horsecrazy247 Posted 23 Apr 2013 , 8:34pm
post #1 of

AI got a class on crasty and the talk about fondarific and sounds like it is good also looking at satin ice to has any one used these what did you think of them

6 replies
DeliciousDesserts Posted 23 Apr 2013 , 8:50pm
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AI've true both. I know satin ice is used by many pros, but I never mastered it. Maybe it's the humidity. Whatever te reason, it always tears on me.

I love fondarific. I like the taste, but even more importantly, I love the flexibility of it. It stretches very nicely & doesn't get elephant skin. Course what I love about it is also what I hate. It's so flexible that it makes cut outs hard. You have to walk away & let them dry a minute.

Now, I mix about 3 parts fondarific to 1 part Pettinice. Best of both!

maybenot Posted 23 Apr 2013 , 11:53pm
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I haven't tried Fondarific's gum paste, but I've used Satin Ice and I'm not overly fond of it.  I find that it takes forever to dry.

 

I really like Choco Pan gum paste, I like to make my own using Nick Lodge's, and I also like Wilton's pre-made.

DeliciousDesserts Posted 24 Apr 2013 , 12:26am
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AOops I was talking fondant not gumpaste.

maybenot Posted 25 Apr 2013 , 1:10am
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Oh, well, I've used both Fondarific and Satin Ice. 

 

They're very different because Fondarific is candy melt based, so it has a lot of fats in it and doesn't dry or harden in the same way as traditional fondants/sugarpaste.  The taste and texture are also different.

 

I think Fondarific can be easier to work with for a beginner because it has a longer working time.  It needs to be barely nuked (like 10-20 seconds) to be kneaded and it should be rolled out on PS (I personally prefer a 50/50 mix of PS & CS).  It is, however, more expensive than traditional fondant.

 

I like to mix Fondarific with Satin Ice--it makes for a very nice, silky product with the benefits of both.
 

horsecrazy247 Posted 26 Apr 2013 , 4:58am
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 what is PS and CS i am thinking to try the satin ice frome the sounds of things and can get 5 pounds for $18
 

maybenot Posted 27 Apr 2013 , 1:11am
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PS=powdered sugar

CS=corns starch

 

Beware that straight Satin Ice can dry quickly and needs to handled pretty quickly.

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