I love the look of fondant but is it edible or is it for decoration only. If so, do you frost with buttercream first and then the fondant? And do you remove the fondant before serving? ANy help will be appreciated. Thanks in advance.
Some fondants are tastier than others, and some people don't like the chewy texture of many fondants. However, they are MEANT to be eaten, so now you just need to find one you like!
I personally almost always remove the fondant before serving...especially if older people are enjoying the cake. It's hard to watch them completely dissect the fondant and then hate it anyway. They seem to be more old school when it comes to cakes lol I compensate by filling the cake with a decent amount of frosting because most of the frosting gets peeled off with the fondant. It's a personal choice tho 
Welcome to CC, greenqueen! Please, eat the fondant! If you are just beginning, you probably are leaning toward Wilton which is fine for practice, just don't judge all fondants by the flavor of theirs. It's not horrible but it truly comes under the heading of "plastic frosting" to which I have heard it referred in the past. Most starting out enjoy the taste and texture of what is called marshmallow fondant... it's easy to make. Here's directions for a simple MMF:
Enjoy!
Peggy Weaver's MMF
MM (Marshmallow) Fondant Recipe
Marshmallow Fondant ingredients
16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing Sugar (please use C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When Im done, they are baby soft.)
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, What are you doing?
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.
Thanks so much. I have made marshmellow fondant and liked how it turned out, I only made a little of it for some mummy cupcakes and will probably try it on a cake soon. Thanks.
I made a cake and used Satin Ice. I had a couple people tell me this was the first time they ate fondant without gagging. IMO, Satin ice is the best tasting commercially made fondant. Choco pan is another good one, but it's softer and harder to handle because of the chocolate. It's also very expensive. I've mixed Choco Pan and Satin Ice and that has worked well.
Do you think Wilton will every get a clue about how bad their fondant tastes??? I only use it for decorations that will not be eaten.
My family is not a fan of fondant but I like MMF and I have used the fondx brand. It is easy to work with and it tastes good too. I did make a marshmallow fondant with semi-sweet chocolate melted in it. I used a chocolate buttercream under it and the whole family loved the taste of that. I used it on my guitar hero cake.
A year or so ago, one of the old timers on here, and I can't remember who, probably because I'm an old timer . . . anyway her kitchen helper put some fondants out to taste and everyone was fine with Wilton fondant, when they didn't see the box. Makes ya think . . .
I've been known to mix Satin and W fondant together. Great workability and good taste. Cuts down on the cost, too.
And since I jsut defended a W product, you may assume that hell has officially frozen over.
As a newly former Wilton instructor....
"Old" formula fondant (mostly white) had no flavoring, and you were instructed to add extract of your choice. That BLAND fondant helped fuel the "nasty Wilton" reviews.
"New" fondant, labeled "decorator preferred", is now in many colors and has flavoring in it. So, "out of the box", it tastes better.
I too, am not the 100% Wilton fan, but you still gotta know what and how to use it. Mashed potatoes without salt are gross, as is the original fondant without any flavoring.
For being able to buy with coupons (at Michaels, Hobby Lobby, Joann's, etc.) this fondant may be worth revisiting if you haven't tried it in a while.
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