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Do you think fondant is over used? - Page 3

post #31 of 87
I like both but I prefer to work with fondant over buttercream. I charge more for fondant because it's more expensive not because of the work involved.

A lot of my customers have never seen or heard of fondant so they are truly amazed at how it looks. I think the "taste" thing is more texture than flavor. When you're used to eating buttercream it's a different experience eating fondant.
post #32 of 87
I read how Ron Ben Isreal uses a thicker covering of icing and then rolls the fondant super thin and keep the cake refigerated to keep the fondant from hardening. I tried it and it was a lot better than before, that and i used Michelle foster"s recipe and put aa lot of white chocloate in it. i think I put a full bag in at least, it take almost like just chocolate. If you don't like fondant, what about molding chocolate? Same effects as fondant, but hmm chocolate~! icon_biggrin.gif
post #33 of 87
is michele foster's recipe good for making decorations too? does it dry well? or is it just for covering cakes?
formerly known as cupcakeshoppe
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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post #34 of 87
You can do so much more with fondant then with buttercream - I do love it. And since you put a layer of BC under the fondant, it is good for everyone. And I notice if you make the MMF, the cost is not bad at all.
post #35 of 87
I don't think so because I LOVE it so! I think the bad part about fondant is people just don't use GOOD TASTING fondant. That gives it a bad rap on the market. My choc. fondant is GOOD! 99.9% of my wedding cakes are fondant, I think that speaks for itself icon_smile.gif

Jen icon_smile.gif
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Jennifer Dontz - Traveling sugar art teacher
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post #36 of 87
No. If fondant went away, my wife would have to decorate all of our cakes because I suck at buttercream. icon_biggrin.gif
post #37 of 87
I love them both...but I find that it's easier for me to make a nice looking fondant covered cake.

When it comes right down to it, everything follows trend. Right now fondant is really hot. Who knows? In 10 years it might be all about buttercream again.

My gosh, I think I just reduced cake decorating to the level of shoe shopping. Forgive me!
You can take the girl out of Minnesota, but you can't take Minnesota out of the girl!
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You can take the girl out of Minnesota, but you can't take Minnesota out of the girl!
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post #38 of 87
I'm one of the few who actually charges LESS for a fondant covered cake than I do for a smooth buttercream cake!!! I figured out the time I spend getting the icing PERFECTLY smooth with just BC then I figured out my time and materials for covering with fondant (both to purchase a AUI fondant and for making MMF). It was less for me to use fondant than to go with the smooth buttercream. OTOH, rough-iced buttercream is still my cheapest option and I tell brides, you want a cheap cake, that's your design because it looks incredibly elegant with a few flowers plunked on there!!!

I think fondant is used way too much when that nasty "W brand" is out there. It gives other fondants SUCH a bad wrap!!! I also agree with the PP in that it's not so much the taste of fondant as it is the texture at play. I have to be honest though, I'll have one bite of fondant and won't eat the rest. I think it's because it just feels like it fills me up fast as can be.
post #39 of 87
Actually I think buttercream is overused. I see so many sloppy buttercream cakes. I prefer the clean and smooth look of fondant - or sugarpaste, as well call it here.

However, I think it would be a disaster if the art of piping - both buttercream and royal - got lost and forgotten. I agree with Kerry Vincent. Molds are overused. More people need to work on their piping skills.
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post #40 of 87
yes
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legal, not legal, I don't care
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post #41 of 87
I think fondant is a sign of the times. I personally do not like it. I also drive a '69 Chevelle because I like the chrome bumpers and the roar of the V8 motor and dislike the molded plastic look of the new cars. I live in a house which was built in 1897. I love that all of the wood is redwood which will never have termites and burns very slowly, giving the fire department time to get there. I like having individual rooms to seclude myself and guests from what may be going on in the rest of the house. I love old movies where they leave the sex scenes up to your imagination. I love using buttercream icing and using my talents to shape it to whatever I want without depending on molds, cutters or formers.
I am not completely old fashioned. I love my computer and CC! I like my microwave oven and my cell phone. I like automatic lawn sprinklers and my Kitchen Aid mixer.
Yes, I think fondant is over used. I think it is what the decorator wants to use more than what the customer wants. They buy what they see as a popular thing.
This is just my opinion and I don't expect everyone to agree.
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........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
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post #42 of 87
I like working with fondant but I always frost it in buttercream first so the fondant is just decoration. That said, I make my own fondant (Toba Garrett's recipe) and it tastes a LOT better than Wilton's fondant and I can make it with whichever extracts will go with the flavor of the cake.

I don't do many fondant cakes though. I mostly work with buttercream. I don't push fondant but maybe I should because I would like to do more fondant cakes icon_smile.gif
LaSombra

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LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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post #43 of 87
LaSombra -

The key to selling fondant cakes is letting them taste your fondant and having dummy cakes sitting right in front of them to look at. I NEVER thought in little Hooterville (I lovingly call Manistee that) that they would pay extra for fondant. They do!!!

Jen icon_smile.gif
Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
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Jennifer Dontz - Traveling sugar art teacher
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NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
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post #44 of 87
Thread Starter 
Wow! So many answers so far! Thanks! I've also learned that I can use MMF, Michele's recipe, Satin Ice, and Chocopan! Well, when I do decide to adventure into the world of topsy turvy cakes and fairy tale woods, I will use some of these great mediums.

I'm just surprised that no one has suggested marzipan as a fondant like alternative. It is widely used in Europe, especially in Germany and Spain. I love this business. It's not work for me, its pleasure!

I also haven't figured out what SMBC is? I use a shortening based, or shortening and butter based buttercream my self.
~Ellen~
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~Ellen~
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post #45 of 87
Quote:
Originally Posted by elfgirl1968



I also haven't figured out what SMBC is? I use a shortening based, or shortening and butter based buttercream my self.




Hi elfgirl1968!

SMBC = Swiss Meringue Buttercream

HTH! icon_biggrin.gif
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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