It's sad that such a readily available product from such a reputable company is substandard, and they know it, and won't change it.

I have put together a petition. We're not inciting or war, or even asking them to change it. It's simply to state that we do not like Wilton's fondant's flavor and buy elsewhere or make our own.

If you do like the Wilton's brand of fondant, you simply don't sign it.

Your name and email is all that is required. Your email will not be displayed, its only to prevent double signatures. You can add any comment you like.

http://www.ipetitions.com/petition/wiltons_fondant_tastes_nasty

Thank you.

Hey, you live in SD.

Here's a bump.

Only 6 signatures so far...

Let's see if we can get 1000 by tomorrow night!

We complain and complain about Wilton fondant's taste on this site, so let's try to do something about it.

Chances are Wilton won't do anything about it, but perhaps it would make them at least consider the implications of their refusal to change their subpar product.

It really is awful, isn't it? The name of the game is money, but you would think a company as well known world wide as Wilton's would want to put out a quality product. You really need to try Fondx or Satin Ice, both taste and smell good and are so nice to work with.

I posted 7 times.

I have 3 e-mail addresses, my sister has 2 and my husband has 2 more.

Now I have to explain to them what I did.

I've used FondX on my last few fondant cakes. I like it quite well, though I wish it weren't quite so soft. Satin Ice is next on my list to try. I ordered a sample pack of ChocoPan recently. It tastes quite good, but after seeing Colette Peters have trouble working with it on national TV (the Food Network awards cake competition), I'm wary about trying to cover a cake with it.

I've heard others are good, but haven't tried them yet. My next venture is jello fondant. Well, actually my cake next weekend will be a weird one my local cake supply carries. The girl that sells it wasn't too fond of it, but I needed black in a hurry.

Good Morning CC'ers! I just wanted to add that AFTER you input your signature it asks for a donation, NO, you are not required to pay to add your name. Thanks for looking!

Perhaps people shouldn't sign the petition twice-- and may I include with the exact same name and post!

That will make us appear less credible.

I think most petitions are that way. I've walked in front of Walmart and told them I already signed their petition and they say, that's alright, you can sign it again! Crazy people. 100, yes, can be overlooked, but what if we got thousands?

Look, I'm not saying this will work. I'm not even entertaining the idea, really. But, what the hey, it's worth a shot and if it doesn't work, then we'll just keep making MMF, like we are now.

I think everyone already knows that Wilton's fondant tastes bad. That's not really newsworthy. AND, I think Wilton knows it, too. Last I heard, they are working on "re-formulating" their recipe, whatever that means.

Angie

Well, if they are re-formulating thats fabulous! I sure hope it's true!

I'd love to see the Wilton recipe changed. For now, it's MMF for me.

If it is possible to reformulate the Wilton fondant to be:

*relatively inexpensive (compared to other premade fondants, not MMF, which you would have to include labor in computing your cost)

*long shelf-life--both before and after opening

*easy to work with for both modeling and covering cakes

*good tasting

then, I hope that they will do so.

The current Wilton formulation has three of the four characteristics. The other premade brands have various combinations of these characteristics, but do any have ALL of them?

I'm gonna make my own fondant and sell it! Whoo hoo! Ok, not really. I can't afford a space and in CA you can't use your home kitchen.

Taste is absolutely an important characteristic, but I think that ease of use may actually trump that, in certain situations, such as modeling.

I'm just worried that a reformulation will result in another Crisco situation, where the formula was changed to meet one specific need, and other aspects of the product were hurt.

I think they just need to use better ingredients. EVERY other fondant I've worked with, homemade and purchased, tastes better than Wilton. Granted, some of them are slightly harder to use, but not all of them. People still make beautiful cakes with other fondants. What big name decorator uses Wilton? My guess is, absolutely none of them.

My guess is that their ingredients are bottom of the barrel and that affects the taste.