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 #1 of 37
7/31/05 at 3:52pm