I ALWAYS make my own fondant, I like how it feels, works, tastes. I actually get comments from clients on how surprised they were by how yummy it is. BUT I had this one bride who wanted a black barrel tier in the middle of her 5 tier cake. Normally I will just make my own black fondant (which in and of itself isnt easy) or I will airbrush. Well airbursh was out because I needed to put a design on it that would be unforgiving with the somewhat tacky nature of an airbrushed tier. And it is so hard to get a nice texture on homemade black (I can do it but with great effort) that I was concerned about covering a taller tier that way since that harder to avoid pleating to begin with. SO in desperation I ran to the store and bought black wilton fondant (I know I can hear the gasps lol) Well it covered fine, but then I noticed that after taking it out of the fridge it was a bit blotchy (no flames please I always refrigerate, I use smbc and all scratch made fillings and custards so a fridge is a must and I never have any issues with my homemade fondant no matter what the color) I was unhappy with that but it was really only noticeable to me, pretty sure no cake muggle would see it. Then the bride sends me a pic from the cake cutting and my cake eyes notice the slightest bit (I mean very slight) of elephant skin toward the bottom edge of the black tier. Now the reception WAS outside and it was a VERY humid day but the other four tiers had no marring, blotching, or sagging at all. To say I was disappointed would be an understatement. She said nothing (aside from how much she loved the cake) but it stuck in my perfectionist craw If another bride asks for a black tier, I will just make it....period.

Doesn't sound like anything can change your mind, but if you do find yourself needing to use pre-made fondant again, try fondarific black. That's what we use and we love it! It's so much nicer than having to color your own black, and it's a nicer, truer black too. We've never had any problems with elephant skin with it. And it tastes amazing!

I think any pre-made fondant would be better than wilton though!

I use Satin Ice black fondant. I have never had a problem and the color is really rich

Elite by FondX makes a great black fondant that is truly black and stretches like a dream with no elephant skin. Maybe you should just vow to never use Wilton fondant again... that's the problem!

I (hardly) do not use fondant because of the taste. I do use a good quality premade marzipan.
I am getting curious now about making some fondant myself, see if I do like this. Do you share your recipee? If so, I would be interested.

Yep Wilton was the problem not fondant in general. I use sarin ice with no challenges!

Wow I could never imagine myself making loads fondant everytime I need it for a cake. I use Satin Ice in all different colors and it works great.

See I hate Satin Ice. I have a small bucket at home of black and I have nothing but problems with elephant skin. I like Duff/FondX. Sometimes I will knead that into Wilton for awesome workability and people freak out over the taste. I can't wrap my head around it, but whatever!

Will you share what recipe you use momma28? Your cakes are amazing!

I buy my fondant but I don't make many things, so I still have buckets of all of them. Yes, for comparison purposes. I love the flavor of Choco Pan.

I did have to get a recipe for my sister who is in South America and doesn't have access to them over there.

These are the links to Michele Foster's fondant recipe (if anyone wants them) and to the thread where she answers all the questions about it. I put all fondant recipes on a spreadsheet, and this one sounds perfect. Plus everyone raves about it.

http://cakecentral.com/recipe/michele-fosters-fondant

http://cakecentral.com/cake-decorating-ftopic-625727-0.html

Thanks, imaginethatnj! I think i'll try this one as soon if I find some time.

FYI, if you ever find another recipe called Updated Michele Foster's Fondant...that's not it. CC wouldn't let her delete that recipe, but in the thread, she talks about how the final one is the one with 2 tbsp of ingredients, not 3 (even if it's not called "updated"). But I think lots of people have adapted this to their taste and have their own by now. Some are using 3, some 2, they've replaced the milk with cream, with water, you name it...