I have used Satin Ice, almost from the beginning, when I stopped using marshmallow fondant. It is a great brand, but can have some issues like elephant skin, cracking and tearing at the edges of the cake… if you can work fast enough most of those issues can be avoided.
I know you said you didn’t want to get into Carma Massa Ticino Tropic because of the cost, but I recently ordered some to try it out and it is everything everyone says it is! Here in the North Eastern US, we have had weeks upon weeks of humid weather and I swear the Massa has been a life saver. It is pricier, but I find I use FAR less of it than I did of the Satin Ice… you can roll it much thinner, and I think in my recent orders I’ve, in fact, spent less on fondant that I used to with Satin Ice. The only thing is, that while it is a nice bright white color it is slightly translucent, so you need to have a white base coat of icing to have a white finish. The Satin Ice almost completely opaque, but I find it is less white in color to start with. I KNOW the cost is an issue, and it was for me to… but I don’t think I will go back! Unless, I need a really dark color, Satin Ice is great for their variety of vibrant colors, and honestly I just hate having to color fondant myself!
So, for a slightly cheaper option, my suggestion is Satin Ice… if you want to try, in my opinion, the best option (no tearing, no elephant skin, blemishes buff out nicely) then try Carma Massa Ticino Tropic.
*If you want to try the Massa, without committing to the 15.4 lb buckets it’s typically sold in, you can order from http://www.lepicerie.com/White-Rolling-Fondant.html They repackage it into 7 lb or 22 oz containers, in addition to the 15.4 bucket, so you can try it out for yourself to see if the expense it worth it.
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