I decided to try Fondarific because I did a taste test at my local cake supply store. It tasted great. I did more research and watched James Rosselle use it on their website. I figured if it was good enough for him to use, it would be good enough for me to use!

I made a 3 tier cake today and used the Fondarific for the first time. If I had a couple more hours to work on the cake, I would have gone to Michaels and bought Wilton...and I don't like Wilton!

Fondarific is way too soft, sticks to the counter (it says you need little to no powdered sugar or cornstarch), stretches like crazy, and you can't make long strips of anything without it stretching out by the time you get it on the cake! 

Has anyone had any success with Fondarific? It says even beginners can work with it. I don't see how! I have used fondant for years and years without this much of a problem! So glad it wasn't for a wedding cake! 

I use Fondarifiic exclusively, and successfully. Even for my dummy cakes. There is a learning curve with it, though, just like with anything. I DO use powdered sugar to roll it out, and I pick it up and move it after every couple of runs with the rolling pin. When I first started using it, I mixed it 50/50 with Wilton and slowly reduced the Wilton until I didn't need it any more.

Another thing that helps is to let it rest a few minutes after rolling it out and before putting it on your cake.

Any fondant cakes in my gallery posted after February, 2011 (I know the because I won some in a prize bag in a competition and was hooked right away) is covered in Fondarific, and from about a year after that, it's straight Fondarific.

AYep I don't like fondarific either.

Elcee - do you use their gumpaste as well? I am looking through your photos on your website and am AMAZED at the finish you get from Fondarific. I will work with it like you suggested. I got rave reviews on the taste of my cake today! 

I've used Fondarific for a while now, mainly because of the flavor.  But, I'm not crazy about working with it.  I've found it's too soft, and any little mark from touching it shows up. I did a three tier 8-10-12 inch today in fondant, and I used FondX with my new pro Mat, and while it was a workout for the first time, it worked really well.  Having heard that Fondarific doesn't work well with The Mat, I rolled out the antique white I used for another small 6-inch tier with just a small amount of shortening on the table.  But, compared to the FondX, it's a pain to work with.  I'm slowly phasing out Fondarific.  And the little to no powdered sugar thing is so not true.  I used cornstarch with it and it seemed to work better for me.  But, it definitely needs something when rolling.

I've used both, fondarific and fondx. I like fondarific better, but once you add color to it, it's true, it shows every little ding! Fondx is way too soft for me. When I use what I have left I'll be sure to add gross wilton to it or make some mmf to add to it. 

Ugh! It's so hard to find a fondant that is PERFECT! I have heard good and bad about Satin Ice as well. I know everyone has their preference. MMF tastes good, I just hate making it and it sweats. It seems like the Fondarific sweats as well, but I do keep my cakes in the fridge. I have no problem with Wilton sweating like that. When you live in the south and it's over 90 degrees in October (whaaat???), you have to put your cakes in the fridge! 

I guess I'll just order all of the brands and figure out what I like the best. I just loved the flavor of the Fondarific. All I could think was James Rosselle probably doesn't use it. His cakes are too gorgeous for that! haha! After seeing Elcee's cakes, I believe it can be used and used well!

I think Fondarific has their own mat as well, but that may have been the Fondx videos I was watching on the Caljava website. 

AI'm a fondarific girl. Love it !

I use corn starch. So humid & hot here in Charleston.

Elcee has good tips. I To let it rest a minute before moving.

Wow! You fondarific girls' cakes are GORGEOUS (the pig not gorgeous, but awesome! haha!)!! 

Okay! You have me sold. I'm going to just practice with it! I won't give up that easily!

AThe owl cake in my profile pic was my first time using fondarific. I fell in love! Covered my cakes like a dream. However, the next time I used it , I fought with it the whole time- lots of problems. So no more fondarific for me because I need something consistent. The best fondant I have used is Liz Marek's marshmallow fondant. The " secret" ingredient is some Wilton added in. Totally the best of both worlds... Easy to make( and cheap, at about $ 2 per pound) and best part is you can make it fresh and use it while its still warm. It tastes great too. I will never buy storebought again unless I need a lot of red or black.

I LOVE Fondarific. I'm a beginner and the fact that it doesn't dry out our get elephant skin is a major plus in my book. I do wish that it dried to be really hard like other fondants, but I'd rather have it stay slightly soft than get elephant skin. I also can roll Fondarific much thinner than other fondants and I think it tastes better!

I don't like Satin Ice. I've always had problems with it ... drying, cracking, elephant skin. Plus it smells like playdough. 

I do like Pettince as well, but not as much as Fondarific. I've just purchased some Fondx to try out. I'm thinking about mixing some Fondarific and Fondx or Pettinice to try to maintain that yummy flavour and extended working time, but I would like it to dry a bit harder.

FWIW, I don't use Fondarific for strips or geometric pieces to add to the fondant because it stretches and distorts easily. For these I use Pettince or the coloured Satin Ice if it's closer to the colour I want.

I just roll out Fondarific on my counter top, but I grease it with shortening first and I haven't had a problem with sticking.

Thanks for your insight! I have not given up on it. It seems like people either love this stuff or hate it! I will definitely take some of your suggestions! 

Fondarific is basically fondant mixed with modelling chocolate, which is why it's stretchy and doesn't dry out. If you look at it that way you'll have more success with it. Use a little corn starch to roll it out, not powdered sugar. I did a series of reviews of it on my website somewhere...Here's the link http://acaketorememberva.blogspot.com/2012/03/fondarific-review-part-1.html

I really like fondarific, but I mix modelling chocolate with fondant all the time, so I'm used to it. I do know that James Rosselle and a lot of the other decorators who did the cake challanges use it, because it dries out slower so it has a much longer working time. That's one complaint that I have with a lot of the Craftsy classes. They use fondarific, and a lot of the techniques they show can't be done as easily with regular fondant because it would dry out too fast.  So they definitely do use it.