Rolled Fondant In Bakeries

Business By awall96 Updated 22 Aug 2006 , 6:26am by ninaross

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awall96 Posted 22 Aug 2006 , 12:37am
post #1 of 4

For those of you that own your own bakery, what rolled fondant do you buy or what recipe do you use.

3 replies
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cupcake Posted 22 Aug 2006 , 6:09am
post #2 of 4

I have gone from Pettinice to Satin Ice. If I run out I make the BC fondant.

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nefgaby Posted 22 Aug 2006 , 6:21am
post #3 of 4

OK, great question.... but isn't pettinice, satin ice, fondx, way more expensive? How do you keep your costs down to actually make a profit? Oh, and if you don't mind me asking, what recipe do you use for your BC fondant? Thanks Cupcake!

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ninaross Posted 22 Aug 2006 , 6:26am
post #4 of 4

i wanna know too. i use to use wilton fondant and noticed people werent eating the fondant only the cake. i tried fondx and it taste good so i used that and still see people eating around it. what is good fondant or what should i add to make it taste good ive tried vanilla flavor

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