How does duff fondant taste

He uses Satin Ice at his bakery, you'd think he would make his fondant, just as good. I haven't used his products yet, but once I seen the price tag, I was like I'll stick with Satin Ice.

I use it almost exclusively and when I need a stiffer fondant I mix in a bit of Wilton's. I still have the Satin Ice Flavor and texture only a little stiffer.

It is disappointing to see that an icon in this field would trade substance for profit, but I guess that is what it comes down to money. I also found it amusing that he uses one product and created another instead of just endorsing Satin Ice. I think I'll stick with the reliable products and my tools than to venture out and risk on a name at a crucial time. I bought some just to see how it would work. It is quite soft, and really doesn't hold it's shape for much. Wanted to use it to make a frog, but the frog kept turning into the "lily pad" instead.

I guess I could use it to cover complete cakes with and I must agree it doesn't taste too awful bad. Glad to hear that I am not the only one that has had issues with it. It is extremely soft and stretchy. Otherwise by the time I lifted them about a foot to the cake, they had completely stretched out of shape. Tastes really good though and once they have set up for a while, they are still pliable and attach to the cake really well.

The fondant that is sold under Duff's name in the DecoPac is Satin ice. The 2 lb tubs that are sold under Duff's name in Michaels are Fondarific. He uses both brands himself and so promotes both under his own new label. I've tried the 2 lb tubs of white and dark brown chocolate. The white smells exactly like buttercream and tastes delicious. The brown also smells great and tastes like tootsie roll. They both work really well for covering whole cakes.

But they are on the soft side for sculpting. I'll pay attention to your Elmo lesson, langranny, as I'll be using it to make some large accent pieces myself this week. Just got through using the red Duff fondant for my 4th of July cake. WAY soft and greasy.

I was cutting out the stripes for the hat and they would stretch out of shape when I tried to pick them up for placement. It took me 3 hours to do what should have taken maybe 1 hour. The color and taste are good I just would use it more to cover something rather than for making decor.

I used it for the fondant balls on my 'firecracker' and it never dried. Very frustrating. Oh man, I hate that I'm reading this. I bought a tub of Duff's at Michael's the other day, but haven't used it yet. Hope I have better results. I really liked the Satin Ice but don't like the fact that I have to order it online. Was excited when I found Duff's at Michael's as I cant' stand the taste of the Wilton's and won't use it on a cake anymore.

I have made my own MMF which is way, way cheaper and does well for accents. I have also tried Duff's fondant and have found it to soft. I tried to make roses last night and it was way to soft and greasy. I ended up not using it at all. I will have to purchase Satin Ice to finish my cake.

I agree it tastes great! The black buttercream flavor from Michaels is great Totallly recommend Are you talking about the Duff fondant at Michaels? And if so, have you used it for decor or just covering? It's true I think Duff's tastes good, but you are correct I really think Duff's brand is supposed to be marketed to the general public who doesn't know any better, not professional cake decorators. With a skilled decorator, fondant easily becomes whatever you can imagine, from a demure rose to an orc with a sword.

Or worse yet, you brush up against it and now your outfit is ruined. Options are endless: Like I mentioned above, fondant can be almost literally anything you can imagine. Want zombies chasing survivors around your second tier for your Halloween cake? Do you envision a Christmas cake with Santa, your uncle Jim, and your brother pounding brewskis on the beach? Quirky or creative people can have the ultimate edible decoration to any party they decide to throw. So expect your guests to have to peel back a layer of the stuff in order to enjoy their dessert.

Health: On the heels of that, most commercially made fondants are made of sugar and hydrogenated oils in order to make them more shelf stable. Should You Choose Fondant? The Art of Scaling a Bakery. Get the planner! Program of Interest. By choosing I Accept , you consent to our use of cookies and other tracking technologies. Filed under:. Pocket Flipboard Email. More From Eater. Sign up for the Sign up for Eater's newsletter The freshest news from the food world every day Thanks for signing up!

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