Which Fondant do you prefer? - Cake Decorating Community - Cakes We Bake2024-03-28T22:00:47Zhttps://cakeswebake.com/forum/topics/which-fondant-do-you-prefer?commentId=4635016%3AComment%3A362251&feed=yes&xn_auth=noTheresa have you gotten this…tag:cakeswebake.com,2015-07-10:4635016:Comment:15644382015-07-10T16:21:14.884Zwendy martzhttps://cakeswebake.com/profile/wendymartz
<p>Theresa have you gotten this chart made up? Would love to see it. I have only bought Wilton since I like their new recipe and can get it at 40% off but I use my own MMF when I can. I would be interested in knowing your results. I have tried looking over some of the posts but my head started spinning LOL.</p>
<p>Theresa have you gotten this chart made up? Would love to see it. I have only bought Wilton since I like their new recipe and can get it at 40% off but I use my own MMF when I can. I would be interested in knowing your results. I have tried looking over some of the posts but my head started spinning LOL.</p> Satin Ice is the only fondant…tag:cakeswebake.com,2015-07-10:4635016:Comment:15641492015-07-10T00:50:37.362ZLori Wagnerhttps://cakeswebake.com/profile/LoriWagner
Satin Ice is the only fondant I buy. Easy to work with, tastes great. I buy mine on Amazon. With Prime membership it ships free and arrives in 2 business days.
Satin Ice is the only fondant I buy. Easy to work with, tastes great. I buy mine on Amazon. With Prime membership it ships free and arrives in 2 business days. I prefer Fondx Rolled virgin…tag:cakeswebake.com,2014-11-15:4635016:Comment:15075612014-11-15T14:13:23.408ZBakerinushttps://cakeswebake.com/profile/Bakerinus
<p>I prefer Fondx Rolled virgin white however Fondx Elite is the best if budget allows as it taste better and comes in all differenct possible colours.</p>
<p>I prefer Fondx Rolled virgin white however Fondx Elite is the best if budget allows as it taste better and comes in all differenct possible colours.</p> I did not see that comment- I…tag:cakeswebake.com,2012-07-18:4635016:Comment:10129242012-07-18T01:26:28.626ZLisa Seidlinghttps://cakeswebake.com/profile/LisaSeidling
<p>I did not see that comment- I saw Theresa's comment that Wilton had made some changes to their fondant but I have not tried it for a couple of years (I have to admit was disgusted with the taste). I will have to give mixing it with the Satin Ice a try. One thing that is convenient about Wilton is that I don't have to order it.<br></br> <br></br> <cite>June Kowalczyk said:…</cite></p>
<p>I did not see that comment- I saw Theresa's comment that Wilton had made some changes to their fondant but I have not tried it for a couple of years (I have to admit was disgusted with the taste). I will have to give mixing it with the Satin Ice a try. One thing that is convenient about Wilton is that I don't have to order it.<br/> <br/> <cite>June Kowalczyk said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/which-fondant-do-you-prefer?commentId=4635016%3AComment%3A1012753&xg_source=msg_com_forum#4635016Comment1012753"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Don't know if you saw the comment Lisa, but someone here posted that if you add Satin Ice to the Wilton, you get the best of both worlds. Better taste, workability, better texture. Maybe worth a try?????<br/> <br/> <cite>Lisa Seidling said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/which-fondant-do-you-prefer?commentId=4635016%3AComment%3A1012740&xg_source=msg_com_forum#4635016Comment1012830"><div><p>I might have to break down and order some. I do like Satin Ice better than Wilton or Fondarific as far as overall taste and workability, but it seems to dry out too fast when I am doing things like carved cakes - it doesn't allow enough time to do the blending I want to do. I just hate to pay between $17 and $20 for shipping for a little 5# bucket, which seems to be the going rate for shipping to Wyoming.<br/> <br/> <cite>June Kowalczyk said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/which-fondant-do-you-prefer?commentId=4635016%3AComment%3A1012822&xg_source=msg_com_forum#4635016Comment1012367"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Well, I have had compliments from my family members who have ate it. I actually like it myself. Why don't you buy a small 5 k and try it out??</p>
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</blockquote> Don't know if you saw the com…tag:cakeswebake.com,2012-07-18:4635016:Comment:10127532012-07-18T01:17:19.456ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
<p>Don't know if you saw the comment Lisa, but someone here posted that if you add Satin Ice to the Wilton, you get the best of both worlds. Better taste, workability, better texture. Maybe worth a try?????<br></br> <br></br> <cite>Lisa Seidling said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/which-fondant-do-you-prefer?commentId=4635016%3AComment%3A1012740&xg_source=msg_com_forum#4635016Comment1012830"><div><p>I might have to break down and order some. I do like Satin…</p>
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<p>Don't know if you saw the comment Lisa, but someone here posted that if you add Satin Ice to the Wilton, you get the best of both worlds. Better taste, workability, better texture. Maybe worth a try?????<br/> <br/> <cite>Lisa Seidling said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/which-fondant-do-you-prefer?commentId=4635016%3AComment%3A1012740&xg_source=msg_com_forum#4635016Comment1012830"><div><p>I might have to break down and order some. I do like Satin Ice better than Wilton or Fondarific as far as overall taste and workability, but it seems to dry out too fast when I am doing things like carved cakes - it doesn't allow enough time to do the blending I want to do. I just hate to pay between $17 and $20 for shipping for a little 5# bucket, which seems to be the going rate for shipping to Wyoming.<br/> <br/> <cite>June Kowalczyk said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/which-fondant-do-you-prefer?commentId=4635016%3AComment%3A1012822&xg_source=msg_com_forum#4635016Comment1012367"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Well, I have had compliments from my family members who have ate it. I actually like it myself. Why don't you buy a small 5 k and try it out??</p>
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</blockquote> Shari,
I never use the same r…tag:cakeswebake.com,2012-07-18:4635016:Comment:10128442012-07-18T01:17:05.236ZGoretihttps://cakeswebake.com/profile/Goreit
<p>Shari,</p>
<p>I never use the same recipe. I like to experiment. This is one of the recipes I have used</p>
<div class="ingredients"><h3>Ingredients</h3>
<ul>
<li class="plaincharacterwrap ingredient">1/4 cup …<a class="itxtrst itxtrsta itxthook" href="http://allrecipes.com/recipe/marshmallow-fondant/detail.aspx?event8=1&prop24=SR_Title&e11=marshmallow%20fondant&e8=Quick%20Search&event10=1&e7=Home%20Page#" id="itxthook0" name="itxthook0" rel="nofollow"></a></li>
</ul>
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<p>Shari,</p>
<p>I never use the same recipe. I like to experiment. This is one of the recipes I have used</p>
<div class="ingredients"><h3>Ingredients</h3>
<ul>
<li class="plaincharacterwrap ingredient">1/4 cup <a href="http://allrecipes.com/recipe/marshmallow-fondant/detail.aspx?event8=1&prop24=SR_Title&e11=marshmallow%20fondant&e8=Quick%20Search&event10=1&e7=Home%20Page#" id="itxthook0" rel="nofollow" class="itxtrst itxtrsta itxthook" name="itxthook0"><span id="itxthook0w0" class="itxtrst itxtrstspan itxthookspan">butter</span></a></li>
<li class="plaincharacterwrap ingredient">1 (16 ounce) package miniature marshmallows</li>
<li class="plaincharacterwrap ingredient">4 tablespoons water</li>
<li class="plaincharacterwrap ingredient">1 teaspoon <a href="http://allrecipes.com/recipe/marshmallow-fondant/detail.aspx?event8=1&prop24=SR_Title&e11=marshmallow%20fondant&e8=Quick%20Search&event10=1&e7=Home%20Page#" id="itxthook1" rel="nofollow" class="itxtrst itxtrsta itxthook" name="itxthook1"><span id="itxthook1w0" class="itxtrst itxtrstspan itxthookspan">vanilla</span></a> extract</li>
<li class="plaincharacterwrap ingredient">2 pounds confectioners' <a href="http://allrecipes.com/recipe/marshmallow-fondant/detail.aspx?event8=1&prop24=SR_Title&e11=marshmallow%20fondant&e8=Quick%20Search&event10=1&e7=Home%20Page#" id="itxthook2" rel="nofollow" class="itxtrst itxtrsta itxthook" name="itxthook2"><span id="itxthook2w0" class="itxtrst itxtrstspan itxthookspan">sugar</span></a>, divided</li>
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<div class="directions"><h3>Directions</h3>
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<li><span class="plaincharacterwrap break">Place the butter in a shallow bowl, and set aside.</span></li>
<li><span class="plaincharacterwrap break">Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.</span></li>
<li><span class="plaincharacterwrap break">Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.</span></li>
<li><span class="plaincharacterwrap break">Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.</span></li>
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<div class="recipe-details-lg"><a name="nutritionpanel" class="nutritionanchor" id="nutritionpanel"></a><div class="nutri-div nutrition"><h3>I have used different flavors on this besides vanilla. As a matter of fact, I don't think I've ever used just vanilla. I really like to use a mix of lemon, orange, butter, almond & vanilla extracts. </h3>
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</div> Here is the recipe I use Shar…tag:cakeswebake.com,2012-07-18:4635016:Comment:10126802012-07-18T01:14:19.125ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
<p>Here is the recipe I use Shari:</p>
<p>Courtesy of Sugar Sweet Cakes & Treats on FB</p>
<p><strong>Marshmallow Fondant</strong> (MMF)</p>
<p>- 16 oz Bag Generic Mini Marshmallow’s (not Jet Puffed)</p>
<p>- 2 lbs C&H Powdered Sugar, Shifted to remove any lumps (abbreviated "PS")</p>
<p>- 2 Tsp Water</p>
<p>- Shortening or Crisco (keeps the MMF from sticking to surfaces)</p>
<p>- 1 tsp Light Corn Syrup (optional, makes it more pliable when adding…</p>
<p>Here is the recipe I use Shari:</p>
<p>Courtesy of Sugar Sweet Cakes & Treats on FB</p>
<p><strong>Marshmallow Fondant</strong> (MMF)</p>
<p>- 16 oz Bag Generic Mini Marshmallow’s (not Jet Puffed)</p>
<p>- 2 lbs C&H Powdered Sugar, Shifted to remove any lumps (abbreviated "PS")</p>
<p>- 2 Tsp Water</p>
<p>- Shortening or Crisco (keeps the MMF from sticking to surfaces)</p>
<p>- 1 tsp Light Corn Syrup (optional, makes it more pliable when adding color)</p>
<p></p>
<p>Directions:</p>
<p>1) Coat a microwave safe bowl with 2 Tbsp shortening, add marshmallows, sprinkle with water.</p>
<p></p>
<p>2) Coat a spatula really well with shortening.</p>
<p></p>
<p>3) Microwave for 30 sec intervals, stirring really well with the spatula in between each interval. DO NOT microwave for more than 3 intervals (it will break down the marshmallows and you end up with a ton of air bubbles in your finished product). Stirring really well will help distribute the heat and melt the marshmallows thoroughly.</p>
<p></p>
<p>4) If needed, add any flavoring or color to the melted marshmallows (see Hints below). You can always add more coloring to it as you are kneading in the PS so don’t worry if you don’t get the color you want initially.</p>
<p></p>
<p>5) Grease a table or counter top really well with shortening and add ½ of the PS onto it. Create a well in the PS and pour the melted marshmallows into it. Grease your hands with a thick coating of shortening and knead the powdered sugar into the melted marshmallows (work fast, you don’t want the marshmallow to cool and see Hint #1 below).</p>
<p></p>
<p>6) Keep rubbing more shortening into your hands as needed. Add more powdered sugar and keep kneading until it forms a smooth ball of dough and is no longer sticky (feels a lot like play dough). Coat the dough really well with a thick coating of shortening, cover in saran wrap tightly, cover again in a 2nd layer of saran wrap and store in an air tight container or Zip Lock Bag overnight (sugar incorporates and any lumps melt away).</p>
<p></p>
<p>7) Knead again until soft before using it: If too dry, add a few drops of water or if sticky, add more PS.</p>
<p></p>
<p>Notes:</p>
<p>1) I have never used the entire 2 lbs of Powdered Sugar. Depending on the weather and humidity, I use anywhere from 1-1/2 lbs to 1-3/4 lbs.</p>
<p></p>
<p>2) Optional: When making colored MMF, add a tsp of Corn Syrup to the MMF as you are kneading in the PS. It makes it more pliable especially if you make darker colors. When I make white, I don’t find a need to add the Corn Syrup.</p>
<p></p>
<p>3) You can store the MMF at room temperate for about 3 months, in the fridge for a couple months or in the freezer for a very long time. Just keep it wrapped and let it come to room temperature before using it. If really hard, zap in microwave for about 10 secs to soften it slightly then knead by hand.</p>
<p></p>
<p>4) You can make the MMF by using a powerful Kitchen Aide (KA) with a dough hook, coat bowl and hook really well with shortening. I personally like doing it by hand; you can feel if the dough is the right consistency. When I've used the KA, the PS gets compacted along the bottom and sides of the bowl which I have to scrap off leaving large lumps of PS in the MMF...not good, plus more dishes to wash after wards.</p>
<p></p>
<p>5) If the MMF is too stretchy, let it sit uncovered for about 5 minutes to cool down and settle a bit, you may have overworked it and got it too warm. Also, MMF will take more PS if too warm so don't add more than the 2 lbs or else you'll end up with a big, lumpy, crumbly ball once completely cooled.</p>
<p></p>
<p>Hints:</p>
<p>1) Don’t dig your hands into the melted marshmallows or else you will get a big, sticky mess on thy fingers. You want to FOLD the PS into the melted marshmallows and after doing this a couple times, you will be able to handle the marshmallows without it sticking like glue to your fingers. If you do get a sticky mess on the hands, rub them with PS and it will peel right off.</p>
<p></p>
<p>2) Use flavored jello’s to flavor and color you MMF. Add a large, 6 oz box, of Jell-O Mix into the melted marshmallow and stir it really well and quickly to melt it all in. Or you can also use Candy Melts. I haven't used the melts yet I am eager to give it a try soon.</p>
<p></p>
<p>3) Dark colors become darker over time, so be sure to give yourself 2-3 days to get the shade you need and to allow the colors to mature completely.</p>
<p></p>
<p>4) <strong>Red MMF</strong>: As difficult as everyone says it is to make red, I am glad to say that I have succeeded (see Ferrari Cake). How? When the marshmallows are melted, add 1 large box (6 oz) of Strawberry Jello and stir really well (work fast, you don’t want the marshmallow’s to cool down before adding the PS). This gives the MMF a pink base to start with. Then added a ½ oz of the Wilton No Taste Red to it. Kneed in the PS and add more of the red coloring a little at a time. Don’t worry if it is not very red; Dark colors darken over time. Coat the dough with shortening, wrap tightly and store in an airtight container. Let it sit overnight. On the following day, knead the dough more and add more red as needed. For the red on the Ferrari Cake, I made the MMF 3 days ahead, kneaded more red into it on day 2 and let it just sit and rest until I used it on day 3. It smelled and tasted deliciously like strawberry jello!</p>
<p></p> I might have to break down an…tag:cakeswebake.com,2012-07-18:4635016:Comment:10128302012-07-18T01:01:32.757ZLisa Seidlinghttps://cakeswebake.com/profile/LisaSeidling
<p>I might have to break down and order some. I do like Satin Ice better than Wilton or Fondarific as far as overall taste and workability, but it seems to dry out too fast when I am doing things like carved cakes - it doesn't allow enough time to do the blending I want to do. I just hate to pay between $17 and $20 for shipping for a little 5# bucket, which seems to be the going rate for shipping to Wyoming.<br></br> <br></br> <cite>June Kowalczyk said:…</cite></p>
<p>I might have to break down and order some. I do like Satin Ice better than Wilton or Fondarific as far as overall taste and workability, but it seems to dry out too fast when I am doing things like carved cakes - it doesn't allow enough time to do the blending I want to do. I just hate to pay between $17 and $20 for shipping for a little 5# bucket, which seems to be the going rate for shipping to Wyoming.<br/> <br/> <cite>June Kowalczyk said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/which-fondant-do-you-prefer?commentId=4635016%3AComment%3A1012822&xg_source=msg_com_forum#4635016Comment1012367"><div><div id="navunderads"></div>
<div class="xg_user_generated"><p>Well, I have had compliments from my family members who have ate it. I actually like it myself. Why don't you buy a small 5 k and try it out??</p>
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</blockquote> I would like to try mmf, do y…tag:cakeswebake.com,2012-07-18:4635016:Comment:10127402012-07-18T00:50:34.601ZSharihttps://cakeswebake.com/profile/Shari
I would like to try mmf, do you have a recipe you wouldnt mind sharing?
I would like to try mmf, do you have a recipe you wouldnt mind sharing? Tx for the heads up ladies. …tag:cakeswebake.com,2012-07-18:4635016:Comment:10126542012-07-18T00:41:13.115ZGoretihttps://cakeswebake.com/profile/Goreit
<p>Tx for the heads up ladies. I guess I will stick to mmf</p>
<p>Tx for the heads up ladies. I guess I will stick to mmf</p>