I don't want to make my own fondant for this big wedding cake I'm doing so which brand would you say tastes the best and most pliable with buttercream taste? I'm debating between Fondarific or Satin Ice? I never had Satin Ice but I love Fondarific. Satin Ice is a tad cheaper is why I'm driven twds that more but I dont want that canned taste crap lol plus I know fondarific is very pliable and easy to use. Just trying to spend a tad cheaper on great fondant. Thanks!
the massa fondants are more expensive but they taste great, handle like a dream and you can roll them thin -- they meld well with buttercream -- but yeah, pricey -- there's different varieties and I haven't used it in forever but it's the best I ever knew of -- you're gonna get what you pay for --
I'm not looking at any cake chart but I think you have to go with a 13x11x8 for 150 -- 150 is actually the most awkward size cake to make -- it doesn't fit well into servings -- then you're giving extra servings -- and if the 13x11x8 is correct, then they can't save the top tier -- have to serve it -- but if you start with a 14" base cake, the graduated sizes of the tiers gets weird -- 150 was always a weird size -- using traditional size servings --
so how much fondant do you think if i do, btm layer 14" round with being 4" tall , middle layer being 8" rounds at 9" tall and top layer being 6" rounds at 6" tall height? I"m thinking 15-20 lbs of fondant or is that too much?? lol Thanks!b
idk but there are charts for it online I’m sure
I would like to suggest that you use some of those big beautiful flowers shown on the top of the cake in your picture on the other thread for the ledge between the 14” and the 8” — just a thought
I think all fondant tastes like slim. The only one I ever tasted that I actually liked was Satin Ice Chocolate, which tastes like Tootsie Rolls. I have not used it, but as -K8 suggested, have heard that Massa is good. If I am forced to use fondant, I make Liz Marek's recipe. I don't like it, but hate it less than others.
Massa is my first choice for fondant, but it is expensive and a little harder to get. While Satin Ice covering chocolate is not buttercream flavored, I've started using it because It is so easy to work with, and seams disappear. The white has a good flavor, not really white chocolatey. It's actually one I will eat.
you can always add some flavoring to the fondant if you want -- i usually only did this with fondant flowers but could be done with fondant for covering too -- just a thought
but man with the price of vanilla right now...tastes fine as is too!