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??? About fondant in general

post #1 of 8
Thread Starter 

Just got an order for a ballerina cake. They want the look and finish of fondant, BUT they DON'T want fondant. Client absolutely hates MMF, store bought fondant and fondant in general, from the taste and texture, but she is in love with the look! icon_cool.gif

Are there any alternatives to fondant?? what else could I use to have the same look and finish as fondant??

 

Please help!

Thanks

 

Maria.

Quality, not quantity...
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Quality, not quantity...
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post #2 of 8

How about modeling chocolate? You can do a lot of the same things with chocolate as you can fondant. You can use white chocolate and color it whatever color you need. HTH

Every passing moment is another chance to turn it all around...
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Every passing moment is another chance to turn it all around...
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post #3 of 8

You can add about 30% modeling chocolate to fondant to get a better flavor without the plasticky look of the modeling chocolate, too. She might be willing to do that.

post #4 of 8

of you can frost with buttercream and use the VIVA paper towel method to get the smooth look of fondant but the yumminess of BC.

post #5 of 8

Modeling chocolate is a great idea. Marzipan might work, too.

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
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post #6 of 8
There's a recipe here on CC for rolled buttercream, I've used it to cover cupcakes and it worked well. It should do well for cakes.
Lyndi M.
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Lyndi M.
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post #7 of 8

I was thinking about the rolled buttercream, too, but I would be reluctant to try it on a whole cake. If you have a chance to do a little testing before the final run, you might try it on a dummy. That way, if you're careful to keep the dummy clean, you could use the buttercream again on the cake, if you're worried about the cost of experimenting.

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #8 of 8
Thread Starter 

thank you everyone!. I've never done rolled buttercream, so I guess is time to start practicing. As far as the modeling chocolate I've been reading that it might be a little hard to cover the entire cake with it. I guess I can also try, I just don't wanna invest too much $$ on experimenting!

 

thanks again!!!!!

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Quality, not quantity...
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