Fondant Revival Needed Here - Whats Your Fave/best Fondant?
Decorating By wrightway777 Updated 17 Sep 2008 , 7:11pm by SMcDonald
bobhope- Whoa! Titanium and gum arabic...where in the world do you get those? I've never seen a recipe with Titanium in it.
i got this recipe from my fondant class. the school here sells titanium, & gum arabic.i believe they got it from the US..sorry, i couldn't be of more help.. i tried this recipe again last sunday, kneading it w/ cornstarch instead of powdered sugar (as what i was in taught in class) & covered a dummy cake,& lo & behold it is still ok until now. it has been pretty humid here for the last 4 days & the fondant still looks great. unlike before, a slight change in the weather makes a big change in the fondant.. i think i finally found the solution to the problem 
bobhope - I think the reason you are seeing that is b/c powdered sugar wicks moisture from the air. Thats why I changed my "dusting pouch" (really is the foot of a new knee high stocking - works great) to be 1/2 PS and the other half cornstarch. On really humid days I will just use cornstarch (the other knee high). 
bobhope - I think the reason you are seeing that is b/c powdered sugar wicks moisture from the air. Thats why I changed my "dusting pouch" (really is the foot of a new knee high stocking - works great) to be 1/2 PS and the other half cornstarch. On really humid days I will just use cornstarch (the other knee high).
yup wrightway, you're right indeed, more sugar, more moisture..thanks
I use Satin Ice but have problems with it. I also use Wilton for sculpting and decorations that won't be eaten. The Satin Ice is soft and stretchy and it wrinkles. Anyone else have these problems?
I have tried several MMF but I don't like how they don't mold as nice as wilton.
I'm a Satin Ice fan all the way. Never had a problem with it. I am experimenting with mixing it with Pettinice fondant which is softer -- will keep you posted on the results!
I haven't branched out yet from the yucky Wilton fondant, but definitely plan to on my next project. Which kind do you guys think holds up best to heat/humidity? Would I be better off with SI or something similar, or should I try one of the MMF recipes?
I thought I would continue with my fondant reviews...
I enjoy the flavor of Cal Java, tastes similar to choco-pan, but I found the consistency to be better and less sticky overall.
Used pettinice to cover a cake today, the flavor is a tad better than satin ice in my opinion. I think it's better than satin ice, but for the price difference, it's not THAT much better.
What else should I try??
I've done Satin Ice, choco-pan, pettinice, cal-java and ML.
My price to quality and workability and durability puts Satin Ice in the lead so far.
Newbie, here. I made my first fondant cake last night and I wish I'd read this thread BEFORE I'd made it! I used Wilton fondant, because I didn't know any better. I thought I was losing my mind...I thought, "This fondant takes awful!" And I've already given my friend the advice to eat around it...so embarrassing!
I've ordered some Satin Ice and will experiment from there.
i just ordered 10 lbs of satin ice. i can't wait to try it. i'm also going to try michele foster's recipe because i've heard so many good things about it.
MMF worked for me 2/3 times. it's not consistent and with the crazy weather here it just doesn't cooperate at times. i hope michele's recipe will fare better.
thanks for the great tips, everyone!
i've only used mmf, but i do agree that it takes me a really long time to make all the batches i need and to color it (esp. red and black!). i'm def going to try satin ice and choco-pan.
i'm a little confused as to how expensive it will be because I never used lb measurements. Does anyone know about how much it would be to cover a three tiered cake in satin ice? what about choco-pan?
thanks!
Can Michele Foster's fondant recipe be turned into chocolate fondant?
Yes, I usually just add about 1 cup of chocolate chips to the batch. If you want it darker brown, then just add some brown food coloring. Adding a bit more glycerin and/or butter will help make the chocolate softer. The chocolate is definitely stiffer than the regular. You could also reduce the amount of powdered sugar to help with this. When mixing, just watch it closely to see when it is the right consistency. It should be sticking to the dough hook without drooping, but it shouldn't be slapping around the bowl. 
Michele
how much does one batch of michele foster's recipe make?
It makes about 4-5 pounds. This is just a guesstimate because I've never weighed it. I just used the weight of the ingredients to come to this conclusion.
Michele
i hope it's alright to revive this...
just made my first ever batch of Michele Foster's Fondant. I love it. It's easy to work with, tastes amazing!
I haven't tried to cover a cake with it yet but i'm already excited to do that.
Thanks Michele for sharing this with us and for always answering questions.
I must second the huge thank you to Michelle Foster for your wonderful Fondant!!! I was seriously discouraged by the taste, cost and need to preorder any decent tasting Fondant until I tried yours. It did take a couple times making it to get the hang of it, but now it is so easy. Thank you!!!!
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