For those of you who cover your cakes in fondant...do you ever worry that the taste of fondant will reflect negatively on your cakes? I plan to use fondant on my son's wedding cake and kind of worry about that. I usually work with buttercream.

Joanne

There are some brands of fondant that I'm told taste good. I make MMF and although it is super sweet, it's not bad tasting, like Wilton fondant.
But for the person who doesn't like fondant, I don't worry about it. I put a healthy coat of buttercream under the fondant so if they don't like it, they can still enjoy the cake.

I agree with shelbur. I don't worry about the taste. I think of fondant as purely decorative - I usually tell anyone that gets fondant that that's what its for - not really to eat, that most people take it off and just eat the cake with buttercream. I don't think it tastes bad, its just the texture of it that bothers me. So yeah, so put a coat of buttercream underneath your fondant, not too thick though... so you cake will taste like it normally does

I plan to use Satin Ice. I have used that before and it is not too bad. Still nothing compares to buttercream. I do know to put buttercream under it and plan to put a little thicker than just a crumbcoat. I did tell my D-I-L to be that most will take it off and she was fine. The cake will be traveling and I want fondant so it will travel better. Even though it has BC underneath the fondant should keep it nicer than just BC.

Joanne

The only brand fo fondant you have to worry about the taste reflecting BADLY on your cake is the Wilton Brand. That stuff belongs on the top 5 nastiest food products ever mass-marketed.

I use Albert Uster fondant (also sold by Sweet Celebrations.. sweetc.com under the label of "Our Best" or something like that).. It's neutral so it takes on whatever flavor the cake/frosting is. There are a lot of people here who use other brands too.. I have also used MMF and found that it takes flavoring really well, but vanilla and almond weren't the greatest of the flavoring options to use (coconut, raspberry, strawberry, lemon, etc. extracts flavored it the best)..

The best bit of advice is if you can roll out a pie crust, you can work with fondant. It's just upside down. Also, make sure your frosting is chilled whether freezer for 2 hours or fridge so that the fondant goes on smoother. If you purchase fondant, just be sure to kneed it to soften it up. Also use a clean, dry, new paintbrush or pastry brush to dust the extra powdered sugar off once it's on the cake.

Good luck with everything!

I use Satin Ice and it's wonderful! I like it more than buttercream and it's all I ice my cookies with.

I agree with the posters above. Fondant just makes the cake look a lot better and allows us to have more options to decorate than buttercream imho.

I put on a regular coat of buttercream under it so people still get icing when they peel the fondant off. SatinIce and Fondx are the brands I use.

Does anyone have any problem ever of fondant melting? I used a recipe with glycerin, gelatin, glucose (thick liquid), shortening and powdered sugar. The layer covering the cake will look very moist if not under the fan and the flowers will melt over night. I'm from Malaysia with hot and humid weather. Any recommendation? I need to do another small 2-tier wedding cake to be covered by fondant this week.

Thank you Miriel.

i need to find this satin ice this is the first place i've ever seen it mentioned

GenGen

You can buy your Satin Ice from......

http://www.intotheoven.com/index.php

This is a great product, easy to use and buying it from Into the Oven equals fast shipping and great communication after the sale.

Enjoy!

i just looked at their fondant products and all of them are colord. did i miss the page that has the white fondant?

Nm just found some by clicking on one of the size tubs lol doh

My favorite cake is a white sour cream cake with strawberry filling, IMBC, and Satin Ice fondant. Each bite has so many layers of flavor, and I really enjoy the additional flavor that the Satin Ice lends to the cake.