Cake Central › Cake Forums › Cake Talk › How Do I? › Is there an alternative to Fondant? (Faux Fondant)
New Posts  All Forums:Forum Nav:

Is there an alternative to Fondant? (Faux Fondant)

post #1 of 57
6/29/04 at 7:22pm
Thread Starter 
I have found that a lot of people do not enjoy eating fondant, or do not like the texture, but they want to get that same silky-smooth effect that rolled fondant creates.
This effect is commonly known as "Faux Fondant"

SewSweet2 has recently posted a detailed step-by-step article on how to get the "look" of fondant with buttercream icing.

How To Create Faux Fondant

Please feel free to post any questions or comments regarding this topic here.

birthday.gif Jackie

Reply

birthday.gif Jackie

Reply
post #2 of 57
7/1/04 at 9:18pm
if you don't mind making your own, you might try the "rolled buttrcream" recipe from the Winbecklers. Search on Roland Winbeckler to find the site.
Reply
Reply
post #3 of 57
7/1/04 at 10:44pm
Thread Starter 
Hi Stephscakes and welcome to cakecentral.com!

I went to the Winbeckler.com website, but I was unable to find the recipe. I did however find that they have published it in thier book:


Image
Decorating With Rolled Buttercream
I hope this helps!

birthday.gif Jackie

Reply

birthday.gif Jackie

Reply
post #4 of 57
7/1/04 at 11:17pm
Thread Starter 
Additionaly we do have a "Rolled Buttercream Recipe" available on our site:
http://cakecentral.com/cake_recipe-1603-Rolled_Buttercream_Icing_Recipe.html

If any one has used this recipe, please post here with your results! I would love to know!

birthday.gif Jackie

Reply

birthday.gif Jackie

Reply
post #5 of 57
7/2/04 at 9:36am
You can also try Pettinice its got a really good taste and good texture the cheapest place I have found on line to get it is at http://www.lafountainsupply.com/bakeware.htm
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
Reply
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
Reply
post #6 of 57
7/7/04 at 11:41am
I always use rolled buttercream instead of fondant for covering cakes. The recipe I use is very similar to the one you posted. It works really well and tastes so much better. The only thing is, the rolled buttercream is a little less "sturdy" so you have to be a little more careful with it. Just make sure to dust a lot of confectioner's sugar or cornstarch on your working surfaces and tools because it does tear easily if you are not careful. However, it looks really nice and tastes good, too, so I think it's a great alternative to fondant and use it all the time.
Reply
Reply
post #7 of 57
7/11/04 at 9:49am
I recently took a class in fondant in Sugar Land, Texas. We used Satin Ice fondant and it was tasted great! I had heard fondant did not taste good but the Satin Ice chocolate tasted just like soft Tootsie Rolls and the vanilla tasted like a bavarian cream donut from Dunkin' Donuts.

I do want to try the rolled buttercream and will give that a whirl on my next cake.

Denise
Sugar Artist in Progress
Reply
Sugar Artist in Progress
Reply
post #8 of 57
7/11/04 at 5:42pm
hi Denise, i was wondering if you would want to share the recipe for the chocolate and vanilla fondant. I would love to use the recipe in my kids cakes, since they liked sculpted cakes.
Thank you
thank you

Nathalie
Toronto, Canada
Reply
thank you

Nathalie
Toronto, Canada
Reply
post #9 of 57
8/3/04 at 8:25am
I made the rolled buttercream following the recipe posted here. It tasted great! Working with it was more difficult than fondant but it was more repairable. I covered BOTH a 9x13 single layer, and a 10" round 2 layer from the single recipe!! icon_biggrin.gif The first cake was covered with white, and sprayed with the food colours to resemble a Canadian flag. I added cocoa to the second half of the recipe, and it did taste like Tootsie rolls; just use cocoa to roll it out too. I plan to work with it more, and stop using the fondant when more confident.
Reply
Reply
post #10 of 57
8/26/04 at 9:46am
I want to try your recipe and I have a few questions. Can I make it ahead of time and refridgerate it? Can a cake covered with this buttercream fondant be put in the fridge overnight? Can I put gumpaste flowers on top of it and let it sit overnight? Or will it bread down the flowers?

Thanks,
Sina icon_smile.gif
Sina
Reply
Sina
Reply
post #11 of 57
8/26/04 at 9:55am
Thread Starter 
Hi Sina,
Regarding your questions on the Rolled Buttercream Recipe
Quote:
Originally Posted by Sina

Can I make it ahead of time and refridgerate it?


YES
You can even freeze it if you like. Just treat it the same way you treat your regular buttercream icing.
It does not actually require any refridgeration, it can be stored in an air tight container at room tempurature for weeks.

Quote:
Originally Posted by Sina

Can a cake covered with this buttercream fondant be put in the fridge overnight?


YES
You can even store it in the freezer

Quote:
Originally Posted by Sina

Can I put gumpaste flowers on top of it and let it sit overnight? Or will it break down the flowers?


I would not put your gumpaste flowers on over night. Because the rolled buttercream contains grease, so it can breakdown your flowers, at least the ones in direct contact over time.

birthday.gif Jackie

Reply

birthday.gif Jackie

Reply
post #12 of 57
8/26/04 at 10:03am
Thanks Jackie!!! icon_biggrin.gif
Sina
Reply
Sina
Reply
post #13 of 57
8/26/04 at 12:25pm
Quote:
Quote:

Can I make it ahead of time and refridgerate it?




Buttercream frosting does not have to be refridgerated unless you have used Milk.. If you use water in place of the make then you can leave it sit out on your counter for almost 6 months now you will have to rewhip it when you want to use it if its set for a bit... Most of the time frosting done last that long in your house so you dont have to worry about it going bad..
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
Reply
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
Reply
post #14 of 57
8/27/04 at 4:56pm
icon_smile.gif Another little hint you might try is adding 1/4 Rolled Buttercream to your Satinice. That is how I do all my fondant cakes. It taste even better and doesn't crust as hard. If you have rolled fondant that is too hard you can also do that to it.

I find Rolled Buttercream by itself a little on the too sweet side. I doctor my rolled buttercream up by making it like my regular icing recipe (and add almond flavoring) which is pretty close to the one posted above for the faux fondant.


I use popcorn salt instead of regular salt also in my regular buttercream recipe. thumbs_up.gif


Here is a link to a picture of a cake done in Satinice with Rolled Buttercream added....

http://members17.clubphoto.com/_cgi-bin/getImage.pl?imgID=24756104-7e5c&trans=
Reply
Reply
post #15 of 57
9/18/04 at 5:15am
I loved the step by step tutorial and it looks like something i am definetly going to try. I have some questions though. Is your paper towel damp when you are smoothing? Also, I was wondering if you would be willing to share your frosting recipe? Thanks so much.

Rebecca
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Is there an alternative to Fondant? (Faux Fondant)