Satin Ice VS Chocopan?

[lv2bake]

Okay looking to purchase fondant today but I have no idea which one to buy which one do you prefer ? I will be using the icing to cover cookies for a request for a baby shower. Want a fondant that tastes good, I have tried the samples of choco pan but it is expensive, Can anyone tell me what the satin Ice tastes like? Thanks

[mona1949]

Darlene I purchased a pail of the Satin Ice to use for VBS and the kids really liked it as well as the adults. It was easy to roll and took color really well. I usually make my own but I needed a lot so decided to buy some. I also used Dixie's icing and really liked the taste. I just wish there was a place around here that sold the Satin Ice so I didn't have to pay for shipping.

[Amanda]

I really prefer the workability of Satin Ice, but both are good quality products. I think Chocopan has it's place for special cakes and when you really want to go all out, but generally it's too expensive for me to use on everyday cakes...and I can't work with it to save my soul....but that's just me. Other people swear by it!

[hopekisa]

I heard that the same quanity of chocopan will cover more cake than Satin Ice. is it true Amanda? Is it more elastic or more airy or something?

[Amanda]

Well, Supposedly you can roll it thinner so it goes farther. I have not had luck with this. I bought two 2 lb buckets and every single time I tried to cover my cake it ripped and fell apart. I even tried rolling it thicker but that didn't work either. I ended throwing most of it away. Like I said I think this is just a "me" issue because I know others just LOVE it. I don't know what the heck I'm doing wrong!
I do use it for detail work, and I love it on cuppies and cookies though!! Yummm.....

[jeri]

I am with you on that Amanda. I love the taste of chocopan but you have to work in a controlled climate with it. I have had NO luck covering a cake with it. I have problems with it sticking to the mat and when I use cornstarch or powdered sugar, I have white spots... which drives me nuts. I love Satin Ice and use it for cookies all the time. Everyone wants my frosting recipe... if only they knew! I just use the same cutter for the fondant that I cut the cookie out with and I place the fondant on the cookie while it is still warm right out of the oven. The fondant melts onto the warm cookie and stays on it that way. I also make a royal icing to decorate cookies but the fondant method is so much easier! The dark chocolate Satin Ice tastes sooooooo yummy if you need anything in a dark brown color. It is really good on sugar cookies too. Good Luck!

I have heard that you can roll the chocopan out thinner and it goes further too... not in my kitchen! I think that is just a sales pitch for choco pan...

[Ironbaker]

I got to work with Chocopan for the first time at ICES in Norm's class - he swears by it because he enjoys the taste. It was very easy to roll out and tastes wonderful, however, it was disastrous for us because of the humidity in FL. It got way too soft because of the chocolate in it and kept tearing. Norm never really had issues though, I think he's so used to working with it. He is constantly using his "powder puff" (the stocking of powdered sugar) to dust his area and the rolling pin. He also said that he uses less fondant using Chocopan than he does with any other.

What I did love about it though, was that it was very forgiving. I finally did get my cake covered and if a section tore, I could literally take a small piece and just blend it in with my hands.

I may order some just to try it here. The caramel and coffee flavors are great also.

I'm a Satin Ice fan also and the dark chocolate one is very yummy.

[lv2bake]

Thanks all, I am going to try the Satin ice and see how well it works. thanks for the help

[keeganluvscake]

I haven't used Chocopan so I have no clue on it's taste.Jennifer Dontz's dvd and she uses Pettinice but adds Merkens white chocolate wafers to hers. Someone on CC used Satin Ice instead and said the taste was great.

HTH,
Kelley