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Why is Fondant So Popular?

post #1 of 37
Thread Starter 
Fondant tastes blech imho. Thought that I would try out the marshmallow version posted on this site that maybe it would be better, but I have read a few posts that even that is not exceptionally good? And that no matter which version of fondant you use, people usually dont eat it anyhow and just peel it off the cake. So aside from the fact you can make gorgeous smooth presentations with it, why are so many of the cakes shown in Wilton and other books/magazines using fondant if no one eats it? Or is it all just for show?
post #2 of 37
I'm with you-I've tried it a few times, both Wilton and MMF-a repeat performance has been declined by my taste testers (my sons)haha
post #3 of 37
Quote:
Originally Posted by ivanabacowboy

. . . why are so many of the cakes shown in Wilton and other books/magazines using fondant if no one eats it?



Obviously, not everyone likes it. Some will use it just for the look and so that's why they just peel it off and eat the buttercream under it.

However, there are some who actually do like fondant. Some store bought ones are better tasting than others like Satin Ice and Virgin Ice, and the mmf can be flavoured with flavours of your choice.

My in laws like it and one lady I know doesn't like any kind of icing, but will eat fondant.
post #4 of 37
Honestly? I think it is shown so much in Wilton books, etc., because they are selling their product. It is so much easier just to pick up their conveniently packaged, prepared version than making it yourself.

JMO.

Lisa
post #5 of 37
I agree, I think it tastes awful. I haven't had anybody that truly likes it, although the faux fondant is a great alternative. I've had good luck with using that and it seems to taste alot better than actual fondant.
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post #6 of 37
Cakemaker, just wondering... did you mean marshmallow fondant? Faux fondant it a technique for smoothing butter cream icing to look like fondant.
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post #7 of 37
Quote:
Originally Posted by llj68

Honestly? I think it is shown so much in Wilton books, etc., because they are selling their product. It is so much easier just to pick up their conveniently packaged, prepared version than making it yourself.

JMO.

Lisa



Personally, I think Wilton's fondant is awful, which is surprising since cakes are their business!
However, the fondant sold in buckets at cake shops are more palatable.
So if we're talking just about Wilton's fondant, then I would agree! icon_smile.gif
post #8 of 37
Like I always say, I don't think it is the taste as much as the texture (except for Wilton's icon_lol.gif ) that people don't like. It is a tasty texture that people may not expect to be taste like that...

It is sweet as taste like candy to me.... so, I bet it is the texture and not so much the taste of fondant.

And it is popular because fondant looks beautiful and delicate on a cake...
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post #9 of 37
I'm sorry I guess I should've explained a little better. I like the crusting buttercream(faux fondant), because you can smooth it to look like fondant but still tastes like buttercream. I haven't ventured to try the mmf yet, I'm a little nervous about trying something new!
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post #10 of 37
I personally like fondant... However I make my own and add flavors to it...But my favorite is buttercream........
post #11 of 37
Thread Starter 
Thanks! I saw a post the other day about using candy oil flavorings in buttercream. Would this would work in the marshmallow fondant? Could probably get a halfway decent flavor with just a few drops of oils, or would that do something to the fondant?
post #12 of 37
I'm with most of you, fondant is not tasty. I made one for my husband's work(mechanics) and I was told never to bring that stuff in again. Although they used different wording for it. I love the look and how easy it is to use, but think its a waste of time if know one eats it.

Just my opinion thumbsdown.gif
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nothing is more relaxing than decorating a cake or reading to your kids
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post #13 of 37
I HATE Wilton's fondant....I think it tastes and smells like paint. That's just my opnion. I LOVE working with mmf and it even tastes good...heck, how couldn't it when its just marshmallows, sugar and water!! icon_smile.gif The key to any fondant, IMO, is to get it really, really thin so that you can hardly notice its there. On my last cake the mmf stayed soft and you couldn't even tell it was there.
post #14 of 37
i havent tried fondant yet or even tasted it. everyone around here has been ordering buttercream.. which hasnt given me the chance to work with it. but want too tho. if that makes any sense
its starting to look alot like baking.
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its starting to look alot like baking.
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post #15 of 37
I want to use fondant to get the ultra smooth look, but I want everything to be edible. With the exception of some decorations that call for gumpaste or royal icing...but anyway. This is why I try to use MMF - bc Wilton fondant tastes like fish oil. JMHO. However, so few people around here actually know what fondant is so they usually just peel it off. So I'm beginning to wonder why I even bother. But back to my point...I think ppl use fondant to get the perfectly smooth and finished look that it gives - if get the technique right. Again, JMO.
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