I see all these beautifully done cakes all done in fondant. However, most people don't like the taste of fondant and request buttercream icing. Is there a trick to good-tasting fondant that you all are using? I've tried flavoring it with candy flavoring... haven't noticed a big change in taste.

Satin Ice the only way to go

I use Sarin Ice and sometimes flavor it. I have never had any complaints about Satin Ice.

You can buy better stuff at cake supply stores or order Satin Ice or even make your own MMF. They taste sooo good. The Wilton stuff doesn't even compare. The Wilton fondant tastes like garbage! You can order Satin Ice on line from www.intotheoven.com they have great customer service and good prices and ship out to you quickly.

Hope this helps!

Got my first 2 lb tub of Satin Ice yesterday. Haven't used it on a cake yet, but couldn't wait to open the package and taste it. SOOOOO many people talk about how great the taste is. I have to say I didn't like the smell when I opened the bag. Smelled like playdoh. Tasted it, and it was OK, but I thought I liked the taste of MMF better. It may be a different story when I roll it out. It was super smooth though; much smoother than MMF, so I know it will be a dream to work with. I ordered red and blue to make a flag cake for Labor Day. When I have tried to make dark colors with MMF it seems to change it's texture past a certain point.
I am also trying Choco Pan White Chocolate for the white stripe. Loved the way that tasted. On the package it says it can be rolled thinner than regular fondant. Can't wait to try it!

There's another thread going on right now about FONDX. From what people are saying over there, it tastes even better than Satin Ice. It is also moisture resistant, so it is able to be refrigerated without any problems with condensation. Lots of people who have previously used Satin Ice have switched to Fondx. I'm interested in trying it myself. Here are links to a couple of threads about it:

http://www.cakecentral.com/cake-decorating-ftopict-16762-fondx.html

http://www.cakecentral.com/cake-decorating-ftopict-12170-fondx.html

http://www.cakecentral.com/cake-decorating-ftopict-474283.html

I have used Satin Ice, FondX, MMF & ChocoPan and as far as taste I would say they are all great. I have been using ChocoPan lately and REALLY like it. It tastes wonderful and is not as sugary sweet as the others I have tried. It does roll thinner so you can use less which is nice. You do have to work some powdered sugar into because since it is white chocolate it is softer than Satin Ice or FondX. Comparing Satin Ice & FondX, I prefer FondX because it is easier to work with and I think has a better taste. Plus the fact that you can refrigerate it is really nice. I did use MMF for a while but I have found that I could not get a consistant result and it seemed to have a wierd texture, not smooth kind of pockmarked looking. For me, it is just easier to find a good premade fondant than to try to mess with making my own. I think www.intotheoven.com has all three brands of fondant mentioned. Or I know Satin Ice and FondX give free samples if you email the company.
HTH,
HeatherMari

I've used Marshmallow fondant with tastes good and is pretty easy to make and use.

I make my own! So far everybody likes it! I have even converted my WMI!!

I a newbie, can someone explain what Choco Pan is? thanks!

Have you any of you tried the black fondant by sweet inspiration? It is chocolate rolled fondant and it smells heavenly and it tastes just as good; it's like eating a tootsie roll. My favorite. It's freezer and refrigerator stable. The shelf life is about 6 months

Sunnigirl, ChocoPan is a brand of fondant as it Satin Ice (if I'm wrong, correct me). Most professional cake decorators use either one. I haven't tried these but have made my own marshmallow fondant and liked it better than the Wilton stuff. It is relatively easy to make and it seems to behave for me like the Wilton fondant. I covered 2 cakes that I took to a local retirement home that my MIL lives in and the recipient and my MIL all loved the way they looked. I think I'll stick with the MMF for a while.

Des anyone know if the Satin Ice recipe on this site is the same as the one that you have to order. I have never used satin ice(kind of spendy for me).

Thanks for the info LilyLou,
I have made marshmallow fondant and like it ok but wasn't crazy about the taste. I used it for cookies, I saw a new recipe on CC for a version of it with some flavors added that I may try. Might eventually try the choco pan.

I am hearing so much about this Satin Ice Fondant and others that are better than the regular fondants. Well I would just like to know is there a reciepe for these. If so does anyone know where to find it.

Thanks

Unfortunately there is no recipes for satin ice, fondex or choco-pan, they are all premade fondants that you can purchase online or possibly locally if you have a cake supply store.

LaTasha, there is no recipe for Satin Ice since it is a commercially made fondant, but there are recipes on this site for homemade fondant and MMF (marshmallow fondant). I hear Toba Garrett's fondant recipe is pretty good, but I'm not sure if it is posted here on this site.

Thanks so much for all your advice! I have used Wilton and FondX and I find they both taste and smell like playdough.... can't bring myself to eat it. I will try the ChocoPan... Thanks!

toba garrett's fondant is awesome...i couldn't stop picking at it as i was rolling it out. it's easy to work with and the taste is out of this world!

Do you have a recipe for Toba Garrett's fondant? Or is it a pre-made fondant that you buy?

I have tried Fondex, Sweet Inspirations White Chocolate, Chocopan, My favorite and also the one my customers like the best is Pettinice, when flavored with Loran Cheesecake flavoring, it tastes just like buttercream. Great stuff, very easy to work with and out of all the fondants it is also the favorite of everyone in all of our classes.

For home made I think Toba's is the best. The recipe is on here I think. If not pm me I'll give it to you.

Thank you so much... I'm going to give Toba Garrett's recipe a try and also pick up a tub of pettinice fondant. I don't know where I'd be without all your help. I appreciate it so much!

I made the swiss meringue buttercream last night to go on my cake before the fondant.... love it so far!