Cake Toppers/fondant supply

[LeeMac1967]

I am new to USA - just arrived in Raleigh North Carolina....I have been searching for baking suppliers, as I specialise in novelty cakes and Isomalt structures...I cannot find any decent store?? The fondant variety is seriously limited, and the prices are crazy....
Anyone have any ideas on a decent supplier?
Also, I have an amazing supply of silicone molds, as well as beautiful range of cake toppers...my range is varied, and any theme available. ..I would like to bring into USA for all the bakers out there: where do I begin?
Your input would be greatly appreciated

 

[ChesterV]

It all depends on what you are looking for. There are hundreds, if not thousands of suppliers online, but each supplier will usually carry different types of supplies.

If you want to sell, then I would suggest you start with an ebay store, if you don't have your own website.

If you want to sell handmade toppers you make yourself, then you can also sell those on etsy.com.


As for fondant, it's the same problem. It depends on what kind of fondant you are looking for, as there are many varieties.

You might try making your own fondant. There are lots of recipes you can find online, and you can also find instruction on the different kind of fondants on YouTube.

You can search online for all the different types of fondant and find the one that best suits your needs and then see if it's worth it to make it yourself or buy it from a supplier.

 

[Norcalbaker59]

I am new to USA - just arrived in Raleigh North Carolina....I have been searching for baking suppliers, as I specialise in novelty cakes and Isomalt structures...I cannot find any decent store?? The fondant variety is seriously limited, and the prices are crazy....
Anyone have any ideas on a decent supplier?
Also, I have an amazing supply of silicone molds, as well as beautiful range of cake toppers...my range is varied, and any theme available. ..I would like to bring into USA for all the bakers out there: where do I begin?
Your input would be greatly appreciated

Quality fondant is never cheap. And quality fondant is usually only available through restaurant supply stores, specialty cake decorating shops, and online sources.


The two brands I used based on performance:

Fat Daddio Pro Series:

Pros: $$; virtually no air bubbles develop when handled and roll; tastes good; beautiful drape; takes color beautifully; mixes beautifully with gumpaste; good bright white does not have a grey tinge; available at cake decorating shops and online.


Cons: not very elastic so you have to roll to size; pliability means you have to roll on a smooth mar free surface.



Carma Massa Ticino:

Pros: formulated for humility; rolls out beautifully; no elephant skin; pliable out of the container; taste good.


Cons: $$$; due to humidity resistant formula can resist food color with red dye in the formula; only available to through restaurant supply sources and online


https://www.divinespecialties.com/product/carma-massaticino-tropic-rolled-fondant/


Regarding launching a cake topper distribution business...either eBay or try to establish accounts with local restaurant and cake supply stores; or online bakery suppliers like Webstaurant, Pastry Chef Central; Fancy Flour; or Global Sugar Art. Without a successful cake business and strong online presence you'll be hard pressed to make direct sales. The cottage food cake industry is pretty saturated given the popularity of baking shows. All the noted cake decorators either have their own line of products or partner with specific brands for commissions.

You could also try the cake competition circuit. The cake shows are really just venues for vendors to hawk their wares.

 

[Dee]

Quality fondant is never cheap. And quality fondant is usually only available through restaurant supply stores, specialty cake decorating shops, and online sources.


The two brands I used based on performance:

Fat Daddio Pro Series:

Pros: $$; virtually no air bubbles develop when handled and roll; tastes good; beautiful drape; takes color beautifully; mixes beautifully with gumpaste; good bright white does not have a grey tinge; available at cake decorating shops and online.


Cons: not very elastic so you have to roll to size; pliability means you have to roll on a smooth mar free surface.



Carma Massa Ticino:

Pros: formulated for humility; rolls out beautifully; no elephant skin; pliable out of the container; taste good.


Cons: $$$; due to humidity resistant formula can resist food color with red dye in the formula; only available to through restaurant supply sources and online


https://www.divinespecialties.com/product/carma-massaticino-tropic-rolled-fondant/


Regarding launching a cake topper distribution business...either eBay or try to establish accounts with local restaurant and cake supply stores; or online bakery suppliers like Webstaurant, Pastry Chef Central; Fancy Flour; or Global Sugar Art. Without a successful cake business and strong online presence you'll be hard pressed to make direct sales. The cottage food cake industry is pretty saturated given the popularity of baking shows. All the noted cake decorators either have their own line of products or partner with specific brands for commissions.

You could also try the cake competition circuit. The cake shows are really just venues for vendors to hawk their wares.

Thanks For the devinespecialtys site they look like they have quality products !

 

[-Daniel-]

Do you guys all buy your fondant?

I've not used it much before but want to learn

 

[Norcalbaker59]

Do you guys all buy your fondant?

I've not used it much before but want to learn

Yes, I buy it. There are quality fondants on the market, so it’s not worth the work to make it. There’s also a lot of very crappy fondant on the market. Wilton is the worst of the fondants in the US. I think it’s fine for using Wilton to learn. But it’s not a product I would put on a cake to serve to anyone.

I don’t use fondant often because to be honest most people hate it. In fact Duff Goldman readily admits his hate of fondant. Goldman insists it’s not suppose to be eaten. And the vast majority of people would agree. Very few people will eat an event cake with fondant.

It is such a terrible waste of money and time to create a beautiful cake out of ingredients that people simply will not eat. So I use Italian meringue buttercream, unless I get a specific request for fondant.

In my area fondant is falling out of favor. Brides still like the look of a fondant cake. So many brides actually order a dummy cake decorated in fondant. One tier will be real cake for the slicing ceremony. Some bakers actually tuck just one slice of real cake in a dummy tier for the cake cutting ceremony. After the cake cutting, the catering staff takes away the dummy cake. Then slices of delicious sheet cake, that’s been hidden in the kitchen, is served.

But I will say that find it is a lot of fun to work with. You can get really creative with fondant.

 

[-Daniel-]

I completely agree- I like a TINY bit of fondant, but not too much.

I thought it was an unpopular opinion, but all of those huge decorated cakes that often look fabulous do not interest me in the slightest. I find them boring. I'm not into sculpture- I want to see beautiful cakes decorated with buttercreams, icings, fruit, meringues and other delicious foods.

Not to mention so many of those huge cakes have dry and tasteless sponges, and for me cakes are all about sponge.