Hi all,

I just got some feedback for a cale that i did a couple of weeks ago... The lady said that the woman who ordered the cake was really happy but the other friends did not like the cake very much because they said that the fondant was "hard and chewy"

I believe that fondant dries like this normally but am i wrong? And ideas why it could have been "hard and chewy"

I usually cover my cakes with fondant the day before and cover it losely with cling film until the next day.

Any ideas??

Any help much appreciated

That's pretty much fondant. Some people don't expect or ultimately like the texture. It is what ti is.

Thank you for replying! At least now im more calm about it and i know what its not just something i did. Thanks again!

yes, I agree, some people just don't know what fondant is all about, I don't think it was anything you did at all. If the person it was for was happy, than that's all that matters

I usually put a Nice thick layer of buttercream under fondant just for that reason. That way they could just peel it off and eat the cake. I love the way fondant looks and really don't mind the taste but a lot of people don't like it. I usually make my own fondant, I like it better than store bought.

I agree with everyone else, I like to use fondant for the clean visual factor but I do put a hefty layer of buttercream under it so that it can be peeled away. I also like to remind my customers that not everyone likes fondant and it's okay to remind the guests that it can be peeled off as well. Some people are afraid to peel it off and end up eating it anyways which sours the experience in my opinion. I'd rather they peel off the fondant and enjoy the cake and frosting underneath then to remember the cake as having "that fondant stuff" on it. Again that's just my opinion and I'm totally a rookie so take it with a grain of salt.

Fondant does dry out considerably as time passes. But would you mind me asking what brand of fondant you used? I think some brands of fondant harden up more than others. I have been using Massa Americana by Albert Uster imports lately, and I must say it remains relatively soft and "melts in your mouth" when you bite into a piece of cake.

Thanks again everyone! DaryaC, I use satinice... its the only brand I can get easily in my part of the world...

You should try using marshmallow fondant next time. I got my recipe from wilton.com but it seems pretty basic, just a bag of marshmallows, powdered sugar, and plenty of shortening. It tastes much better than regular fondant(at least I hear it does, I can't actually eat sugar )