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Do you think fondant is over used? - Page 4

post #46 of 84
5/5/08 at 6:05am
Quote:
Originally Posted by elfgirl1968

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.



I know you can make marzipan from scratch but haven't attempted it...but to buy it, it's an outrageous price so that's a major reason why I haven't tried using it myself. It must not be as expensive in Europe or something...
LaSombra

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LaSombra

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-Jane Sellman-
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post #47 of 84
5/5/08 at 7:18am
Making marzipan from scratch is super easy
the hard part is getting the almonds ground fine enough.

I love the taste of marzipan- its one of the things I can eat any time of day- hard part is stopping.

Im used to seeing marzipan more as a edible decoration or under fondant.
not so much as the final covering.
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For in the end we will protect only what we love, love only what we understand, and understand only what we are taught.
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post #48 of 84
5/5/08 at 7:32am
I just started using fondant and I love it! My only problem with it is is that it gets too sticky when I'm making figures. Maybe it's the brand I use...Satin Ice, but besides that I love it!
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post #49 of 84
5/5/08 at 7:44am
I perfer working with fondant because it seems to take me FOREVER to get a perfectly smoothed buttercream cake..plus I love all the things you can do with fondant and I just love the finish smoothed look.

But as far as taste I prefer buttercream over fondant anyday.
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Stephanie
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post #50 of 84
5/5/08 at 7:47am
I've hardly seen any cakes in real life that used fondant. So, no I don't think it's used too much. icon_smile.gif
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post #51 of 84
5/5/08 at 12:43pm
sometimes i do think so, but it sure makes it easier. icon_wink.gif
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post #52 of 84
5/6/08 at 9:02am
Quote:
Originally Posted by LaSombra


I know you can make marzipan from scratch but haven't attempted it...but to buy it, it's an outrageous price so that's a major reason why I haven't tried using it myself. It must not be as expensive in Europe or something...



Well, I can't account for all of Europe, but here, marzipan is more expensive than fondant to buy - I can get fondant for just under 5 euros per kilo (including shipping), marzipan costs me just under 8 euros per kilo! So when my customers want marzipan AND fondant on cakes, we are talking major $$$$!!!
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post #53 of 84
5/7/08 at 4:42am
When was the last time you saw a Food Network Challenge for cakes where buttercream was used? (Other than for under the fondant). Never. When was the last time the decorators had to serve a sample of their cake to the "clients" and gave them a slice that was covered in fondant? Never. Even my kids found it interesting that all the cakes were fondant, but not a single sample used it.

Kerry Vincent may say that the art of buttercream decorating shouldn't be lost, but then I saw her on a show where she basically said that you can't create fantastic cakes with it...only with fondant.

I love the look of fondant. But I prefer a buttercream covered cake. Since I'm out of step with the "hot" trends, I prefer to do cookies!
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post #54 of 84
5/7/08 at 6:04am
Quote:
Originally Posted by GeminiRJ

Since I'm out of step with the "hot" trends, I prefer to do cookies!



And what awesome cookies!!!
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post #55 of 84
5/7/08 at 6:12am
Thank you, miss sweetstory! How nice of you!
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the realist adjusts the sails.
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post #56 of 84
5/7/08 at 3:52pm
It's out there cause people want it. I can't imagine a baker "pushing" fondant on you icon_cool.gif .


Psst...psst....hey man....you wanna slice of fondant cake? Special for you....c'mon man...it's good for you...from my special stash....



p.s. I only make fondant cakes....BUT...they have a nice thick slab of buttercream underneath. I don't eat it, either.
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post #57 of 84
5/7/08 at 4:43pm
Quote:
Originally Posted by adven68



Psst...psst....hey man....you wanna slice of fondant cake? Special for you....c'mon man...it's good for you...from my special stash....



LOL, I can only imagine icon_razz.gificon_lol.gif
LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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post #58 of 84
5/7/08 at 5:05pm
I only use buttercream on my cakes because they taste so much better. I think alot of work goes into both BC and fondant but I will always prefer BC. I personal don't make any cakes with fondant although I have practiced with a few fondant cakes. I think BC should get more recognition though.
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post #59 of 84
5/7/08 at 5:06pm
Quote:
Originally Posted by chutzpah


It's a little ironic if Kerry Vincent really does claim to want to 'preserve the art of buttercream', when every single cake in her book is RF, and she seems to have plenty of different molds that she uses, and not sparingly either.



Glad it isn't just me that noticed this, lol. I've never seen a cake of hers that wasn't covered in fondant.

That being said, I don't think it's overused. I prefer it.
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post #60 of 84
5/7/08 at 5:09pm
I don't think it's overused. But I can't sell a cake with fondant on it to save my life. The last one I did that had fondant was that Nintendo thing, and I didn't give the client a choice. I just told her that's how I would do it best. Otherwise, NOBODY here wants a fondant cake. I can't explain it. They all act as though I'm pushing decorating their cake with manure.

That attitude isn't helping me hone my skills, ya know? icon_lol.gif
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