Favorite Fondant To Work With And Why?

Decorating By clumsygirl Updated 26 Aug 2012 , 5:24pm by cakemama2010

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clumsygirl Posted 24 Aug 2012 , 2:13pm
post #1 of 7

I am about to order new Fondant and I am looking to try something new. I have tried:
1. Wiltons: Harder to roll out, but easier to transfer, etc. Does not taste good.
2. Satin Ice: Easier to roll out (softer), but harder to transfer (I get a lot of separation). Tastes better.

I also did a combo of the 2 (Wiltons and Satin Ice) and it worked better but would like to try something new.

Thanks so much.

6 replies
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QTCakes1 Posted 24 Aug 2012 , 2:35pm
post #2 of 7

I like fondx and fondx elite. The fondx taste like MMF, but like it's been mixed with a little shortenig. Not bad, just really okay. But covers and rolls out nice. Fondx elite taste like raspberry chococlate, which I though I would totally hate, cause I HATE the artificial taste of chocolate, and I am not even a big fan of regular chocolate, but it actually taste pretty good. It rolls out just as nice and covers really good as well. And I know a lot of people like to use a mat with it, I don't have one, and it still rolls out great.

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dantherex Posted 25 Aug 2012 , 3:52am
post #3 of 7

Massa Grischuna by Albert Uster is simply amazing to work with. I work at a high-end events hall and so when people ask me about fondant, I can tell them we use one of THE BEST fondants out there.

1. Unlike 80% of the pre-made fondants out there, Massa does not have the industrial-glue after taste that I hate.

2. If you have perfected your skills at crumb coating and icing a cake with perfect smoothness and edges, You can roll out your fondant to an almost 1/16 inch thinnes cutting your fondant usage by 50% and achieive cutting edges on fondant.
If not, it is THE EASIEST fondant to roll out, from my experience.

3. Albert Uster carries different flavors and types of fondant. I you wish to color the fondant, go with Massa Neutral, if you want a white wedding fondant, go with Massa Americana.

4. The taste is so smooth and sweet, it goes down the throat easily without that raspy feel that other fondants give you.

5. Massa is especially formulated so that it can be put in the refrigerator without sweating or separating from the icing.

The fondant is expensive, but if you factor in time and labor costs, it evens out to about the same as any other fondant. I recommend saving up 200 dollars and then ordering online fondant plus any other goodies you would like (orders 200 and above get free shipping) or call up their center and request samples.

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BlakesCakes Posted 25 Aug 2012 , 4:57am
post #4 of 7

I've used most of the fondants out there. I can honestly say that the one I like the best is the new product by Albert Uster called FondArt. It comes in white, black, and primary colors.

It's fabulous. It just seems to have all the right properties at the right price--about $3.75/lb--much cheaper than the Massa Grischuna.

It rolls out beautifully, has a long working time, etc.

If you make an order of $195+, shipping is free at auiswiss.com


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Normita Posted 25 Aug 2012 , 5:15am
post #5 of 7

I like to use Fondx in white or ivory. And get satin ice for the red and black. I have heard that the massa grichuna is really good to work with but quite pricey though.

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justpracticecakes Posted 26 Aug 2012 , 1:42am
post #6 of 7

There is a mmf fondant recipie on this site . It taste like buttercream. I make it and mix half wilton and half the mmf . The butter cream flavored mmf greatly improves the flavor of the wilton. It is wonderful to work with. I found that most premade fondants lack the streachiness a newbie like me loves. Im sure there are really great fondants out there but cost is an issue for me. I have really been wanting to try fonanarific....(sp?).

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cakemama2010 Posted 26 Aug 2012 , 5:24pm
post #7 of 7

I use Satin Ice. But I really can't stand Duff's. And I just tried Choco Pan because it was the only thing I could find in lime green...tasted good but was terrible to work with.

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