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Difference between fondant brands
I would like to know the difference between various brands of fondant. I am in Australia and where I live summers are very hot and humid. We have Bakels and Satin Ice which have different feels to them. I notice Paul uses a variety of brands. What is the difference and which does he prefer. I would be pleased to hear what others use, especially in humid conditions. Thanks Carole
I would like to know the difference between various brands of fondant. I am in Australia and where I live summers are very hot and humid. We have Bakels and Satin Ice which have different feels to them. I notice Paul uses a variety of brands. What is the difference and which does he prefer. I would be pleased to hear what others use, especially in humid conditions. Thanks Carole
Hi Carole
If you type ‘best fondant’ in the search box you’ll see several pages of related answers for this subject.
Most folk try all different brands ( I did ) until they find a few preferences. Paul uses Renshaws most of the time in the tutorials but is advocating Carmass Massa as a special paste. I use Satin ice but am looking to change. I used to use Renshaws but stopped due to issues with some of their pastes.
You’ll see more comments here http://www.cakeflix.com/questions/renshaws-sugarpaste
There are more links which may help here http://www.cakeflix.com/questions/madeitwithlove-need-help
For hot humid countries the recommended paste is Carmass Massa, you’ll find discussion here
http://cakesdecor.com/topics/899-what-type-of-fondant-do-you-use
Hope these help.
