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fondarific vs. satin ice?

post #1 of 17
Thread Starter 

hey all,

so I usually buy satin ice, and I have to say that I've never been that thrilled with it. dries out fast, cracks, elephant skin look, etc. however, I recently bought a small pail of vanilla flavored ivory fondarific, and I haven't used it yet, but I did open and grab a little piece and I already like the feel of it much better! it feels, hmm, waxier? or maybe more soft tootsie roll-ish? if that makes sense? and it says you don't need to use much if any powdered sugar when rolling out which sounds great!

 

I know marina souse uses it in her craftsy videos and I could tell it looked different from SI when I was watching. anxious to use it on a ruffle cake next weekend!

 

so , any reviews?

post #2 of 17

I love Fondarific and no longer use anything else to cover my cakes, even dummies. There's definitely a period of getting used to it. It's very soft and stays pliable for a long time. When I first started using it, I mixed it with Wilton, and as I got used to it, decreased the add-in until I was just using Fondarific. 

 

To make your ruffles, roll them out, thin them ruffle them and then let them sit for 10-15 minutes before putting them on your cake.

 

It needs to be microwaved right out of the container (I do 15 seconds at a time on low) before kneading. I disagree about the PS, though, I use a lot when I roll mine out. I also pick it up and move it around after every few rolls, dusting my surface again each time. That advice was from James Roselle, in a class I took with him. 

 

It is meant to be used as a covering and not for figures and flowers. It never truly dries hard, even at 50/50 with gumpaste. For things I want to dry, I just go with the cheap Wilton mixed with gumpaste.

post #3 of 17
Thread Starter 
Quote:
Originally Posted by Elcee View Post

I love Fondarific and no longer use anything else to cover my cakes, even dummies. There's definitely a period of getting used to it. It's very soft and stays pliable for a long time. When I first started using it, I mixed it with Wilton, and as I got used to it, decreased the add-in until I was just using Fondarific. 

 

To make your ruffles, roll them out, thin them ruffle them and then let them sit for 10-15 minutes before putting them on your cake.

 

It needs to be microwaved right out of the container (I do 15 seconds at a time on low) before kneading. I disagree about the PS, though, I use a lot when I roll mine out. I also pick it up and move it around after every few rolls, dusting my surface again each time. That advice was from James Roselle, in a class I took with him. 

 

It is meant to be used as a covering and not for figures and flowers. It never truly dries hard, even at 50/50 with gumpaste. For things I want to dry, I just go with the cheap Wilton mixed with gumpaste.

awesome thanks! why do you suggest microwaving it though?

post #4 of 17
I am also a Fondarific user. Love it!

Sometimes it can be very hard when first opened. That's why Elcee recommended micro. There's usually a card with those instructions in the pail. I live in Charleston. Even in winter, it doesn't get too hard for me to knead it.

The good news is its very pliable. The bad news is its very pliable! When cutting shapes, it's best to let them sit a few before moving so they don't loose shape.

I use cornstarch instead of powdered sugar. Don't need much.

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!

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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 #5 of 17
I just ordered fondariffic for the first time and it is wonderful!
Elcee put if perfectly, and I too use the same method now. It is amazing for covering cakes, not so much figures, toppers etc. It never dries out! I use the cheap Wilton for those types of things, and cover with fondariffic also. icon_smile.gif
It's just too soft for me to work with doing the figure work.
Satin ice sounds a bit like a slightly improve version of Wilton, though I haven't tried it.
post #6 of 17
Quote:
Originally Posted by DeliciousDesserts View Post

Sometimes it can be very hard when first opened. That's why Elcee recommended micro. There's usually a card with those instructions in the pail. 
I use cornstarch instead of powdered sugar. Don't need much.

Right, it's candy based so it needs to be softened a bit.

 

I should clarify that I use a 50/50 mix of powdered sugar and cornstarch.

Quote:
Originally Posted by Cakes by Bri View Post


Satin ice sounds a bit like a slightly improve version of Wilton, though I haven't tried it.

I'm not sure I would consider Satin Ice an improvement over Wilton icon_razz.gif. I've used Wilton, Fondx, Pettinice, Satin Ice, and Fondarific; Satin Ice is by far my least favorite. Just the smell is awful to me. Reminds me of Play Doh.

post #7 of 17
Haha Elcee, sorry! Just from what she was describing, it sounded a bit like it. I've only used Wilton and fondariffic so far (beginner here). I think Wilton smells like play doh compared to the fondariffic I've used icon_sad.gif
post #8 of 17

i've tried fondariffic and am not a fan--mainly because i haven't had much luck with firming agents used to make it usable for hard decorations.  I also am not a fan of the taste of the flavors--i think they can compete with the cake flavor (or have they changed it so that the colors do not have the funky fruit flavors?) 

 

Just throwing it out there, but FondX Elite and Elite Plus is really a nice fondant that has great workability and a wide range of colors. If you are fondant testing, I would  suggest adding the FondX to your list. 

post #9 of 17
I agre about the flavor thing for fondariffic, they do sell it in colors that aren't flavors though.
Definitely agree, I was a little disappointed it doesn't work well for figure work etc icon_sad.gif
post #10 of 17
Quote:
Originally Posted by DeliciousDesserts View Post

The good news is its very pliable. The bad news is its very pliable! When cutting shapes, it's best to let them sit a few before moving so they don't loose shape.

 

I roll my Fondarific out and pop it in the fridge for 5 minutes and it hardens up nicely.  Then anything I cut is sharp and crisp.

 

I really like Fondarific and also the FondX Elite that someone mentioned upthread.  Both beat SI hands down, IMO!

post #11 of 17
Quote:
Originally Posted by lorieleann View Post

i've tried fondariffic and am not a fan--mainly because i haven't had much luck with firming agents used to make it usable for hard decorations.  I also am not a fan of the taste of the flavors--i think they can compete with the cake flavor (or have they changed it so that the colors do not have the funky fruit flavors?) 

 

Just throwing it out there, but FondX Elite and Elite Plus is really a nice fondant that has great workability and a wide range of colors. If you are fondant testing, I would  suggest adding the FondX to your list. 

The colored flavors are for pairing with a cake flavor not competing. They offer their buttercream fondant in various colors without the "funky fruit flavors".

 

 

As for Satin Ice , I too have had issues with it. I decided to try it when I made my son's Viola cake recently. I hated it. Not only did it smell a little funky it cracked very quickly. It didn't allow for easy blending either soI finished the cake with Fondarific . Fondarific, also has a touch of chocolate in it so it's easier to repair or merge corners while paneling. You can also refrigerate Fondarific with ease. Helps when making fondant pieces you don't want stretched.

Michelle

 

"The only thing better than a cake is two cakes"

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Michelle

 

"The only thing better than a cake is two cakes"

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post #12 of 17
Quote:
Originally Posted by Cakes by Bri View Post

I agre about the flavor thing for fondariffic, they do sell it in colors that aren't flavors though.
Definitely agree, I was a little disappointed it doesn't work well for figure work etc icon_sad.gif

Yeah, the wonky flavors don't work for me. I only use the buttercream flavor in either Wedding White or Antique White and I also use their red and black.

post #13 of 17
Quote:
Originally Posted by Cakes by Bri View Post

Haha Elcee, sorry! Just from what she was describing, it sounded a bit like it. I've only used Wilton and fondariffic so far (beginner here). I think Wilton smells like play doh compared to the fondariffic I've used icon_sad.gif

Forgot to add in my last reply...I smell nothing from Wilton but the Satin Ice smell hits me in the face. Fondarific, on the other hand, smells really good.

post #14 of 17

thanks for the tips on ruffles!

post #15 of 17
Quote:
Originally Posted by Elcee View Post

Forgot to add in my last reply...I smell nothing from Wilton but the Satin Ice smell hits me in the face. Fondarific, on the other hand, smells really good.

 

Just got my first tub of Fondarific and was so pleased to open up the bucket and NOT smell anything.  SI smells like plastic to me.

 

I pinched off a piece and kneaded it.  It broke off hard, but instantly kneaded smooth. It felt a lot like modeling chocolate.  It tasted very subtle almost neutral sugary.

 

I'm looking forward to making something soon, so that I can try it out.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
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