Ok, so while shopping for products for a wedding cake I am doing, I stumbled upon this fondant like stuff called choco-pan rolled icing. I have never heard of it, and ordered it to cover the whole cake in.... risky I know... just want to know if anyone has ever heard of or used this kind of icing before... and what it tastes like... the website said it is better than fondant and it covers more with less. What do you all think...????

It is like a mixture of fondant and candy clay. tastes great and works very similar to fondant. Some people can roll it thinner for application.

Thanks, feel better already. so, if I were to "glue" candy to it (balls to be precise) it would stick just like it would to fondant...??

It should. If you have real problems with it holding, a little royal icing should do the trick,

Thanks very much... This is my very first wedding cake, and you have eased my nerves, a little anyways. Thanks again...

It tastes wonderful! I've never had anyone peel it off like they did other fondant.

that is great to know, cuz the bride had another baker tell her that she shouldn't let me do that cuz people will peel it off cuz its nasty (about regular fondant) and I told her that different people have different preferences when it comes to that stuff. I will certainly be telling her that... about people not peeling it off... thanks...

that is great to know, cuz the bride had another baker tell her that she shouldn't let me do that cuz people will peel it off cuz its nasty (about regular fondant) and I told her that different people have different preferences when it comes to that stuff. I will certainly be telling her that... about people not peeling it off... thanks...

I just bought some myself for my nieces communion cake. I got it at a cake show this weekend and they had samples. I HATE the taste of wilton fondant and dont care for MMF either really, but the Choco Pan, I thought, tasted delicious.

I think Choco-pan is made with white chocolate, and tastes very nice. I find it a little harder to work with than regular fondant, but maybe that's just cuz I am used to regular, and have more practice with it. I am sometimes hesitant to use it because of possible chocolate allergies, tho.