NO smell at all!

I also use wilton fondant on my cookies and everyone loves it. It has improved so much since it first came out.

Has anyone tried the Duff line of Fondant yet? Or compared it to the "new" Wilton?
I had posted a thread awhile ago asking aboyt the Duff fondant - not too much response... but someone did say they heard it is Satin Ice in "disguise".

Hey Sharon, how did the cake turn out with the wilton fondant, can't wait to hear how it was to cover a cake, how does it compare with other fondant.

I bought Wilton fondant two weeks ago and it seemed to be same to me. I buy it all the time for my cake dummies. And I am not impressed with their pre-made gum paste. I had Satin Ice gum paste and Wilton , made some orchids with both and Satin Ice had better result. Butwhen it comes to fondant I'm not impressed with Satin Ice and trying to find something else.

My daughter has always loved ANY kind of fondant. I keep all of my Wilton fondant separate from my MMF and Sating Ice and even in doing that she would always go to the Wilton bag and eat it up, even after I would tell her that was the yucky stuff!!! lol Guess she's not as "crazy" as I thought she was for eating that stuff!

Guess I need to take a trip back to Michaels!

Thank you for posting this. My 8-year old had 6 of her friends over the other day to make decorations for their Mother-Daughter tea party. I was going to make marshmallow fondant, but after reading this, I decided to save my time and buy the Wilton's. Thanks for the info, because it worked great. Better than the MMF in fact (I didn't taste it), it wasn't sticky and we never had to use any shortening. All of the girls were easily able to make tiny ribbon roses and leaves. They thought it tasted good, though I didn't taste it myself. I also thought there was no smell to it; unlike Pettinice, which I don't care for. I thought it was great too that it only cost about $3.

Does anybody know if flavorings can be added to it, such as vanilla or almond extract?

I'm still not convinced!

Recently, I used both Wilton and Pettinice Fondant to cover a cake dummy during a class. Both fondants tasted decent, however the Wilton Fondant continued to tear regardless of how it was applied. The Pettinice stretched over the corners without a single tear.

This is really good news.

A couple years ago, when I first started making cakes, I really liked working with Wiltons fondant, but it tasted so awful that I switch to either making my own or using Satin Ice.

Now, a few months back I purchased some Fondx to use on my sons wedding cakes, because I wanted something that tasted better. Well, I ended up using it on a few other cakes instead. The Fondx was really easy to work with and tasted much better than Satin Ice, but you really pay a lot more for it.

So, now its time to make my sons wedding cakes (Last weekend) I used Satin Ice (Why, Why, Why, did I do this). I had read on a couple different threads that something was up with their fondant. A lot cracking going on, but I had just purchased two huge tubs and I told myself how bad could it be or "they're just taking to long to put the fondant on the cakes". Well, not long after I had finished putting fondant on all 9 tiers, and then moved them off to another part of the kitchen (a lot more light), I noticed how bad the cracking was. I had to run to the cake supply store to purchase more fondant (Fondx this time), and then run home to tear off the old fondant, re-ice all 9 cakes, and then put fondant back on them again.

Thankfully Fondx came through for me. But, its so expensive. So, if Wiltons fondant tastes better, and still works as well as it did in the past, I will definitely have a new fondant for my cakes. Besides, other than kids, who really eats this stuff? Ive had my friends tell me I hope you dont mind, but I just peel off the fondant and then eat your cake. If anyone knows for sure that the majority of people really do eat fondant with their piece of cake, please fell free to correct my error on this assumption, because I would really like to know. : O)


I can't wait to hear how Sharon's cake went.

Just tried another piece - Nope, still don't like it. But it's great for covering dummies!

Now, if flavoring or white chocolate can be added to taste better, i might try that.

I think I might just have to try Wilton's fondant again according to the (mostly) glowing reviews it seems to be receiving. I usually make MFF when I need it but buying the Wilton will be so much easier, especially since the next cake I will be doing will only have fondant accents. I am also interested in hearing how Sharon's cake went.

I can't even get past the first few posts... I have to say GOOD GRAVY!!! IS IT POSSIBLE THEY LISTENED??? I'm going to go back and finish reading, but seriously, if it performs like the old Wilton fondant, but tastes even "decent" I am SOLD!!!! Thanks for the heads up!

Update:

1) a just got an email from a gal who emailed Wilton and they said they changed nothing, but I and too many others agree it is def. different now.

2)I used it on my gorgeous 4 tier wedding cake this week, after 5 different family members did a taste test and said it was tasty enough to use on a cake.

3) It performed beautifully, not a tear nor sag nor elephant skin in site. Nice and elastic and firmed up to a beutiful fiinish. (It does firm up to pretty "hard surface", much like SI and Penn, but massa stays softer.

4) I bought 5 pound boxes and some one pound boxes. Wendy and I and one other gal all noticed a difference between the 5 and one pound boxes. The one pounders had NO smell, NO chemical taste, just really sweet and kinda chewy. I would say a tad sweeter and chewier than SI and Penn. The 5 pound box had a very faint checmical smell (only if I put it right up to my nose) and taste ( but less offensive than SI smell, IMO.) It was different than the one pound box, but still not NEARLY as bad as the old stuff. Even though it was not as pleasant as the one pound box, it was still usable and edible.

5) I don't really care for the taste or texture of any fondant. I do not hate it, but I usually leave it on the plate, as most folks do. But I don't think it would turn me off any more than others I have used.

Conclusion: I did not find the Wilton to be any worse in taste and flavor than some other brands out there now, and even better than one or two. The workability was very very good for me. If my bride does not ask for a refund on her wedding cake due to yucky fondant, I will be using it more on cakes.

HTH

Thanks Sharon, I will be trying it again now.

I tried the Wilton Fondant this past March. It smelled and tasted very undesirable.
When did Witon Fondant change?

I always use Wilton to cover my dummies, but I haven't tried it on a real cake. Hmmm...it's much easier to find in my area for sure. Might have to give it a try!

i never bought wilton fondant before because i always heard of how nasty it tasted... but i had to do it last week because i had to and when i tasted my first thought was: " this is not bad at all..... " it almost tastes as my MMF...and it's funny i read this now.. that explains a lot!!!

I've been using only the 5 lb boxes, which may explain what I'm smelling. And, I do admit that it's not any worse than Pettinice, and the Wilton is a lot easier to work with.

I also think it is not as bad as it was, I remember the nasty vinegar smell when I first bought some when I started my classes over a year ago at Michaels and I just bought some over the weekend and I didn't smell the strong vinegar and then I tasted some and it is chewy but it doesn't really have a taste so I am going to cover my cakes with satin ice and then use wilton for decor since it is so much easier to work with and it also work well in the cricut cake!!

I bought some of the pre-colored stuff over the weekend, and it was much better than the last box I bought last year!!! It was soft, pliable, and easy to work with. No smell, and it tasted very good. Sweet, but good. Sometimes in the past when I would get Wilton, I would notice that the ends of the fondant in the package were hard when I opened them. Not this time! I will definitely use again!

Somebody said they add white chocolate - any ideas on the amount to add?

In a previous thread on this subject someone said that they called Wilton and Wilton claims they haven't changed the recipe...hmmmm!

http://cakecentral.com/cake-decorating-ftopict-671944.html

I'm curious now! I'll have to go get some to try. And JUST when I discovered MMF!! I made a cake yesterday with MMF and the people at the party, ADULTS, were eating it and saying "yum!". These are people who would not eat Satin Ice fondant.

I am definitely going to try this stuff out! I think a trip to Michael's tonight after work is defintely in order!!

I made all my students at the cake show this weekend taste it and they all agreed.... def different and not bad tasting.....

Purchased the pastel colors and the 1 lb. box of Wilton fondant over the weekend for a cake and I agree, it tasted pretty good! Not too sweet, but a good sweet sugar dough. I will definitely be using this again!

I am going to test it out on some cookies....I usually use MMF, but this could come in handy for last minute orders where I don't have time to make and color MMF.

I just came across this and well, what do you know. Thankyou Sugarshack for this great information and for your chicken-related levity.

Quote:

Quote:

if it boks like a chicken......

I used it on my neice's crawfish pot 2 weeks ago, and it performed beautifully. I can say from experience it would have been very hard to get such a smooth result with a wrap piece that big using another brand. Not one person at the party said one single word about the fondant, good or bad, which I interpret as good.