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Jury is still out on FondX

post #1 of 21
Thread Starter 

I have been a loyal Satin Ice user despite having issues with it because it is the only fondant that I can buy locally at a reasonable price.  I hate the bubbles that form after I cover a cold cake, and I hate the chemical smell.  All of my cakes looked fantastic though despite those issues.  I tend to preface any of my cakes with 'feel free to peel off the fondant - I won't be insulted'.  I'm a hobbyist so I'm usually invited to the events that my cakes are at.

 

While at a cake show, I bought a tub of FondX.  Smells ok and tastes better than Satin Ice.  It is soft just out of the tub and much easier to knead.  However, opening the @#$! tub is another story.  Holy back strain, Batman!  HATE the tub.  H.A.T.E.  Did I mention I hate it?

 

I used it on my son's carved ambulance cake (not in my gallery because it was embarrassingly badly done - carved cakes are not my forte and thank God he's only 4 and thought it was the most amazing thing ever).  It went on smoothly and no issues in that regard.

 

Fast forward a few weeks later and I decided to use the remainder of the tub on my mother's Xmas cake (not in gallery yet because it's not completely finished).   It was harder to knead which leads me to think that the tub didn't keep it as fresh as it could have (even though I still had trouble opening the blasted tub), and it dried out rather quickly while I was working it on the cake.  Luckily, I was able to mask mostly everything with reindeer and Xmas trees given the cake design.

 

Anyone else work with both Satin Ice and FondX and prefer one to the other?

Optimism produces the very success it desires and expects.
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Optimism produces the very success it desires and expects.
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post #2 of 21

I recently bought a tub of white fondx for a customer who wanted a pure white cake. I usually use fondarific but it is so expensive.  Didn't love it, thought it dried too quickly and there were slight cracking. Fandarific never cracks...it's so soft...sometimes too soft.... But I would definitely use it again. 

post #3 of 21
Thread Starter 
I am going to try Fondarific next.
Optimism produces the very success it desires and expects.
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Optimism produces the very success it desires and expects.
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post #4 of 21

I've been a loyal FondX user for years.  I absolutely HATE Satin Ice white! 

 

First, opening the bucket.  Get yourself one of these http://www.wheatgrasskits.com/account/images/image.img?picture.image.url=%2Ffiles%2F2545336%2Fuploaded%2FBucket-Wrench-Yellow-2.jpg.  If you're strong enough, you don't have to pop the holes on the sides of the lid.  Just go around the lid with the opener.

 

FondX is pretty soft.  A tip I learned from Leah is to mix a small amount of Wilton in to give it a little more body.  When I use FondX straight, I ALWAYS roll it around my rolling pin to transfer to the cake as opposed to lifting with my hands because it is so stretchy.  But, it smooths so nicely!!!

 

I've never had a problem with a texture change after storing, however, I just received a new bucket (ordered from Jesters) and the texture was terrible right from the start.  It was like Satin Ice.  No elasticity.  I haven't researched this anomoly yet.  I'll be very upset if FondX has changed their formula. :(  But, that sounds like the problem you were having with the remainder of your FondX.

post #5 of 21

I love fondx!  One thing I've learned is never use cornstarch when rolling out fondant and never flip it.  I've never had trouble with it cracking.  Always use powdered sugar for rolling.

 

Yes, fondarific tastes great, but if you ever want to use it for a figure...it won't firm like tradtional fondants.

 

Just my opinion.

 

Happy Baking

Lori

Matthew 26 - 28
 

 

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Matthew 26 - 28
 

 

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post #6 of 21
Quote:
Originally Posted by Lorabell View Post

I love fondx!  One thing I've learned is never use cornstarch when rolling out fondant and never flip it.  I've never had trouble with it cracking.  Always use powdered sugar for rolling.

 

Yes, fondarific tastes great, but if you ever want to use it for a figure...it won't firm like tradtional fondants.

 

Just my opinion.

 

Happy Baking

Lori

You might want to re-think you use of the words "always" and "never". :)  There are just too many ways to do things.

 

95% of the time, I roll FondX out on cornstarch (when it's a giant piece - larger than 26" and I will be flipping it onto a cake - I roll it out on shortening).  Because I live on the humid Gulf Coast, I NEVER use powdered sugar for rolling out fondant.  And I actually do mean NEVER.  :)

~ Sherri
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~ Sherri
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post #7 of 21
Quote:
Originally Posted by Lorabell View Post

I love fondx!  One thing I've learned is never use cornstarch when rolling out fondant

And I use cornstarch exclusively. So, there ya have it! Funny how our experiences can be so vastly different. icon_smile.gif

post #8 of 21
I love fondarific.

Between fondx & satin ice, I prefer satin ice. I had the same problem with fondx once it's open. Even the first use it seemed to dry faster than satin ice.

One of my mentors uses a combo of petinice & chocopan. I just can't get past petinice packaging. I really should try it. Maybe next supply purchase.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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post #9 of 21

I have not had any luck with Fondx or Fondarific. Such bad luck that I gave away 5 buckets of Fondariffic that I had purchased. I did use up the Fondx but had issues with it drying as well.

I think everyone has their own expectations for a fondants performance.

So far Satin Ice is the easiest for me to work with and gives me the results I am looking for.

That being said, the person I gave the Fondarific to says it's the best fondant ever.

post #10 of 21
Gasp*

Wish I had been the recipient!

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #11 of 21
I had the same exact experience. Purchased a tub at a Canada cake show. Thought the price was not to bad compared to retail. I hate it. I have almost used up the tub now,on three cakes. Each one of them had excessive stretching, tearing, and not to mention the bubbles forming from kneading. The first time I used shortening, the last two times, I used a combo of powdered sugar and cornstarch. I even watched the fondx YouTube video. The only thing I did different is, I probably rolled it out thinner than what it seemed on the video. Buti don't like a thick layer of fondant on my cakes, as most people don't even like the taste. I have used satin ice in the past, and found it easier to work with, but it does harden on the cake somewhat. On a good note, I mixed it with gumpaste for a figurine I made, and it worked very well. I will probably used the the leftover for this purpose and go back to my favorite fondant.
post #12 of 21
I tryed fondx first and just now bought satin ice and i prefer satin ice as far as taste and texture.

kittyscakesngoddies

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kittyscakesngoddies

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post #13 of 21
Thread Starter 
After watching a Colette Peters course on Craftsy, I now want to try Massa Ticino. She swears by it but wow is it expensive! And I'm not sure that it's nut-safe (I know that there are no nuts in it, but it may be manufactured in a facility that produces but products). I'll have to do some research.
Optimism produces the very success it desires and expects.
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Optimism produces the very success it desires and expects.
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post #14 of 21
Thread Starter 
Thanks for the tip, DianeLM! I will look for one of those lid-opening thingies!
Optimism produces the very success it desires and expects.
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Optimism produces the very success it desires and expects.
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post #15 of 21

tsal, you use less of the really expensive stuff--the massa collection & the american stuff--colette probably said that--but boy are they high performance

 

if you really wanna cut to the chase--that's the way to go!

 

but i usually use satin ice--fondant's not requested as much here--we like buttercream--but you can't get away from it for sculpting

 

you willl enjoy your purchase!

love me some cake buzzzzz

 

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love me some cake buzzzzz

 

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