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.
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
