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Is there an alternative to Fondant? (Faux Fondant) - Page 3

post #31 of 57
That trimming is to take the edge off the top of the tier so that when you scrape /sculpt the icing over the edge with the shaping tool it will be possible to round it off so that it looks like a rolled icing. I use the Viva paper towel to smoothe and stretch the edge into a nice curve. I don't use butter in my icings so I can't answer that one. But since you do use cake flour in this one maybe butter wouldn't be a big issue. That's a guess on my part though. To trim I just take clean kitchen scissors and cut the edge off each tier (they are already filled and stacked) then I go ahead with my icing. Works great for my. Also scissors give me more control than using a knife for this..
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #32 of 57
Thanks carolann! I got it! I will be doing this technique this week and make a final cake for sat.
post #33 of 57
When you use rolled BC, do you put it over BC just like you would with MMF? Can you make shapes, flowers, and such with it?
post #34 of 57
I dont get the tool part of it...and I cant click on the picture to make it larger it doesnt work..do u jsut cut the side of the bottle...I dont get it...
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~*~CaKeFaIrY~*~
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post #35 of 57
WHERE DO I GET THE POPCORN SALT WHAT IT IS THAT??
SORRY IM JUST STARTING AND WHAT IS A SALICE? OR SOMETHING LIKE THAT???AND IF I DONT FIND THE POPCORN SALT HOW IT IS THE PROCEDURE WITH REGULAR SALT?/?
WHERE DO YOU BUY POPCORN SALT???????
OH boy!!!!!!!!!!!!!!
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"THE SUGARCOW"

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post #36 of 57
I can't enlarge the pictures, either, so I can't tell what the deal is with the pop tool, either. Help!
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The more people I meet, the more I like my cat.



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post #37 of 57
I just looked up the faux fondant tutorial, I can not open the pictures either, and just don't understand the process with the "pop tool". Hopefully someone can explain the process or help with the pictures enlargements. Thanks.
post #38 of 57
I use the faux fondant and crusting buttercream recipes all the time. For smoothing with the paper towel, I use the regular fondant smoother, a spoon for individual spots and a little spatula type tool that I'll try and post a pic of. TC turtleshell, I live in Baton Rouge and have not had a problem with the humidity yet. The most recent cake was done in early June and I didn't have a problem with smoothing. I'll post a pic of it. If you want to take a trip to Baton Rouge before the wedding cake is due, I'll be happy to help you with it.
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post #39 of 57
Quote:
Originally Posted by bush1

I use the faux fondant and crusting buttercream recipes all the time. For smoothing with the paper towel, I use the regular fondant smoother, a spoon for individual spots and a little spatula type tool that I'll try and post a pic of. TC turtleshell, I live in Baton Rouge and have not had a problem with the humidity yet. The most recent cake was done in early June and I didn't have a problem with smoothing. I'll post a pic of it. If you want to take a trip to Baton Rouge before the wedding cake is due, I'll be happy to help you with it.



tcturtleshell made that post about the wedding cake almost a year and a half ago icon_eek.gif
(Posted: Fri Feb 18, 2005 4:58 pm)
Anna (105 lbs lost since June 1, 2009)
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Anna (105 lbs lost since June 1, 2009)
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post #40 of 57
OMG, I guess I should have looked at the dates on the post. For some reason I thought that the posts were recent. Sorry!!!!
post #41 of 57
How well does the recipe lend itself to being colored with food coloring?
post #42 of 57
The pictures don't enlarge on this tutorial for me, either. Can some admin please look into it? I really want to try this technique on a cake I have due Saturday, but it's so hard to see the part about the pop bottle tool!

Thanks!
post #43 of 57
I too can't see the soda bottle tool. Would love some help with this!
post #44 of 57
Although I don't care much for the taste (very crisco-y) this recipe and technique ROCKS MY SOCKS! My cake is smooth as a baby's rear end!
Thanks!
post #45 of 57
Quote:
Originally Posted by Jackie

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.



Is it just me... but I can not get the pictures to enlarge to see the bottle that she made.
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