I placed an order for fondant the other day and it won't arrive in time. I need a good amount of white fondant but I don't have enough white satin ice. If I go to the store and buy wilton or even duff fondant will it mix with the satin ice successfully? This is an emergency situation. Please help.
Wilton should be fine, but I think maybe not the Duff. That stuff is a bit different, to me anyway. I have also mixed in candy clay and marshmallow rolled buttercream for cookies (not at the same time) and both of those worked fine.
Thanks! I've never used duff fondant and a friend of mine just told that its not white white...I think I might have to try the Milton...its my only option. I was just concerned with 2 mixing well and tasting good.
Yes, that's true. The Duff is a bit off white. It is also very greasy feeling, but I did like using it and everyone liked the taste. (I t taste it but it smells like caramel.)
You should be fine with the Wilton. If you nuke them both for a few seconds, like 5 max, it will be easier to mix them together. Don't microwave it too much though or it will melt.
I totally mixed them together for my most recent cake- it worked fantastic! I only had ivory satin ice and the white wilton and they kneaded together with ease. No wierd discolorations or anything. I didn't have to do much at all to get them to combine.
I'm considering doing that all the time. I got the taste of the Satin Ice and the pliabilty of the wilton! Loved it!
I agree with mimi1218, it's a great mix. This is what I use on a regular basis, a 50/50 of satin ice and wilton. It also helps stretch the amount my satin ice to help save money. Good luck.
Wow! Thanks everyone! I'm waiting for my cakes to cool then it's play time...lol
I mix all types of fondant: MMF, SI and Wilton with no prob. I even mixed fondarific (same as the duff at michaels) chocolate with the SI chocolate because the fondarific was too light but tasted better, and the SI was too dark on it's own. It was a great blend-- only issue was making sure the ratios were right for each ofthe four tiers of the cake.
I mix them all the time and they work great together!