Duff Fondant

Decorating By sabileos1 Updated 16 Jul 2011 , 6:15am by scp1127

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sabileos1 Posted 16 Jul 2011 , 12:47am
post #1 of 11

has anyone used duff fondant made by the ace of cakes guy??? i have only used it once before and it was only for zebra stripes on top of mmf but today i covered a cake and it was sweating! i put the cake in the fridge so the bc can firm up and then covered it.... is that normal??

10 replies
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ramie7224 Posted 16 Jul 2011 , 1:05am
post #2 of 11

If your cake was chilled when you covered it, then yes sweating is normal. As everything warms back up to room temp it will sweat, but it will eventually dry.

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bakencake Posted 16 Jul 2011 , 1:06am
post #3 of 11

if you put a fondant cake in the fridge it will sweat. specially when you are taking it out in this heat. dont touch it. wait till it dries out

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poohsmomma Posted 16 Jul 2011 , 1:12am
post #4 of 11

So you know when you have a glass of ice tea or soda in the summer, and the glass gets all wet and frosty on the outside....that's what is happening to your fondant on the cold cake.

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scp1127 Posted 16 Jul 2011 , 3:14am
post #5 of 11

Fondarific/Duff's is my favorite. After it dries, it will be fine. Sometimes I must put the tiers in the refrigerator because most of my fillings require refrigeration.

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theresaf Posted 16 Jul 2011 , 3:50am
post #6 of 11

I've used Duff's a few times and haven't had any problems. And the taste is good too. People seem to like it. If I can fit it, I put my finished cake in the freezer for 20-30 mins before I leave the house to make it extra firm but I haven't gotten any sweating.

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yummy_in_my_tummy Posted 16 Jul 2011 , 4:24am
post #7 of 11

It's my fave. Just Fondariffic put in a different container icon_smile.gif

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Foxicakes Posted 16 Jul 2011 , 4:36am
post #8 of 11

Yes, it IS just Fondarific put in a different container. A lesson that cost me $60 to find out!! And that was for one 2# tub of blue and two 1.5# trial color kits, one in brights and one in primary colors!! And, to be honest, I decided to make the Michele Foster's fondant recipe after I bought the Duff's and I flavored it with white chocolate and my "signature" flavor combo ( a balanced emulsion of vanilla, almond, butter, orange and lemon extracts) and it was MUCH better tasting than the Duff's. And, from what I can tell it is going to perform beautifully. (Although my kitchen was FAR from beautiful after I made it!! LOL!! What a MESS I made!!) I have used the Fondarific before on cakes and it can be slightly temperamental, especially in the heat and humidity. It has a tendency to pull and stretch. However, I have mixed it 50/50 with MMF before and it worked beautifully like that.

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KakeMistress Posted 16 Jul 2011 , 5:23am
post #9 of 11

I just bought my first tub of duff fondant because I needed black and making black mmf just wasnt working out and holy crap what a diffrence it makes, I LOVE it and it tastes and smells really good. I now prefer to use fondant when making roses when using the duff they come out way better than when I use gumpaste for some reason.. I havent covered a cake with it yet but that will come soon enough.

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sabileos1 Posted 16 Jul 2011 , 5:33am
post #10 of 11

That's so weird though because I've never had a problem with it sweating .. I chill the cake then cover and then leave it out and its only with this Fondant that it sweats! . but i love it...so easy to work with!
Do you know if it would melt off or thin out on top of cream cheese frosting or on ganache??

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scp1127 Posted 16 Jul 2011 , 6:15am
post #11 of 11

I don't know about the ganache, but I have put a full layer of cream cheese under the Fondarific/Duff's and it performed perfectly. The cake was cold so that the icing would be firm while I worked and it was fine.

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