I"m a HUGE fan of FondX I've tried so many and I always come back to it for taste and workability.

I've spent the last couple of months trying different fondants. I still like SatinIce, buttercream flavor the best, but I like PettinIce just about as much. I did not like Fondx (too soft, strange smell) or Ice N Easy (just weird). I actually would use Wilton before I'd make MMF. That stuff is at the bottom of my list.

I agree with leah_s, satin ice buttercream tastes wonderful and adding a little glycerin helps to keep the elephant skin appearance away (learned that from Kerry Vincent on one of the food network challenge shows). I've tried fondx and its just too soft and tears easily. I've also tried Duff's fondant and while it works well, its a PIA to get it out of the bucket. I keep wilton around for cutouts and other adornments.

Massa is in a class of its own, its a dream to work with but rather expensive.

Leah, just curious, what do you not like about MMF? It's the only thing I've ever used because I'm jsut a hobby baker so far. Watching costs, you know? Anyway, how are the brands different than MMF? are they just easier to work with? Thanks.

I use Carma's Massa Ticino Tropic, different brand from Albert Uster, both are from Switzerland. I actually have been meaning to contact Albert Uster to see if I can get some samples of their massa because Carma does not have a chocolate fondant, Albert Uster also has a soft fondant that is supposed to be good for petit fours without having to use poured fondant.

Anyway I HIGHLY recommend Carma's Massa Ticino Tropic. It's perfect in just about every way and awesome in humid areas (if you can get it). I've never gotten elephant skin and it's never torn on me. Never. And I am far from a fondant master!

Jen

Funny I found Satin Ice to tear easily and elephant skin, it ceases on cold cakes and won't stick to them. I have not had any luck with it. But like most things to each his own, everything will work different for different people. I know people that LOVE McCalls Easy Ice and the majority hate it. I guess it's what you get use to. Fondx and Virgin Ice are my go to fondants.

I would love to try some of the ones listed here but they aren't available in Canada that I know of?

I have black fondX coming and some of that Massa. I live in a high humid area so satin ice is out,
their samples i got were rock hard & had a not so fresh smell. Plus I like the vibrant colors of fondarific. I need to try some of that pettinice. I did like Duffs, taste and colors but its white isnt close to being white at all.

The full orders of Albert Uster Massa and fondX is what I ordered that has not arrived yet. The samples were the satin ice, candied cakes mmf from ebay, and the one i took the pic of on page 2. After i received those samples, i ordered the full size of the fantastically fondant from page 2 because it was bright white. Whiter then wiltons.

I agree... it is at the bottom of my list as well.

Update: While the fantastically fondant is SUPER white and has a great taste and smell...
It doesnt hang very well over a cake while smoothing it down without rips and cracks.
It does roll out really smooth.

The fondX was nice to work with and it pretty workable, but the smell was
just a tad chemical-ish, but i thought it tasted pretty good & rolls out smooth.

Candied cakes MMF has a good taste, color, and smell, but not workable.
It never rolled smooth.

I'm on team Satin Ice. I used the butter flavor for the first time this recently and i always use Vanilla. Sort of tastes like Marshmellow. I am so happy to have read from QueDeeCakes to put glycerine to prevent the elephant skin. Good tip. Thank you.

I use to use wilton brand it work great but not good flavor. I started using satin ice vanilla, the flavor is great but way too soft it tears and elephant skin. I tought because I always get it from a local cake supply store and i can't use it for decoration just for covering cake. I was thinking of trying ordering online to see if it was different. I want to try another brand, maybe fondx, where is the best place to get it.
Veronica

I like duff when its not hot. Satin ice tears and has that elephant skin.

New update: http://www.cakedeco.com/cgi-bin/webc.cgi/st_sresults.html


http://www.cakesupplies4u.com/departments/fondantgum-pasteicing.aspx
Ships fast

**** price, flavor, taste, color, work-ability, and smell I will stick with fondarific
but pettinIce is my go to second runner. I live in a high humid area and these two above listed.....rock.

http://www.fondantsource.com

I like to mix Fondarific and Sating Ice together. Saves a bit on coast and improves what I don't like about both brands.

I finally have time to give you the 411 on the item#505026 Massa Grischuna White Chocolate... So smooth, non stick, non greasy, The taste is both pure and rich. The smell is light, fresh... almost like the day after you make candy and the house still has that wonderful holiday sent.
It drapes on the cake so perfectly... makes you feel like a pro. Is pretty mistake free.
13 lbs in a nice big square container. Very white and easy to work with. My NEW favorite.





De

How much glycerin do you add? How do you know when you've added enough?

I lined up Massa Grischuna, Massa's version of "Chocopan", Satin Ice, Pettinice and FondX--all white--and did a taste test. Really expected Massa to be the winner since it's very pricey and Sharon Zambito swears by it. However, Pettinice was the winner for me, and it always handles well. I had been adding some chocolate clay to it, but they seem to be making it softer so that isn't necessary. Have to say I like the workability of FondX right out of the bucket. Their "elite" colors are great. Don't like mmf at all--can't depend on the consistency, and it tears more easily when rolled thin. Michelle Foster's is better; haven't made it in a long time, but would like to give it another try in case I need something to fall back on in a pinch. Not likely, since I roll mine thin enough that a bucket goes a long way and I currently have over 90 lbs. of white, plus chocolate and colors. I would NEVER, under any circumstances, use Wilton fondant on anything other than a cake dummy. In fact, it's such a pain to roll out I wouldn't use it for that, either. And palatability? Only if you really like a mouth full of bad gum.

This thread actually prompted me to contact my local Albert Uster sales rep and ask for some samples. They just came in today, he gave me some Americana, white chocolate, chocolate and neutral. I really expected them to taste as good as Carma's Masa Ticino Tropic... but they didn't even come close. This is based on flavor alone, I have not tried to cover a cake yet. Based on flavor, I won't be switching my primary fondant any time soon, especially since Albert Uster is more expensive then Carma for me (and comes in smaller buckets) which is surprising, I though they'd be the same price. Another negative, Albert Uster Americana has "hydrogenated vegetable fat" in the ingredients, Carma has no hydrogenated ingredients. That probably doesn't matter to most, but it matters to me.

I'm still torn about the chocolate/white chocolate fondant since Carma doesn't make either. I might go back to making my own. Dunno.

But thanks for giving me the idea to ask for samples!

Jen

Fondx for me. I don't like the elite for the flavor, but the regular Fondx is great and the price is great.

Satin Ice dries out too fast and you get that slight cracking at the top edge. You get none of that with Fondx. I tried a bucket and never looked back.

I used to make my own, but now that I am much busier it's too hard (on my KA too) to make enough to keep up.

But if you are going to make you own I will give another shout out to Michele Foster's recipe. Easy to make and works beautifully.