CarmaS Massa Ticino Tropic - Fondant
Decorating By AmyJoPearson Updated 19 Aug 2015 , 3:09pm by Norcalhiker
Try the Massa Grischuna from Albert Ulster Imports. I like it even better than the MCTT. Great customer service, and It comes in 2 days. It costs 25.00 to ship from New York to California (for one pail), so I can' imagine it would be more than that for you, since you are even closer.
Ahey guys,... I am still new to the cake world:) I used this fondant and just loved everything about it, the texture, the taste and how not so sweet it tastes. But have been having trouble adding colors to it. The black turned out green and the violet blue. Any ideas why??!
I was having the same problem with coloring the MCTT, my all time favorite fondant. I don't know if it is true or not but I was told the bright white fondants have an additive in them that affects adding color. I was told to add a little ivory coloring first. I have NOT tried this so I don't know if it is true.I do know if your colors are old they will not turn out as good.Would like to know what the real pro's have to say.
The ph is actually off and not formulated to take the colors we have in the US. The only color I have issues with is purple, I have to add in baking soda then it will color purple (but still not very well). Coloring black will pretty much never work no matter what fondant you try and use, it will need so much food color it will be a floppy mess and taste terrible.
Anyway, for purple I get Albert uster, although I'm not sure they have that purple anymore now that they have the new pink!
I am no pro, but I have colored my CMTT with no problems using Americolor. As for Nancy: If you check out the Craftsy course on painting your cakes, Erin talks about colors and how you sometimes need to mix in different ones. I believe she covers the issue you had about the black looking green. Check it out, it may help!
Albert Uster sells a Massa fondant but it is not the one the one we've been talking about. If you go to fondant source dot com you will see it on there. The company that makes it is called Carma.
I used to use Massa Ticino...but hard to find with an extended shelf life. BUT Albert Uster formulated one close to the Massa Ticino...they call it Massa Grishuna Neutral....it is very similar and outstanding product. Much better in my opinion to the Fondarific and 300% better than all the other varieties. Hope this helps!
Hello,
Do the Albert Ulster Import Fondants work as well as Massa's tropical in the heat and humidity!?
I want to place an order for one of these, and want to get a few extra tie-bits of info first :-)
thanks everyone!!
AI purchased online. Both fondant source & the wienbecklers carry it.
ALooks like the Albert Uster shipping is free over $195 or $25 flat fee for orders under $195.
I haven't tried the Massa Ticino Tropic...only the Massa Ticino...which I loved in years past. Albert Uster used to carry the Carma products, but formulated their own...which is the Massa Grishuna Neutral. Hope this helps with any confusion. Does anyone know of a good chocolate fondant they really like....workability and taste? Thank you!
AJust to let you know that canadian site flourconfections.com ship international, the 15.4 lbs pail is 79.99$ CAD (trying to switch to USD with no luck, sorry), which would be less than ****************** at 89.99$. Shipping to the US is 25$, free with orders of 300$ & more.
AI'm sorry I can't see my post so I'll repost. Canadian site flourconfections.com ship international. Their price is 77.59$, Fedex shipping to the US starts at 24.27$, free with a 300$ order.
Please can anyone give me more detail about why this fondant is so good? Why is it different to other sugar pastes?
When is it appropriate to substitute for this icing?
Normally I use Renshaw covering paste. I'd love to use something that wold enable me to ice thinner.
Please can anyone give me more detail about why this fondant is so good? Why is it different to other sugar pastes?
When is it appropriate to substitute for this icing?
Normally I use Renshaw covering paste. I'd love to use something that wold enable me to ice thinner.
I can't compare it to Renshaw as I've never used that brand..but the CMTT is great for me as I live in a very humid climate year round, it goes on the cake very easily, doesn't get elephant skin or too stretchy. It's not too soft either. The taste is alright..much better tasting than Satin Ice - not chemically like SI or other brands (but I do think Bakels Pettinice may taste a little nicer).
Where do you buy Carma Massa Ticino fondant in Queensland Australia?
Quote by @%username% on %date%
%body%