Satin Ice, Pettinice, Chocopan are the first ones that come to mind. You have to purchase them at restaurant supply stores or cake shops, or else online. Wilton doesn't just "not taste too good" - it's downright awful. To me it tastes like it was not actually intended to be edible...like some kind of clay or similar product. 
I just made MMF for the first time. I really like the taste. My boss who does not like fondant said he liked the taste of this one. I am just having a little trouble getting the right consistency. I think it is still a little too most. Will have to keep experimenting.
I just made MMF for the first time. I really like the taste. My boss who does not like fondant said he liked the taste of this one. I am just having a little trouble getting the right consistency. I think it is still a little too most. Will have to keep experimenting.
I always make my MMF, wrap it well and put it in the fridge....reallt helps to firm it up if it appears to be too moirst....you can always all my ps too
Thank you Ceshell
You would think that with the Wilton fondant having such a universal bad rep they would be looking to improve.
Tell me about it! Much has been made of this topic here on CC, but they just don't seem to care, since they are only stocked in the craft aisle, essentially for hobbyists. I would guess that they sell enough of it to unsuspecting people that they just don't see the need to make it better. Seems silly when they could broaden their market share 
. I would buy it all the time if it didn't taste like you-know-what; it's nice to be able to pick up a few small pks of precolored stuff and not have to fork over $10-15 (or more if you have to get SI shipped).
Instead, I too make my own.
Rylan, how do you find it is, working w/Chocopan? I've read that it can roll thinner but gets softer while you handle it. Always been curious. Fondx, I knew there was another one. I don't care for SatinIce but it's the only one I can find locally, although Surfas carries chocolate Pettinice which is very good.
The Fondarific is very tasty too! I bought some at the ICES Conference and really liked the flavor.
I like the "stretchiness" of Satin Ice. I used it to cover my biggest cakes. I also like Pettinice. ChocoPan is delicious, but it is expensive. I make MMF to cover small cakes and for fondant decorations most of the time.
Jodie
Ceshell, I haven't tried covering a cake with Chocopan but I have tasted most of the flavors. I'd love to try Pettinice but they are expensive. All I can afford is Satin Ice and Fondx. I love the performance of Satinc Ice and the taste of Fondx. Btw, I tried adding some melted chocolate to my Satin Ice and omgosh, it was the best consistency of fondant I've ever tried. It also had that really nice satin look and doesn't tear as much--I can also roll it super thin. Oh and it also tasted like soft Tootsie rolls. Check out the brown ribbon on my last fondant cake, that is what I used.
Ceshell, I haven't tried covering a cake with Chocopan but I have tasted most of the flavors. I'd love to try Pettinice but they are expensive. All I can afford is and Fondx. I love the performance of Satinc Ice and the taste of Fondx. Btw, I tried adding some melted chocolate to my and omgosh, it was the best consistency of fondant I've ever tried. It also had that really nice satin look and doesn't tear as much--I can also roll it super thin. Oh and it also tasted like soft Tootsie rolls. Check out the brown ribbon on my last fondant cake, that is what I used.
I was actually really interrested in trying to add melted chocolate to my fondant. If you don't mind me asking, how much melted chocolate do you add to how much fondant?
I was actually really interrested in trying to add melted chocolate to my fondant. If you don't mind me asking, how much melted chocolate do you add to how much fondant?
That is what I have to figure out. I really could not remember the exact measurements I used because I was just experimenting that time. As far as I recall, it was about 2 pounds of fondant and maybe about 1/4/ - 1/3 cup of chocolate. I did add some food coloring and cocoa powder in the mixture. I also added some tylose. I'll have to experiment again to get the exact measurements because adding too much chocolate will make it crumbly (I did it before).
That is just my experience and I'm not sure how results would vary without the food coloring, cocoa powder and tylose.
Oh and the great thing about this is that after it has crusted (pretend you accidentally left it), just keep kneading it and it will become soft again.
Thank you Ceshell
You would think that with the Wilton fondant having such a universal bad rep they would be looking to improve.
Sorry, doesn't answer OP's question, but sort-of on topic. My Wilton instructor said that Wilton is very aware of the "tasting bad" rap its formula gets, but because it requires very minimal kneading it is great for beginners. It helps them roll it out easier and modeling with it works well, too. Think of it as training wheels I guess!
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