bittersweety Posted 12 Jul 2013 , 1:37pm
post #1 of

hey all,

so I usually buy satin ice, and I have to say that I've never been that thrilled with it. dries out fast, cracks, elephant skin look, etc. however, I recently bought a small pail of vanilla flavored ivory fondarific, and I haven't used it yet, but I did open and grab a little piece and I already like the feel of it much better! it feels, hmm, waxier? or maybe more soft tootsie roll-ish? if that makes sense? and it says you don't need to use much if any powdered sugar when rolling out which sounds great!

 

I know marina souse uses it in her craftsy videos and I could tell it looked different from SI when I was watching. anxious to use it on a ruffle cake next weekend!

 

so , any reviews?

16 replies
Elcee Posted 12 Jul 2013 , 1:56pm
post #2 of

I love Fondarific and no longer use anything else to cover my cakes, even dummies. There's definitely a period of getting used to it. It's very soft and stays pliable for a long time. When I first started using it, I mixed it with Wilton, and as I got used to it, decreased the add-in until I was just using Fondarific. 

 

To make your ruffles, roll them out, thin them ruffle them and then let them sit for 10-15 minutes before putting them on your cake.

 

It needs to be microwaved right out of the container (I do 15 seconds at a time on low) before kneading. I disagree about the PS, though, I use a lot when I roll mine out. I also pick it up and move it around after every few rolls, dusting my surface again each time. That advice was from James Roselle, in a class I took with him. 

 

It is meant to be used as a covering and not for figures and flowers. It never truly dries hard, even at 50/50 with gumpaste. For things I want to dry, I just go with the cheap Wilton mixed with gumpaste.

bittersweety Posted 12 Jul 2013 , 2:01pm
post #3 of
Quote:
Originally Posted by Elcee 

I love Fondarific and no longer use anything else to cover my cakes, even dummies. There's definitely a period of getting used to it. It's very soft and stays pliable for a long time. When I first started using it, I mixed it with Wilton, and as I got used to it, decreased the add-in until I was just using Fondarific. 

 

To make your ruffles, roll them out, thin them ruffle them and then let them sit for 10-15 minutes before putting them on your cake.

 

It needs to be microwaved right out of the container (I do 15 seconds at a time on low) before kneading. I disagree about the PS, though, I use a lot when I roll mine out. I also pick it up and move it around after every few rolls, dusting my surface again each time. That advice was from James Roselle, in a class I took with him. 

 

It is meant to be used as a covering and not for figures and flowers. It never truly dries hard, even at 50/50 with gumpaste. For things I want to dry, I just go with the cheap Wilton mixed with gumpaste.

awesome thanks! why do you suggest microwaving it though?

DeliciousDesserts Posted 12 Jul 2013 , 2:09pm
post #4 of

AI am also a Fondarific user. Love it!

Sometimes it can be very hard when first opened. That's why Elcee recommended micro. There's usually a card with those instructions in the pail. I live in Charleston. Even in winter, it doesn't get too hard for me to knead it.

The good news is its very pliable. The bad news is its very pliable! When cutting shapes, it's best to let them sit a few before moving so they don't loose shape.

I use cornstarch instead of powdered sugar. Don't need much.

Cakes by Bri Posted 12 Jul 2013 , 2:18pm
post #5 of

AI just ordered fondariffic for the first time and it is wonderful! Elcee put if perfectly, and I too use the same method now. It is amazing for covering cakes, not so much figures, toppers etc. It never dries out! I use the cheap Wilton for those types of things, and cover with fondariffic also. :-) It's just too soft for me to work with doing the figure work. Satin ice sounds a bit like a slightly improve version of Wilton, though I haven't tried it.

Elcee Posted 12 Jul 2013 , 2:29pm
post #6 of
Quote:
Originally Posted by DeliciousDesserts 

Sometimes it can be very hard when first opened. That's why Elcee recommended micro. There's usually a card with those instructions in the pail. 
I use cornstarch instead of powdered sugar. Don't need much.

Right, it's candy based so it needs to be softened a bit.

 

I should clarify that I use a 50/50 mix of powdered sugar and cornstarch.

Quote:
Originally Posted by Cakes by Bri 


Satin ice sounds a bit like a slightly improve version of Wilton, though I haven't tried it.

I'm not sure I would consider Satin Ice an improvement over Wilton icon_razz.gif. I've used Wilton, Fondx, Pettinice, Satin Ice, and Fondarific; Satin Ice is by far my least favorite. Just the smell is awful to me. Reminds me of Play Doh.

Cakes by Bri Posted 12 Jul 2013 , 3:04pm
post #7 of

AHaha Elcee, sorry! Just from what she was describing, it sounded a bit like it. I've only used Wilton and fondariffic so far (beginner here). I think Wilton smells like play doh compared to the fondariffic I've used :-(

lorieleann Posted 12 Jul 2013 , 4:50pm
post #8 of

i've tried fondariffic and am not a fan--mainly because i haven't had much luck with firming agents used to make it usable for hard decorations.  I also am not a fan of the taste of the flavors--i think they can compete with the cake flavor (or have they changed it so that the colors do not have the funky fruit flavors?) 

 

Just throwing it out there, but FondX Elite and Elite Plus is really a nice fondant that has great workability and a wide range of colors. If you are fondant testing, I would  suggest adding the FondX to your list. 

Cakes by Bri Posted 12 Jul 2013 , 6:00pm
post #9 of

AI agre about the flavor thing for fondariffic, they do sell it in colors that aren't flavors though. Definitely agree, I was a little disappointed it doesn't work well for figure work etc :-(

cupadeecakes Posted 12 Jul 2013 , 6:28pm
Quote:
Originally Posted by DeliciousDesserts 

The good news is its very pliable. The bad news is its very pliable! When cutting shapes, it's best to let them sit a few before moving so they don't loose shape.

 

I roll my Fondarific out and pop it in the fridge for 5 minutes and it hardens up nicely.  Then anything I cut is sharp and crisp.

 

I really like Fondarific and also the FondX Elite that someone mentioned upthread.  Both beat SI hands down, IMO!

keepingitreal21 Posted 12 Jul 2013 , 7:44pm
Quote:
Originally Posted by lorieleann 

i've tried fondariffic and am not a fan--mainly because i haven't had much luck with firming agents used to make it usable for hard decorations.  I also am not a fan of the taste of the flavors--i think they can compete with the cake flavor (or have they changed it so that the colors do not have the funky fruit flavors?) 

 

Just throwing it out there, but FondX Elite and Elite Plus is really a nice fondant that has great workability and a wide range of colors. If you are fondant testing, I would  suggest adding the FondX to your list. 

The colored flavors are for pairing with a cake flavor not competing. They offer their buttercream fondant in various colors without the "funky fruit flavors".

 

 

As for Satin Ice , I too have had issues with it. I decided to try it when I made my son's Viola cake recently. I hated it. Not only did it smell a little funky it cracked very quickly. It didn't allow for easy blending either soI finished the cake with Fondarific . Fondarific, also has a touch of chocolate in it so it's easier to repair or merge corners while paneling. You can also refrigerate Fondarific with ease. Helps when making fondant pieces you don't want stretched.

Elcee Posted 12 Jul 2013 , 7:59pm
Quote:
Originally Posted by Cakes by Bri 

I agre about the flavor thing for fondariffic, they do sell it in colors that aren't flavors though.
Definitely agree, I was a little disappointed it doesn't work well for figure work etc icon_sad.gif

Yeah, the wonky flavors don't work for me. I only use the buttercream flavor in either Wedding White or Antique White and I also use their red and black.

Elcee Posted 12 Jul 2013 , 8:04pm
Quote:
Originally Posted by Cakes by Bri 

Haha Elcee, sorry! Just from what she was describing, it sounded a bit like it. I've only used Wilton and fondariffic so far (beginner here). I think Wilton smells like play doh compared to the fondariffic I've used icon_sad.gif

Forgot to add in my last reply...I smell nothing from Wilton but the Satin Ice smell hits me in the face. Fondarific, on the other hand, smells really good.

moyofore Posted 21 Aug 2014 , 4:48am

thanks for the tips on ruffles!

MBalaska Posted 4 Sep 2014 , 12:46am

Quote:

Originally Posted by Elcee 

Forgot to add in my last reply...I smell nothing from Wilton but the Satin Ice smell hits me in the face. Fondarific, on the other hand, smells really good.

 

Just got my first tub of Fondarific and was so pleased to open up the bucket and NOT smell anything.  SI smells like plastic to me.

 

I pinched off a piece and kneaded it.  It broke off hard, but instantly kneaded smooth. It felt a lot like modeling chocolate.  It tasted very subtle almost neutral sugary.

 

I'm looking forward to making something soon, so that I can try it out.

Jakes Cakes Posted 8 Sep 2014 , 6:55am

I don't really like fondarific for cakes, it doesn't set, it isn't true white although it tastes better. I also never would use satinice on its own however it does have some good qualities. I use Bakels mixed with satinice and it works fabulous together.

MBalaska Posted 12 Sep 2014 , 2:18am

Ok I used the Fondarific to cover my rose and lace cake this week.  There's an upside and a downside IMO.

 

The upside is that it was brilliant in the lace mold and very much like the lovely workability of modeling chocolate.  Secondly the taste was mild and almost non existent on the cake.

 

The downside was that I had a difficult time covering the cake, and wished I had a bucket of Satin Ice type fondant for workability, or even my homemade fondant works better.  No elasticity in the Fondarific, it felt clunky.

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