What's your FF (favorite fondant)? Most of us cakers got our chops learning how to cover a cake with Wilton rolled fondant. Cakers in NYC Cake Decorators Meetup have noted that this brand of fondant tends to dry faster and thus, you must work quickly to keep the fondant from cracking.There has been much ado online about the taste of Wilton's fondant, but many cakers in NYC Cake Decorators knead flavorings into the fondant which greatly improves the taste.
There is nothing better for show cakes than Wilton fondant which dries hard on cake dummies and is resistant to humidity once set.
Satin ice is highly favored by members in meetup. Satin ice is really easy to handle and takes less muscle strength to knead and roll-out than Wilton. Satin ice also seems to give a longer working time and has a better taste than Wilton, but both brands are rather chewy.Satin ice comes in a variety of really neat colors, and in most meetups you can see this brand of fondant being whipped out bar none.
Massa Grischuna fondant (not shown) is an excellent fondant sold by Albert Ulster. It is extremely easy to handle; the chocolate massa has a great chocolate flavor. Massa is recommended by Nick Lodge as well. The only major drawback is the price--Massa is more expensive than other brands.
Anyone heard of Ballina fondant (not shown)? Many NYC Cake Decorators first learned about this brand of fondant in a 3D cake class with member/instructor Chef Janet Ben-Ami. Ballina is Chef Janet's FF bar none.
Fondarific is not yo' mama's fondant. Fondarific is winning over lots of cakers because of its great workability on real cakes. Fondarific stays pliable for a very long time, giving cakers the ability to fuss over every detail of the cake without the worry of the fondant tearing and cracking. You can also refrigerate and freeze Fondarific without the problem of sweating when brought to room temperature. And Fondarific comes in a variety of flavors that taste great; buttercream and chocolate are top fav's. One caveat is that Fondarific does not handle well in warm environments and has been reported to separate at warm temperatures.So which fondant is your FF? We want to know!
3 comments:
Lovin' massa grischuna--especially the dark chocolate fondant.
Me too!
Dina
I actually love using Fondx, which I picked up recently at the National Capital Area Cake Show in Fairfax, VA. The vendor told me that the owner of Stain Ice and her husband were once partners before they parted ways.
It was a real steal at $25 for a 10-pound bucket (which, sadly, I am already out of)! It is made from white chocolate and was FABULOUS to work with. I admit to being one of those fussy about the look of my fondant work, but this product was easy to work with b/c it remained pliable and went on PERFECTLY! It also tastes much better than Wilton or even Satin Ice.
My only two gripes would be that it is SUPER hard to roll out at first until it warms up, and also it can get TOO soft to put on your cake, requiring a bit of regrigeration till it firms back up. I am currently trying to find it on-line at a decent price, if anyone has any suggestions. From this post, though, it seems like I should try Fondarific b/c they have similar qualities to Fondx.
Post a Comment