Frusterated With Fondant
Decorating By spongemomsweatpants Updated 26 Jul 2007 , 12:11pm by spongemomsweatpants
Ok so far I have had limited exposure to the different kinds of fondant. Wilton taste like an old boot but is great to work with. I have just stared using Mills-Lane only because the women whom I am buying my business from swears by it. To date all of the cakes I have seen covered in this stuff, has been ripped, or not smooth. Every time I have used it, it has ripped or separated (started to rip but not completely). I couldnt even cover a dummy cake last week and was beginning to think I was loosing my mind. So my questions are as follows
Is Mills-lane really as awful as it seems to be? Or am I missing some trick when using this stuff? ( I am thinking that the first thing I am going to do when I move the biz in is toss this stuff in the dumpster)
What fondants out there are as easy to work with as Wilton but actually taste good?
I've never heard of Mills-Lane so I can't comment on that. If you got it as a reference from someone who swears by it maybe ask her if you have a bad batch. From what it sounds like are you rolling it out thick enough.
I like the Satin Ice (taste and texture is good). I've seen many other posts on ChocoPan but haven't used it.
Snowshoe,
Thanks so much for your response. Do you find the Satin ice is easy to work with?
I don't know anything about Mills-Lane. I use Satin Ice and it is very easy to work with. I certainly am NOT a pro but I can handle Satin Ice very easily.
Hi,
I too like using Satin Ice, it taste better than Wiltons, I find it easy to work with and best of all, it comes in colors, beautiful purple, black and red (which as you know are hard to color) and many more. I have also tried ChocoPan, which taste the best, but it can be a bit sticky, even when putting power sugar on the board.
Happy baking.
I recently switched to Satin Ice and I love it...I had used Wilton prior but would only use as accents or decoration because I didn't like the taste. But I am hooked on Satin Ice.
Ok great so Satin Ice it is. I have to be honest I was starting to question my cake making abilites because I was having such a hard time covering them, it wasn't until last night that it dawned on me that it may not be anything I was doing worng, but actually that Mills-lane. I realized it when I took a step back and asked my self what I was using for fondant everytime I had a good cake experience, and what I was using everytime I had troubles...sure enough it was that darn ML stuff... so into the circular file it goes.
So my next question is:
does anyone have a good link for a supplier of Satin ice?
I have used pettinice and it's really easy to work with and tastes great.
But just today I made some fondant myself using Michelle Foster?'s recipe and it was soo easy to make. It has to rest for 24 hours so don't know how easy it is to work with yet. It was actually easier to make than mmf I thought. : )
Please do let me know what it is like to work with when you get a chance
Thanks in advance
I like mmf - it is sweet though! If you are doing a large cake or many cakes it may be time consuming! Once you make mmf a few times it is easy to get the hang of what the consistency should be (whether to add more ps or water). I am going to start looking into Satin Ice - the only fondant we can buy here is Wilton - hopefully someone can let you know of a good supplier (a Canadian supplier would be appreciated as well!)
Someone said something recently and it made me think....if you are going to the bother of making mmf you can make real fondant. It's not ANY harder. Just need a few different ingredients. : )
I can't wait to try it and see how I like it.
Ok great so Satin Ice it is. I have to be honest I was starting to question my cake making abilites because I was having such a hard time covering them, it wasn't until last night that it dawned on me that it may not be anything I was doing worng, but actually that Mills-lane. I realized it when I took a step back and asked my self what I was using for fondant everytime I had a good cake experience, and what I was using everytime I had troubles...sure enough it was that darn ML stuff... so into the circular file it goes.
So my next question is:
does anyone have a good link for a supplier of Satin ice?
I use www.intotheoven.com
happy baking
Ok great so Satin Ice it is. I have to be honest I was starting to question my cake making abilites because I was having such a hard time covering them, it wasn't until last night that it dawned on me that it may not be anything I was doing worng, but actually that Mills-lane. I realized it when I took a step back and asked my self what I was using for fondant everytime I had a good cake experience, and what I was using everytime I had troubles...sure enough it was that darn ML stuff... so into the circular file it goes.
So my next question is:
does anyone have a good link for a supplier of Satin ice?
I use www.intotheoven.com
happy baking
Ok good. I got a little excitable and did an internet search and found that very same web site. I went ahead and ordered some last night. I am so excited to try it. Thanks so much 
Quote by @%username% on %date%
%body%