How long does duff fondant last

This time was much better than my first. Last year I made a red brick looking building for Spider Man to stand on and throw his web over Doc Oct who was in a park.

Had trouble getting the fondant to stay on the form. This time, I used chocolate and white cake mixes. Made three pieces of cakes baked in coffee cans. Placed them on a dowel to build a rocket.

Covered the cone in white fondant and the body in red. Trimmed in black, green, yellow and brown fondants. Turned out better than I hoped. I am a cake designer who generally makes marshmallow fondant… which is inexpensive, and tastes good..

I tried the black and also the red from Duff, while they taste REALLY good, I also found that they become incredible soft when trying to work with it… I did manage to cover a cake once, but other attempts were tossed out.

I felt it was best used for making detail work for fondant cakes… and I too found that I had the best results if I rolled it to the thickness needed, then froze it for a few minutes, cut it with shapes, etc… then refroze so that they would retain their shape. Just minutes out of the freezer and the warmth of your hands were enough to make them melty.

I did love the flavor, and I did love the fact that I did not have to knead for hours to get the perfect shade of red or black… so for that reason I think it is worth the purchase… but not for an entire cake. I bought a small tub of white.. I bought a tub of chocolate fondant last night at Micheals.

It was an emergency, I usually use Satin Ice. But the shopt hat carries was already closed. I am incredible unhappy with the product. It is a brick. It says it is dark chocolate, but it is a very pale brown color. The flavor is fine, but it is dry and unusable for covering a cake.

I am using it to make some trees. So I can make it work. But would never use it for a cake. Although I found it a little pricey.

So, I bought the white and added food coloring to it to get the colors I wanted. If you find the fondant hard to work with. Put it the mircowave for a few seconds to soften. The directions are on the container letting you know how long to microwave it. The Wilton stuff is great if microwaved, even up to a year old. I just used the Duff Fondant and will never use it again.

It refused to smooth down over a cake properly because it had become too stretched. As far as the comments about it being too soft to make flowers or other shapes with, i was always taught to mix fondant with gum paste when making flowers and different shapes to keep them firm. You can also knead in powdered sugar to stiffen the consistency. Great tasting fondant is hard to come by. For me its all about the taste, everything else can be adjusted.

I just made the minions from Despicable Me for my daughters birthday cake with this and will attempt to cover the cake later today. I found the consistency nice at first, but agree that as you work with it, it becomes an oily squishy mess. I bought white and added color, because it is so soft the color blends in quickly and easily. I bought the Duff red and blue to save some time coloring.

I was surprised at how soft and easy to roll it was. I did pop the blue in the micro for a total of 20 sec on power 3 like the box says. When I tried to cover the cake though, it became a stretchy mess, tearing, and I had to start all over wasting the whole container. I rolled it thicker too. While it was slightly better, it still did not turn out very nice. The middle layer, I used Wilton white and it came out perfect. Super easy to work with.

No sticking or tearing and smooth as satin. I know the taste sucks, but I peel it off anyway. I would rather find another brand that works good with a better flavor or maybe make my own. Not easy to do with two little boys running all over. I made the marshmallow fondant, the cake looked awsome but when the cake was cut the fondant was a little hard and chewy, maybe because of the cold weather? I recently tried this fondant and liked that it was precolored because reds and blacks are so hard to make when coloring premade fondants so that was a plus for me.

However, it seemed like no matter how much powdered sugar I put on my rolling pin and work surface, the fondant was so super sticky and no matter how thick I rolled it, everytime I would go to move my cut out decoration pieces, it would stick and then stretch out of shape! It also took a very long time to dry to a firm enough state to start placing them on the cake without the shape stretching or it sticking to me when I picked it up.

Any info would be great. Thanks guys! But use powdered sugar if you use anything. I make flowers, animal shapes, cut outs, cookies, cake shapes you name it if you have any other questions just hit me up and I will be glad to help you out! I did not like the yellow. Also I did not find mine to smell as good as the winston brand does. I quess I will keep coloring my own fondant from now on. Duff fondant is the best tasting fondant by far next to satin ice and wilton which are not so good.

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