Wednesday, February 3, 2016

The Never Ending Fondant Comparison - Cake Craft Fondant

I was browsing Amazon one day, and I stumbled across a fondant I had never heard of before. It doesn’t have a fancy or memorable name. It is simply called: Cake Craft Rolled Icing Fondant. Not very catchy is it? But me being me I had to buy some and add it to my every-grown Fondant Comparison.

FYI: here is a link to the original 7 fondant comparison, and links to the recent Via Roma Bakery, Carma Massa Ticcino, and Fat Daddio's fondant comparisons.



In my original fondant comparison I used 8 different criteria to judge and rank the fondants. I tried to stay true to that format, but I also added a few new judging categories.


Taste ---- If you like the taste of fondant raise your hand….. Hello….. Anybody….. Hellllllooooooo…. Okay, so no one really ENJOYS the taste of fondant. It is tough and chewy, and most people peel it off like onion skin and leave it in a discarded heap on the side of the plate. But against all odds, this Cake Craft Fondant tastes almost pleasing. It has a mild, sugary, vanilla flavor that is actually a little addictive. The fondant isn’t gummy or chewy, and in fact it seems to just melt in your mouth. It tastes better when it is soft and malleable, but it is still edible when it is dry. Years ago when I did my big 7 fondant comparison I found that Pettinice and Choco-Pan tasted the best, but I will have to give Cake Craft Fondant high marks for taste.


Texture ---- Like another recent fondant find – Via Roma Bakery – the Cake Craft fondant feels cool, smooth, soft, and just a tad moist. Straight out of the bag it is oh-so supple and malleable. You can start rolling immediately; absolutely no kneading or microwaving is needed to get this fondant into a workable state.


Tinting ---- The Cake Craft fondant takes color very well. It was very easy to blend the color gel into the fondant, and there were no streaks or marbling. In the picture below I used Americolor to tint the fondant a dark forest green color.





Rolling ---- Rolling this fondant is soooo easy. Not as easy as the Via Roma Bakery fondant, but close to it. It doesn’t have the stretchy, elastic feel of the Via Roma, but it was very easy to roll. But I did have a slight problem with the Cake Craft fondant sticking to my battered Wilton rolling mat.



After several unsuccessful attempts at rolling out the Cake Craft on Wilton mat, I switched to “The Mat” by SweetWise and the sticking problem disappeared. Nothing sticks to “The Mat”.


Coverage ---- In all my fondant comparisons I use 5 oz of fondant and roll to 1/8” thickness to see how much the fondant will spread. The Cake Craft rolled to an impressive 11-1/2” to 12”.






Draping/Smoothing ---- Because the Cake Craft fondant is so soft it did create a lot of folds and drapes as I positioned it over my dummy cake, but it was easy enough to smooth out all the drapes. I also noticed more ripping in the fondant sheet as I worked it, so again 1/8” might be a little too thin for this fondant.






Cutting/Trimming ---- The fondant cuts very cleanly. No ragged edges.





Drying Time ---- The Cake Craft had a very slow drying time. Of course the thinner you roll it the quicker it dries, but I had a 1” size ball of fondant sitting uncovered for 3 hours and after all that time I will still able to knead it a few time and roll it out flat. After about 6 hours of sitting uncovered I was still able to knead it and roll it flat, but small bits of hard fondant started to pit the fondant. The slow drying time of the fondant gives you plenty of time to correct imperfections, or even re-roll the fondant multiple times if you make a mistake.






Final Look ---- In the end after all the draping, smoothing, trimming, and handling the final appearance of the Cake Craft fondant was pretty damn good. None of the metal pan’s nooks and crannies could be seen through the fondant. Like the Via Roma and Elite, the elastic, springy consistency of the Cake Craft fondant allows it to “float” above the imperfections in the cake and not sink into them. Nice.




So this Cake Craft fondant is solid contender in the crowded world of fondant brands. I’m now torn as to which fondant I should use. I really, really like the Via Roma because it is so easy to work with, it can be rolled to an almost microscopic thickness, and the finished product look great. BUT the Cake Craft is also easy to work with and it tastes a little better. I’m torn… I might have to make two identical cakes and see which one looks and tastes better – the Via Roma or the Cake Craft Fondant. Stay tuned…




Happy Decorating,

Carol

14 comments:

  1. Hi Carol, Where did you purchase Cake Craft Fondant? And have you tried CarmanMassa Ticino fondant?

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    1. Hi, I found the Cake Craft Fondant on Amazon, and no, I haven’t tried CarmanMassa fondant. Do you know where I could buy a small sample of it? Amazon and a few other places I buy from only have large tubs.

      I also tried the new Wilton fondant, and it was actually pretty good. It was easy to roll and work with, and it didn’t taste too bad. It had a very marshmallow taste.

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  2. Thanks for your response. I do not know where to purchase a small sample of he Carma Massa. But I hear rave reviews about it. If I found a place I will let you know. Thanks so much for your reviews!

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  3. Hello

    I have been reading your fondant adventures. Its really mind blowing.

    Im a cake artist here in Nigeria, and I make ready to roll fondant to sell. I'm currently developing a ready to roll buttercream fondant.

    I so much love your detail analysis, and I believe fondant icing should literarily melt it in the mouth and not Chewy or gummy. I strongly believe, thickners such as CMC are the sole cause of the chewiness. A mixture of guar gum and gum tragacanth gives another feel. Then their is Xanthan Gum and Sodium Carboxymethylcelulose which gives differing textures and mouth feel.

    Thanks once more for the analysis of the brands out their.

    Cheers.

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  4. Hi Cakes By Whales,

    Thanks for reading and commenting, and I hope your fondant business is going well! I have been using Carma Massa Ticcino lately so I will have to post a report on that fondant soon.

    Carol

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    1. Oh great. Looking forward to the post. I hear its pretty expensive and a lot of people brag about it. I think fondant outside the US are much better than the one made in the US, from your analysis Pettinice Fondant made out side US is better than the one made in the US so aslo is the Bakery Fondant and others.

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  5. Can't wait to hear about that! Were you able to get a small sample from somewhere?

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    1. LOL, No small samples of the Carma to be found. I bought a 15.5 lb tub!! It is A LOT of fondant and it only has a 1 year shelf life, but I have a bunch of big cakes to do so I’ll use it all before the Nov 2016 expiration date. The Carma is a nice fondant to work with, but I found that it doesn’t take color well. I tried to dye some of the Carma pink to make flowers, and the fondant turned out a nasty brown color. I thought my Americolor gel might be bad, but Americolor said it was the low, low pH of the Carma fondant that was destroying the Red #3 dye in the gel and turning the fondant brown. I need to do more testing before I figure out if that is true or not. Stay Tuned...

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  6. I wouldn't eat it for anything. CHINESE made fondant. I will not trust food made in China.

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    1. Sorry, I don’t know if Cake Craft is made in China or not. I will have to buy another tub and look at the label.

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  7. I want to make a birthday cake a day in advance of the party. Is it possible to cover the cake with cake craft fondant and then refrigerate? How do you think this fondant will hold up to refrigeration?

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    1. I haven’t tried to refrigerate the Cake Craft fondant, but I have refrigerated other fondant covered cakes. The key is to protect the fondant from the moisture inside the refrigerator. It is the moisture that turns the fondant into a damp, soupy mess. Place your fondant covered cake in a thick, corrugated cardboard box. You need thick cardboard like a shipping box and not the thin stuff like a cake box. Seal the cake inside the box and then place in the refrigerator. The cardboard will absorb the moisture and protect the cake.

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  8. I would be really interested in a review of the Virgin Ice fondant available at Bulk Barn. That's what I regularly use so I would love to see how it stacks up against the rest!!!

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    1. Hi Justine, I haven’t found anyone in the US selling the Virgin Ice, and it is sooo expensive to get it shipped from Canada. Do you know of any US retailers?

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