Aug 31 2009
Fondant Taste-O-Rama
You DIYers are a curious bunch. How do I know this? I look at my email in box every day. Questions, questions, questions come in all through the day and the night. I’m not complaining, of course, I’m just awed by many of the great queries that await me each day. For example, there’s an increased interest in DIY wedding cakes (and cupcakes) and your questions are totally awesome – smart, thoughtful, and inspiring.
Cake by April Reed
Some of the most common cake-related questions are related to a popular cake icing called rolled fondant. (Most just call it fondant, though there are different kinds. More on that in a later post.) For those of you not yet in the know, rolled fondant is a thick, somewhat stretchy and slightly chewy sheet of icing that produces a smooth surface on a cake. {Check out the gorgeous fondant design by the outrageously talented April Reed.}
In certain cake eating circles, fondant is a dirty word. There are some who will turn up their noses at the mere mention of the “f word”. See, they think it tastes icky. And, unfortunately, their experience with it was probably not that great. But, my friends, not all fondant has a yuck factor as not all pre-made fondants are the same.
We at the DIY Bride Test Kitchen (well, ok, just me at my kitchen counter) decided to do a taste test among the most popular fondant brands.
The contenders, in no particular order:
- Wilton Pure White Rolled Fondant
- Fondarific Buttercream Flavor
- Satin Ice Vanilla Flavor
- Fondx Virgin White
The methodology: cut off a hunk of fondant, eat it, review it, rate it. Real scientific!
The Results
#1 : Fondarific. Of the 4 fondants tasted, Fondarific had the best flavor and texture. Sweet and creamy with melt-in-your mouth consistency, Fondarific, was by far the tastiest and gets the highest recommendation. No cloying aftertaste, ingredients taste fresh, no chemical smell or flavors detected.
#2 : Satin Ice. Many, many cake pros use Satin Ice as their fondant of choice. The SI sample was very mellow in flavor and had a very pleasant consistency. It wasn’t as flavorful or as smooth as Fondarific but it was still very good.
#3 : Fondx: I had a hard time choosing between Satin Ice and Fondx for the #2. Fondx lost out my just the tiniest margin because I thought the more mellow flavor of SI would compliment more cake flavors. That’s not to say that Fondx has a strong flavor at all, it’s just more flavorful than SI. If I were to make fondant cake today, I’d be torn between Fondx and Fondarific. They’re pretty similar in consistency and texture, both are quite tasty.
#4 : Wilton: This was by leaps and bounds my least favorite fondant of the bunch. Slightly grainy with a chemical aftertaste, Wilton’s fondant was just nasty compared to the others in the bunch. I have to admit that I used Wilton fondant for a project in my upcoming book (cue shameless self-promotion) The Crafty Countdown and it was perfect for non-edible decoration. {Peep a sneak peek at the Owl Cake Topper.}
Owl Cake Toppers From The Crafty Countdown
More Details
- Wilton is the most widely-available fondant. You can pick it up at craft stores like Michael’s (and Michael’s often offers Wilton cake decorating classes).
- The price breakdown (please note that most fondants get cheaper when you buy in bulk – over 5 lbs.) Prices below are approximate. Search around for the best deals.
- Satin Ice, $6.49 for 2 lb. ($3.50 per pound)
- Wilton, $6.79 for 1.5 lb. ($4.52 per pound)
- Fondarific, $11.79 for 2 lb. ($5.89 per pound)
- Fondx, $33.00 for 10 lb. ($3.30 per pound)
Related posts:
Related posts brought to you by Yet Another Related Posts Plugin.
Thanks for the info and first hand tasting recommendations! I’ve always made the “marshmallow fondant” from scratch, but for a friends cake this weekend I’m considering just giving in and buying some pre-made. It’s such a pain to make, and sooo messy! I think I will be trying Wiltons, but only because the cake I’m making is a fake and will not be eaten!
My baker uses something called “Rolled Silk” claiming it looks like fondant but tastes like buttercreme. We’ll see at the tasting…
I’ve also received a LOT of inquiries from brides that are looking to make their own wedding cakes. When they call, we go through pointers on how to stack cakes, as well as design and decoration ideas. If you need help, please contact me!
Thank you for the helpful info! This helps me out a ton, as I’m looking to make my daughter’s first birthday cake in 2 weeks. The only fondant I’ve ever tried is the Wilton pre-made kind, and I agree, it is terrible!! As my sister said, “It tastes like something you would patch up a wall with.”
I’m going to hunt down some Fondarific. Thanks so much!
Thanks for the info! I make cakes for friends/family/co-workers as a hobby and completely agree that the Wilton fondant is horrible. I started making my own marshmallow fondant, which as Hello Bella indicated is a pain and messy. Its very time consuming very easy to mess it up by adding too much powdered sugar. So when I found a small local wedding shop looking for things for my upcoming wedding that also had half of a store of cake supplies I was in heaven and saw the Satin Ice there. I was really afraid to try it because of the experience with wilton and the price (its a little more expensive where I am then indicated in your post). But I decided to suck it up because I was making a cake and already had gone through two batches of marshmallow fondant that didn’t turn out. And I was so exciteded when I tore off a little piece and found that it tasted just the same as the marshmallow fondant. With your suggestions I will be trying the Fondx and Fondarific as well!