crewdog Posted 11 Feb 2012 , 2:16am
post #1 of 18

I would like to know if anyone has tried Duff's fondant. Does it have avoid flavor and does anyone recommend it? I would like to know if it tastes the same as Wilton ?

17 replies
thin4life Posted 11 Feb 2012 , 2:37am
post #2 of 18

Duff's fondant is way better than Wilton, I highly recommend it! The only other brand that I buy is Choco Pan, in my personal opinion these the the two best tasting fondants out there.

aundrea Posted 11 Feb 2012 , 2:39am
post #3 of 18

ive used it quite a bit. espcially when i need black. its very expensive but with the joannes/micheals 40% coupons its not too bad
it does IMO taste better than wilton. i use wilton only to cover my boards or decorations. never to cover a cake.
i read somewhere ??maybe here?? that duff is a form of stain ice or maybe from the same company.
i also noticed that wilton is def easier to roll out than duffs. duffs is very hard even when i soften it.
i like using duff because it holds the color better than wilton.
HTH

waggs Posted 11 Feb 2012 , 2:56am
post #4 of 18

I found it very greasy and a little hard to roll out.

Gerle Posted 11 Feb 2012 , 3:19am
post #5 of 18

I've used the red, and the only thing I don't like about it is that it doesn't dry well. I've had it sit for weeks after cutting out shapes and it would still be pliable. It can sit out for weeks and not dry like other fondant, but it does retain the red color much better than other fondants.

mplaidgirl2 Posted 11 Feb 2012 , 4:03am
post #6 of 18

Duff is difficult to work with. A little too pilable.I like mixing it 50/50 with wilton

BlakesCakes Posted 11 Feb 2012 , 5:42am
post #7 of 18

Duff's fondant is Fondarific under a different label. It's a candy melt based fondant, acting more like modeling chocolate, with a lot more fat than any other fondant than Choco Pan.

It needs to be nuked, per the instructions on the container, for a few SECONDS to be made pliable. If you over do it, or overwork it when kneading it/rolling it, throw it in the fridge for a minute.

It doesn't dry like regular fondant, nor can you add gums to it to make "gum paste" or to get it to dry quickly/better. The fats make it somewhat less stable in heat.

I love it for certain applications and can't use it for others. Like everything, it has it's place.

Rae

FromScratchSF Posted 11 Feb 2012 , 5:48am
post #8 of 18
Quote:
Originally Posted by BlakesCakes

Duff's fondant is Fondarific under a different label. It's a candy melt based fondant, acting more like modeling chocolate, with a lot more fat than any other fondant than Choco Pan.

It needs to be nuked, per the instructions on the container, for a few SECONDS to be made pliable. If you over do it, or overwork it when kneading it/rolling it, throw it in the fridge for a minute.

It doesn't dry like regular fondant, nor can you add gums to it to make "gum paste" or to get it to dry quickly/better. The fats make it somewhat less stable in heat.

I love it for certain applications and can't use it for others. Like everything, it has it's place.

Rae




First time I've seen that, thanks! I don't use it but that is very useful info about what type of fondant it is!

JWinslow Posted 11 Feb 2012 , 6:05am
post #9 of 18

I used it Duff (Black) with tylose added with my last cake to make all the fondant decorations. I needed to add a couple of drops of super black because the tylose changed the color just a bit. I was pleased with the outcome.

BlakesCakes Posted 11 Feb 2012 , 6:18am
post #10 of 18

When the weather is warmer, you may find that the tylose isn't what really helped it "firm up". The cool weather helps it firm up naturally.

In warmer weather, I've known people to add teaspoon after teaspoon of tylose/cmc/gum tex, and it was just a waste of money.

It's really designed to stay pliable.

Rae

JWinslow Posted 11 Feb 2012 , 2:15pm
post #11 of 18

Thanks BlakesCakes. I'll remember that. Tylose is what I had at the time.

kashmiere Posted 25 Feb 2012 , 2:36pm
post #12 of 18

If you watch his shows he will suggest for beginners using fondant to cover a cake to use the Fondarific brand. That it doesnt dry fast like the others and you have alot of time to work with it.
I think it tastes great!

MarianInFL Posted 25 Feb 2012 , 4:12pm
post #13 of 18

The chocolate tastes like a Tootsie Roll-delicious!!

icer101 Posted 25 Feb 2012 , 4:42pm
post #14 of 18

I,ve used tylose in both red and black, it never hardened up to make flowers. I was so dissappointed. I,ve use it as is for small deco's . Liked it that way. The red and black both smell and taste good.Haven,t used it to cover cakes.

crewdog Posted 26 Feb 2012 , 5:28am
post #15 of 18

Thank you for the information and opinion.

MaurorLess67 Posted 26 Feb 2012 , 5:15pm
post #16 of 18

HATE it!! Will never use it again - I would change my design or color theme to avoid it!!! Just my opinion

JWinslow Posted 27 Feb 2012 , 12:23am
post #17 of 18
Quote:
Originally Posted by MaurorLess67

HATE it!! Will never use it again - I would change my design or color theme to avoid it!!! Just my opinion




I certainly understand where you're coming from. I have only ever used it for little things. Too soft and sticky for me. I keep trying new fondant but I keep going back to Satin Ice. I hope what you were working on was alright in the end or did you start over?

DeniseNH Posted 27 Feb 2012 , 12:34am
post #18 of 18

I keep two colors on hand of Duff's, Black and Brown. Just used the brown for molded pinecones on a wedding cake and it works beautifully for that. I also find it hard to use as fondant because it's made like half and half (half fondant and half candy clay and is greasy). And I do purchase it with 50% off certificates from Michaels because $19. is a bit steep for such a small amount. But when you need just a bit of black at 2 a.m. you'd pay any amount just for a fist full of pure dark fondant.

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