I’ve been reading through a lot of cake central questions, and what really surprises me is that I see so many people hating on fondant and it’s taste.
IMO i think fondant gives a very professional finish leaving a cake very sophisticated looking. Of course there is nothing wrong with our favorite drip cakes and buttercream cakes but fondant really has this royalty effect.
plus I don’t know what brand people are using but satin ice’s fondant taste pretty goood no? Very sugary but it’s tasty and so is homemade marshmallow fondant :s
so I’m confused, why do people hate fondant and it’s taste ?
for me it's a mouth feel thing -- i don't care for that chewy mess that does not melt in my mouth for a serving of cake -- i think that's the case for most americans -- but fondant dried as a hard candy piece of decor it's wonderful -- i had a friend who put beans on the plate for her family and they would not eat it -- but she learned to put the same product in a bowl and call it 'bean soup' and they loved it -- same same in the sense of expectations -- americans do not expect that chewiness -- they expect melt in your mouth --
that's my theory
I have used Satin Ice, and I do think the chocolate is yummy like a Tootsie Roll, but most of the time I use homemade marshmallow fondant. Like Kate said, it is not so much the taste, because you can add whatever flavor you like, but it feels like a slick blob in my mouth. I also hate gummy candies, so I guess it is no surprise.
I use fondant if I need a particular look, but a beautifully done buttercream, whether smooth or rustic, is the epitome of an elegant cake. Of late, if I require the flawless look of fondant, I've been using white ganache.
Massa is the one fondant I think tastes any good. The other ones taste either sugary sweet (Satin Ice) or just plain awful (Wilton). But I think if you do a lot of sophisticated cakes and are creative, fondant is an excellent choice. Personally I don't like the interplay of the cake flavor/filling with the chewy fondant. But that's just my taste. I've seen people scrape off frosting and just eat the cake too.
@cheriej - I am one of those that tends to scrape off the frosting and just eat the cake... I really like the cake... I can give or take the frosting... My mother on the other hand believes that cake is a vehicle for frosting and when I was a kid would eat the frosting I wouldn't... so at least nothing was wasted... lol
I do agree though... the chewiness of it does tend to be a turn off to most people I know... and many of my friends say there isn't enough frosting when they have had cakes with fondant...
We see a lot of people just peel off the fondant and eat the cake underneath. Love to decorate with fondant, but don't enjoy cutting and serving fondant covered cakes! Takes a very sharp knife to not squish the cake below as it's cut.
A lot depends on the kind of fondant used. Wilton is a least favorite, people say it tastes like glue, has an unappealing grittiness. Satin ice has a good taste, but I've discovered other brands that are easier to work with. Not as sticky. I've made my own fondant, taste is great but this is labor intensive. Have just discovered Renshaw and am blown away already! Not sticky. Easy to work with, great elasticity that can meld "seams" together and work out flaws easily.
Prior to finding Renshaw I was using fondarific. Well continue to use for certain applications, but Renshaw is my go to now.
I remember reading an article some yrs back about this very thing........the conscenes was even though people say they don't like the 'taste' it reall is the mouth feel of fondant that is the turnoff. Some kind of experiement was done to prove this but now I don't remember exactly how. Usually most against the chewiness I think. IF your customers really don't like the actual taste fondant CAN be flavored. I always added maybe 1/4 teaspoon of my mixture of vanilla, butter & almont extracts per batch of fondant that would cover an 8" round of similar size - just kneed it in. (I usually used Wilton's)
Quote by @-K8memphis on 31 Aug 2018 , 10:37pm
for me it's a mouth feel thing -- i don't care for that chewy mess that does not melt in my mouth for a serving of cake -- i think that's the case for most americans -- but fondant dried as a hard candy piece of decor it's wonderful -- i had a friend who put beans on the plate for her family and they would not eat it -- but she learned to put the same product in a bowl and call it 'bean soup' and they loved it -- same same in the sense of expectations -- americans do not expect that chewiness -- they expect melt in your mouth --
that's my theory
So weird! I guess now i understand. My clients actually love the chewiness of the fondant! And i myself prefer the chewiness over the hard dried fondant too!
Quote by @SandraSmiley on 31 Aug 2018 , 11:54pm
I have used Satin Ice, and I do think the chocolate is yummy like a Tootsie Roll, but most of the time I use homemade marshmallow fondant. Like Kate said, it is not so much the taste, because you can add whatever flavor you like, but it feels like a slick blob in my mouth. I also hate gummy candies, so I guess it is no surprise.
I use fondant if I need a particular look, but a beautifully done buttercream, whether smooth or rustic, is the epitome of an elegant cake. Of late, if I require the flawless look of fondant, I've been using white ganache.
Totally agree with you! I guess i'm just an old fashioned girl when it comes to cakes lol. To me Fondant cakes beat buttercream cakes in a heartbeat !
Quote by @cheriej on 1 Sep 2018 , 3:39am
Massa is the one fondant I think tastes any good. The other ones taste either sugary sweet (Satin Ice) or just plain awful (Wilton). But I think if you do a lot of sophisticated cakes and are creative, fondant is an excellent choice. Personally I don't like the interplay of the cake flavor/filling with the chewy fondant. But that's just my taste. I've seen people scrape off frosting and just eat the cake too.
Hahah whenever i make a birthday fondant cakes for family and take it to the restaurant we're celebrating in . The waiters try to peel off the fondant to serve the cake, you have no idea how many waiters i have scolded for that haha! I mean all that hard work and they just want to peel it off? Also I guess me and my family are just sugar addicts. The chewiness is the best part for us about fondant
Quote by @cheriej on 1 Sep 2018 , 3:39am
Massa is the one fondant I think tastes any good. The other ones taste either sugary sweet (Satin Ice) or just plain awful (Wilton). But I think if you do a lot of sophisticated cakes and are creative, fondant is an excellent choice. Personally I don't like the interplay of the cake flavor/filling with the chewy fondant. But that's just my taste. I've seen people scrape off frosting and just eat the cake too.
Hahah whenever i make a birthday fondant cakes for family and take it to the restaurant we're celebrating in . The waiters try to peel off the fondant to serve the cake, you have no idea how many waiters i have scolded for that haha! I mean all that hard work and they just want to peel it off? Also I guess me and my family are just sugar addicts. The chewiness is the best part for us about fondant
Quote by @CakeItGood on 9 Sep 2018 , 5:21pm
We see a lot of people just peel off the fondant and eat the cake underneath. Love to decorate with fondant, but don't enjoy cutting and serving fondant covered cakes! Takes a very sharp knife to not squish the cake below as it's cut.
A lot depends on the kind of fondant used. Wilton is a least favorite, people say it tastes like glue, has an unappealing grittiness. Satin ice has a good taste, but I've discovered other brands that are easier to work with. Not as sticky. I've made my own fondant, taste is great but this is labor intensive. Have just discovered Renshaw and am blown away already! Not sticky. Easy to work with, great elasticity that can meld "seams" together and work out flaws easily.
Prior to finding Renshaw I was using fondarific. Well continue to use for certain applications, but Renshaw is my go to now.
So Lucky you get to experiment with different fondant brands! Where I'm from it's so hard to get a variety of products especially fondants. I only have the option of working with satin ice. Heck they don't even get wilton or americolor food coloring here! Everytime a relative is traveling abroad I pay them to buy the food coloring and cake tools for me lol! Before they started Selling satin ice in my country I used to make MMF, sometimes it got to a point where supermarkets would run out of white marshmallows and I'd be left with no choice but to go around to every supermarket sometimes i even had to go as far as an hour to get bags of marshmallow. Waste of gas and money it wasn't worth it so satin ice has been heaven for me.
Quote by @kakeladi on 9 Sep 2018 , 8:35pm
I remember reading an article some yrs back about this very thing........the conscenes was even though people say they don't like the 'taste' it reall is the mouth feel of fondant that is the turnoff. Some kind of experiement was done to prove this but now I don't remember exactly how. Usually most against the chewiness I think. IF your customers really don't like the actual taste fondant CAN be flavored. I always added maybe 1/4 teaspoon of my mixture of vanilla, butter & almont extracts per batch of fondant that would cover an 8" round of similar size - just kneed it in. (I usually used Wilton's)
I was mostly curious why people in general did not like the taste of fondant. Here, where im from, people love it. Heck I have had friends come over sometimes and ask for a chunk of fondant to chew on and eat right out the tub when it's all mushy and soft! I guess it depends on the culture and type of food. The sweets in my country are so sweet they put fondant to shame lol. Thank you for the suggestion i'll keep that in mind if i ever run into customers that don't like the taste of fondant x)
Quote by @AAtKT on 1 Sep 2018 , 1:07pm
@cheriej - I am one of those that tends to scrape off the frosting and just eat the cake... I really like the cake... I can give or take the frosting... My mother on the other hand believes that cake is a vehicle for frosting and when I was a kid would eat the frosting I wouldn't... so at least nothing was wasted... lol
I do agree though... the chewiness of it does tend to be a turn off to most people I know... and many of my friends say there isn't enough frosting when they have had cakes with fondant...
But if done correctly with a thick layer of frosting and a thin layer of fondant, it is perfect! It tastes heavenly!
Mmm my mouth waters just thinking about it haha!
Quote by @-K8memphis on 22 hours ago
kandyslife -- what country are you in?
I’m from Lebanon, Middle East x)!
Quote by @-K8memphis on 22 hours ago
kandyslife -- what country are you in?
I’m from Lebanon, Middle East x)!
kandyslife -- oh how cool!! love that you and i are so far away around the other side of the world but right here together on the board -- and you can get satin ice there -- also way cool --
danny thomas is from lebanon and he is one of the most famous people in memphis because of course he started St Jude Hospital for sick munchkins
One of the things I love most about the cake sites is having friends from all over the world!
it's not just the texture or the way it feels in the mouth for me. I don't like candy with or on my cake, and that's what fondant taste like to me. I have wondered how become a lover taste for fondant. Maybe
Quote by @%username% on %date%
%body%
