37 Replies

Great topic. I have been using Satin Ice but would love to hear what everyone else thinks. I have heard great things about Massa Ticcino fondant and to definitely use for Wedding cakes.

I use Wilton fondant because its the only affordable fondant I have found. I have heard many bakers/decorators say they thought it tasted bad but I have never had a complaint from my customers and the only people in my friends and family who don’t like it are those who don’t like fondant to begin with. So seeing as how I can get a 5lb box for $10 with a coupon I am sticking to Wilton! I have used black and red satin ice before but I just can’t afford to splurge on them anymore since my local supplier had to raise her prices.

Ditto CorpseQueen. I DON’T like fondant so I think any brand tastes bad. The marshmallow fondant is more tolerable than the taste of Wilton for me, but I don’t like working with it for some reason. I also, have had no complaints about Wilton except from people who don’t like fondant anyway and the price is right.

I make my own marshmallow fondant all the time because it tastes better than the fondant you can buy (in my opinion at least) and it’s way cheaper. The downside is that you have to plan ahead and you can’t get it red enough so I have to buy Satin Ice red.

I use Satin Ice for all my figures, Fondx doesn’t seem to set hard or fast enough for my taste. I also cover all my cakes in Satin Ice or MMF.

In the past I have made my own mmf but started trying different fondants. The only ones I have tried so far are Fondx and Fondariffic as well as Satin Ice gumpaste. I do love Satin Ice gumpaste but I am not a fan of Fondariffic because it is way to soft for me. It might be I am just not use to it yet but my next test will be Satin Ice. Fondx is ok but someitmes it wrinkles which I am not crazy about. My mmf never wrinkles. I would love to know more about Massa Tuccino Elisa. Would you mind sharing about it? Also, where you buy it. Thanks!

I really would like to try mmf. I have only tried it (and made it myself) once and that was when i was first starting out and had NO idea what I was doing lol. Does anyone have a good mmf recipe (and directions) who would like to share it?

One thing is that I use shortening when working with fondant instead of powdered sugar (or cornstarch) so does anyone think that would effect the mmf in anyway? Or is it pretty much just like working with regular fondant?

I make my own mmf but havd mixed results due to the climate. A good rule of thumb is twice as much icing sugar as marshmallow (in weight) and enough shortening to make it pliable and not stick to everything. Also a tablespoon of corn syrup in the marshmallow helps with pliability. I always add my coloring (americolor gel) to melted marshmallow before adding icing sugar to ensure deep vibrant colors. I’ve also had good results with black mmf using chocolate mmf recipe.

I am like you Elisa…I use a few different brands….I only like Satin ice and Wilton for figures and decorations!( Although Wilton covers a cake nicely…I hate the taste!) I love Fondx to cover a cake…but nothing else!

I use MMF mostly however in colors that I hate to make like red and black I use virgin ice. That is all that is found locally here besides duff, which is way to expensive.

Ann-Marie do you have problems with Fondx wrinkling?

I have tried home made mmf, Satin Ice and Wilton’s fondant. I prefer Satin Ice over all. I am getting so busy, that it takes me too much time to make mmf.

I did not care for the consistency of Wilton fondant but I did like it when I mixed it 50/50 with home made mmf. It was very nice to work with and probably cut some of the cost.
I also like mixing Wilton Gum Paste 50/50 with mmf in order to model with.

I ONLY use fondx for covering cakes. It’s easy to get it really thin so its more pleasing to the palate. People actually eat it! I sometimes will use Satin ice for figures. But I never use Wilton as it tastes bad to me.

I use MMF, I’m cheap and dont want to spend alot on fondant lol. I’m use to working with it though. I thought I would just test it out and see if I even liked it, it worked out just fine from the start.

I primarly use Satin Ice, but have also used Wilton in a pinch (since I don’t have to order it online)

I make my own MMF, super easy to make and customers tend to like the taste much more. Helps keep cost down too. I will buy Wilton fondant once in a while for figurines.

I used MMF before but since orders are piling up everyday, I find it hard doing big batches of MMF all by myself so I switched to Satin Ice to lighten my burden but realized “we’re not friends” ;p. the fondant keeps on cracking on me, also I don’t like how it smells and taste. Then I discovered Massa Ticcino fondant (the one made by Carma not by Albert Uster). it smells good, tastes good, works with color easily and doesn’t crack! I also use it for my figurines, I just add a little amount of tylose in it and it works perfectly! Quite expensive but worth it!

Massa Ticino Tropic ALL THE WAY!!!! lol

I live in the UK and this is the best I could get, however it is PHENOMENAL!

I used some regal ice last night as a last resort and man am I glad I found Massa Ticino, because regal ice is HORRIBLE! It is softer than soft, very much like play doh and is an utter nightmare to work with. I tell you, for those who are able to roll regal ice very thin and apply it to the cake without drama, you guys need a medal, because I HATE it!

Such wonderful advice & suggestions!! @Torta… I only use Massa for weddings as it is not cost effective otherwise…..

I still have some Satin Ice in the shop, but I mainly use Fondarific and Elite by FondX. @NancysCakes, I have NEVER had an issue with FondX wrinkling. I can roll it super thin and it will stretch without tearing or wrinkling!

I usually make my own MMF and have always used the same recipe but lately it is just not coming out right and it is too soft, like it didn’t lose its marshmallow consistency, too sticky, or too dry, and so many tiny tiny air bubbles that its impossible to get rid of all of them. It is just too inconsistent for me from one batch to another so I have given up on covering cakes with it and am going to try to use satin ice for my cakes. I use satn ice for decorations and figurines and really like it so hopefully it will be kind to me on a cake too. I have a cake this weekend that I will try satin ice on it for the first time.

I’m using Satin Ice. For all my figures I’m mixing Satin Ice with Gum Paste 70/30. I tried Fondariffic once, but for me it doesn’t work – too soft, :0)

I use MMF and generally I really like it. I mix tylose powder with it when I want to create a figurine, it dries hard and usually does not break. The only other kind available locally is Wilton (yuck) and Duff, but it’s way to expensive. Making my own MMF really does cut down on costs, and I find it pretty easy to make. I would love to try Satin Ice since Buddy uses it and so do many other famous decorators when I look up their cake info and their cakes always look amazing. Maybe someday I can be as good as some of the amazing decorators on this site!!!

I use Massa Americana 90% of the time. Satin Ice if I happen to be out of Massa. I’ve tried just about every brand out there, with the exception of MMF. I just can’t bear the idea of having to make one more thing ontop of all of the other baking, decorating & business running I have to do ;)

Last night I covered my cakes for the first time using satin ice fondant. I will never go back to MMF again – for me, this medium was so much better. I worked quickly but still got just a little drying but nothing too bad to notice unless you are looking for it. It didn’t help that I dropped my rolling pin and had to quickly clean and sterilize it before proceeding- LOL. But overall, very pleased with the results!

I started using Wilton, Not my favorite! Then I tried Satin Ice because I could buy it at my local cake store, but I didnt like that either, it would dry out way to quick leaving that elephant look. Just recently my local cake store just started selling Fondx, which has become my favorite so far.I’ve tried making my own MMF twice, but I cant get it right, stays to sticky or to dry! I may give it one last shot because it would be very inexpensive to use. I would love to try Massa Tuccino Elisa because I’ve read so many good reviews about it, but its just to expensive.

Does anyone have any idea how I can get Carma Massa Ticino in the UK, I have tried searching everywhere. Used Satin Ice for the first time a little while ago and didn’t see that much of a difference between this and regular old Regal-ice to be honest. HELP!

Julie

http://www.facebook.com/flourgirlcakes

You get it from Town & Country fine foods :)

Thank you so much!!! I should have thought of there, my chef friend suggested it for some chocolate I was looking for but it never occurred to me! J x

Elite is the very best for covering. Soft from the begining and rolls nice and thin. Fondx is my second choice for covering, as they are made by the same company they are similar. Elite has saved my toosh a few times by stretching and not tearing. Never had a crack with either of these! Not one! We use Fondarific and modeling chocolate for molding and Cricut cutting. They both get firm in the cooler and cut very cleanly without stretching. If I need to make a bow I use the Elite with lots of Tylose or mix it with gumpaste (50/50). No use for Satin Ice or Wilton. It’s not even the taste, it’s performance. It drys out too fast, cracks and rips. Just my opinion…:)

I thought I’d give a quick update since its been 132 days since I mentioned I use Satin Ice. Satin Ice works great, for me anyway, when I roll it out on my fat daddios fondant mat and then I flip the mat onto my cake, peel back the mat, and start smoothing the fondant onto the cake. Still have to work quickly, and need to make sure all the air bubbles are out from the top of the cake, but I don’t experience any drying or elephant skin anymore – the mat really really helps. I have yet to try another brand – I have bucket of Bakels pettinence (sp?) sitting in my kitchen but haven’t tried it yet. I hear that is supposed to be a great brand…

So glad to read so many comments – I wil order some Elite fondant to try it out… I normally use the Wilton fondant because it covers the cakes nicely – I find Satin Ice a little too soft, althought quite workable. In my humble opinion, most people don’t eat the fondant, regardless of the type you use – they usually eat around it – at least that’s my experience.

I use satin ice but am going to move onto bakels once my stock is low

So I covered a cake last night using Bakels which I had sitting around for a couple of months but was afraid to try it and I was waiting to use up all my white satin ice. It is wonderful!!!! I rolled it on a fat daddios mat and it is on the stiffer side, unlike some white satin ice which sometimes feels likes it on the verge of melting because it stretches so easily (and I keep my kitchen at a cool 74 degrees F). Bakels rolled out smoothly and kept its shape and adhered to my ganached cake very well. I think Bakels will be my new go to fondant.

a while ago I put a post about Massa Tuccino because I saw a video of Sharon Zambito she recommends. Visit the website where they sell but they do not sell samples, so had decided not to make the purchase of 13 lbs.
But really I’m experimenting with fondant brands. Until now always work with Satin Ice, but as you practice and studying, going by putting more demanding with your work and with the result. Fondarific Buy some pots and I really liked the taste is very good, and the texture of fondant also, but I really want the best for my creations and I want to focus on Wedding Cakes. From what I see Massa Tuccino is an excellent product, but this does not come in a lot of colors, so I ask those that I have used that product is better to give color to not alter it. thanks

I’d have to agree with Jenniffer on the fondant. My preference is Elite and Fondx. It’s more manageable for me and forgiving. I use Satin Ice for figurines. I may use Wilton for small figures (lady bugs, letters, etc) or just basically, small fondant accents. Thanks for the tip on the Fondarific for Cricut. I’ll have to try that. That’s my 2-cents.

When I was at ICES last year, I tried a new fondant called “The Finishing Touch” made by Lawrence Foods. Lawrence has been in business for a long time, offering fillings, icings, etc. to the baking industry. They only have this fondant in white right now, but a 2.75 lb. container was going for $2.75 (I kid you not!) and the fondant was great. It tastes good, rolls nicely and doesn’t dry out.