New Wilton Decorator Preferred™ Fondant – Improved Flavor

April 12th, 2014 by Eric Erwin

Decorator Preferred FondantMore than 10 years ago, Wilton was inspired by the elegant and tailored cakes coming out of Europe that featured fondant. We knew we wanted to bring this cake design innovation to America, but we wanted to do it the Wilton way – by making it foolproof. We went to work developing a fondant that was easy to cover your cake, easy to shape into dimensional designs, easy to mold to make detailed decorations, yet strong enough to hold up to the handling that it might receive by a first time fondant user. And we did. In 2003, we released our Ready-To-Use Rolled Fondant.

To make the fondant easy to handle and achieve that level of pliability, we added a robust gum structure to the formula and, for some, that affected the flavor and texture, or mouthfeel, negatively. It has been the taste and mouthfeel of our fondant that has been one of the most polarizing issues among our decorating community. We seldom hear complaints about working with our fondant, but over the years, we have certainly heard from many of you criticizing its taste and texture. You used words like chewy, vinegar-y and chemical-tasting. We listened. So, for two years, we worked on reformulating our fondant, improving the flavor and mouthfeel without losing the qualities that make it so easy to handle.Decorator Preferred Fondant

Today, we are pleased to announce that we have succeeded! We couldn’t be more thrilled with our Wilton Decorator Preferred™ Fondant. Our smooth, creamy fondant with its rich vanilla flavor will please your taste buds as it has ours. Best yet, it’s still as easy to handle and flexible as always. Now, your guests will ooh and aah over your amazing fondant cake, and then delight over its flavor — fondant, filling, cake and all!

Watch Beth Somers from the Wilton Test Kitchen show and tell how easy it is to cover a cake with Decorator Preferred in this video.

This is the new Wilton Decorator Preferred™ Fondant. Try it and let us know if we’ve succeeded in creating a fondant that is as delicious as it is workable, as soft and creamy as it is moldable, as enjoyable to eat as it is easy to use.

Eric Erwin Eric Erwin, Chief Marketing Officer, is a 22 year Wilton employee, married to Barbara, and has two twin boys in college.

144 Replies

  1. What kind of cakes do you make ?

  2. Heather Powell says:

    Where can you find the fondant at what store or stores

    • Dawn Ryan says:

      Hi Heather! You should be able to find the new fondant at the same craft stores you could find the other Wilton fondant, such as Michaels, Joann, Hobby Lobby, etc. I would imagine that Walmart will have it as well. Of course, you can purchase it on Wilton’s website too. I’m hearing great things about it!

  3. Deanna Harris says:

    When will it become available?

  4. Eric Erwin says:

    I am certain it is available on Wilton.com, but also available now at Michaels and JoAnns… Get some and let us know what you think!

    • Virginia Viscovic says:

      Eric, my students have been using it all this month for course three and a tall cakes class and LOVE it! It’s FANTASTIC!!!

      • Eric erwin says:

        Great Virginia!!!! It does taste great!!! And it is still strong enough to work with! Enjoy!

        • Silvia Masieri says:

          I’m so sorry, but I have been working with Wilton Fondant for about 8 years, and my honest opinion is that the new Wilton fondant (White) is very BAD. I used this weekend for 8 cakes and I was so mad and my cakes never looks has the usually look. The flavor is better, but elasticity is CERO. I NEVER GONNA USE WILTON FONDANT AGAIN AND I NEVER WILL RECOMMEND THIS PRODUCT TO ANYONE!

          • Lisa says:

            @silvia I too have always used wilton fondant and the new one i found to be too soft and not very workable at all it breaks apart easy and i had to used alot more to cover a small cake. I been doing cakes for 15 years working with fondant for over 10 years. you are correct that there is no elasticity hence the breaking off at corners and even when I just lift it to turn. It may work with small cakes but once you get to 10″ rounds or bigger going to be a challenge. If you are not using wilton what will you recommend. Satin ice is very soft too. 🙁

            • Stephanie says:

              I agree!! I had two major cake disasters this weekend because of this new ‘improved’ fondant! I’ve always used wilton, but now I will have to order a different brand online.
              Why did they have to change it!?! It may taste better, but very little people actually eat the fondant anyway. It’s main purpose is to give the cakes that smooth look. Unfortunately, the new fondant cracks and falls apart at the edges.
              So disappointed!

              • Gianni says:

                I used the new Wilton Fondant today and I did not like it at all. Can someone recommend a different brand?

          • Yadira says:

            I thought I was the only one that noticed this. I am get so many air bubbles. This is very disappointing!!!

            • It took my second box before I realized that there was something different. I generally frost in buttercream and decorate with fondant pieces. I make all my extras from fondant….. what a surprise when nothing was hardening and setting up. I made 2 shoes before I realized I had to add Tylose Powder – and lots of it to get it to dry hard.

              My bows loops drooped and a cutout cross I made – after 2 days – finally put it in the oven to get it semi hard enough to stand up on the cake…………..extremely disappointed. I’m guess if we make flowers they aren’t going to hold their shape either.

              • Lynn says:

                I agree! I have three huge cakes due this weekend and I’m working well into the night because I’m having a horrible time. It sticks to the paddle when I try to smooth it, it sticks to EVERYTHING when I try to color it. I feel like crying!
                I am so frustrated, my joy in making cakes is 100% GONE!
                Please Wilton, bring back the old recipe or give us a choice which one to buy.

            • Leslie says:

              Me too

          • Jamese Madongorere says:

            OMG>> I ABSOLUTELY HATE that new fondant.. who “prefers this?” It’s sticky, doesn’t harden fast enough, I had 5 cakes this weekend and I felt like crying.. It bubbled soooo much!!!! Yes it tastes much better but extremely difficult to work with.. I need a solution quick.. Has anyone found better fondant. I ‘m so disappointed in Wilton for changing the old fondant.. Why wouldn’t they keep the old one and give us a choice???

            • Cheri for SA says:

              I too, am very disappointed with the new and improved. I am in the middle of my busiest season and the new fondant just is too soft fir decorations. Even adding gum-tex and tylose, it still remains soft. I would love to know where I can get the old formula. I tried gumpaste and fondant combined and got this speckled mottled look.

              • Deb says:

                I too was very disappointed with the new formula. I had trouble colouring it and making small detailed decorations was all but impossible with this mushy, sticky stuff. Please, Wilton…bring back the old formula!

              • Misty Baxtef says:

                Glad I’m not the only one!! I hate the new fondant. I have worked with wilton for 5 years now and hate the new recipe!! My cakes are not as neat and clean with this sticky garbage.

              • Karen says:

                Completely agree! I have always preferred my own MMF; but, was hoping the new Wilton brand would be a good backup. The taste is good and it is soft; but, it is too soft for covering cakes higher than one small sized layer. It is simply not useable for decorations. Back to MMF!

            • Carmen Padilla says:

              you are so right!!! I’m actually looking at this post because I used the new wilton fondant for a cake this weekend and it looked perfect when I put it away in the refrigerator but started seeing some bubbling and I hadn’t even taking out of the fridge yet I thought I did something wrong. Omg now what???

        • Jazmin Rosales says:

          Sorry, but the old recipe was way better than this one, maybe test better, but it’s to soft , I made two cakes this weekend and unfortunately , one of the cakes felt apart, this fondant isn’t strong enough.

  5. Lauren says:

    Is it available in the UK?

  6. Heather says:

    Where is this available in the UK please? – south of England Thank you

  7. Sabine says:

    Love the taste and texture

  8. Sharon says:

    In my Wilton Class-lesson 3, we were told to get Wilton Rolled Fondant. It is not to be found (Michaels, Hobby Lobby, Wal Mart, jo anns). All the shelves are completely bare! I did find the Wilton Prefered at Jo Ann. Is this the same as the rolled fondant, except a newer version that taste better? Would this work for my class?

    • Eric Erwin says:

      The New Decorator Prefered fondant is absolutely the correct product if you are referencing an idea or a recipe that calls for the Wilton Rolled Fondant, only it taste much better and has a much more pleasant ‘mouth feel.’ I was surprised that you didn’t find it at Michaels, but I am happy you found some at JoAnn’s. Enjoy it!

      • Robin says:

        Dear Eric:
        First, I would like to start by saying that I appreciate all the time and money Wilton spent on trying to achieve a better tasting fondant, and it does taste better though I liked the taste of the previous fondant it wasn’t too sweet and when frosting a cake with enough buttercream it made the flavor if the icing stand out. Workability factor is absolutely gone! With no warning whatsoever I am faced with a situation of having to call my contracted brides who are having fondant cakes and telling them the cakes won’t look the same as are posted on my website and Facebook page. My common sense tells me Wilton will go back to the original recipe. When I went to by fondant last week and saw the new packaging I got a sick feeling in the pit of my stomach, oh no not AGAIN!!! You changed the recipe two other times and went back to the original for the same reasons, but you know that already. I found 17 small boxes at party city for one wedding cake, that’s $170 dollars for one wedding cake that would normally cost me $37 after discount from the stores I usually shop. I don’t need to go into the problems the new fondant causes for everyone else has stated them here. Those who give the workability factor high marks I just do not in anyway whatsoever believe these are people who are rolling out fondant for 18″, 16″, 14″ wedding cakes every week. I have been making fondant wedding cakes that are magazine quality for 12 years. Now for the weddings I have for this season my contracted brides would be horrified to see their cakes if I used the new fondant. Until you change it back I will have to find a compatible product. Your new fondant is like Satin Ice, why would you do that? The cake designers wanting the best looking cakes bought Wilton fondant for a superior looking cake. At least make both available PLEASE! I do not want to be put in the situation of having to call my brides and tell them not to expect the usual perfect porcelain like finish for their dream cake that they are expecting per my photos they see. Please Eric, I am asking you to do the honorable thing and take care of your long line of faithfull customers who have had businesses for years using this product. Thank you for your time. Robin

      • Robin says:

        Dear Eric:
        First, I would like to start by saying that I appreciate all the time and money Wilton spent on trying to achieve a better tasting fondant, and it does taste better though I liked the taste of the previous fondant it wasn’t too sweet and when frosting a cake with enough buttercream it made the flavor of the icing stand out. Workability factor is absolutely gone! With no warning whatsoever I am faced with a situation of having to call my contracted brides who are having fondant cakes and telling them the cakes won’t look the same as are posted on my website and Facebook page. My common sense tells me Wilton will go back to the original recipe. When I went to buy fondant last week and saw the new packaging I got a sick feeling in the pit of my stomach, oh no not AGAIN!!! You changed the recipe two other times and went back to the original for the same reasons, but you know that already. I found 17 small boxes at party city for one wedding cake, that’s $170 dollars for one wedding cake that would normally cost me $37 after discount from the stores I usually shop. I don’t need to go into the problems the new fondant causes for everyone else has stated them here. Those who give the workability factor high marks I just do not in anyway whatsoever believe these are people who are rolling out fondant for 18″, 16″, 14″ wedding cakes every week. I have been making fondant wedding cakes that are magazine quality for 12 years. Now for the weddings I have for this season my contracted brides would be horrified to see their cakes if I used the new fondant. Until you change it back I will have to find a compatible product. Your new fondant is like Satin Ice, why would you do that? The cake designers wanting the best looking cakes bought Wilton fondant for a superior looking cake. At least make both available PLEASE! I do not want to be put in the situation of having to call my brides and tell them not to expect the usual perfect porcelain like finish for their dream cake that they are expecting per my photos they see. Please Eric, I am asking you to do the honorable thing and take care of your long line of faithfull customers who have had businesses for years using this product. Thank you for your time. Robin

        • Christine says:

          I agree! I have used wilton fondant for several years now exclusively. It’s perfect (was perfect!) to work with – especially for making anything with any detail, not soft and droopy like all the other premade fondant. Why change a great product to make it just like everything else available? I really hope they change back or make both options available!

    • Silvia Masieri says:

      I’m so sorry, but I have been working with Wilton Fondant for about 8 years, and my honest opinion is that the new Wilton fondant (White) is very BAD. I used this weekend for 8 cakes and I was so mad and my cakes never looks has the usually look. The flavor is better, but elasticity is CERO. I NEVER GONNA USE WILTON FONDANT AGAIN AND I NEVER WILL RECOMMEND THIS PRODUCT TO ANYONE!

      • brandi says:

        I so agreed.I HATE THE NEW FONDANT .. my cakes look all druppy and had lots of air bubbles and it tore cause its so heavy… this is the reason i dont use mmf cause it shows every little bump and so does this now ….im not happy …time to switch to another brand….

        • Biekhal says:

          Yah, thanks God it’s not only me, the old fondant worked amazingly, I could add colors as I wanted and kneed as much as it needed, but now, OMG! I used it for a cake and it got me crazy, I colored 4 boxes and throw in the trash made me frost my cake 4 times and the cake was only 7″, then I used it again and guess what the day I was delivering the cake it start melting and sweating just like a running athletic, I never had these issues with the old fondant. Now I have to change brand or I have to start doing my own, sorry Wilton, you disappointed me!!!!

          • Kathleen Termorshuizen says:

            I also hate the new fondant, it just falls apart. I am also looking for something new….PLEASE bring back the old recipe

  9. Amanda says:

    The new fondant tastes great, rolls easy however more than half of what I used the old fondant for is figures etc. and this fondant never hardens enough, is super flimsy, sticky and even mixing it 50/50 with gumpaste does not even let the pieces set in less than a day or 2!

    • Eric erwin says:

      Amanda–how do you feel about our Shape and Amaze modeling dough? It is perfect for figure work.

      • Silvia Masieri says:

        I’m so sorry, but I have been working with Wilton Fondant for about 8 years, and my honest opinion is that the new Wilton fondant (White) is very BAD. I used this weekend for 8 cakes and I was so mad and my cakes never looks has the usually look. The flavor is better, but elasticity is CERO. I NEVER GONNA USE WILTON FONDANT AGAIN AND I NEVER WILL RECOMMEND THIS PRODUCT TO ANYONE!

        • Kimberly says:

          I agree that the taste is amazing but it really is too soft. A lot more air bubbles and extremely sticky for my liking. I found myself adding shortening to my hands like it was lotion.

      • Hi Eric
        Not sure how many of these comments you got to look at, but I’ve read each one, thus far, and I totally agree, that this new recipe is not pleasing. I’ve been using Wilton for five years now, and, initially, I thought I must be doing something wrong. Turns out it was the new recipe and how differently it performs. I think the verdict is in here, “decorators prefer” the old recipe. Pleaseeee switch it back.

        • Kathleen Termorshuizen says:

          I have just bought some pme sugarpaste to see if that works better I have heard great reviews from people, It was only $26 for 5.5 pounds so I will just add on the extra cost to the customer….I just can’t work with wiltons anymore 🙁 …Will update you guys on how it is to work with.

  10. Shirley Zimmer says:

    I was one of the person’s to get a box of new Wilton Decorator Preferred Fondant …sent to me to try …
    It is fabulous ..I love the flavor and it is very easy to work with stay’s pliable for quite sometime I have used it on cupcakes delicious so far and will do an Easter cake ..
    all the students will love can’t wait to introduce it to them …
    Thank you to ” Wilton” for my chance to try it ..
    Shirley Zimmer

    • Silvia Masieri says:

      I’m so sorry, but I have been working with Wilton Fondant for about 8 years, and my honest opinion is that the new Wilton fondant (White) is very BAD. I used this weekend for 8 cakes and I was so mad and my cakes never looks has the usually look. The flavor is better, but elasticity is CERO. I NEVER GONNA USE WILTON FONDANT AGAIN AND I NEVER WILL RECOMMEND THIS PRODUCT TO ANYONE!

      • Kat says:

        I’m convinced the decorator in the video is using the old formula. With this new formula, there is no way you can lift the fondant off the mat without tearing it… I call Wilton’s bs!

        • Beth Somers says:

          Hi Kat,

          I am the decorator from the video posted above, and I want to assure you that the fondant used to cover the cake in the video is Wilton’s new Decorator Preferred Rolled Fondant in red. As you can see in the video, I kneaded the fondant for a very short amount of time (only 6 kneads) before rolling it out, which is possible because the new fondant formulation is softer to begin with and requires a lot less kneading. That’s one of the things I love about the new fondant. The old fondant formulation would have required more kneading to get it soft enough to roll out.

          I’m sorry to hear that you’ve been experiencing issues with tearing with the Decorator Preferred Fondant. I’ve been decorating cakes professionally since 2005, and I understand the importance of using products that are consistent, functional, and delicious. Wilton’s old formula was consistent and functional, but fell short in flavor, a complaint that we heard often and took very seriously.

          We worked long and hard with many decorators on the new formulation, including
          members of our Test Kitchen, Decorating Room, Wilton Method Instructors all over the country, and home decorators to make sure that we were developing a product that would meet the needs of decorators of all skill levels – consistency, functionality, and flavor. Before we came to market with the product, we continued to tweak the formula until our testing feedback was overwhelmingly positive. We do believe that we have developed a fondant that is consistent, functional, and tasty, and many people have told us that they agree. Additionally, every batch of fondant goes through rigorous, hands on quality control testing in the Wilton Test Kitchens before it is sent to our retail partners to ensure that it performs consistently.

          Decorator Preferred Fondant is softer than the old Wilton formula, and we understand that many of our important, longstanding fondant users are disappointed with that change. We appreciate your honest feedback of the product and your passion for our brand, and because you are important to us and to our business, we’ve worked on a solution.
          If you prefer a firmer fondant that is comparable to Wilton’s old formula, we’re happy to offer a simple solution:
          • Knead 1-1/2 teaspoons of Gum-Tex Tylose Powder completely into 24 ounces of fondant
          • Cover it tightly in plastic wrap for 30 minutes to firm
          • Use as directed to cover cakes, make flowers, overlays, cut outs, or for any other fondant work

          Our Gum-Tex Tylose powder has also been reformulated recently so that it is pure white, making it easy to knead into whatever color of fondant you are using. Any unused fondant can be rewrapped tightly and used later, but note that it will continue to firm up over a period of 24 hours. Resist the urge to add more than 1-1/2 teaspoons per 24 ounces of fondant to get it to firm up more quickly, as it may cause the fondant to become dry, brittle, and difficult to use.

          We appreciate all of our customers, both beginning decorators and professionals, as well as the feedback you give us about our products. It is with you in mind that we strive to create tools and products that make cake decorating fun and easy.

          • Cindy says:

            I don’t believe your explanation/reasons for making your fondant more pliable and better tasting at all! First, I buy Wilton fondant at Michael’s. For a 5 lb. box it is $21.99 at regular price. Yesterday, I stopped to buy and noticed it was in a different box, a larger size (5.5 lb.) and was renamed. My first thought was that it is totally unusual for something to increase in size for the same price. But I needed it and thought I would give it a try. Well, I can tell you it is TERRIBLE. I have been mixing equal amounts of marshmallow fondant with Wilton fondant and have had very good results. The new Wilton fondant is very soft, softer than my marshmallow fondant. For those of us who rely on the dependability of a product for our business, this is quite bothersome. My opinion is that the change in formulation was not about taste (you simply could have added some flavoring). You have cheapened your fondant and I will never buy it again. I think it is terrible that you are trying to tell people what to ADD to your new fondant to make it like the old fondant. That costs us money and we end up with an unacceptable product. Shame on you Wilton!

          • Diane S says:

            I also was very disappointed with the new Wilton fondant, nut with all the complaints about the flavor in the past, I can see why they felt the need to make a change. If adding tylose will help with the workability, why doesn’t Wilton add it so that it will have the fell of the old version, but have a better taste?

          • Paula says:

            Why not offer both and let us the consumer choose which one we prefer to buy?

    • Robin says:

      Shirley, do you make wedding cakes??? Please give some feedback on rolling out the fondant for a 16″, 14″ wide by 4″ to 5″ high wedding cake as opposed to a 3″ cupcake, oh and have a punching bag around, you’ll need it!

  11. bonitaaustin says:

    Love the ideas and the decorations that can be done .I love to learn all that I can.

  12. Debbie says:

    The new formula is terrible to work with. It’s super flimsy soft and stretches apart very easily. It’s almost impossible to cover a big cake with and if you add the Wilton color gel it gets even softer. it’s a complete mess. Please bring back the old formula!

    • Silvia Masieri says:

      I’m so sorry, but I have been working with Wilton Fondant for about 8 years, and my honest opinion is that the new Wilton fondant (White) is very BAD. I used this weekend for 8 cakes and I was so mad and my cakes never looks has the usually look. The flavor is better, but elasticity is CERO. I NEVER GONNA USE WILTON FONDANT AGAIN AND I NEVER WILL RECOMMEND THIS PRODUCT TO ANYONE!

  13. Manisha says:

    Horrible, tooo soft!

  14. Lisa says:

    I’ve been using the new fondant for a couple of weeks now. I was excited at first because it was much easier to work with (not so stiff) & the flavor was MUCH better. However, it’s very frustrating to use to cover cake. I’m used to rolling it out thin but that ripped horribly so I started rolling it out a little thicker – which now uses more fondant. Still having tearing problems. So, it’s more expensive on my end & the product might taste better but is harder to work with so I might have to look elsewhere for my fondant needs.

  15. Breanna says:

    It’s horrible! Doesn’t hold shape! Gets elephant skin! I hate it. How could they do this to so many faithful customers! Furious!!!

  16. Silvia Masieri says:

    I’m so sorry, but I have been working with Wilton Fondant for about 8 years, and my honest opinion is that the new Wilton fondant (White) is very BAD. I used this weekend for 8 cakes and I was so mad and my cakes never looks has the usually look. The flavor is better, but elasticity is CERO. I NEVER GONNA USE WILTON FONDANT AGAIN AND I NEVER WILL RECOMMEND THIS PRODUCT TO ANYONE!

    • Eric Erwin says:

      Silvia–thank you for your posts. I would love to discuss with you our new product. My personal email is eerwin@wilton.com. Please send me a note and I will call you at your convience.

      Our fondant, as I said at the Wilton SweetUp 2014, has always been a ‘controversial’ topic. People either loved it, because it was strong, or hated it because of the amount of Gum that was in the structure that made it strong. Too much gum, it tasted bitter; too little gum and it wasnt strong. When we did research and tested against the many consumer segments that use our product, we found that consumers that had more experience with fondant liked our new formula much better. The general consensus was that these consumers had the experience to work with a more pliable surface. And of course since they were more experienced, they greatly endorsed the wonderful and imporved taste. We balanced this insight against consumers who had little experience working with fondant and, with a great deal of research, found out that those high users of fondant, those who buy mulitple boxes regularly, showed a much higher regard for the excellant taste and mouth feel than for the ‘stiff and strong’ consistency. Getting the right balance of the gum structure was our primary goal. Our consumer testing has confirmed that we have created a much more enjoyed product.

      As you can see in the video that was attached with this blog post, Beth has no problem smoothing the surface, infact, she has no problem in covering the cake in anyway. Additionally, the response we have gotten from our WMI community, our teachers, our consumers, has been very positive. I am sorry that you, and several other long time lovers of our ‘original formula’ are having difficulty working with the product. Let me apologize to anyone who is working getting the hang of the new product. It is a little different, but we believe overall better.

      That said, I look forward to recieving a note directly from you so we can discuss your experience with our fondant. As a 22 year Wilton employee, I understand how important it is we listen to our best consumers as we continually making cake decorating easier and better for everyone.

      Sincerely,

      Eric Erwin

      • Debbie says:

        I read you explanation and I couldn’t believe that you put in question Silvia’s abilities! I’m positive that with 8 years of experience and 8 cakes at 1 weekend shows she indeed have plenty if experience. Additionally, she it not a single case. There are plenty of us experienced fondant users that didn’t endorse the change specially without warning. Our experience shows that the vast majority of people that eat our cake don’t even taste the fondant, removing it from the cake.

    • Debbie says:

      I read the CS explanation and I couldn’t believe that she put in question Silvia’s abilities! I’m positive that with 8 years of experience and 8 cakes at 1 weekend shows she indeed have plenty if experience. Additionally, she it not a single case. There are plenty of us experienced fondant users that didn’t endorse the change specially without warning. Our experience shows that the vast majority of people that eat our cake don’t even taste the fondant, removing it from the cake.

  17. […] be wary about using fondant because of its less-than-pleasing flavor, we have good news for you! Wilton has just created a new fondant formula that’s softer and tastes so much better than the old one. It’s almost as sweet and […]

  18. ria says:

    agreed…too soft!! too flimsy!!!! i can cover my cakes with it if i leave it alone to harden for a few minutes…but it is more difficult to cover cakes now…its too stretchy…taste is better…but who really eats fondant anyways! clients always peel them off! meet in the middle wilton!!!

  19. Shawna says:

    I’ve been using Wilton’s fondant for several years now and this week I picked up a few boxes. I noticed the new packaging, and thought that’s all it was, new packaging.
    Once I opened the box I noticed right away something was different, it felt way too soft. I live in Hawaii and fondant is already really challenging to use due to the humidity. Now with this new formula it’s practically impossible! The elasticity is terrible and the appearance is very poreous! The main reason for using fondant is for the ultra smooth (like plastic) look, this new formula may taste better but really defeats the whole purpose!
    Please please please continue to offer the original formula as well, so that I may continue a hobby I love. If not, I will have to look to another company for my fondant needs.

  20. DannyG says:

    My wife currently averages 7-12 cakes per weekend, this new Fondant is awful (taste is good)but crap to work wih we will be trying out other brands this terrible to use!

    I think most agree fondant is very little about taste and all about mold-and-hold.

  21. Lynn says:

    I think the taste of the new fondant is great. And I was very excited about how soft and easy it was to use at first. But the more I use it the less I like it. It’s way too soft and is sticky. And we’ve had issues with air bubbles showing up. I’m glad the flavor is better but the fondant is really hard to use.
    May need to consider switching brands.

  22. Sarah says:

    Wilton, I don’t think u want the old customers . U want to bring in new customers (new bakers). Strange u would change the texture . Is this a money making thing going on? A fondant war? Well if it is for taste then so be it. It certainly is not for
    Professional cake people. Did cake boss hate ur fondant ? Who bought u out? What idiot change the texture???? Yes idiot !

    • Diane S says:

      Sadly, I think this will be discouraging for new bakers. I’ve been making cakes for 30 years and my first attempt at using fondant was wilton. It’s durability made it easy for a beginner. If this was my first attempt at covering a cake using the new version I would have thought I was doing something wrong. I have never had the air bubble issues that I am having with the new version. It rolled way too thin and was too soft to smooth out. I was able to make 50/50 using the old version but this is no longer an option because the mmf is already very soft. I really wanted to like the new version but will now have to change products.

  23. Kat says:

    Seriously, this product has cost me so much time, money and more frustration than anything else…and I am a mother if 3 young girls!! Wilton is so lucky that they don’t have a price back guarantee, or they’d definitely lose their money on this “redesign” fail!

  24. Natalya says:

    I’ve got this new fondant last week and so upset! Not good to work with for sure! I used it to make figurines, flowers, all the details for cakes and now I have to find something else instead.
    Wilton corporation could leave an old version of fondant for proffesional cake decorators and the new one for the rest of people who use it.
    This new one is a complete disaster! I am so dissapointed that I am forced to look elsewhere for a substitute.
    And I’ve been all the time customer for 10 years! 🙁

    • Biekhal says:

      You know I went to walmart 3 says ago and counted the new fondant they had, and went back today found the same number! Before they were stacking them every couple hours! Isn’t that a loss for wilton????

      • Natalya says:

        I really hope they will loose a lot of money because they screwed whole bunch of hardworking people like us!

  25. Lori says:

    I have been making cakes for 6 years and I also used the Wilton fondant for character, detail, and flower work. It is the only fondant that is suitable for these items as it was quite strong and held its shape. I don’t use it to cover the cake.

    I have found that this is no longer the case with the new fondant.

    Perhaps you could offer two different versions – one for covering the cakes (the new version) and one for modelling characters/flowers etc. (the old version) and I think everyone would be happy – which would result in extra sales!

    • Amanda says:

      I suggested that when I called to complain today. The operator told me to use the shape and amaze. I told her it is costly and only comes in small bags. I like to color my own fondant and the amount I use I love the 5lb boxes. She said they wont come out with plain white bigger containers. This is ridiculous!! Listen to your customers Wilton please!!!! Bring back the old fondant!!

  26. Holly says:

    Agreed, I have had two cake fails due to this fondant. One i was able to find a box of the old stuff and recover. It was a red bull can, thank God because it was an order. The other cake I made this weekend was a Tardis for my daughter. He panels slipped down the sides, would not have happened with the old brand. I am switching for sure, his new stuff is crap.

  27. Lana says:

    Wilton company! What’s wrong with you guys? Whole bunch of cake decorators left with no material to work with! This fondant is a horrible one to work with and not comparable to the old one! If you don’t want to loose customers RETURN the OLD VERSION OF FONDANT! AND SOON! This is a serious situation.

    • Amanda says:

      Absolutely!!!!!!! I couldn’t agree more!!

      • Biekhal says:

        No more to say! You had it all

        • Lynn says:

          Amen! Im looking for a new brand now. Any suggestions????

          • igor says:

            Agreed

          • Amanda says:

            I got the Satin Ice fondant from Hobby Lobby simply because its the only thing I can find. I have to drive an hour just to get it. Its definitely not the old Wilton fondant by any means, but at least it held its shape when I had to remake 3 of my characters for my cake for this weekend. I just cant believe Wilton took such a great and I mean great product and ruined it!!! Its like they are not listening to us decorators/customers! Please at least bring back the old formula of fondant for those of us who absolutely love it!! In the 5lb box just like it was.

  28. Amanda says:

    I also HATE the new fondant!! I called today and complained and they told me to use the shape and amaze for my figures. I color my own fondant and love that I can buy 5lbs at a time. The shape and amaze only comes in small bags and the operator said that’s all it will ever come in. It didn’t seem she much cared. My characters were always amazing with the old fondant formula. Now the new fondant is way to soft and sticky!! My characters wont hold up. Why did wilton have to change a great thing??? Now searching for a better fondant, but only the wilton is carried in my city! Any suggestions??

  29. Lynn says:

    I am so disappointed in the new fondant. It tastes better, but it is way too soft and sticky, and ripped on every cake I tried to cover today. I couldnt use the paddle to smooth it, because it would stick to the paddle and rip even more. Totally frustrated!! I have three cakes due this weekend and have to keep re-doing the fondant.

  30. Dee says:

    New fondant = Terrible!!! Too soft and makes cakes look lumpy and cakes start to sag!
    Old fondant – Much better to decorate cakes, hardens to keep cakes In place.

    Bring Back the Old Fondant!!!!!!

  31. Sylvia says:

    My daughter and I have been decorating cakes for 8 years using the old Wilton fondant with no problems whatsoever. Yesterday we had a cake order and wasted 3 5-lb boxes of fondant to cover a 10 inch cake. We thought it was us. Glad to know after reading all the comments that it’s the new formulation. WE HATE IT. I’m actually afraid to deliver the cake today. The event is outside and I’m afraid that the fondant won’t hold up. Never had this issue before with the old fondant. PLEASE BRING BACK THE ORIGINAL FORMULATION!!!! Now we have to find another brand. Any suggestions?

  32. Cara says:

    Well, I talked to my sales rep last week. She asked how I liked the new fondant that I ordered. I told her that we haven’t had time to do much with it other than taste it. It tasted great! I had high hopes. Well, I had 10 cakes to do this weekend so I had to use the new stuff. I DO NOT LIKE IT! A simple ribbon was a pain! I was 4 hours late to get the cake finished because all of my pieces would not dry – and yes, I used tylos – and it was to difficult to work with. I ended up mixing it 1/2 & 1/2 with another brand from Bakery Craft just to be able to add color to it. I had to continuously use cornstarch on my hands because once the color was added it was too sticky to work with. I will have to look for a different molding/modeling option. It’s wedding season and I am completely sick to my stomach that I have to spend time and money testing fondant at the worst possible time of the year. Please have both as an option. We want to be able to continue to bring quality products to our customers. We can not do it like this. And no, the pre-colored shape and mold is not an option when you need custom colors.

  33. Biekhal says:

    I made a cake a BIG one, after my experience with the new fondant, I didn’t even bother buying it, I needed blue but I went to see the blue it was $8.99 for the small box and I needed almost 10 boxes which will cost me about $90 and looks horrible, what???? The old pack was great I used to buy the 5lb and color it so great, but this new one you can’t even add one drop of color or even a powder color, any way, I decided to do my own fondant and guess what??? It worked 100% better than this new fondant and tasted heavenly good, I have to admit it got me tired but i was so happy that I didn’t spend my money to go to the trash.
    WILTON, YOU GUYS NEED TO GO BACK TO YOUR OLD FONDANT.

  34. Marie Ables says:

    Dear Wilton, your new fondant tastes and smells sooo .. Much better that’s for sure. But, it does not harden when I’m trying to do shapes 🙁 please allow us to use the old formula. I tried making a ballerina with the new fondant.. And it would just sag..even after using Tylose. Please give us the option to purchase the preferred or the original. 🙂 thank you

  35. Angela says:

    Oh my gosh…I made a 3D figure with the new fondant, and it worked wonderfully! It dried up great (overnight), and I can’t tell you how much my kids loved the taste! I don’t know why everyone is complaining…I think the new fondant is terrific! Granted, I haven’t covered a cake yet (I will in a couple of weeks)…but I think that it’s way better than the old one so far. I feel like my 3D figure is WAY nicer than any others I’ve ever made.
    I did the head and body with the modeling compound to make sure it didn’t fall over…and then the hair, clothes, shoes, hat, etc. with the fondant. The hair I made “stringy” and it held up perfectly…no ripping, tearing, or anything like that. It did dry up very well, and nothing fell off.
    I think people don’t like the new one because they were used to handling the old one, and this one is way different.
    I’m happy with the changes…hopefully when I cover the cake I’ll still feel the same way!

    • Jamese Madongorere says:

      I’m not sure how that fondant worked for you… All these terrible reviews can’t be wrong!! Let us know how it turns out when you try covering a 10” cake or higher.. Wilton really messed up with this new fondant :-/

      • Angela says:

        I just saw some of the old fondant for sale at Party City. I guess I can run there and get the old one if the new one doesn’t work for me…but they probably won’t have it for too long…

    • Lynnette McClain says:

      You ought to be ashamed for posting this horrible lie. This fondant is horrible!! Shame on you!

      • Angela says:

        UPDATE: So I covered a 10inch cake with the new fondant. It worked out great! I didn’t color the fondant, I bought the pink one that was already colored.
        I realized that you can’t knead it…all you have to do is roll it out straight from the package and put it on the cake. I put vegetable shortening on the counter before rolling it so it wouldn’t stick. Then after rolling, I lifted it with my arms and put it on the cake. It worked perfectly.
        I wonder if humidity (or lack of) has anything to do with it. I live in Illinois (same state as the Wilton school), and there’s not much humidity here. The cake held up wonderfully…no bubbles, no issues. You do have to be quick when covering it and smoothing it though.
        I do have to say that once you put it on the cake, it has to stay there. But I was able to smooth it out very well.
        And best of all, almost everyone ate the whole cake, fondant and all! Last year, nobody ate the fondant. It really does taste much better.

  36. Lisa says:

    Wilton Fondant was my go to fondant for creating fondant figures and 3d cake embellishments. I just opened a box of the new formula and was really disappointed that it had changed. I understand it may taste better, but I don’t cover my cakes with store bought fondant. I only use this product to create 3d toppers. Please give us the option and sell both – and I realize you have the Shape and Amaze fondant – which I use for black and brown colors – but I want the old white back! Please! thanks!

  37. Sara says:

    I started using Wilton Fondant about 7 years ago when I started making cakes. I LOVED being able to make 3D figures with it. I even used it to make flowers and other things most people would use gumpaste for, just because it dried and set so well. I am so so SO sad that they changed the formula though. I tried EVERYTHING I could think of to stiffen it, and nothing. Worse being the money I have spent trying to get this fondant to be “workable” frustrates me. I run a small business and as I’m sure is the case with many of the people on this forum, I do not have the funds for numerous “trial and error” sessions. The first time I used the new product I felt completely side-swiped…that weeks orders were some of the most difficult of my cake making career and that was because all of a sudden I was working with a new product that is NOTHING like the old one I loved and trusted, and without warning. Its messy, sticks to may hands (even with corn starch), and rips too easily. I typically go through 20-30 lbs of fondant a week on my modeling alone and this “new and improved” stuff falls extremely short of my expectations. I just dont see why they wouldn’t offer BOTH formulas. They would appeal to more customers this way, as I can see there are some who actually like the new stuff, but the customers who have used this product for many many years faithfully should not be overlooked either. I hope they consider that.

  38. Cindy says:

    The new Fondant most definitely taste yummier. But, so dificult to work with. Too soft, cakes don’t have the same smooth finish ( it end with bumps and many air packets). I try adding tylose, gumpaste, powdered sugar and cornstarch….still to soft. I truly understand that you had many complaints about the taste, and wanted to do something great for us decorators. But I also think Wilton should had announce that they were looking to hear from their customers if they wanted the original recipe changed. It was a total surprise!

    Another thing I want to ask…who were these WMI that tasted and review this new fondant? Because I never got anything to try and review. I guess my 10 years of experience as a cake artist and 3 as a wmi is not consider as Mr. Erwin stated “a consumer with more experience”. Funny thing is, I guess you are forgetting that Wilton is known for introducing NEW cake decorators this art….is them you have to think about.

    As for the consumers who rely on you product, I never liked the taste of the old fondant but I loved the fact that I could use it to mix it with homemade marshmallows fondant, do my 50/50, mix it with my candy clay, etc…I rely on that fondant A LOT. Tell you what…..you can keep the ‘shape and amaze’ and you bring back the old formula because I’m thinking of mixing the old with the new yo create the perfect fondant! Who knows, I might have a fondant name after me for thinking of combining it both! Since these days its trendy to that these days ; )

  39. Lynnette McClain says:

    I absolutely hate the new fondant! Please please please bring the old one back. It was the best in the market. The new fondant taste and smells horrible. It collapses easily and it isn’t firm enough. I’ve been using this fondant for years, I never thought Wilton would fail me like they did with this horrible products. I have a few wedding cakes coming up, do anyone know where I can get some of the old fondant from or refer me to a better fondant. I have two boxes of the new fondant on my shelf and I wouldn’t give it to my worse enemy. I HATE IT HATE IT HATE IT!!!!

  40. Robin says:

    I’m about in tears with this new fondont. I used Wilton Fondont because it was so sturdy and dried fast. It held my figurines, flowers and bows. Just finished a cake using the new version and it looks like crap. Please bring back the old version. I have no idea which brand of fondont I will be using now, but it won’t be Wilton until they bring back the old version

  41. Mary says:

    I purchased 10 pounds of white fondant and found it is too soft to work with and smells terrible. I had such wonderful results with the old formula and could rely on it completely. I didn’t worry if the taste wasn’t as good as some other fondants on the market because no one eats it!

    • Mary says:

      I meant to add to my comment that I used the old formula with tylose when I wanted decorations that would stiffen and hold their shape. It worked beautifully and never had a failure. Much to my surprise I’ve made some decorations for my Granddaughters graduation a week ago and they haven’t dried yet. I have a fan directed on them 24/7 hoping for the best for this weekend. Please bring back the old formula.

  42. Alexandra says:

    The new wilton Decorator Perferred fondant is HORRIBLE I get tons of bubbles its the worst I wish they bring the old one back I loved that one.

  43. Paula says:

    Why not offer both and let us the consumer choose which one we prefer to buy?

  44. Sverma says:

    I agree the taste is much better. But the elasticity is zero! It’s really difficult to lift the rolled fondant, forget covering a cake. I miss the old fondant. I am looking at different options now. Does anyone have any suggestions? I don’t want to loose out on my clients :/ cakes don’t look neat anymore!

  45. Carla Smith says:

    Don’t kill me with your comments, but I used the new Wilton fondant for the first time this past weekend on 2 cakes and I actually prefer the new fondant for covering cakes over the old fondant. I always had some kind of issue with the old fondant – from tearing to elephant skin. The new fondant worked really well for me. It held together very well for covering small and large tiers (16 and 18). Not one tear or elephant skin issue. Smoothing was so much easier than in the past. Also, accidental impressions made with a finger were easily buffed out.

    That being said…I did have issues with the bows I had to make for one of the cakes. When I added some of Wilton’s bag of gum paste to the fondant to help with hardening they didn’t mix together well at all. I ended up with a mottled/bumpy mixture that I could not use. I did have an extra box of the old fondant and used that instead.

  46. Karla says:

    Perhaps as someone else stated, you should manufacture both types of fondant. A smart marketing department would have left both on the shelf for 6 months to see which fondant sold best. Most decorators would have purchased the better tasting fondant at least once, and if it worked for them would have continued to purchase it. Since I know of no decorators that like the way it performs, I think you would have seen quickly that your 2 years of testing had been a failure. Here’s another tip for you…..Never change your formulation in the spring. This is our busy time of year. Weddings and graduations are our bread and butter and most take place in the spring. You threw us a curve ball Wilton and you have lost most of us as customers.

  47. Mary says:

    I’m so disappointed! I’ve had nothing but trouble out of the new Wilton fondant! I’ve added tylose to the fondant in the past and never had a problem. I’ve been so angry because I could count on results with the old formula fondant and expected the same with the new formula. My fondant grad caps drooped on each corner after drying for nearly two weeks! I propped each corner and they will remain propped until the cake is delivered. After trusting Wilton for so long I’m switching brands. I have used Satin Ice in the past with great and reliable results but started using Wilton because of it’s availability and loved it. Not any more!

  48. Ticked Off Ex-Customer says:

    3 Words… NEW FONDANT SUCKS!
    I see no choice but to vote with my feet and stop buying ALL WILTON PRODUCTS (not just the fondant), since Wilton won’t listen to us.

    If you’re listening, Wilton, I guess you’re going to have to rely on the people in all those focus groups to buy your crappy fondant to stay in business.
    Looks like the vast majority of decorators here aren’t going to be buying that crap you call fondant.
    And I suspect that the majority of decorators who aren’t even posting here will also stop buying it.

    MARKETING FAIL!

  49. Sunny says:

    I’ve been using the old Wilton fondant for 4 years and just covered an 8″ cake and cannot believe the awful results with the new fondant. I’ve spent so much time trying to remove air bubbles and the fondant is so soft I’m afraid the 10″ and 12″ tiers are going to be a bigger mess- specially when I stack them.
    I cannot believe Wilton went and changed the formula of something that worked so well. I don’t care about the “new” taste. Who cares about the taste. The texture of any fondant doesn’t go with the texture of a cake. People just peal it off and will continue to peal this “improved” version off. And then to give the customers a recipe to fix the product – absurd and an additional expense! I agree with “Ticked Off Customer” above and will just stop buying all Wilton products. What a mess – the product and your reputation.

  50. Lynn says:

    This new “improved” fondant is just awful!! I will never use it again.

  51. Amy Hart says:

    I usually buy 10-20 lbs of white Wilton Fondant a week, and relied on its elasticity and quick drying time. I know some people complained about taste on the site, but none of my customers complained. I do not like the new formula at all–it’s too soft and gloppy, and if you try to knead in color or tylose powder it gets full of air bubbles that no amount of kneading will remove! Right before the hot and humid wedding season, this is a disaster. I’ve tried all kinds of fondants, and the old formula Wilton was the only one I liked and recommended. I wish you would bring back the old, or sell both. Please.

  52. Anonymous says:

    I’ve always used Wilton and another brand for fondant. I would see complaints of people saying Wilton tastes horrible, however, I’ve always found it quite tasty and hadn’t had any complaints from my clients. Recently, since it’s been revamped, I’m not a happy customer. I bought 3 boxes of red fondant, as not to have to airbrush or add loads of color to white fondant and have it taste nasty because of the extra food coloring, once I removed the excess, I tasted a bit that had buttercream on it. it was HORRIBLE HORRIBLE HORRIBLE! I don’t know what you all call being improved but it seems you’ve taken 17 steps backwards. I’m now angry because I have extra boxes lying around that I know I won’t use.

  53. Pasqualina says:

    I have been using Wilton fondant for years, but this new one is riddled in air bubbles no matter what I do. Why is this happening and how can I fix it??

  54. Pasqualina says:

    Not to mention it doesn’t even harden. After 3 figures collapsing I had to resort to Hot gluing pieces together. You better fix this before you lose all your customers.

  55. Kanwal says:

    New wilton fondant sucks big time! PLEASE bring back the old one!

  56. Jamese Madongorere says:

    HOW CAN WILTON NOT SEE THE WRITING ON THE WALL??? LITERALLY!!!!! So I posted back in May how much I DISLIKE this new fondant. I come back here to check and see if someone has had a better experience, and it hasn’t happened yet. (Except Angela) Every single comment is negative.. Get a clue Wilton… This is sooo ridiculous… I’ve traveled out of my way just to find the old fondant, called around etc., but now it seems the new one is taking over and I can’t seem to find the old fondant anywhere.. They need to bring the old one back and see which one flies off the shelves the fastest… I also checked back today to see if anyone has found a comparable fondant and I’m not seeing anything but satin ice.. Does it really work like the old version of Wilton’s fondant?? I will have to order some to try it out.. I am so afraid when I take cake orders now because my cakes look like my 13 year old decorated them.. So immensely disappointed.. So sticky, it sticks to everything no matter what I use to try to dry or stiffen the fondant..My hands, the rolling pin, the mat ughhh it is so frustrating to work with. I see the new fondant in stores and I cringe.. Please please please bring back the old reliable fondant. The new is one GARBAGE!!!!!

  57. Jo says:

    I came upon this thread while looking for a solution to the Wilton’s Decorator Preferred Fondant which made my cakes look sticky at messy! The first time I used this new recipe was a disaster!!! If it helps, I was able to work with it by using a lot of powdered sugar rather than shortening… I was able to use the excess powdered sugar from making the buttercream.. Use lots of it to knead and roll because it is sticky and soft. Sprinkle the powdered sugar to your mat after every roll and turning the fondant around just to make sure it is not sticking to the mat. By doing this, I was able to lift it up and cover the cake.. Works fine! However, my issue is that it is very hot here in Texas and when the cake is exposed to above 75deg. The fondant gets soooooooooo sticky and icky… I do not remember having that problem with the old recipe before. I just thought of sharing you how to deal with the new recipe while they bring the old one back because I understand how frustrating it is to deal with the soft fondant Wilton has right now. My figures looked better with the old recipe too!

  58. Kai says:

    I have been baking cakes and using the Wilton fondant for years now and I have to say I am truly disappointed. This fondant is sticky, doesn’t hold up shapes. It becomes 10x worst if you try to color it. When you can finally cover a cake in the hours following bubbles start to form and makes the cake look deformed. I am so bummed and I have no idea which direction to go now but to start looking for a new product. Bring the old one back!!!!

  59. Rhonda says:

    The Decorator Fondant contains WHEAT SYRUP. It is terrible to work with and smells like playdough. I need a GLUTEN FREE PRODUCT.

  60. Lana says:

    Wilton Company! How can you call this brand of fondant “Decorator Preferred” if all the decorators tell you we DON’T LIKE IT and NOT PREFER it at all? Your new fondant sucks big time and I am not bying it ever again.

  61. Nichole Cranfill says:

    When I bought a box of fondant for a wedding cake that I’m working on this weekend I thought it was weird that I could feel the fondant bend in the box by barely squeezing it. When I took it out of the package I was shocked at how soft it was. I barely have to kneed it in my hands before it turns sticky. I don’t like this new fondant, it’s too soft, it gets sticky to quickly, it’s even worse when it’s colored and it make covering the cakes even more difficult than it should! I WANT THE OLD FONDANT BACK!

  62. Pam S says:

    We absolutely hate the new formula, it’s such pain to work. We use the gel coloring and we’ve noticed that the black turns a dark purple, plus the more gel you add the sticker it gets. Has anyone else had this problem?

    Wilton please bring the old formula back!

  63. JJDAYS says:

    I have this terrible headache just trying to get this fondant to work !!!! I HATE IT WITH ALL MY HEART!!!! Why in the world a bunch of bakers would prefer this New Fondant ??? It is horrendous !!!!! I cannot describe the level of frustration I have to endure today !!! Old Fondant was sooo perfect, I made all my modelings and figurines with old fondant and never ever had trouble, never had to add any tylose, never got elephant skin and I could stretched it without tearing. I could not do that today. How do I explain that to my customer waiting for her cake topper ??? and I will not buy those tiny little modeling bags, how many of those do i need to make a topper that is 7″ tall?? Give us the option to decide which one we need !!!! I m soooo frustrated!!! I will not buy any new wilton fondant again. I will start my research and find a good one, I am pretty sure there must be a good brand out there !!!! BTW: who cares about the stupid flavor ??? who in the world would eat the fondant when you all need to eat is the cake and the buttercream that already cover the cake!!!!

  64. Yari says:

    Is it possible if you guys will offer both original and preferred? Please I only purchased the wilton fondant to make figures, flowers, bows, ect. This fondant is not holding its shaped. I added gum-tex, tylose, sugar, ect. That is a waste of money. Please Wilton. Bring back the original.

  65. Amanda says:

    I’m so glad I decided to come to the Wilton website & found all these comments!!! This new fondant if HORRIBLE!!! For the past 5 years I’ve only used the old Wilton fondant & absolutely loved it & felt as though the finishes on my cake looked smooth & perfect. Now, I can’t cover a cake at all without it having bubbles & rips in the entire thing!!! I have been so frustrated over this but I refuse to order the old fondant off the Wilton website for $23.99. I’ve always purchased it at Hobby Lobby or Michaels with a coupon. Years ago someone told me I could order the Satin Ice brand fondant online for cheaper so I gave it a try & I hated it & now this is exactly what the new Wilton fondant seems like. I, like others, are trying to explain to my customers, who have already paid deposits, that there is no way I can make their cake look perfect like my previous pictures. Wilton definitely needs to bring back the old brand & they need to do it quick! I HATE the new fondant!!! Its way to sticky, to stretchy, & rips way to easily!!!

  66. Jamese Madongorere says:

    STILL NOT BRINGING THE OLD FONDANT BACK???????????????? OMG.. I honestly HATE this new one and hate the fact that Wilton chose flavor over workability.. New Preferred is GARBAGE..I have been struggling just to make letters and this stuff is soooo sticky no matter what I use to try and stiffen it up… Super DISAPPOINTED!!!!! Lost customer!!!

  67. Shawna says:

    I just used a few boxes of the new formula and I am very disappointed (I guess our stores had over stock of the old because it just hit the shelves here.. I think they are trying to make it more like the Satin Ice brand everyone raves about. I can not work with it…it is too soft. My cakes are looking bad after all these years! I have to “retrain” myself to work with the new stuff. I refused to buy Satin ice for that reason. I have a wedding cake next week and I am terrified to make it with this crap…yep….it tasts good but looks like crap! Please fix it Wilton!!!!

  68. Penny says:

    I do not like the new Wilton fondant. It is to soft to make decorations for a cake. PLEASE bring back the old fondant, or atleast make both and give us a choice !!!!

  69. Cindy says:

    Listen to your customers! The new fondant is awful for professional cake decorators who have relied for years on the smooth elastic surface the old recipe yielded…I have tried for weeks to adapt and I’ve failed. I’ve literally tried everythin. It’s was to soft for for decorating. As a plain covering it’s even difficult to get a smooth bubble free surface and I am an award winning master sugar artist! And you certainly can’t attach ANYTHING to the new fondant without….just today I had to throw away 10 lbs as I had to redo an entire cake because it literally tore off the cake because of the weight of the decorations I attached. I’m disgusted. You’ve lost me as a customer and after seeing your response to a professional decorator ….how insulting. Rest assured. I know what to do…and it’s NOT BUY WILTON PRODUCTS.

    • Eric says:

      If you like the original classic Wilton fondant it is available exclusively on Wilton.com. It is perfect for our makers consumers who make cakes for profit! Now available in a very special makers pack!

      • Deb says:

        Eric,
        Could you please link to the makers packs of fondant?
        I’ve tried to find it on the site, but they all come up as “discontinued”.

  70. Laura says:

    Okay, for those of you having trouble with this new fondant… after hours (and hours and hours) of attempting to use the new fondant and failing miserably and enduring no sleep just to get my two cakes finished last weekend for a birthday and a wedding (along with all of the miserable amount of self doubt that this new fondant has created) I FINALLY have workable, useful, HELPFUL advice for how to make this stuff do what you need it to do!

    First, you need the following:
    Food-grade vegetable glycerin
    Vegetable shortening
    Your “decorator preferred” fondant
    Pixie dust (just kidding… but really, believe in yourself!)

    Okay, so here is what I figured out to do, step by step:

    1. Cover your rolling surface in vegetable oil… NO powdered sugar or cornstarch. Not sure what you would do if using a rolling mat cause I use a giant glass-topped counter.

    2. Have your cake ready (I use a brush to lightly cover my entire cake with hot water to activate the buttercream or ganache and have it sitting nearby for when the fondant is ready.)

    3. Actually use the suggested amounts from Wilton (grumble grumble) according to this website*: http://www.wilton.com/decorating/fondant/fondant-amounts-to-cover-cakes.cfm

    (Which means I rolled it a little thicker than I used to do, but you really have to do so. When you roll it to the usual thickness it ends up looking uneven on your cake surface no matter how perfectly you smoothed your buttercream or ganache.)

    4. Remove fondant from box, and DON’T KNEAD IT. (I know, I know. Seems weird. Just don’t.)

    5. Apply a TINY dot of vegetable glycerin to your palm, rub hands together, and smooth over the top of one side of the piece of fondant (which will still be in the same size of the box you just took it out of… because you didn’t knead it, right?) By the way, when I say “dot” I mean the size of your pinky nail. Or a tiny bit smaller. Don’t do more than that.

    6. Next, grab about a thumbnail size amount of vegetable shortening and smooth it around the top and sides of your unkneaded piece of fondant.

    7. Smooth the edges of this square piece of fondant into the general shape of a circle by (firmly) tapping the edge a few times each on your work surface. Don’t knead it and don’t try to make it a perfect circle… again… kneading it is bad.
    (If you are using more than one box of fondant at once, just stack the pieces of fondant on top of each other. Don’t try to knead them together.)

    8. Add a little extra vegetable shortening to your work surface on the areas where the fondant picked up the shortening while you were doing the above steps.

    9. Put your fondant (or stack of fondant, if using multiple pieces) down and start rolling. Use the rolling process to make it into a rough circle and trim it at the end before you place it on the cake rather than trying to form a circle before you roll.

    10. Roll as usual, picking it up and turning as needed (I’m assuming you all know how to roll fondant so I won’t insult your intelligence here by explaining that part) and if it feels like it’s starting to stick, smooth a little more vegetable shortening on your work surface where it’s sticking.

    11. Once it has been doubled in size through rolling, smooth a bit (a little less than thumb-nail size) more shortening onto the fondant and continue rolling to the necessary size.

    12. I found that rolling the edges of my circle thinner than the middle of my circle also helped significantly with avoiding tearing or draping issues.

    Generally speaking, I felt like I could take a bit more time with smoothing the fondant onto my cake because it didn’t dry out quickly. And, it DID set up very nicely after I let it sit. I allowed for a day between putting fondant on the cake and putting decorations on the fondant.

    Note to self: despite all of the above tips, the black fondant is still a giant pain. The less you knead it or roll it in general, the better. And don’t (don’t don’t don’t) add more than the tiniest amounts of glycerin and shortening to the black fondant. It breaks apart too easily. I’ve had surprising success with the white and pink using the above tips, and the black fondant worked out alright too, just noticeably more temperamental than the other colors.

    TIP: If the fondant surface does not look as smooth as you’re used to (or if you want to finish it off with a beautiful glossy finish, which is what I did for a tuxedo cake I made this weekend) use alternating coats of hot water and vegetable glycerin applied with a brush to your fondant surface. This takes extra time, for sure, but it eventually yields a surface that looks like shiny satin. Amazing. Great for getting rid of holes from popping the air bubbles, too. I wish I could post a picture of my tuxedo cake because the fondant ended up being perfectly satin. But seriously, it took an extra 2 hours of my time for the two-tiered tuxedo cake. Worth it for the look I needed, but tiring.

  71. Terry says:

    Simply put, I love the “Preferred Decorator Fondant” for many reasons; accessibility, no shipping charges, no “elephant skin”. Most of all I love the improved taste. Its actually good to me. I love being able to go to the store and buy what I need on almost a moments notice without having to think so far in advance of what I might need to fill an order. Until the “Preferred Decorator Fondant” I would only use Wilton’s Fondant for something I knew would not be eaten and then it was difficult for me to knead (having had carpal tunnel release surgery before I ever met fondant of any kind). I would not have an issue at all with giving the customer the option of both old and new fondant products. But I would ask Wilton to please NOT discontinue the new “Decorator Preferred Fondant” because this Decorator prefers it. Thank you.

  72. Deb MacDonald says:

    Well…It’s obvious that Wilton is just NOT going to listen to MONTHS of complaining about the new “decorator preferred” fondant. The only replies are to “add more of this” (more money) or “do more of that” (more money, as time is money). Let alone, they barely answer to negative feedback, but are on top of positive feedback. As most of the decorators above, I agree that the new formula is a absolute NIGHTMARE!! This has caused so much discontent in my cake decorating world! Well, it has about put my decorating years to an end. The last several cakes that I have made had been complete DISASTERS, no matter what I tried to do & I’ve lost so much faith in my own decorating skills, that I’ve LOWERED the cost of my cakes & have turned away customers. This new formula does not “set up”, by any means of the term! This has cost me so much more labor, time & money that it’s disgusting!! Let alone, we are being charged $3 more per box! I used to be able to make a cake in a day or two. Not anymore. It rips, stretches, droops, schleps right off of cakes, destroying the frosting & cake beneath. It cannot be molded or shaped anymore. Can someone PLEASE suggest another fondant that’s comparable to the “OLD” formula? This is all made even more difficult for me, being that I live quite a distance from any variety of cake decorating supplies, so anything else will have to be ordered, adding a significant amount of time to planning & pray that I’ve got enough. (I live on top of a mountain from a very small town). The ONLY fondant available in my area is this new stuff. Wilton fondant is all I’ve ever used in the past. Please help!!

Leave a Reply

To prevent spam please solve the math problem below :