How Do You Make Ready Made Fondant Taste Better?
Decorating By Shim Updated 29 Mar 2007 , 8:30pm by Jopalis
In a word, No. BUT you can try the LorAnn oils, they work wonders in it. Extracts will dry it out and make it more susceptible to cracking.
I haven't had any luck making the Wilton taste better. I like Satin Ice better. I think it's easier to work with, and it definitely tastes better. I'm just starting, but I've begun using the Satin Ice or covering, and the Wilton for making figures & such that people won't eat anyway. Where I am, the Satin Ice can be quite a bit more, depending on the shop. At Michaels, I pay 19.99 for a 5lb pack of Wilton. At one shop, I can get Satin Ice for about $22 for a 5lb bucket, while at another it's $34!
I've never made my own, but I may try it eventually. I'm afraid of ruining my mixer.
I can't stand the Wilton stuff and only use it on flowers that I doubt will be eaten or for practice..... I made the MMF for the first time the other day and it actually tastes good. I used clear vanilla and creme bouquet to flavor it and put it on NFSC and the flavor combo rocked. I made 4 batches and it took a while but it was worth it. It also only cost @ $8 to make approx. 10 lbs so I liked that! 
Here's another one...I like it too, although, I haven't had the guts to use it on a cake yet...still kinda practicing with it. But, I like the taste.
The problem is that Satin Ice has a sheen to it that I really don't like. The texture of Wilton is perfect for the kind of work I do. Guess we all have our preferences.
wouldn't you be able to get rid of the sheen by blotting it with the puffy thingy (1/2 cornstarch, 1/2 confectioners sugar in a new nylon sock)? Don't blot it so you have little clouds coming up, just do it lightly.
I made Toba's fondant with some Lorann orange oil. It was pretty tasty.
I saw that Colette suggested doing 50/50 with marzipan but marzipan is pretty pricey. It is very tasty though. I used it to make marzipan fruit and hubby (Italian) liked it with some coffee...like a little candy. I wonder how the oiliness would factor in?
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