Rolled Fondant Reviews

Rolled Fondant Reviews

I’ve had a chance to try a few different types of rolled fondant, and here are my results of taste, workability and price.

Fondant has a really bad rap. And no wonder why – bad tasting fondant certainly does exist. Fortunately, there are some fondant brands and options that not only look great, but taste great as well.

A list of types I’ve tried:

  • Satin Ice Rolled Fondant
  • Duff Buttercream Rolled Fondant
  • Wilton Rolled Fondant
  • Mimac Rolled Fondant
  • Dawn Rolled Fondant
  • Virgin Ice Fondant
  • Marshmallow Rolled Fondant
  • Scratch Rolled Fondant

Satin Ice Rolled Fondant Review
Satin Ice Rolled Fondant: One of the things that’s really fantastic about Satin Ice is that it comes in an array of colours, which is great for when you need that bright red or pink (which can be quite challenging to obtain using food colouring). In addition to the smaller 900 g and 2.5 kg quantities, it also comes in 10 kg pails.  Check out http://www.satinfinefoods.com/ for many helpful fondant tutorials and videos.

Taste: 4.5/5 – The Satin Ice chocolate/dark fondant tastes very good. The white/vanilla is good/okay depending on your tastes. The dark coloured fondants have a food colouring taste.

Workability: 4.5/5 – Stretchable and can easily roll to 1/8″ or 1/16″ thin. Blends nicely. I would consider it a bit stiff/dry, which can be both good and bad – this results in less sagging but can become dry and form wrinkles. Secrets to success include working quickly, using minimal(or no) dusting cornstarch/icing sugar, or using the mat method.

Price: $35-$45 CAD – 5lb, $90-$120 CAD – 10kg

Available in Calgary, AB at: Qzina, PM Hobbycraft, SAIT Marketplace, Cakes N More, wholesale distributors

Duff Buttercream Fondant: Duff Goldman, from TV show Ace of Cakes, has come out with a line of fondant products. What’s interesting is that it comes in an natural off-white. I find this a plus as I find that often white coloured food products contain white food colouring  (titanium dioxide), which can alter taste. Also available in different colours.

Taste: 4.5/5 – The white fondant has been flavoured buttercream, which is of appealing taste.

Workability: 5/5 – Very good stretch. It comes out of the container rock hard, but once you get it kneaded, it’s very good. It can be held up without tearing.

Price: $29.99 CAD – 2 lb

Available in Calgary, AB at: Michaels craft stores

Wilton Rolled Fondant Review

Wilton Pure White Rolled Fondant: Very common, easy to obtain. This brand is widely available at Michael’s craft stores, who carries a wide array of Wilton cake decorating supplies.

Taste: 2/5

Workability: 3/5 -Dry, stiff, hard to roll and it was quick to form cracks.

Price: $29.99 – 5 lbs

Available in Calgary, AB at: Michael’s craft stores

Mimac Rolled Fondant Review

Mimac Rolled Fondant: Common fondant used in industry, available from wholesalers.  Lower price point.

Taste: 3/5 – Average, somewhat mild, taste.

Workability: 3.5/5 – Can be very soft. Tears easily. Blends nice.

Price: $30-$40 – 10 lbs

Available in Calgary, AB at: Wholesale distributors

Dawn Decorice Rolled Fondant Review

Dawn Decorice (White Sugar Paste) Fondant: Great blending capabilities. Lower price point. Available from wholesalers.

Taste: 2/5

Workability: 4.5/5 – Very workable; not too soft, not too stiff. Easy to blend and to roll out.

Price: $40-$60 – 15 lbs

Available in Calgary, AB at: Comes from wholesale (Dawn foods), but occasionally you can also buy it at PM Hobbycraft.

Virgin Ice Fondant: Easily available at Bulk Barn (Canada). Comes in alternate colours. Comes in a reasonable sized 4 lb container.

Taste: 3/5 – Average, neutral taste. Somewhat chewy texture.

Workability: 4/5 – More on the stiff/dry side, which I prefer. Some cracking may occur at corners/edges. I suggest working fast or using the mat method for this fondant.

Price: $15.99 – 4 lb (white)

Available in Calgary, AB at: Bulk Barn

Marshmallow Fondant: Easy, simple do-it-yourself recipe that involves melting marshmallows, then adding icing sugar and a little bit of water.  Marshmallows contain the major ingredients used in some types of fondant – glucose and gelatin. Can be a bit messy to make. There are many recipes available online, see here or here.

Taste: 4/5 – Sweet, marshmallow taste.

Workability: 3.5/5 – Varies depending on the amount of icing sugar added. Not enough icing sugar will result in tearing; too much icing sugar will result in lack of stretch. Lacks the overall stretch of commercial fondant.

Price: Affordable. Works out to $5-8 for about 2.5 lbs of fondant

Available at: DIY. Can make it yourself.

Scratch Fondant: Many recipes online available everywhere. Can be messy to make and some ingredients may be occasionally hard to obtain sometimes (such as glycerine). The taste however, is worth it when made with real butter and vanilla.

Taste: 5/5 – Best taste, enjoyable. Comparable taste to the glaze on a donut. Many recipes have vanilla and salt added to enhance flavour.

Workability: 3.5/5 – Varies depending on the amount of icing sugar added. Not as stretchy, but will work on shapes that are easy to cover. Sticky.

Price: Affordable. Depending on your choice of ingredients it works out to around $10 for about for 2.5 lbs of fondant

Available at: DIY. Can make it yourself.

Other brands of rolled fondant/icings:

Buy fondant online Canada from:

Buy fondant online in the US from:

The History of Rolled Fondant

So where did rolled fondant come from? I have been searching for the origin of rolled fondant for weeks now…  It had come up in conversation with a fellow decorator.  My initial guess was that maybe it was somehow related to fruit cake or marzipan.

I was delighted when my copy of  “Professional Cake Decorating” by Toba Garrett arrived in the mail, and it described, with the most detail so far, the invention of rolled fondant.  Not only does her book describe the development of icing, but also goes into detail about the development of the cake, as well as the development of piping and decorating.

This is the excerpt from her book “Professional Cake Decorating”, by Toba Garrett:

“From the seventeenth to the nineteenth centuries, the term icing usually meant that the cake was marzipan.  Marzipan was chiefly a celebration food, considered both a substance and a delicious confection.  As a substance, it was paired with sugar paste (also known as rolled fondant), and it could be shaped, sculpted, or molded into beautiful centerpieces.  It could be rolled, cut, stamped out, or dried, and candied fruits or spices could be added to it.  It could also be iced with glaze and dried in a warm oven before further garnishing.  Icing continued to evolve until the mid- to late nineteenth century, when royal icing was accepted and the art of piping began.

The early stages of sugar paste (rolled fondant) developed as early as 1558.  The recipe included rosewater, sugar, lemon juice, egg white, and gum tragacanth, them called gum dragon.  This vegetable compound is still used in commercial rolled fondant today.”

Mystery solved! Thank you Toba! More more information on the book Professional Decorating, please check out the following links: