What type of Fondant do you use?
I’m wondering what type of fondant everyone uses. More orders are coming in and I simply don’t have time to make my own fondant always. I love Pearl Clay but the Pettinice is too soft without the chocolate (and I think that’s more for decorations than coverage, please correct me if I’m wrong. Also, not all of my customers enjoy chocolate as much as I do). I use Wilton for decorations sometimes but even with flavoring I don’t like covering cakes with it. I know many rave about Satin Ice, but it’s so dry, I can’t seem to get good results with it. Fondarific/Duff are too soft. I’ve tried hybrids that have given me nice results but I’d really like something consistent.
I recently discovered Nu-Wrap in Buttercream and Vanilla (I worry that the buttercream would be too soft as well) I’ve only found them in very large buckets though. I read some great reviews on FondX.
Also, Albert Usters Massa and Carma Massa Ticino Tropic sound wonderful but a bit pricier than I care to get into.