There are so many to choose. I realize is client or personal preference w/ BC or IMBC ect. But when doing molded people and such, I see the use of fondant, candy clay, satin ice, rolled BC. Personal I'm still scared of MMF, but have tried with degrees of success. I like the look andtaste is okay. I think the Satin ice and chocolate satin ice look great. Does it taste dif? Like wilton fondant. Do you make it? I haven't had much luck molding MMF myself, do other forms of rolled icings mold are shape better?
TIA

Any icings that you use are going to have to be a matter of your personal taste, preferenced, the customers, and what the project is for.
If you are making figures and things like that, play around with different fondants and gumpastes. I don't mind using Wilton's fondant for molding but it tastes nasty so I wouldn't use it to cover a cake. Satin Ice does taste much better, but for some, it's the chewiness of fondant that they don't like. I have never used MMF but many others rave about it.
Unfortunately, no one can tell you what's best for you. It's going to depend on what you are comfortable making and using. Just play around with stuff and you'll make a decision for yourself

Thanks. I guess what I was tring to ask is more like, Does candy clay or chocolate hold up better than fondant. Is Satin Ice the new fondant? I hadn't heard of it before, now I see many cakes posted with it. Does it repair well. I prefer BC or royal for easy of use myself. MMF seems to give me troubles, but I love the look and would like to use more. I think I'll try to find some satin ice for sale somewhere.
Thanks for answering my dumb question.

There are NO dumb questions!

As for whcih holds up better, it depends on the situation... candy clay (or plastic chocolate) hold up better to humidity than fondant, but fondant is better when faced with heat...

Satin Ice is just one brand of fondant ... there are several good ones out there!

MMF is just a different version of fondant... much sweeter and I find it rather spongy... I prefer a straight fondant (which is really not any harder to make than MMF)... I use Mill Lane from www.creativecutters.com .... most of my cakes are fondant-covered.

Repairing fondant is tricky... better to roll it out thick enough that it doesn't need repairing (if you work with royal over fondant and make a mistake, it's very easy to get rid of your error and try again!)