fondant), and Elite fondant. All these are from the same company, Cal Java. All 3 work very, very well. I'm really happy with FondX products.

The FondX is way better than the Wilton fondant. Sweet Inspirations performs differently from regular fondant, but smells and tastes terrific (doesn't taste like regular fondant, more like chocolate)--I don't know if you could cover a cake with it though. Elite, a new brand, smells wonderful, is almost too pliable/soft, but tastes and works great. I bought the Elite in red and black because it was on sale at the ICES Convention. For everything else I'll stick with FondX white and just color as needed.

Cricketina Posted 12 Dec 2010 , 6:46pm

So glad to hear about the SI issues ...I made a baby shower cake for my daughter , the first time using satin ice and it was sooo stretchy and tore easily and it wouldn't even take color evenly! I wanted to cry! SI and wilton are all I can get here locally...I wish I would have used Wilton so you know I was upset! At least it would have been pretty! SI is so expensive and with those issues I don't ever think I will buy it again!

Heather1172 Posted 12 Dec 2010 , 8:00pm

I will definately try the Fondx. The way I see it, the less I have to make the better sometimes. I have 3 children and work full time in the dental field. So I am on my feet most of the day. I am going to try the fondant recipe as well, but will also order some Fondx.
Jaime...I am in Louisiana also!! Pineville is about an hour away from me (I think). You have some Beautiful cakes ma'am!! I enjoyed looking at your fb page!
Again thanks for the input! I am excited now and ready to make more cakes!

loriemoms Posted 12 Dec 2010 , 8:35pm
Quote:
Originally Posted by Jaime3679

I have tried them all, even made it myself, but Fondyx is my absolute favorite!!!




Same here!

Apti Posted 12 Dec 2010 , 8:58pm
Quote:
Originally Posted by Heather1172

I will definately try the Fondx. The way I see it, the less I have to make the better sometimes. I have 3 children and work full time in the dental field. So I am on my feet most of the day. I am going to try the fondant recipe as well, but will also order some Fondx.
Jaime...I am in Louisiana also!! Pineville is about an hour away from me (I think). You have some Beautiful cakes ma'am!! I enjoyed looking at your fb page!
Again thanks for the input! I am excited now and ready to make more cakes!




If you go the Cal Java site and sign up for email notifications, they often have sales on FondX.

howtocookthat Posted 2 Jun 2012 , 12:08pm

Check out the new fondant review of 8 fondants here with videos and photos...
The Great Fondant Review Which Fondant is Best?http://www.howtocookthat.net/public_html/?p=1765[/url]

Apti Posted 2 Jun 2012 , 2:51pm

Quote:
Originally Posted by howtocookthat

Check out the new fondant review of 8 fondants here with videos and photos...
The Great Fondant Review Which Fondant is Best?http://www.howtocookthat.net/public_html/?p=1765[/url]




Welcome to the forum! What a delightful first entry. May I invite you to re-post the information in your "Review" with a new thread? I'm sure a lot of folks would really enjoy seeing all the great information you presented.

(Since many of the members are from the USA or other countries where some of the products are not availeable, you may wish to state your country or origin in the explanation.)

howtocookthat Posted 2 Jun 2012 , 10:08pm

thanks for the suggestion - have posted as new topic now

yortma Posted 3 Jun 2012 , 12:55am

My favorites are massa Grischuna neutral and carma tropic.

I just recently completed a fondant test. I tried Duff's, Fondx, Fondarific, Satin Ice, Wilton, Massa Grischuna neutral, Massa Ticino Tropic and cocopan white chocolate. I have made MMF previously and found it to dry out easily, and wasn't thrilled with it, so I did not try it again. Also, too much work! For each tested, I looked at the color, the taste, and ease of use. Cocopan (white chocolate) was very yellow, and I did not test it further, saving it for when I needed a white chocolate fondant. It tastes good, just like white chocolate. Duff's was a definite Ivory, Tropic was very white, and the rest were very similar light ivory in color. Taste wise, I liked Duff's and fondarific which both tasted like vanilla tootsie rolls, but Grischuna was close behind. My husband and son liked the Grischuna the best, finding the first two too sweet. I found the Tropic to have a slight chemical taste at first, but it dissipated, and when I tasted it on the final cake, it was very nice and tasted great a dead heat with the Grischuna neutral. Satin Ice (both the white/vanilla and white/ buttercream varieties) and Wilton were plain horrible and tasted like chemicals. For ease of use, hands down the Grischuna and Tropic are the clear winners. They were very easy to work with, smoothing beautifully with a porcelain-like finish. Duff's tore easily and was sticky. Fondarific was very sticky and stuck to The Mat (which I highly recommend). FondX handled well and wasn't a bad flavor - slighly citrus but had a less smooth final surface. Satin Ice tended to dry quickly, creating the crocodile skin effect. I let them all sit overnight before cutting. They all cut similarly, although the tropic cut the cleanest. I did not test the wilton. I have used it in the past and it handles nicely, but tastes so bad, I wouldn't use it on a cake. I will save it for covering cake boards and making figurines.

Bottom line, The massa grischuna neutral and Massa Ticino tropic were both great. The tropic is bright white, the Grischuna Ivory, which would be the only main difference. (Massa grischuna makes a white type called Americana which I have not tried yet). There is a website called fromscratch.com (now beyond buttercream I believe) that did a fondant trial as well. My impression from that blog was that the Americana did not handle well. When I need to order more, it will most likely be the Grischuna neutral, although I might order the tropic if I needed a really white fondant.

Cost - I paid 64.00 for 10 lbs Satin Ice (6.40 a pound) + 5.44 CA sales tax = 6.94 per lb
61.97 for 13.5 oz Grischuna (4.65 a pound) plus 25.00 shipping = 6.50 per lb
79.99 for 15.4 lbs of Tropic (5.22 a pound) plus 15.00 shipping = 6.20 per lb


The two Massas are not available at your local store and need to be ordered online. The Grischuna is ordered through Albert Ulster imports. No tax, but delivery is about 25.00 Customer service is great, and I got it in 2 days. Tropic can be ordered from a number of suppliers, and shipping varies depending on how fast you want it. Again no tax, so costs are similar. I don't remember how much I paid for shipping, maybe 15.00, but took 2 weeks to get.

Good luck!

_________________
I'd rather be baking!
LL

smlloy27 Posted 6 Aug 2012 , 11:02pm

I always buy Fondx, I love everything about it. It is so easy to work with, colors very easily and holds shape as well. The only problem I have with it is the taste..it tastes TERRIBLE! Everyone always peels it off and just eats the cake without it. Anyone have any other fondants that have a better taste??

gmfcakes Posted 6 Aug 2012 , 11:38pm

I prefer Satin Ice, I have used FondX and didn't like it much. I have seen Elite at my local bakery shop but have not tried yet. Taste wise, I don't have a preference to either, I don't like the taste of any fondant, so I'm not a good judge.

But people do compliment the MMF versus any other fondant brand. I hated making it at first because it was too much work and like many others I have two children, work full time, and am a full time student. So I didn't have the time to make it before.

But recently I made it using the Kitchen Aid, using Mayen's Tutorial from Way Beyond Cakes and found it much easier, I also added chocolate modeling clay as she does in her recipe on her Facebook page and it worked much better for me.

So I guess in my situation it's just going to depend on how much time I have. Everyone has different preferences, so just go with whatever works best for you.

unctoothlady Posted 7 Aug 2012 , 12:49pm

I used to love Fondx until making Michelle Foster's Updated Fondant recipe (located in the recipe section). It is delish and easy to work with!

cakeastic Posted 7 Aug 2012 , 3:09pm

I use buttercream SI, absolutely the best. I tried Fondx and didn't like how it smells and it was way too soft.

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