Okay I am a dummy here but ...
Fondant cakes looks great! Nice and neat, but how do they taste? Do people prefer it to BC? Is there a good recipe for a newbie to use or try??? I am wanting to do a Mother's Day cake for my Mother in Law (my mom is no longer living) and she is picky about stuff. What to do???????

the fondant ive bought (( wilton )) is VERY sugary, i made marshmallow fondant, and it tastes very good, but sort of hard to work with. you have to have it just right. buttercream tastes a lot better, in my opinion. hope this helps!

The wilton fondant is the only I have worked with; to me, it stinks, and it tastes bad. I have tried one homemade recipe, and it ended up in the trash. I prefer buttercream; there are a few other kinds of fondants I would like to work with, but haven't had time. What about rolled buttercream? You get the same texture and look as fondant without the taste; or the dried out-ness of it, for that matter.

I don't like the Wilton Fondant but i really like buttercream. I haven't tried the marsh mallow fondant. Good Luck.

Rolled buttercream???!?!? Tell me more?? I am too new at all of this to know. THANK YOU!!!!

I've tried the Wilton and the making my own MMF. Never again. I hate it. WAY too sugary. You know those orange circus peanuts? That's what it's like. Same texture too. Ew.

That said, I think it's a regional thing. Nobody in my area eats it. Occassionally you will see a fondant wedding cake...and piles of picked off fondant on the guests plates.

I would suggest making a batch and giving it a taste test. You won't know till you've tried it!

wilton fondant tastes horrible, but it's easy to work with, you can always put some kind of flavoring in it if you want...I make the marshmallow fondant from this site all the time and have had great success using it to cover cakes, model figures, and it tastes great to me. It is a bit sugary....because it's made of NOTHING but sugar LOL But I usually just put on a nice layer of buttercream under and then if people choose to set it to the side of their plate they still have buttercream to eat. If you're planning on using the fondant on a cake just because you're after a REALLY smooth look and you like buttercream (who doesn't? LOL ) you can just get a recipe for a crusting buttercream and let it sit for about 10 min. until a crust forms on it and then take a viva paper towel and lay it on top and smooth over it with your hand...it will give you the look of fondant with the taste and texture of buttercream.

I've tried the Wilton fondant and also thought it was horrible! I threw the whole thing in the garbage. So then I tried the MMF and it worked great. I had no problems with it. It was a little too sweet for my liking, but the bride loved it. I'm sure most people prefer buttercream, but remember that you have to frost with buttercream first anyway, and if you really want the fondant just for the looks, people can always peel the fondant off if they don't care for it and just eat the buttercream.

MMF is WAY better than Wilton, but in my experience most people just peel off the fondant before eating it. You always put a layer of buttercream under you fondant so you can have the look of the fondant and the taste of the buttercream all in one. Hope this helps
Melissa

ROLLED BUTTERCREAM
1 cup solid shortening
1 cup clear corn syrup
1/2 tsp. colorless butter flavoring
1 tsp. clear vanilla flavoring
1/2 tsp. Popcorn salt
7-8 cups powdered sugar (approx. 2 lbs.)
Use a heavy-duty mixer. Place shortening and syrup in mixing bowl and beat until creamy. Add flavorings and salt and beat until blended. Mix in powdered sugar, pouring in over a 30 second period and blend thoroughly for approximately 30 secs. to 1 minute after last of sugar is added. Turn out onto a powdered sugar surface and knead til smooth. Store in airtight container. Can be refrigerated for several weeks or frozen for several months. Use at room temp.


Hope this helps. I thought it was a bit soft so I worked in a little more powdered .sugar. I rolled it out on my plastic cake marking circle and then flipped it over onto the cake (which had already been crumb-coated). Then just peeled the plastic off carefully . I set my cakes up on a rack or turntable so the rolled buttercream or fondant (if that is what I'm using) will droop a little lower than the bottom of the cake. Then smooth with a fondant smoother gently and use your pizza wheel to get an even cut at the bottom.

For me, the rolled BC is okay, I've only used it once. I do however like the MMF. It tastes pretty good and isn't hard to work with.

i only use the Wilton for 3D figures and such... Satin Ice is supposed to be yummy.. i actually like MMF.. i add flavoring to it and it takes the sugary taste down.. i add vanilla and butter flavor.. taste like buttercream to me... and i love the look...

I know a lot of people are paranoid of Fondant, but I think it's because they don't know enough about it. If FOndant was such an "evil" thing in the world of cake, then we won't be seeing them used by those very famous bakers, bakers that have books written about them or winning in pastry competitions. Bakers that can charge $10,000 dollar cakes. I love Fondant, and I suggest that people should explore into it more before saying that they hate it. Know enough to say "I hate that stuff".. That's just my opnion.. I make my own MMF.. Wilton FOndant is very expensive and not good.

These posts always amuse me! Where I come from (England), buttercream is virtually unheard of as a cake covering (except maybe for the odd use of chocolate buttercream!). We use it as a filling, usually combined with jam/preserves. Most British cakes are decorated (and have been for a long time) with fondant (adhered to the cakes with apricot glaze). The common brand there, Regalice, also tastes like c**p in my opinion, you can disguise it if you add lots of flavourings, but I always make my own (MMF being my current favourite!). The other thing British cakes are traditionally covered with ia a layer of marzipan covered with a layer of pure Royal Icing (mainly on fruit cakes) - you'll see many a British family with a hammer and chisle trying to get into the cake at Christmas - just kidding, but it has been known !

Great Comments!!! Learned a lot just in a few posts!! Glad everyone does not have the same opinion because that would make for such a boring world

I have used the Satin Ice and find that it tastes good and strangely enough when I make balls, flowers, candles or characters out of it the clients always eat them and they say how good they taste......so go figure. You couldn't pay me to eat it. Sometimes I think that we are around cakes sssssoooo much that we are very particular about the taste but most people do not see or taste one, two, three, four, five, etc cakes a week........ know what I mean?

I do have to say that Wilton fondant is horrible and I would not cover a cake in it but I do use it in a pinch for small decorations. Especially for the black and skin tones. I hate mixing those colors into white fondant.

I have heard only great things on here about MMF; however, when I tried to make it........lets just say......it was a nightmare and my microwave will never be the same.....I did not know that marshmellow expanded when heated..... like I said in a previous post.. I must be "marshmellow challenged".

bj

Funny story about the MMF bjfranco!!! I love to know that I am not the only one that has a few laughs when making stuff!!!

Hey bjfranco I see we have the same BD!!!