sandyfae Posted 26 Jul 2013 , 9:27pm
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AI use a MMF, but was just curious what other people use. Mine tastes good, but gets very thin and seems really soft and very easy to year and indent when on cake. Other cakes I've watched on YouTube, the fondant looks nice and pliable and covers perfectly. I like the texture if the Wilton fondant, but hate the taste( and is more expensive) What do other people use for fondant? Should I not roll mine out as thin for covering a cake?

14 replies
morganchampagne Posted 26 Jul 2013 , 9:38pm
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AThe popular brand is Satin Ice. ALOT of ppl use it. Also a brand called Fondarrific I think also Fondx. I've seen people have really good results with those.

I too, use MMF. It's easier enough for me right since i only take 2-4 projects. Alot of ppl complain about MMF. But I have to say I have not had any large amount of problems. The few times I did I knew exactly what I did wrong and there was a mistake making it. So I haven't found the need to switch

DeliciousDesserts Posted 26 Jul 2013 , 10:33pm
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AI use Fondarific.

My favorite for covering is Carma Massa Tropicana, but I don't like the taste as much as Fondarific. Taste wins over ease. Fondarific is very pliable but sometimes a bit too easy. Still it's my favorite!

as you wish Posted 26 Jul 2013 , 10:39pm
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AI like Satin Ice. I haven't tried very many other kinds but I do not like Wilton and although I have made MMF to try it out I don't use it because I prefer animal-free products.

Norasmom Posted 26 Jul 2013 , 10:42pm
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I love Michelle Foster's Fondant.  I love it because it's so inexpensive to make and it tastes great.  I do not make large quantities of cakes, however.   I also love the taste of marshmallow fondant, but it's so sticky and I hated the mess it made in my kitchen.

sixinarow Posted 26 Jul 2013 , 11:11pm
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DD have you ever used pettinice? That's what I'm using right now and want to change (feel like it's too soft) but was wondering how fondarific might compare in taste/texture??

DeliciousDesserts Posted 26 Jul 2013 , 11:32pm
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A

Original message sent by sixinarow

DD have you ever used pettinice? That's what I'm using right now and want to change (feel like it's too soft) but was wondering how fondarific might compare in taste/texture??

Yes! I have used Pettinice. I even tried a mix of it & Fondarific. It's softer than Pettinice but smoother. Not sure if that makes sense.

To me, MMF has a texture like marshmallows. There are tiny pockets. Pettinice has a bit of that but not as much as fondx.

The closest thing to Fondarific (in texture & workability) is Duffs. Fondarific taste much better & doesn't have the same smell.

DeliciousDesserts Posted 26 Jul 2013 , 11:33pm
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AFYI, CostumeCzar has a comparison of several on her blog.

howsweet Posted 27 Jul 2013 , 1:07am
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I've been happy with Satin Ice up until this last week. This last batch I've gotten is super soft. I thought maybe it was just one bucket, but I opened up another and it was the same. It's awful stuff - setting it on the icing caused it to get stickier and have a wet look.  They may have changed the recipe, or I've gotten a bad lot.

yortma Posted 27 Jul 2013 , 1:36am

AI tried a number of fondants including Wilton, satin ice, fondarific, Massa Grischhuna, duffs and Massa Ticino tropic last year in a side by side test. (posted here on cc). I did not compare the homemade ones, as I don't have time or energy for that! IMO the best is Masa Grischuna neutral. It is all I use on my cakes now. I think Wilton and satin ice taste and smell terrible. I use them for cake boards only. Duffs and fondarific taste good but are soft and sticky and very difficult to work with. Massa Ticino tropic is also really nice to work with, but I didn't like the taste as much as the masa Grischuna neutral. Masa Grischuna tastes great like the white nougat candies. I eat it out of the bag! It handles better than any other I have tried and colors beautifully. I recently made a cake with all red and black fondant. I bought red and black from fondarific to save time and they were so soft and sticky and hard to work with, I peeled it off the cake and threw it away. I colored my masa Grischuna with Wilton red and black gel colors and it colored beautifully. Deep rich color, still handled perfectly and tasted great. Masa Grischuna is ordered from Albert ulster imports. They are great to work with and it arrives in 2 days. I' m sold on it! Give it a try!

DeliciousDesserts Posted 27 Jul 2013 , 1:44am

AI have found using cornstarch helps with Fondarific.

Now ill have to try the other Massa.

sixinarow Posted 27 Jul 2013 , 1:55am
Quote:
Originally Posted by DeliciousDesserts 

I have found using cornstarch helps with Fondarific.

Now ill have to try the other Massa.

The trouble I have with pettinice is that is seems too elastic sometimes. I roll it on cornstarch too, but if I've added color to it, it gets elephant-ish on me. icon_mad.gif Does Fondarific come in 15 -20 lb buckets? I've only seen it online in 2 or 5.

You might like this read on the different Massa's!

http://fromscratchsf.wordpress.com/2011/09/05/fondant-massa-throwdown/

yortma Posted 27 Jul 2013 , 2:11am

AFromscratchSF has a nice comparison of Massa Ticino tropic and masa Grischuna Americana. she did not test the masa Grischuna neutral. I highly recommend the neutral which is definitely a different product than the Americana. I have heard mixed reviews about the americana and did not test it. The neutral is the one I would recommend as handling beautifully, virtually the same as the masa Ticino tropic, with a better taste. HTH!

DeliciousDesserts Posted 27 Jul 2013 , 12:01pm

A

Original message sent by sixinarow

The trouble I have with pettinice is that is seems too elastic sometimes. I roll it on cornstarch too, but if I've added color to it, it gets elephant-ish on me. icon_mad.gif  Does Fondarific come in 15 -20 lb buckets? I've only seen it online in 2 or 5. You might like this read on the different Massa's! [URL=http://fromscratchsf.wordpress.com/2011/09/05/fondant-massa-throwdown/]http://fromscratchsf.wordpress.com/2011/09/05/fondant-massa-throwdown/[/URL]

Fondarific never gets the elephant skin. It is very elastic. When I cover a cake I have to be careful not to pull it too thin.

Fondarific sells 10 pound containers. Haven't seen it anywhere else. However, just covered a 6, 8, 10, 12 with one 5 pound bucke & had a bit left. I usually purchase the 5# from GSA

sixinarow Posted 27 Jul 2013 , 1:11pm
Quote:
Originally Posted by DeliciousDesserts 


Fondarific never gets the elephant skin. It is very elastic. When I cover a cake I have to be careful not to pull it too thin.

Fondarific sells 10 pound containers. Haven't seen it anywhere else. However, just covered a 6, 8, 10, 12 with one 5 pound bucke & had a bit left. I usually purchase the 5# from GSA

Thanks DD!

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