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Business By nglez09 Updated 4 Dec 2006 , 10:24pm by nglez09

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nglez09 Posted 2 Dec 2006 , 6:29am
post #1 of 12

If no one likes fondant, why do you guys invest some extra $$ in things like Satin Ice and Chocopan and not just buy the Wilton fondant or make MMF?

11 replies
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JoanneK Posted 2 Dec 2006 , 6:35am
post #2 of 12

Some people do like the taste of fondant. Personally I don't. But I have used the one white chocolate one from Cocopan and it is very good. But hard to work with. However a good friend just taught me to freeze it before placing it on the cake and it works so much better.

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nglez09 Posted 2 Dec 2006 , 6:41am
post #3 of 12

I see. The question arises because so many people hate fondant (mostly because of the texture) so I'd asked myself, if it's just going to go to waste, why not buy Wilton; it's easy to work with and a lot cheaper.

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JoanneK Posted 2 Dec 2006 , 6:57am
post #4 of 12

I agree with you. I guess if you knew for sure the people who the cake is for wouldn't be eating it then it would be ok to use Wilton.

I only used Wilton one time and don't recall how easy it was to work with. I do know some fondant is easier then others. That also could be a reason to try out other brands.

I don't do a lot with fondant. Since I don't like the taste I try not to use it.
Now that I learned how to make a nice smooth cake I don't think I will have much need for it.

Maybe to use in bits but not to cover the whole cake.

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tracy702 Posted 2 Dec 2006 , 7:07am
post #5 of 12

When I am in a crunch for time, or I just need a small amount for accents; I use the Wilton fondant.

A lot of people don't like the Wilton fondant because it isn't flavored.

However I knead in a few drops of Candy oil (flavor varies depending on what flavor cake I made).

I get lots of comments for people, whom thought they didn't like fondant, but said after eating mine they liked it.

I think if you just flavor it a bit - no one will be able to tell what brand you used.

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nglez09 Posted 2 Dec 2006 , 8:04pm
post #6 of 12

Wilton's brand isn't flavored? icon_surprised.gif

But for selling WC's, how do you get people to choose a fondant-covered cake over an all BC? I would hate to do a WC out of BC. icon_confused.gif

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indydebi Posted 4 Dec 2006 , 3:36pm
post #7 of 12
Quote:
Originally Posted by nglez09

But for selling WC's, how do you get people to choose a fondant-covered cake over an all BC? I would hate to do a WC out of BC. icon_confused.gif




I've never done fondant and I've been doing wedding cakes for over 25 years. It just takes lots of practice. You'll get there! thumbs_up.gif

I've had brides inquire about fondant but when I tell them I don't do it, they're like "ok" and we keep going.

This is such a diverse topic. I read that Collette Peters won't do a cake that not fondant and Sylvia Winestock won't do a cake that IS fondant! So two well respected artists in the cake field with 2 different views on this!

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DianaMarieMTV Posted 4 Dec 2006 , 3:41pm
post #8 of 12

I've sold several fondant covered cakes recently, and none of my clientele has complained or commented negatively whatsoever about the taste of the fondant on their cake (I use mmf). I have had a few comments on texture, which seems to be the real reason some people don't care for it. People aren't used to chewing thier icing. But for the most part my clients just eat it and enjoy it! I think the reason a lot of people think they don't like it is because some people DO skimp and take the cheap route, using Wilton which tastes like chemicals to me, even when I flavor it. Just my humble opinion! icon_smile.gif

Diana

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misterc Posted 4 Dec 2006 , 3:49pm
post #9 of 12
Quote:
Originally Posted by DianaMarieMTV

I've sold several fondant covered cakes recently, and none of my clientele has complained or commented negatively whatsoever about the taste of the fondant on their cake (I use mmf). I have had a few comments on texture, which seems to be the real reason some people don't care for it. People aren't used to chewing thier icing. But for the most part my clients just eat it and enjoy it! I think the reason a lot of people think they don't like it is because some people DO skimp and take the cheap route, using Wilton which tastes like chemicals to me, even when I flavor it. Just my humble opinion! icon_smile.gif

Diana




I have always used wilton and I hate it! Since joining CC I have heard of lots of brands. What do you prefer?

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DianaMarieMTV Posted 4 Dec 2006 , 3:58pm
post #10 of 12

So far Satin Ice is my very favorite, flavor wise. However, for cakes that I sell, the best solution for fondant has been MMF. It allows me to provide fondant cakes to my customers at a reasonable price, and is the most profitable for me. I don't have to bother with ordering fondant online and the shipping charges, plus mmf is so cheap and easy to make. I've gotten the fondant making process down to about 7-10 minutes a batch, and only a few minutes more for a double batch. That's not counting clean up, but it still ends up being much more profitable to me, and I think it tastes good, too!
So far the only drawback I have seen with mmf is that you sometimes have small dimples in the surface if you don't take extra time to work out all the bubbles from the melted marshmallows, and even then it sometimes gets a few bubbles when I knead it. They are usually easy to repair, but it does take a little extra time, and I've never had that prblem with Satin Ice. My rationalization could go on all day, but for the most part, I always side with MMF! icon_smile.gif

Diana

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melodyscakes Posted 4 Dec 2006 , 8:07pm
post #11 of 12

My clients all say, "doesn't fondant taste nasty?" I tell them that usually it does, but I make my own fondant out of marshmellows. they like that, and go ahead and order fondant.
I read a thread on here one time that talked about decorators that say, noooo to fondant wedding cakes and turn down the business or talk bride into buttercream instead....she stated that we are just shooting ourselves in the foot, because we are loosing extra $$$$ when we say no to fondant. So, think about that when talking to your clients.
I personally love the look of my fondant cakes over the buttercream...so I try to encourage fondant. my MMF fondant that is.

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nglez09 Posted 4 Dec 2006 , 10:24pm
post #12 of 12

Should I just take the fondant off of the cake before slicing it w/ the icing underneath, or would Satin Ice compliment the cake's taste?

I used MMF and the results were not liked. . . thumbsdown.gif

How thin should I roll it out?

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