Fondant - Fondarific - Buttercream Wedding White - 10lb - Dragonfly Cake Supply, Alberta, Canada

Fondant - Fondarific - Buttercream Wedding White - 10lb

Regular price $68.50

Expires September 5, 2019

A delicious and original buttercream-flavoured fondant offered in a traditional wedding white color. Fondarific has a delightfully smooth, creamy texture. No comparison 
to other fondants!

Exceptional pliability

Only high quality ingredients used

Less or NO powder sugar needed for rolling

NO elephant skin, drapes over corners easily without tearing

Unlimited work time

Great for beginners as well as professionals

Roll to 1/8" with no sticking

Dries firm, but does not dry out

Colors will not run or fade

Covers twice as much as other Brands

Can be used in a sheeter or pasta machine

Great on all cakes, cookies, cupcakes and candy centers

 

Longer shelf life (2 years)

Can be frozen

Laboratory tested

No Trans Fat

Gluten Free

Nut Free

Much more forgiving than other brands of fondant

Made in the USA, ensuring a fresh, consistent product.

 

Fondarific Care

Fondarific in Summer Months
Do not be alarmed if Fondarific is very soft and buttery. Let Fondarific return to room temperature and knead the bloom (white coating) if present back into the product. This will not affect the quality of Fondarific.

Fondarific in Winter Months
Fondarific may arrive firm. Microwave 10 seconds per pound checking for hot spot about every 20 seconds. DO NOT OVER HEAT! If you do, allow product to return to room temp, knead and then roll. Little or no powdered sugar or cornstarch is necessary for rolling Fondarific.  Do not use shortening with Fondarific.

Allergy Information
Fondarific contains soy and milk products. Nut Free, Gluten Free and Trans-Fat Free. Soon to be Dairy Kosher.

Storage
Store Fondarific on the pantry shelf. May be refrigerated and frozen.

How to Read the Expiration Date
Fondarific has a 2 year shelf life. Product Key Code is the Julian Date. The first three numbers are the day followed by the year. This is the actual day it was manufactured; Underneath is the flavor and color. Example: 34611 (December 12,2011), BCWW (Buttercream Wedding White). This example expires December 12, 2013.

 

Ingredients and Nutrition

Ingredients: Sugar (sugar cornstarch), partially hydrogenated palm kernel oil, non-fat dry milk, soy lecithin (emulsifier), artificial flavor, cane sugar, cornstarch, glucose fructose, water, salt, vanilla, butter flavor, Carboxymethyl cellulose, Gum Arabic, vegetable glycerin.  Containers soy and milk products.


 

TIPS AND TRICKS!

Do not use any shortening with Fondarific.

Covering a cake: 
Prepare your cake with a “dirty” coat or crumb coat of icing to seal in the crumbs. Measure the cake – height times two plus the diameter which will equal the amount that you will roll out. (ex. 8”x4” cake =  roll out to 16 inches) You will want to roll evenly (feel surface to make sure there are no bumps) to the height of a nickel = about 1/16 of an inch. Once you have rolled out to the appropriate amount, let rest for about 3 -5 minutes you will then lift the fondant to set it on your cake evenly. Then, using a fondant smoother, smooth the top of the cake to adhere the fondant to the icing and smoothing out the air bubbles. After the top is smoothed on, slowly smooth around the top half of the cake continuing around moving down to the bottom of the cake. By smoothing slowly and evenly, you will ensure that any excess air will be moved out to the bottom of the cake. If you encounter any wrinkles, slowly lift the fondant away from the cake and smooth that portion down.

Fondant that is too soft:
Weather or over-microwaving your fondant can play a part in how your fondant reacts. If the weather is hot and humid, you may encounter soft, buttery fondant. If this happens, set it in the refrigerator for about 15 minutes or leave at room temperature until firm.  When ready to use knead the buttery coating (bloom) back into your Fondarific.  As you roll your fondant out, roll and flip this makes it much easier to roll.  Follow the above steps if you over-microwave.

Fondant that is too hard:
Weather that is dry and cold can affect your fondant, making it hard to roll out. You will want to put your fondant in the microwave for 10 seconds a pound check it about every 20 seconds for hot spots. All microwaves have different power settings, therefore it is important to use a low setting when warming the fondant. If the weather is dry, you can add about ½ teaspoon of Glycerin per pound to help soften and make the fondant more pliable.

Coloring Fondarific:
Start with the wedding white fondant as the base. Add small amounts of any gel or paste coloring (using the tip of a tooth pick) to your fondant kneading well, repeat this step until you achieve your desired color. Let the fondant rest 5-10 minutes to return to room temperature before rolling out.

Modeling:
Modeling is easy with Fondarific. If you require a more firm fondant base, you may mix ½ gumpaste and ½ Fondarific  or 1 tsp of Tylose powder per ½ pound of Fondarific.