What do you think is the best quality/tasting fondant, and where did you find it? I live in Canada, so basically the only brand of fondant I have access to is Wilton =/

I prefer Satin Ice Brand and get that from Pfeil and Holing: http://www.cakedeco.com/cgi-bin/webc.cgi/st_main.html But if you look around at a lot of on-line stores, most carry Satin Ice as well. The Baker's Kitchen in Ohio (http://www.thebakerskitchen.com/) carries it too and ships to Canada--they may be cheaper to for shipping to Canada, not sure though.

I haven't tried Satin Ice yet (though I intend to do so as soon as possible), but I like FondX. It's available at www.caljavaonline.com. It has a decent taste and handles well.

Just say no to Wilton fondant!

Ugh - Wilton fondant is the worst tasting! It looks beautiful and handles great, though. Anyway, I agree with the other person who posted - I really like Satin ice. I've tried Pettinice/Bakel's and I think it has a chalky/horrible taste (but not as bad as Wilton!). But honestly, for about a year now, I've been using marshmallow fondant, and I'm very happy with it. It tastes great and is a lot cheaper than store bought fondant. There's a couple tutorials on Cake Central that show you how to make it. And making it yourself carries an extra bonus, cuz you can color a large amount at a time, if you'll be using a lot of an extra color. For example, I've done cakes in black (for which I melt in a square of unsweetened chocolate, then add the black color) and red (most recently, on a Lightening McQueen cake). If you're doing a lot of one color, it's SO MUCH EASIER and faster to make a whole batch a particular color by adding the color in after the marshmallows have melted, rather than trying to knead it all in later.

Anyway, hope that helps!

Thanks guys =) But have you bought from these online stores too? and I need a place that preferably accepts Paypal.

Yeah...I didnt have a great experience with Wilton either. I didn't like the texture and everything that much.

Hmm...marshmallow fondant sounds tasty.

I have found Choco-pan to be the best. You can order it at www.choco-pan.com

I used the MMF for the first time and I really liked the texture and the taste
it was easy to work with and I play on using it for an up coming wedding! the bride was happy when she tasted it

I love the Marshmallow fondant. It costs pennies, compared to buying it, and it really is easy to make. It tastes good, and you can flavour it any way you like. Last time I used some lemon juice and lemon oil to give it a light citrus-y flavour, and it was great. It's so nice to use a fondant that you can actually eat! It has a light texture and it is lovely to work with. You can roll it very thin, and it covers beautifully.

If you are looking to purchase fondant, Golda's Kitchen carries a line of ready-made fondants from McCalls, available in white, chocolate, or white chocolate flavours. It is a Canadian company out of Mississauga, and the web address is:
www.goldaskitchen.com
I have ordered from there many times and I have never been disappointed. I haven't tried the fondants, but they sound great, and frankly, anything must be better than Wilton!


ps - are you as frustrated as I am trying to find stuff here in Canada? Luckily there are a few good companies that will ship here, and the prices are comparable.

Can someone please give me the recipe for the marshmallow fondant.

Here's the recipe:

http://www.cakecentral.com/cake_recipe-1949-0-Marshmallow-Fondant-MMF.html

Melody25...

Check out thr recipe tab and you should find the Marshmallow Fondant recipe!

Holly... or other FondX users... I have only had Wilton (GAGGGGG) and homemade MMF. How does FondX compare in taste. Is it easy to roll out, etc.? What flavors do you like? Also...how far will 2 lbs of fondant go. Will it be enough to cover one 12 x 2 and one 10 x2 round?

Yeah I also would like to know of all the fondants you've tried which one works the best, as far as covering a cake without it looking like "elephant skin".

I have tried McCalls fondant and it is leaps and bounds better than any other fondant I have tried...it tastes GOOD!!! They are in TO.

I have tried Wilton and couldn't believe how terrible it tasted but it handles well...
I then tried Dawn fondant at the recommendation of a place that makes very pretty cakes but it also tasted just bad!

Then this past week I was in Toronto at Bonnie Gordon's cake school for some courses and tasted it then..it was so good and tasted mild and fine with zero chemical or supersweet aftertaste.

I have NO IDEA what the brand name is, but there is a cake-decorator in my hometown who studied with "masters," and she gets her fondant from Switzerland. I'm going to her shop for a tasting next Friday...I'll see how yummy it is and ask questions!

Another good thing about FondX: you can refrigerate a cake covered in it with no problems.
I think Satin Ice can be refrigerated as well.

I ordered a sample pack last week as well! I've always wanted to try Choco-pan but it's too expensive to buy a bucket "just to try it." So I'm really excited. And I've heard the same thing - you can roll it thinner, so you end up using less of it, so it doesn't work out to really be that much more expensive. Plus, from what I hear, the taste is so good that it's worth every penny. We shall see! Thanks for the website link!

Wow! I am sooo glad that whoever started this, did! I am new to fondant and I don't like the taste of Wilton's at all! I am happy to see that there are other websites you could buy from. I didn't even know that there could be different flavors! Thanks to you all for the GREAT info!
Now, which is best when using this stuff for characters?

I use Satin Ice exclusively - I love the taste and it, too, can be rolled thin! The only use I have for Wilton fondant is if I decide to cover a cake board!!!

~Chelle

I had bought a big box of Wiltons at Walmart when I was in Wilton class. Now I am going to use it up by mixing with gumpaste and make stuff that won't be eaten.

Is Collette Peters fondant recipe anywhere on CC? I don't have her book. May have to go library.

I found this link to a discussion with Colette Peters about fondant, buttercream, etc. It is pretty interesting. I don't have her book (yet ) so I was happy to find it. She discusses putting the fondant on a cold cake, she doesn't use simple syrup, etc. To each his own... I know but it's interesting. Anyway if anyone wants to take a look see.... here is the url:

http://www.pastryscoop.com/conferencesAndEvents_chat22.html

Marshmallow fondant tastes better and is easier to make than this, but you can't beat this recipe for making a pretty-looking cake.


Here it is:

Rolled Fondant
(from Colette's Cakes, by Colette Peters)

2 pounds confectioners' sugar
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake-decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake-decorating stores)
1 teaspoon flavoring

In a large bowl, sift the sugar and make a well in the center. Pour the water into a small saucepan and sprinkle the gelatin on top to soften for about 5 minutes. Heat the gelatin and stir until dissolved and clear. Do not boil! Turn off the heat and add the glucose or syrup and glycerine, stirring until well-blended. Add flavoring. Pour into the well of sugar and mix until all of the sugar is blended. Knead the icing with your hands until it becomes stiff. If the mixture is sticky, add small amounts of confectioners' sugar.
Shape the mixture into a ball, wrap it tightly in plastic wrap, and place it in an airtight container. This icing works best if allowed to rest at room temperature for about 8 hours, particularly if the weather is humid. Fondant may be refrigerated or frozen for longer storage, but you must bring it to room temperature to soften before rolling. Do not refrigerate a cake covered with fondant, however, because the fondant will become gummy when brought back to room temperature.
To color fondant, add small amounts of paste food coloring and knead it until the color is even.


My notes: I would add more flavoring than called for. Orange extract is good and helps counteract the sweetness a little.
If the fondant becomes too stiff to knead, you can microwave it a little to soften it.

Thanks for the recipe.... I didn't really like the MMF. Found it too sweet and chewy. I was hoping this was better....