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Do you think fondant is over used? - Page 5

post #61 of 87
Thread Starter 
I think my biggest pet peeve with fondant when it is used to the hilt is that it looks "so fake". It doesn't look natural. It can come across, in my opinion, as garish and gaudy when it is "overused" on one cake.

Kerry Vincent's cakes, to me, look like they should be in a museum, not at a special occasion.

Colette goes over the top also. Yet, they are quite eye popping!

Yes, there is great creativity in fondant, I agree with everyone on that. But lets not forget that before fondant EVERYTHING was done with buttercream! Fondant is, in my opinion, an easy way to a quick fix of gorgeous.

Maybe I'm just too much of a traditionalist, but I just wish buttercream would get the recognition it deserves. Which is, it takes mega, mega skill and patience to work with buttercream. Buttercream is to Michaelangelo or Boccaccio, as fondant is to Picasso or Chagall.
~Ellen~
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~Ellen~
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post #62 of 87
Quote:
Originally Posted by GeminiRJ

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.



I never noticed that! Now I"m gonna be watching for it! Thanks!! icon_biggrin.gif
post #63 of 87
Like trends in other areas of our life, it's fondants day now. I LOVE working with fondant!! It allows for an artistic expression that simply can not be duplicated using any other medium.

If decorated cakes is your business, these cakes are the money makers. I thank Food Network, the Cake Challenges, and Ace of Cakes daily!! They allow people to see what is possible. And people will pay extra for an extra special cake. And when done well, including the taste, you will have repeat business and new business as a result.

I teach cake decorating and strongly urge my students to learn as many techniques as possible....especially if they're in business. The more you know, the more options that you can offer your customers.

I use FondX, Satin Ice and Chocopan. I've tested every brand available in the US. These are my favorites.

No, I don't think it is overused. I think it is finally getting a fair break. I also think that some (some) of the naysayers aren't comfortable working with it and therefore don't like it.

Like anything else, practice, practice, practice. It's great to work with, the brands I mentioned taste great (all can be flavored), and are reasonably priced. I DO NOT charge extra for fondant...because I prefer using it.
post #64 of 87
I say to each his/her own. I prefer fondant, even though I really didn't know it existed until a few years back. I am not going to bust up on someone who does awesome buttercream just because I am more fondant-friendly. I respect that talent. But I like the sculpting and painting I can do on fondant, it suits my artistic training best. Plus, it travels better where I am at. If the box lid brushes against it...it doesn't make a mark - whereas on a buttercream cake - it's 'get out the repair kit'. And, since I have started using non-Wilton fondant, I have had no drive to really do any other type of cake. My friends and family love them.
Which reminds me, time to knock out some 50/50 items for the cake on Saturday!
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Enjoy the sugar arts, whatever suits your pleasure and your palate! icon_smile.gif If you don't like fondant or buttercream, don't use them. It's easy, really. Just don't look down your nose at someone that enjoys it.
Peace, Wendl
(personally, what I am sick of is Topsy-turvy and purse cakes! And the sculpted baby and pregnant belly cakes creep me the heck out! Putting a knife in them is just not right in my book - it's like you are summoning a c-section or a surgery for the baby - but that's me - I just won't do one.)
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post #65 of 87
Quote:
Originally Posted by Wendl


(personally, what I am sick of is Topsy-turvy and purse cakes! And the sculpted baby and pregnant belly cakes creep me the heck out! Putting a knife in them is just not right in my book - it's like you are summoning a c-section or a surgery for the baby - but that's me - I just won't do one.)



I guess that would be a real plus for using fondant. After they remove all of the fondant to serve it, it no longer looks like whatever the original cake was.
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........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
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post #66 of 87
Quote:
Originally Posted by Wendl

And, since I have started using non-Wilton fondant, I have had no drive to really do any other type of cake. My friends and family love them.

(And the sculpted baby and pregnant belly cakes creep me the heck out! Putting a knife in them is just not right in my book - it's like you are summoning a c-section or a surgery for the baby - but that's me - )



Hey Wendl,

It's not just you, I've had the same thought too. I think it's neat how well people can get them to look so life like, but at the same time because they look so life like it would kinda freak me out if I had to cut the cake!

P.S. What kind of fondant are you using now?

Take care!

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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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post #67 of 87
It's not overused in my neck of the woods, because NO ONE uses it... Probably because they can only find Wilton... Ick.

I make my own fondant with cream cheese, which is SO TASTY, I don't have any trouble selling my cakes with fondant! I just have to get people to realize what it is, because (again) NO ONE else uses fondant much here.
post #68 of 87
Here is an inspiring image of amazing buttercream cake. I think this picture below is from a competition in Russia. I would love to meet these folks! I am going to start another thread with all of these pictures which are amazing, about 75% are fondant but many have incredible buttercream detail.

Also, here is a link to Jacques Pastries. I am pretty sure he uses IMBC or SWBC, but he is quite an artist with buttercream too:

http://www.jacquespastries.com/
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Lisa Kerbes Costello
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post #69 of 87
Pam (and anyone else),
I use Satin Ice primarily (tho' someday, I dream of using Fondx) and love it. I have some packets of Pettinice that I haven't been disappointed with.
As I have said in another thread, I haven't dared to try to make my own...I have enough things going on in my apartment kitchen. I take the 'order' way out. icon_wink.gif Which reminds me, I have a ton of crumbcoat buttercream to make...as well as the rest of the cakes to bake...the water was off at my apt building yesterday evening!??!?! I was not cracking an egg if I couldn't wash hands/surface right away! Nothing like being a couple of evenings behind! Pressure, hey, it got me through my Fine Arts degree! icon_wink.gif
Peace love and almond filling!
Wendl
Cake decorating/designing is 'gateau' fabulous!
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Cake decorating/designing is 'gateau' fabulous!
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post #70 of 87
Quote:
Originally Posted by Wendl



Hi Wendl, thanks for responding! I've looked on-line and so far haven't seen any websites that sell Satin Ice in Canada (I'll keep trying & hopefully I'll find someone who does soon icon_biggrin.gif )!

P.S. I hope your water is turned on again!

Thanks!!



Wendl

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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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post #71 of 87
Thread Starter 
Quote:
Originally Posted by loriana

Here is an inspiring image of amazing buttercream cake. I think this picture below is from a competition in Russia. I would love to meet these folks! I am going to start another thread with all of these pictures which are amazing, about 75% are fondant but many have incredible buttercream detail.

Also, here is a link to Jacques Pastries. I am pretty sure he uses IMBC or SWBC, but he is quite an artist with buttercream too:

http://www.jacquespastries.com/



Wow! I love these cakes. These will give me great inspiration. I just ordered the Cakegenie lessons, so I'm very excited to "learn, learn, learn" some new stuff for my loyal customers.
~Ellen~
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~Ellen~
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post #72 of 87
I like them both equally but I do understand where you are coming from. I just ordered a 1954 wilton book because I have been dying to figure out how to make buttercream calla lillies and everyone I ask doesn't know how!!! I was told it couldn't be done icon_lol.gificon_lol.gif Well I found a way icon_twisted.gif In the book I also noticed that there were flowers that I have yet seen on cakes done in buttercream. I miss those pulled sugar flowers. Roses weren't the only thing you could make but I guess over the years they became more popular and people forgot about the other beaties and as time passed they wanted the 3-d look of fondant. I know times change and it is what's "in" but I am trying to learn as much as possible so that I can combine a little bit of this and that. I don't mind the hard work involved in anything pastry or cake. It's the final product that makes me happy and the look on my customers faces that matter the most. ( except those darn PITA's ) I don't know but I miss the yummy ribbon candy. mmmm. I am so old school and I am not even that old. I tell hubby I had to have been reincarnated or something because I love my nanas oldies and I love the vintage stuff. It had more quality and sure lasts a lot longer than half the crap they make now icon_redface.gif
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post #73 of 87
Quote:
Originally Posted by Curtsmin24 View Post

I like them both equally but I do understand where you are coming from. I just ordered a 1954 wilton book because I have been dying to figure out how to make buttercream calla lillies and everyone I ask doesn't know how!!! I was told it couldn't be done icon_lol.gificon_lol.gif Well I found a way icon_twisted.gif In the book I also noticed that there were flowers that I have yet seen on cakes done in buttercream. I miss those pulled sugar flowers. Roses weren't the only thing you could make but I guess over the years they became more popular and people forgot about the other beaties and as time passed they wanted the 3-d look of fondant. I know times change and it is what's "in" but I am trying to learn as much as possible so that I can combine a little bit of this and that. I don't mind the hard work involved in anything pastry or cake. It's the final product that makes me happy and the look on my customers faces that matter the most. ( except those darn PITA's ) I don't know but I miss the yummy ribbon candy. mmmm. I am so old school and I am not even that old. I tell hubby I had to have been reincarnated or something because I love my nanas oldies and I love the vintage stuff. It had more quality and sure lasts a lot longer than half the crap they make now icon_redface.gif

Which book were you able to find the buttercream calla lillies?

post #74 of 87
Quote:
Originally Posted by fontastic View Post

Which book were you able to find the buttercream calla lillies?

There are several books that show the same information.

 

You start with "flower buttercream" made from white shortening and powdered sugar and corn syrup.  You add more sugar to stiffen (this makes it the same recipe as "rolled buttercream").  You colour some of this dough yellow, roll strips, and dip them into yellow sugar for the centres.  Then you make the flower petal from the white dough. This flower needs to be put onto layers of paper towel to air dry.

 

One source is Richard Snyder "65 Buttercream Flowers" long out of print but available used and in some big city libraries.

post #75 of 87

YES!!!  I always frost my cakes in buttercream.  Love piping too.  I do like fondant accents though.

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