Hello CC'ers! I'm making a cake for our annual work Christmas party. None of my co-workers seem to like fondant, and usually end up peeling it off. So I'm thinking of saving myself some time and hassle and just buying the pre-made kind. I plan on covering the cake as well as using it for bow-decorations. Any personal experiences with which brand might be the best to use? TIA 
I personally like pettinice or satin ice but if you think they are just going to peel it off I would go with WIlton's, it much cheaper than the other brands.
Wilton is cheap, easily available, good to work with, and the taste has improved aparently.
Duff also has a range available, it's softer and tends not to set hard in the same way, so not as good for your bows. Some people feel it's too soft. (I believe different stores have different products, satin ice and I think fondarific?????) more expensive than Wilton! But you can get the money off coupons.
Any of the big brands really is good, but unless you have a good cake shop, you will pay a fortune in postage.
Possibly they don't like fondant cause all they know is Wilton. Do u care enough/ feel flush enough to spend the extra?
xx
Wilton is cheap, easily available, good to work with, and the taste has improved aparently.
Duff also has a range available, it's softer and tends not to set hard in the same way, so not as good for your bows. Some people feel it's too soft. (I believe different stores have different products, and I think fondarific?????) more expensive than Wilton! But you can get the money off coupons.
Any of the big brands really is good, but unless you have a good cake shop, you will pay a fortune in postage.
Possibly they don't like fondant cause all they know is Wilton. Do u care enough/ feel flush enough to spend the extra?
xx
I agree with this. I think Wilton fondant gets a bad rap, when it shouldn't. I use it almost all the time because it is all I can get in small quantities. It is the fondant I used in all the cakes in my photo section except the red one. That is Duff fondant. It was not stretchy to me. In fact I found that I probably could have rolled it a bit thinner and it would not have stretched. However, it is winter here so that may have been a factor. But all in all for easy accessibility from Michaels, these worked for me.
And to me it doesn't matter which brand you use, it is the consistency across the board that people just don't like. I didn't eat the fondant off of the red cake I served. I just left it on my plate. I don't know if anybody else ate it though. I didn't get any feedback negatively that said they didn't like fondant so it must have been okay.
The green wedding cake was served at a wedding I attended. That one was Wilton that I colored myself. It got rave reviews from people there. A lot of people came up and asked me what was in the fondant, so I know people ate it. The bride and groom also received great feedback after the reception also. There was nothing negative said about it.
If you want you can add extract to the fondant too. I have done it in the past and it has absorbed it well. and besides, to me, it isn't important if the fondant is peeled away and not eaten. To me the important part of a cake is the cake itself and the frosting. And I'm sure that a lot of other people feel the same way. Fondant is to them like a decoration, like the plastic ones that used to be used so much and then taken off. Only the fondant is edible, but that doesn't mean you have to eat it.
I use PettinIce (a bit on the soft side) and SatinIce (not as soft.) Lately I've been buying the buttercream flavored SatinIce. Yummy! But more expensive. I honestly haven't noticed any difference in Wilton fondant, although others have reported that its better than it used to be. I still only use it for covering dummies.
I've use homemade as well as different brands of store bought, I live in hot and humid Texas. here's my experience:
Marshmallow fondant - taste ok, good to work with, its on the shiny side, dries ok, not easy to roll thin. People will eat but not rave about it. Never had bubbles with it
Wilton- taste like plain sugar, great to work with, stays matte, dries hard, takes a lot of muscle to roll thin. Most people peel it off. No bubbles.
Pettinice- Good taste (chocolate is really good), a little on the soft side, little shiny, dries ok, easy to roll thin but stretches when transferring to cake. Lots of bubbles.
Satin Ice - taste better than Wilton's, a little on the hard side, dries ok, difficult to roll thin. Cracks and bulges. Most people don't eat it. Some bubbles.
Duff's/Fondarrific- GREAT taste, very soft, doesn't dry. very easy to work with and roll real thin. matte finish. Most people like it. No bubbles.
What do I like and use most: Wilton for decorations and Fondarrific/Duff for covering the cake.
Hove it helps 
I use Fondx.. nice vanilla/marshmallow taste without being too sweet and sickly. Great to work with.. smooth and no cracks. I make it clear to everyone who eats my cakes that the fondant is delicious and not 'old school flavour'.. sometimes I take little sample balls of fondant for my friends to try prior to them tasting the cake.. I would hate to go to through the whole process of covering a cake only for the fondant to be ripped off and disposed of.. what a waste!
If no one likes fondant why don't you just ice with BC and use fondant accents??
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