Quest For The Perfect Fondant

Decorating By countrycaker Updated 25 Jan 2011 , 2:52pm by ycknits

countrycaker Posted 19 Jan 2011 , 12:28am
post #1 of 62

Okay, does it even exist? So far I've tried the Wilton fondant (easy to work with but yucky tasting), Satin Ice (tasted okay but got elephant skin), the homemade Wilton recipe fondant (tasted pretty good, but ripped easily, got wrinkles, not very stretchy), Sophiebelles's jello fondant (turned into crumbs), and marshmallow fondant (the best all around so far, but is it smooth enough for wedding cakes??? I don't know). Is there not something out there that is great-tasting, smooth, easy-to-work-with, and, well, yeah - perfect?

61 replies
cakeandpartygirl Posted 19 Jan 2011 , 12:39am
post #2 of 62

Michelle Foster's Fondant!!! at least for me anywayicon_lol.gif

annie84 Posted 19 Jan 2011 , 12:55am
post #3 of 62

I use Virgin Ice and love it!

pinkpiggie78 Posted 19 Jan 2011 , 1:00am
post #4 of 62

I like pettinice and fondx.

ycknits Posted 19 Jan 2011 , 1:20am
post #5 of 62
Quote:
Originally Posted by cakeandpartygirl

Michelle Foster's Fondant!!! at least for me anywayicon_lol.gif




I agree. After doing sid-by-side comparisons of MMF and MFF, I definitely prefer Michelle Foster's Fondant. I make two or three batches at a time to stay ahead of my baking. I've used Satin Ice, Pettinice, Wilton, and Duff's, too. I buy Duff's black and brown to avoid the mess with tons of coloring.

dellababe Posted 19 Jan 2011 , 1:27am
post #6 of 62

I used this recipe and have gotten a lot of compliments on the taste. I add my own flavoring. Clear flavoring such has vanilla, coconut,rum,etc( anything that comes in a clear liquid)

www.whatscookingamerica.net/PegW/Fondant.htm

FromScratchSF Posted 19 Jan 2011 , 1:37am
post #7 of 62
Quote:
Originally Posted by ycknits

Quote:
Originally Posted by cakeandpartygirl

Michelle Foster's Fondant!!! at least for me anywayicon_lol.gif



I agree. After doing sid-by-side comparisons of MMF and MFF, I definitely prefer Michelle Foster's Fondant. I make two or three batches at a time to stay ahead of my baking. I've used , Pettinice, Wilton, and Duff's, too. I buy Duff's black and brown to avoid the mess with tons of coloring.




Another shout out for MFF, best I've ever tasted.

MrsPound Posted 19 Jan 2011 , 1:54am
post #8 of 62

Fondarific. And they taste great! Just like starburst candies. Comes in 14 different flavors! YUM!

cowie Posted 19 Jan 2011 , 2:05am
post #9 of 62

I thought Satin Ice was supposed to be the best? Doesn't the Cake Boss use that one? I was going to buy a tub to try but now don't know if I should. What about Fondx??

countrycaker Posted 19 Jan 2011 , 6:38pm
post #10 of 62

I had thought Satin Ice was supposed to be "the one" too, but right after I bought a 20 lb. tub, I started hearing of the many issues it's been having lately with elephant skin and ripping. I was able to pull off a few cakes using it by kneading in some glycerin but the last two cakes I used it on got the wrinkly look regardless of the glycerin. I know Satin Ice has refunded money to others on this site who have also received fondant from the bad batches. I don't know if Satin Ice has resolved the issues that was causing their problems or not, but to me it's not worth the extra stress and time to buy it again if there's something more reliable out there. I think I'll try Michelle Foster's fondant next. It seems to be getting a lot of thumbs up.

cowie Posted 19 Jan 2011 , 6:44pm
post #11 of 62

Wow, I am glad I didn't buy a tub then! I have used virgin ice (it was ok) and used a local bakeries brand, it's very nice tasting, but I find it too soft to work with. I have added tyclose powder and it helps with making shapes etc, but the last cake I covered and draped in the fondant looked like it was melting almost. I was so upset, it looked perfect when I dropped it off, which I wasn't at the even to see it after lol, the cake also looked 'wet', I have been told it's bc they didn't allow enough time after it was brough out of the cold to 'dry' off. Is this true? Is this a normal happening that the fondant will look 'wet' until it dries? I have only covered a few cakes in fondant so don't know too much about it all.

NanaSandy Posted 19 Jan 2011 , 6:56pm
post #12 of 62

I know there are those on here that have had problems with the Satin Ice, but I have to say I haven't. I really like it. The taste and the texture. The only problem I have had with elephant skin was with the dark chocolate or black, and I just put some shortening on my hands as I worked with it, and it went on nice and smooth. You do have to be careful with it when you use the shortening, as it will cause it to stretch easily. But I haven't had the issue of it tearing. As far as price goes, I think it is the best for you dollar. Just my humble opinion.

trishvanhoozer Posted 19 Jan 2011 , 6:58pm
post #13 of 62

I use Satin Ice and I love it. I have tried others, and always go right back to the Satin Ice. They have a Vanilla White and Buttercream White both are fantastic. I have been able to roll them super thin to cover my cakes and it holds up well - no cracking or bubbling. I really have been happy with it. I do make MMF sometimes, but it has become more trouble than it is worth. I order off globalsugarart and usually get 50 pounds or so each time I order to keep shipping costs lower.

Kellbella Posted 19 Jan 2011 , 7:12pm
post #14 of 62

Jennifer Dontz's recipe is dee-lish but a little too soft for me so I mix hers with Fond-x and its easy to work with and tastes good too. Still want to try Massa.

cowie Posted 19 Jan 2011 , 7:44pm
post #15 of 62

SandyBrandon and trishvanhoozer thanks for your opinions. When 'elephant skin' is mentioned, what is that exactly? like bumps in the actual fondant or it doesn't dry smooth? Is Satin Ice a super soft fondant? Have you used the wilton fondant and how does it compare to that soft wise?
Thanks!

Bskinne Posted 19 Jan 2011 , 8:00pm
post #16 of 62

I just can't make myself pay exponetially more for something I can make better myself, and MMF has always been perfect for me...the good thing about it is that you control the consistency and texture so that it's easy to work with. And no chemicals! I also use the Whats Cooking America website recipe as mentioned by a previous poster, and never use the full amount of PS, and I love it!

NanaSandy Posted 19 Jan 2011 , 9:06pm
post #17 of 62

Elephant skin is kind of like a wrinkling, dry effect on the edges.
I don't usually notice it until it has been on the cake for at least 24 hours. Satin Ice is smooth. I like it better for covering a cake than Wiltons, mainly because the taste is better. I must say though, that they have improved the taste of Wiltons.
I use the Wiltons when I am making figures or cutouts on a cake. I think the Satin Ice looks the best on a cake. You can see it on the pink baby shower, 2 tiered cake with polka dots on my page (white Satin Ice, colored pink) and then the Dark Chocolate is on my page with the #16 on top. I hope that answers your question.
I order mine from GlobalSugarArt.com. It is about $16 for 5 lbs. I always order it when I am doing another order, and then it is only about $11 - $13 shipping. But that includes everything I am ordering. When I am making an order it only adds about $1 or so to the shipping, which in the long run is cheaper than Wiltons.
I hope that answers your questions.

jenscreativity Posted 19 Jan 2011 , 10:09pm
post #18 of 62

I love MMF, now that I got the hang of it! It's cheap to buy, and you can add any flavoring and it works for me! I would, however, like to try Michele Foster's fondant to see.

Oh and Satin Ice did well for me,,so I liked that too. I thought Fonderific takes awesome, but I can't get the oily, softness of it down to look good on cakes..It tears too easily for me...so I don't bother buying that now.Back to my MMF!!

heyjules Posted 19 Jan 2011 , 10:39pm
post #19 of 62

Satin Ice works great for me. Sometimes I wonder if it's worth it though. Most feedback from anyone who gets a fondant covered cake is, "yeah, we just peeled it off." It seems to be just the chewy texture with a piece of cake that they don't like....so sometimes I wonder why I even worry about the flavor.

cowie Posted 19 Jan 2011 , 10:55pm
post #20 of 62

If a fondant 'elephants' can it be fixed or is it too late by then?

mahal50881 Posted 19 Jan 2011 , 11:11pm
post #21 of 62

I use Satin Ice for all of my fondant cakes and have had no problems. I tried to make MMF once but the mess was ridiculous and it wasn't as easy to work with as Satin Ice. DecoPac has some pretty awesome prices on it but you have to have a Tax ID and also it only comes in 5lb buckets, so I usually have to buy ALOT. If you don't have a Tax ID, GSA seems to have the best prices, but the shipping is ridiculous!

Dayti Posted 19 Jan 2011 , 11:33pm
post #22 of 62

If you can buy European brands where you are, I love Renshaws Regalice fondant, and have also recently started using PME's fondant, its lovely too. No problems with either of those brands, ever.

Occther Posted 19 Jan 2011 , 11:43pm
post #23 of 62

Definitely Jennifer Dontz' recipe. People who say that they don't like fondant - love the texture and flavor.

AnotherCaker Posted 19 Jan 2011 , 11:53pm
post #24 of 62
Quote:
Originally Posted by Occther

Definitely Jennifer Dontz' recipe. People who say that they don't like fondant - love the texture and flavor.




Just what is that recipe anyways? I heard it was just candy clay mixed in with a prepackaged fondant. I know people who do that, and they like it.

costumeczar Posted 19 Jan 2011 , 11:58pm
post #25 of 62

I mix candy clay with my homemade fondant, and it works really well. You can do it in different proportions and it gives the fondant a little more body. It works really well for modelling figures, and for covering cakes it makes the fondant taste a little better, IMO.

There's also a brand of fondant that has modelling chocolate in it, is it Choco-Pan?

QTCakes1 Posted 20 Jan 2011 , 12:10am
post #26 of 62

Yeah, I've added either melted chocolate or chocolate candy clay to my fondant too. I do it depending on the weather and what flavor someone likes. I'm not familiar with Jennifer Dontz's recipe, but surely it can't be candy clay mixed into fondant. That's not really a unique recipe. I do live her molds though. So beautiful!

costumeczar Posted 20 Jan 2011 , 12:13am
post #27 of 62
Quote:
Originally Posted by QTCakes1

Yeah, I've added either melted chocolate or chocolate candy clay to my fondant too. I do it depending on the weather and what flavor someone likes. I'm not familiar with Jennifer Dontz's recipe, but surely it can't be candy clay mixed into fondant. That's not really a unique recipe. I do live her molds though. So beautiful!




I'll have to look those up, I like good molds. What's her website?

costumeczar Posted 20 Jan 2011 , 12:16am
post #28 of 62

Never mind, I googled it, duh icon_smile.gif

cplfernandez Posted 20 Jan 2011 , 12:17am
post #29 of 62

Is candy clay the same as the candy melts made by Wilton, etc...??

pinkpiggie78 Posted 20 Jan 2011 , 12:18am
post #30 of 62

IMHO, choco-pan is a disaster to work with. It claims to not tear, but that is all I get. Maybe I just don't know how to use it right. I do love it for modeling though. I made the birds in my gallery with it.

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