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HELP!!! Remove the fondant or leave it on ????

post #1 of 13
3/20/12 at 1:34pm
Thread Starter 
Hello all

I'm new to cake decorating and so far i have done cakes only for myself and close friends.But I might take some orders soon.So i found that fondant gives the cleanest finish among all icings...which does not taste so good.

So is it advisable to remove the fondant before cutting the cake or leave it on...if so, do people really like the cake with fondant on top?

Please help !
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post #2 of 13
3/20/12 at 1:51pm
Leave it on. There actually are some good tasting fondants out there such as Satin Ice, Fondx..etc. There is one brand out there that tastes horrible and it starts with the letter "W". If you peeled off the fondant, the buttercream sticks to it anyway, so you'd just have a naked cake really.
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post #3 of 13
3/20/12 at 1:56pm
I used to have to fight my ds to get a cake covered in fondant. He would have had it all eaten before the cake was done if he could have. And that was straight "W" fondant, too! Now I use modeling chocolate or a 50/50 mix of fondant and modeling chocolate which tastes much better.

I agree with Sugar Fairy - - leave it on. Some people love it and you might as well let them decide whether to eat it or peel it off.
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post #4 of 13
3/20/12 at 1:59pm
very true sugar_fairy. also, marshmallow fondant is good, kids love it. if anyone doesnt like it, they just leave it on the side like many people do when frostings are too sweet, and so on. but yes leave it
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post #5 of 13
3/20/12 at 2:03pm
What a good idea to mix the modelling chocolate and fondant... I'm going to have to try that!
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post #6 of 13
3/21/12 at 5:53pm
Thread Starter 
Thanks a ton people.

Where do u guys buy satin ice fondant from?Have heard of it a lot !

Can anybody suggest a good recipe for marshmallow fondant?

And Jgifford, when mixing fondant and modelling chocolate...do u make both from scratch?
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post #7 of 13
3/21/12 at 6:10pm
think Satin Ice tastes like commercial playdough. It's revolting! There's a cheapy brand here that I can eat by the handful.

Even so, leave it on to cut it. People can take their little bit off if they don't like it. I can imagine trying to remove all the fondant from a cake before cutting it. What a mess!
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post #8 of 13
3/21/12 at 6:27pm
I love Satin Ice, Chocopan and Fondx. Roll your fondant thin and your clients can enjoy it, with your very best buttercream or ganache icing.
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post #9 of 13
3/21/12 at 7:19pm
A long time ago I saw a "Disney Wedding" and they took the fondant off before cutting the cake. They left the cake with the buttercream. Don't know how they did it, but it didn't come off with the fondant.
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post #10 of 13
3/22/12 at 6:24am
Quote:
Originally Posted by fasmin

Thanks a ton people.

Where do u guys buy fondant from?Have heard of it a lot !

Can anybody suggest a good recipe for marshmallow fondant?

And Jgifford, when mixing fondant and modelling chocolate...do u make both from scratch?



I make my own modeling chocolate, but not fondant. Every time I try to make mmf, my kitchen ends up looking like a 2 year old got loose with chewed bubble gum. icon_surprised.gif Seems to be the one thing I just can't get a handle on.
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post #11 of 13
3/22/12 at 6:41am
I am also in the camp of leave it on and I too use Satin Ice but I use only the buttercream flavor for covering as most people don't ccare for the vanilla flavored Satin Ice (can't blame them there). I wonder if that Disney wedding cake was covered with a gnache frosting which I think would stay more intact if the fondant is peeled off but I don't know from personal experience. One other thing, when I do a cake covered in fondant I always let whoever I'm doing it for know that if they don't prefer the taste they or their guests can peel it off the cake. You'd be surprised how many people say they don't like fondant but it's only because they haven't had a good tasting fondant.



Quote:
Quote:

I make my own modeling chocolate, but not fondant. Every time I try to make mmf, my kitchen ends up looking like a 2 year old got loose with chewed bubble gum. Seems to be the one thing I just can't get a handle on.



I'm with you on this one jgifford, plus mine always gets that weird texture to it when I cover something in it. Oh well.
I still have a long way to go in the skills department but each day is a new adventure!
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I still have a long way to go in the skills department but each day is a new adventure!
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post #12 of 13
3/22/12 at 6:43am
I am also in the camp of leave it on and I too use Satin Ice but I use only the buttercream flavor for covering as most people don't ccare for the vanilla flavored Satin Ice (can't blame them there). I wonder if that Disney wedding cake was covered with a gnache frosting which I think would stay more intact if the fondant is peeled off but I don't know from personal experience. One other thing, when I do a cake covered in fondant I always let whoever I'm doing it for know that if they don't prefer the taste they or their guests can peel it off the cake. You'd be surprised how many people say they don't like fondant but it's only because they haven't had a good tasting fondant.



Quote:
Quote:

I make my own modeling chocolate, but not fondant. Every time I try to make mmf, my kitchen ends up looking like a 2 year old got loose with chewed bubble gum. Seems to be the one thing I just can't get a handle on.



I'm with you on this one jgifford, plus mine always gets that weird texture to it when I cover something in it. Oh well.
I still have a long way to go in the skills department but each day is a new adventure!
Reply
I still have a long way to go in the skills department but each day is a new adventure!
Reply
post #13 of 13
3/22/12 at 6:45am
I am also in the camp of leave it on and I too use Satin Ice but I use only the buttercream flavor for covering as most people don't ccare for the vanilla flavored Satin Ice (can't blame them there). I wonder if that Disney wedding cake was covered with a gnache frosting which I think would stay more intact if the fondant is peeled off but I don't know from personal experience. One other thing, when I do a cake covered in fondant I always let whoever I'm doing it for know that if they don't prefer the taste they or their guests can peel it off the cake. You'd be surprised how many people say they don't like fondant but it's only because they haven't had a good tasting fondant.



Quote:
Quote:

I make my own modeling chocolate, but not fondant. Every time I try to make mmf, my kitchen ends up looking like a 2 year old got loose with chewed bubble gum. Seems to be the one thing I just can't get a handle on.



I'm with you on this one jgifford, plus mine always gets that weird texture to it when I cover something in it. Oh well.
I still have a long way to go in the skills department but each day is a new adventure!
Reply
I still have a long way to go in the skills department but each day is a new adventure!
Reply
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