So there's the answer for that. If you want the flavored versions they'll be colored. But the buttercream flavor comes in all colors, so you wouldn't be limited to using the flavored type if you want the color also.
So on to the next challenge..how does Fondarific handle when covering a cake with it?
Laura had told me that Fondarific is different than other types of fondant because it's meant to cover cakes, not to model figures with. She also said that if you add tylose to it, it won't firm up and make quick gumpaste. They sell modelling chocolate and gumpaste for modelling purposes, and the fondant isn't intended to be used for that.
When I took it out of the tub and started kneading it, it was obvious right away that this wasn't "normal" fondant. What quickly became more obvious was that this has to be a combination of candy clay and fondant. I like that combination, since the candy clay tends to be easier to mold, but is also stiffer when it cools off.
Reading the ingredients confirmed my suspicion, but I obviously don't know the proportions of ingredients. I had made a 50/50 combination of candy clay and fondant last week to cover the lighthouse cake, so I took out the extra from that to compare the two. The homemade stuff wasn't as smooth, but it was the same color and flavor.
|I stuck my finger in it here...|
That also explained the flavor that I couldn't place...as soon as I figured out the candy clay connection I realized that it was similar to the flavor of candy melts.
So I went to roll it out, and it was fantastic to roll...Smooth, pliable, and it didn't rip. I rolled it REALLY thin to try to abuse it, and it stretched instead of ripping when I pulled it off the counter. I also did roll it directly onto the counter with no mat, corn starch or confectioner's sugar, since that was something that it said wasn't necessary on the label. I wanted to really put it to the test, and it didn't need the sugar to keep it from sticking. It just pulled right up off the counter even when it was rolled out to about 1/8".
|...and this is where I fixed it.|
It did kind of stick to the fondant smoother, but when I left it alone and let it cool off some I was able to fix it with the smoother.
That's the one thing that I did notice that could be bad about this brand...It's so soft, it got melty when I had my hands on it too much. It was relatively hot today and I had the windows open, so I checked to see what temperature it was. It was 78 degrees, which is warmish but not summer heat, so I don't know how this would handle if it was really hot. This wouldn't be a problem if you were working in a climate-controlled kitchen, but I wonder how it would do in the 100 degree summer heat for an outdoor reception.
It also makes sense that Laura said the fondant wasn't intended for use as a modelling medium. I can see that working with it too much would soften it up a lot and it wouldn't hold its shape well. But I have to say, it covered the cakes really, really well.
One of the comments on the previous post suggested mixing Fondarific with another brand (which shall be nameless) to reduce the softness. That makes sense, but I wonder if it would reduce the ability to fix problem spots so easily.
So yes, I did like this a lot, but I don't know how it would do in severe heat. Maybe I can ask Laura about that issue and see what she says.
Next: Fondarific Modelling Chocolate
Kara Buntin owns A Cake To Remember LLC, custom wedding cakes in Richmond VA
For the full cake business blog, go to www.acaketorememberva.blogspot.com