I am not being lazy but I really don't want to make my own fondant. The only store bought fondant I have used before was Wilton's, and everyone knows what it tastes like. What brand do you guys think has the best taste and is easy to work with. I am looking for chocolate and white (which I can tint myself)

I would also like to know how long can I store fondant at room temp in a sealed container.

Thanks so much,

Lisa

It's all a matter of personal taste. Also consider the cost ... some bulk food stores have a decent brand at half the price of Wiltons. Also some cake decorating suppliers have developed their own brand of fondant and gum paste.
I just made my first homemade batch this week - used Rhonda's Ultimate MMF. It wasn't hard to make at all, and my husband prefers the taste of it over any of the store bought brands I have used.

Satin Ice- I hate the taste but some people love it.
Choco pan- More coverage, I heard it taste good.
Pettinice
Fondex- GOOD

Fondarific is a little pricey compared to Wilton, but very good. It is soft in texture, and doesn't dry out fast like some of the others. It comes in many flavors, my favorite is the Orange-it takes just like a creamsicle.
http://www.fondarific.com/contact.html
You can buy samples for a good price, worth trying!

I read a review that Fondarific doesn't stand up very well to heat/humidity, does anyone agree or disagree with this?

I have not had that situation occur yet, so I can not comment on that issue.

I use Michelle Foster's fondant here on CC. I HATE making fondant too, but its SUPER easy and it makes 5 pounds at a time so it lasts FOREVER!! It performs extremely well and can sit at room temp, in a ziploc bag, I put mine in the fridge until I need it. LOVE LOVE LOVE it!!! HATE making fondant but it can all be made in the Kitchen Aid, so no kneading like the marshmallow fondant.

I have used the white chocolate fondant and the regular fondant with almond flavor, it's AMAZINGLY YUMMMMYY!

I don't care for the Wilton Fondant but it does peform under any conditions of weather (at least for me and in my area...)

If I HAD to buy the fondant and was doing an extremely expensive and lovely cake I would buy the Satin Ice, taste is way better than wilton.

I just buy Satin Ice. Fondx is good too. A lot of the Food Network stars use Fondx. It's just a little pricy for a hobby baker (meaning me).

my favorite is pettinice,chocolate has a tootsie roll flavor. the white and ivory have a marshmallowy taste, but if you add Loran cheesecake flavoring it tastes like buttercream icing.

I just like you, started out with Wilton, only one I knew because I took the Wilton classes, Until I joined here , I tried Satin Ice it tastes great but it looks like elephant skin, when I put it on my cake check out the white cake with burgandy roses in my (pics), I tried Satin Ice, on my smaller cakes and it came out great, the brown and pink cake in my (pics), the Bottom is chocolate Satin Ice, and the top is Choco Pan but when I added the pink Wilton color to it, it became soft, then I tried Fondarific, and loves the different flavors, which by the way is sold reasonably at GlobalSugarArt But like Julie53 said you can get the samples at fondarific.com for $ 6.50 which Includes Shipping and Handling Choco Pan is a chocolate fondant and tastes great too, I too don't think I will be making my own fondant, but am starting to change my mind with such great reviews from Michelle Fosters Fondant, because I have a lot of practice cakes to make, and My ten year old wants to start learning and it can get expensive to buy fondant to make practice cakes,

I use Satin Ice and love it. The white taste is like marshmallow and the chocolate tastes like fudge brownies. I HATE the taste of wilton as well, and haven't used it since i found Satin Ice. I holds up well and i know TLC's Cake Boss and Food Network's Ace of Cakes use it. Good Luck.

Yes same here, I was wondering about that recipe too. I have only used marshmallow fondant that I made and would like to try that recipe and maybe some of the storebought ones. Are they as easy to work with as the marshmallow is? That is all I have tried....

I did a search on CC & found 3 Recipe's of Fondant by Michele Foster

http://www.cakecentral.com/cake_recipe-3663-26-Michele-Fosters-Delicious-Fondant.html

http://www.cakecentral.com/cake_recipe-7446-27-Michele-Fosters-Fondant.html

http://www.cakecentral.com/cake_recipe-7432-28-Michele-Fosters-Updated-Fondant.html


gingersoave:- Could you plez advise which is the one you use & recommend among the 3.

TIA

The second one in the list is the correct one. Please, please, please read ALL of the information before making the fondant. Many questions are answered in this information.

There is a new glitch in making fondant. The manufacturers of corn syrup have watered down their syrup which can make the fondant entirely too soft and very difficult to use. My suggestion is go use a little less corn syrup than. What the recipe says. Try 1/4 cup less or even 2 Tbsp. less. If your corn syrup is thin like low calorie pancake syrup then it's too thin. If it's about like good quality honey then keep all measurements to the recipe.

Since the consistencies of products have changed, it will take some experimentation to get the fondant right for your own tastes. Try making half a batch first and measure carefully.

Michele

I haven't had any luck with anyone liking the taste of MMF so I stopped using it. I didn't realize that Satin Ice had a MM taste.

What does Choco Pan taste like?
Also, what does Pettinice taste like?

Thanks!

I also use the 2nd michelle foster's fondant recipe. I have had no problems with the corn syrup (so far....) I love it and have made both the white chocolate and the regular with the almond flavor added. Both SO yummy! I add tylose or gumpaste or gum tex to it when I need it to harden up for my beer bucket and wine crate sides. Works everytime! I have not tried the chocolate b/c I don't ever need that much chocolate fondant but I guess i could freeze it..... It's easy to make and it makes at least 5 pounds at a time. OH, you can also add color at the liquid stage (HOT PINK fondant is what I have made with color) works like a charm!!!!! I live at the beach (Virginia Beach) so I'm not sure if it would hold up in a different climate or not, never experienced that issue.....

Good Luck! Let us know what you end up doing and if you decide to make Michelle Fosters fondant.

Ginger
www.notjustcake.piczo.com