Satin Ice & Chocopan Flavor - Not Happy

[bupbup74]

I just got my order of satin ice and chocopan from ITO (super fast shipping by the way). Anyway, I was really disappointed in the flavor of both fondants, to say the least. The chocopan didn't really taste like much of anything, and the satin ice was really not pleasant. I got a few different colors, so I tasted each one. The red satin ice was very bitter, and the other colors just tasted kind of sugary, but had a weird aftertaste.

I'm worried now about using this stuff on my cakes. Is there any way to make this stuff taste better?

[puzzlegut]

I'm sorry to hear that. I've heard a lot of good things about both products, though I've never tried either.

[2sdae]

you may not care for either but some people do and some dont, You can add flavorings to any of them though. That's why most people say they dont like fondant, they dont like the chewiness and such. I have never had a bitter batch though?

[sokyere]

I like the taste of the white satin ice fondant but did not like the taste of the chocolate. However, I've baked a number of cakes with chocolate satin ice and most people raved about the taste. I think it's a matter of personal preference. Your customers and friends may like it even if you don't so don't despair.

[bupbup74]

How do you add the flavoring without it turning the fondant to mush?

I think it would be a good idea for ITO to sell sample packs of the fondant so people could try it before they spend the big bucks on it.

Has anyone tried fondarific yet?

[2sdae]

I have only heard of it 1 other time, where do find it?

[blakescakes]

I found Fondarific at fondarific.com Sounds very interesting, but can you say EXPENSIVE. This stuff would run over $8/lb. with shipping! I can get the "gourmet" stuff that Colette Peters uses (Confiseur d'Or Massa Americana from Albert Uster) for less! I've had that, and it's very good.

I use Satin Ice & Fond-X regularly--Choco-pan for special, small things. For "rolled sugar paste", I think they all taste fine, but I rarely eat all of it anyway--it's just too much sweet for me, no matter what brand it is.

Rae

[tracymes3]

Is the most expensive fondant better to use? does it look different on the cakes? I have also seen the Cal-Java fondant and Fondx, has anyone ever tried these brands and if so how do they compare to satin ice and choco-pan?

[laurafromtx]

I've use Pettinence, Satin Ice and Chocopan and all three are too sweet for my taste too. I think it's the nature of the 'beast' - since the basic ingredients are shortening, confectioner's sugar, gelatin, glucose, and glycerine (Cake Bible) and in the case of Chocopan some white chocolate. If there was some way to throw a little butter in there, I think it would taste a whole lot better and cancel out some of the sweetness! I can deal with the taste of the dark chocolate fondants much better. I also just received the coffee Chocopan from ITO but haven't used it yet. I'm guessing it's going to taste the best out of all of them.

But I also tell people it won't hurt my feelings if they don't eat the fondant. I mostly use it just for the looks anyway.

[blakescakes]

I can't say that more expensive is always better. The assumption would be that the more expensive ones have premium ingredients.

Wilton runs $4/lb before a coupon and it's one of the worst.

I pay about $2.50/lb for Satin Ice in a 20lb. bucket and it's much better than Wilton.

I've used Cal-Java's Sweet Inspirations (chocolate base, so compares to Choco-pan) and Fond-X (Cal-Java's basic fondant). They're both good, but pricier or less readily available than Satin Ice. They taste good and work well (if a bit soft at times--and then I mix them with Wilton or Satin Ice).

There's no one, tried & true answer. Basically you need to try different brands until you find one that meets most of your pertinent criteria:
Cost, taste, , color, variety, workability, availability, etc. Probably no one will meet them all, but one will do it for you.

Rae