This Question Goes Out To All Who Decorate With Fondant
Decorating By mcginnis Updated 27 Feb 2006 , 9:35pm by Mame
Hello fondant users!
First, let me start out by saying that I can be totally amazed by how beautiful a cake can be when it is sculpted with fondant. I have no doubts about that. I would love to start working with it, but this question keeps going around in my mind, that .....well,...... detours me from using it!
So, please inform me on something that I have alway been curious about. Especially to those of you who have made a cake for friends or family and have been at the occasion where the cake has been cut and eaten.
Do people really eat the fondant? Have you heard things like how beautiful the cake is, but how bad it taste? Do people complain that it's messy to peel the fondant off to get to the buttercream underneath?
Or not?
I guess I'm just trying to find out, because at this point in time, I feel like I'm giving up taste to make a cake with fondant and I don't want to do that. But I would really like to try it!
Thanks,
mcginnis
(lisa)
The fondant we have in England tastes beautiful. It always gets devoured. Would you like a recipe to make your own?
The fondant we have in England tastes beautiful. It always gets devoured. Would you like a recipe to make your own?
100% YES! Can you share??
I am doing a lot of experimenting for my daughter's wedding. I love using fondant. I use the mmf and take the cakes to work. I haven't seen even one piece of the fondant in the trash. I think it just blends in with the buttercream icing and my co-workers say they love it
Wilton fondant tastes really bad so I usually limit it to small figures that probably won't be eaten. But marshmallow fondant that you can make yourself is delicious and I don't think many people complain about it at all. Satin-Ice fondant, which is ready-made, I purchase on-line is also very tasty.
In Ireland the fondant we use is tasty too. I have recipies at home for it also but mostly time doesn't allow me to make it from scratch so I buy Renshaw's Regalice, its very tasty and excellent to work with, the colour doesn't grey at all.
http://newlook.design-a-cake.co.uk/
I use Satin Ice too and it tastes so much better than Wilton. I also use marshmallow fondant which people like. My problem with fondant is that I don't like the chewy texture. I prefer to eat fluffly frosting as opposed to chewy fondant.
Some people actually like fondant! Weird. LOL!
Miss Baritone,
I would love to have the receipe! I want my first experience with fondant to be a good one, not so much on how it looks, because that comes with practice, but I just want something that people will eat and enjoy.
Thank-you!
mcginnis
(Lisa)
Wilton fondant is not very tasty, although I did add candy flavoring to it before and everyone ate it! MMF is very tasty but have not used it to cover a cake yet, just for flowers. The trick to that is not use the entire 8 cups of powdered sugar and to make sure to sift it. I used only 6 cups and it came out nice and easy to work with.
I was just pondering this question myself this morning as Wilton was the only fondant I ever tasted. I thought it was awful and I refused to cover a cake in it. I have never made my own - where would I get the recipe for the marshmallow fondant? Ms. Baritone if you would share yours that would be wonderful!
I am so excited at the possibilities that this will open up!!!!!!!
900g(8 cups) icing sugar
125ml (1/2 cup) glucose
15g gelatine
25g glycerine
50ml(1/4 cup) cold water
Soak the gelatine in the cold water. Place over hot water until dissolved and clear. (Do not allow the gelatine to boil) Add the glycerine & glucose to the gelatine. Stir until melted. Add mixture to sieved sugar. Knead to a soft consistency.
I also use the regalice if I dont have time to make my own. The link Sparklycake put in is for a fantastic cake store near my home and they do ship to the US
Miss Baritone:
The fondant we have in England tastes beautiful. It always gets devoured. Would you like a recipe to make your own?
Could you please send me your recipe for fondant...I make my own both regular, chocolate and MMF...and everyone loves it, but I would love to try your recipe too...thank-you!!!
You can send it to me direct if you like!!!
Thanks,
Mame
[email protected]
900g(8 cups) icing sugar
125ml (1/2 cup) glucose
15g gelatine
25g glycerine
50ml(1/4 cup) cold water
That is very similar to the one I use. It does taste a little better than marshmallow fondant. I'd describe it as less sugar sweet and more elegant tasting, but not by a whole lot.
Can you tell me what the conversion on the gelatin and glycerine are. Since I am terrible at converting. Thanks so much, cannot wait to try it.
FOndant is the only one I use...I make the Marshmallow Fondant 100%...It is very tasty, and very easy to handle...The one with Marshmallows should taste better than the "SUGAR,GLUCOSE & GELATIN" kind..Everyone love MArshmallows, which is a big contributor to Smores..I suggest add a little bit of Crisco, it is smoother, more pliable and doesnot crack. More power to FONDANT...if you want pretty cakes, use Fondant..
The recipe for MMF is on the home page of Cake Central. I tried it for the first time about a month ago and it's GREAT! Taste is very likeable. Kind of tastes like those orange marshmallow "Circus Peanuts" you get around spring time at the stores. Easy to make too.
I must admit i fondant on evrything..I dont like it myself for eating..but thats me......mostly the clients do..but ebryone has there own taste..
The regalice we use in the uk is nice tasting I just dont like it as its too sweet for me..I have noticed some kids eat it others dont...
I do love the effect on the cakes though you get a really good finish..I even use it on the wilton cake tins..Its harder to use than buttercream on these but again I like the smooth clean finsih you get..even if I feel like throwing the cake across the room and wishing I had never started..
Sorry about that had a bad experinece with Minnie Mouse Cake earlier today..Piccie in the ablum
Most of my requests are for fondant cakes - the smooth finish is just beautiful, plus you can mold and shape it as well. MMF tastes about a million times better than the Wilton fondant. I d o put a nice layer of frosting underneath just so there is a little something there for those that don't/won't eat the fondant.
For me it isn't the taste of fondant but the texture. I just don't like 'chewy' icing. I'm more of a buttercream type. I do love using fondant for accents on buttercream cakes though.
If I do a fondant covered cake I put the same amount of icing under it as I normally would. So for those that don't like fondant they still get icing.
I haven't tried the MMF yet but the buttercream faux fondant was excellent tasted great not like the wilton stuff. My husband liked the faux fondant alot better almost tastes like the buttercream icing.
aussie fondant is yum too which is why it is used so much here. I have a recipe for home made if you want to experiment with a home made one.. I tend to buy it as our Australian ones taste as good as the store baught one... minus the hassle. let me know and I can send the recipe to you.
aussie fondant is yum too which is why it is used so much here. I have a recipe for home made if you want to experiment with a home made one.. I tend to buy it as our Australian ones taste as good as the store baught one... minus the hassle. let me know and I can send the recipe to you.
dky - Dazzling Cakes...could you please share your recipe for homemade Aussie fondant...I would love to try it...thanks, Mame
As mentioned previously we buy ours now however when my hubby did his course, his teacher was very old school and believed even if we were to purchase fondant for future use we should know how to make it from scratch.
Personally in Australia the taste is so good of the pre purchased stuff (well on most brands.... I like orchard and bakels... I do not like the taste cake art) that we don't bother making it but here is the recipe if you can't get your hands on anything yum pre purchased.
1kg pure icing sugar
1/2 cup liquid glucose
23mls glycerine
15grams gelatine
1/4 cup water
Sift the icing sugar into a bowl
Dissolve gelatine (do not boil) in water and then add in glucose, glycerine and stir well until mixed in.
Then add this liquid mixture to the icing sugar and knead together until firm.
Hope this helps.
Karen
You have to remember that when you cut the cake they aren't going to be getting a lot of fondant...If you make or buy a good fondant it won't take away from the cake.
I would recommend trying different brands of fondant and making your own.. I, personally, am too lazy to make fondant. I use Satin Ice and it is really good. I've tried MM fondant and did not like it all.. Your going to have to experiment and see what works for you.
Good luck!!
If you make or buy a good fondant it won't take away from the cake.
Spot on.... a good fondant will only add to the cake.
k
I've tried wilton and the mmf recipe from this website...everyone in my family thought the wilton was YUCK! But the cakes I've put the mmf on have had rave reviews...the fondant gets eaten!
Thanks Karen for sharing your recipe...it's very similar to the one that I make, other than I add flavoring to mine!!!
Thanks again,
Mame
I made a bunch of mini cakes this weekend just for fun & made both the rolled fondant recipe from Toba Garrett that someone posted in a different thread (Sorry I don't remember who it was) and the rolled buttercream from this site. I REALLY liked them both & honestly couldn't tell the difference when I was eating them. Working with the fondant was easier as the rolled buttercream didn't firm up as nicely as the fondant did but I had no problems working with either. I hate the taste/texture of Wilton fondant and was pleasantly surprised by how easy it is to make it from scratch!
I have made MMF once & liked it too but I found that both the rolled buttercream & the rolled fondant are less sweet so it's easier to eat more of.... which may not really be a good thing for some people!!
When I finished the Wilton course 3 I thought I would never do anything with fondant again because of the taste/texture but now I think I will have LOTS of fun with fondant!!
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