Which Fondant do you prefer?
I would like to create a nice organized chart to upload on the site indicating all the pluses and minuses of different store-bought fondant brands.
Anyone care to chime in? I'm going to wait until we have lots and lots of feedback on this before I put it together.
Please include details like:
taste
easy or difficult to work with
price per pound
does it dry out
and anything else you can think of
Replies to This Discussion
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Permalink Reply by Maha Hamed on
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Carma!!!!
THE best fondant out there!!!
It is Swiss
the taste is amazing!!! unlike any other i have tasted and believe thats a LOT!
Price is expensive! where i live i get one kilo for $10
it doesnt dry that fast
the texture is great
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Permalink Reply by JoAnn Ramos on
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Im a buttercream person, but even though I usually do not cover a cake in fondant, I do use fondant and gumpaste accents. i am also a Wilton Method Instructor. I recommend the Wilton for my students, not only because they need to use wilton products in the class, but because it is the easiest to work with and excellent for a new decorator to start off with. If I am making bows or any decoration that needs stability, there is no other that compares to it. The taste is not the best out there, and there are a lot of different brands to choose from so it is all preference of taste.
A little FYI I would like to share that I have learned a few months back is about the Duff Brand. When you purchase the Decopacs, you are purchasing Satin Ice, when you purchase the 2lb tubs, you are purchasing fondarific.
Also, you can buy a sample pack of fondarific on their website. I think it automatically comes with some and you get some of your choice.
Keep an eye out at your local stores that carry the Wilton Brand, Tubs of colored fondant are beginning to make an appearance as well as a bunch of new fondant tools and accessories at affordable prices.
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Permalink Reply by Mandy Sims on
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I agree. I call myself a buttercream snob because that is all I like to use. I have to say that the Wilton fondant does give a better covering than some other fondants, but it tastes horrible. I just put thicker buttercream beneath it and everybody just peels it off. That is why I don't even bother with fondant most of the time. I have tried marshmallow fondant and it is ok to work with and tastes great.
Patricia Sweetland said:I use wilton, I never like the taste of fondant, the cakes look very nice the taste is horrible,I prefer to usse buttercream..
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Permalink Reply by Misty Miller on
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I prefer Massa Graschuna from Albert Uster. It is tasty and easy to work with. The white chocolate is really good and beautiful. I wouldn't give wilton to my dog, if I had one. It's really really bad. No wonder so many say they dont like fondant.
I'll use Satin Ice in a pinch if I can't get the other, or if I dont need enough to justify buying it. You can't get it in smaller amounts yet.
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I used to be a buttercream snob years ago before I started doing high end cakes. Now I refuse to do a multitiered cake without it. I have a rule that if someone wants a cake without fondant, they cannot show me cakes with fondant on them as examples. They will always be disappointed. You cannot make a BC cake look like a fondant cake and that is what people want. It's frustrating.
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Permalink Reply by Maranda Voetsch Griffin on
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I used Duff's for a wedding cake as my sister wanted the love butter cream flavored it worked well and was great. However, I usually use wilton's and on the last cake I did I used fondx...... I have to say while fondx is supposed to be superior, It was much more difficult for me to work with, while it was more pliable and softer, it also tore alot easier and just didn't give me the same overall product as I've had before. So to sum it up on a scale from 1 to 5 one being poor and 5 being comparable or great.
FONDX in
Taste 3
Difficulty 2
Price 4
Drying 4
Wiltons
Taste 3
Difficulty 5
Price 3
Drying 4
Duffs
Availabilty 2
Taste 5
Difficulty 5
Price 3
Drying.... seemed fine if I remember so.... 4
Hope this helps.
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Have to put a plug in for our local cake supply shop here... So thankful to have them as before they came we had Walmart and Michael's to work with but Sweet Stuff her in Medford Oregon has everything I've needed and more. I can't wait to start making some money so I can spend it getting some of the great things I've got my eyes on... they also have flavored oils which seem to work well for flavoring fondant. I personally like fondant over butter cream and in my opinion it's much easier to perfect but I know alot of people don't care for the taste. Home made marshmallow fondant or any of the store brands with a bit of the flavor oil has been the best way to go for me....
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Permalink Reply by Rosemary Galpin on
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I totally agree with you Misty! I get customers that bring pictures of their
dream cake, completely covered in fondant, that expect the cake to look exactly
the same in butter cream. To combat this problem I have them email me their cake
photo or a group of photos they like and I download similar ones done in butter
cream. Then when we meet I show these full size on my screen and point out the
differences. I make very sure that they understand what they will get and make
these notations on the order form. Their signature is my protection against
later complaint that the cake was not EXACTLY as pictured in their photo.
Misty Miller Sciarabba said:I used to be a buttercream snob years ago before I started doing high end cakes. Now I refuse to do a multitiered cake without it. I have a rule that if someone wants a cake without fondant, they cannot show me cakes with fondant on them as examples. They will always be disappointed. You cannot make a BC cake look like a fondant cake and that is what people want. It's frustrating.
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Permalink Reply by Shelly Franke on
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I never buy store fondant. I make mine with marshmallows. I have great success and people love the taste. This last week I even added unsweetend chocolate to it and it was yum, like s a tootsie roll. Its a bit messy but way cheaper.
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Permalink Reply by Kingsway1209 on
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I am a FondX fan in general - regular FondX, Elite by FondX, and the colored FondX. It tastes incredible, is LESS expensive than Wilton, and is easy to work with (I think the perfect meeting between soft for good mouth feel but still firm enough to work with). I can't wrap my head around why so many people like Satin Ice. I think it's because it's a little easier to find. Satin Ice has a really strong chemical smell to me. I can walk in a room and know that someone has Satin Ice in their bag. FondX rocks; I'll never use anything else. Used to make my own, but after making so much, I burned up mixer motors (even Kitchen Aid). Was so glad to find this fondant. I'll never make it again.
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I understand about people wanting the look of fondant, but so many people don't want to pay the extra for the fondant. It is ridiculous. If you want the look of it, pay for it. If not, don't complain about the cake not being perfect!
Misty Miller Sciarabba said:I used to be a buttercream snob years ago before I started doing high end cakes. Now I refuse to do a multitiered cake without it. I have a rule that if someone wants a cake without fondant, they cannot show me cakes with fondant on them as examples. They will always be disappointed. You cannot make a BC cake look like a fondant cake and that is what people want. It's frustrating.
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Sorry I disagree with the statement below, as long as the person goes to a baker with experience in buttercream cakes, its far from a disappointment. They will be getting exactly what they want, the cake design that they show the baker and a cake covered in buttercream. Just check out the website for Swank cakes for example. you can't put the following statement to any of his cakes, his lines are so clean with perfect edges, for more cleaner than any fondant cakes I have seen lately.
Misty Miller Sciarabba said:I used to be a buttercream snob years ago before I started doing high end cakes. Now I refuse to do a multitiered cake without it. I have a rule that if someone wants a cake without fondant, they cannot show me cakes with fondant on them as examples. They will always be disappointed. You cannot make a BC cake look like a fondant cake and that is what people want. It's frustrating.
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