I appreciate it as an artistic medium. One of the main gripes of the Fondant Hate community is that using fondant is too easy. But using fondant is actually way more finicky than you might suspect from the polished final results.
On cooking shows, contestants occasionally struggle with rolling fondant out. It cracks easily, and the cake itself has to be at the correct temperature for the sugary putty to adhere to it.
Epperson points out that the visual appeal of fondant feels dated now. Our expectations for fancy cakes are changing accordingly. Not every cake has to be a perfect replica of the Eiffel Tower to be good.
A return to things that look homemade is part of the food trend cycle, but Fondant Hate also participates in another ongoing trend in food. When I started the bakery, I ordered every brand of fondant. I liked Fondarific for taste and variety in colors and flavors. Chocopan had great flavor in chocolate, but I never tried working with it. My vegan wedding client actually chose Fondarific over vegan choices.
She said they could take it off. She would let them know. I got the report back that they chose to eat it. Massa Ticino is not the same product as Massa Grischuna. It is expensive, but just like any product you make, the cost gets passed on to the customer. I personally am seriously anal about build quality when it comes to cakes and the fondant has to be immaculate and have sharp edges.
I roll my fondant to 2mm thick and have never had anyone leave fondant on their plates, it's always eaten. I also use the satin ice dark chocolate fondant which is also amazing. Tastes great and covers cakes easily. I have to say that fondant is one of those things, that you cant just try once and decide you don't like it.
Getting fondant to look really good and have it be really thin takes a LOT of practice. If you try it once, roll it really thick and people don't eat it, that is not a fondant problem, that's a decorator problem. Granted there are some fondants that likely taste horrible, but there are a lot that taste great.
Put it this way, I'd rather put fondant in my mouth than buttercream made with shortening! Oh man, shortening gives me the heebs. Funny you mention shortening, since the second ingredient in fondarific is partially hydrogenated palm oil, which is the only ingredient in Sweetex Z shortening.
When someone gets a slice of a wedding cake, if they get a middle piece, they get a 1. You can't compare the thinnest layer of fondant with thick layers of buttercream made with shortening, it's nonsensical. Yeah, sorry, but using a relatively small amount of shortening in fondant is not the same thing as buttercream that is made up of basically two ingredients: shortening and sugar.
Fondarific is also essentially shortening and sugar, the second ingredient is palm oil. The only real difference is the addition of dry milk, glycerin, and gum in the fondant. It is absolutely correct that cakes typically use a lot more BC than fondant, I just thought it was interesting that there was such revulsion towards shortening oil when it is a key ingredient in just about every type of fondant available.
Sure, there's shortening in fondant. About 2 tablespoons per each 8 cups of sugar. Some recipes for fondant do not even have those 2 tbsp. The only type I've ever seen that does not contain oil is marshmallow fondant which is not commercially available, you'd have to make it yourself. Thanks for the links! But I and most of my customers still prefer shortening-based buttercream, regardless of allergies. A dash. Literally, just a quick splash, I don't measure.
It's so good with that in place of vanilla. This is just too much! There is no shortening in my fondant either, just butter unless it is for a dummy.
I, and all my customers, think criscocream is revolting! Home Recipes. Experience the world of cake decorating like never before with Cake Central Magazine! Quote: Originally Posted by LoveMeSomeCake We actually recently had a consultation where the bride said the last cake person they met with gave her the line about "everyone peels off the fondant, so it's ok that it tastes nasty.
Quote: Originally Posted by FromScratchSF Sadly, lots of bakeries have deemed the good-tasting fondant as "too expensive" so they use the super cheap, crappy disgusting stuff on their cakes, thereby conditioning the public that fondant is "gross" and justifying not bothering with the good stuff because they say nobody eats it.
AnnieCahill Posted 30 Nov , pm. In the Auguste Escoffier Pastry Arts Program , you spend quite some time learning the ins and outs of dying, sculpting, and rolling fondant. Fondant can be used to create a nice blank canvas that a painter using edible inks and dyes can use to create a masterpiece. It can be used to create fun characters, interesting backdrops, and elegant facades. But what exactly is fondant? When your baker mentions using it, what can you expect? There are multiple types of fondant, each used for different tasks in the bakery.
The most common is rolled fondant , which looks a little like smooth pie dough and is often draped over cakes to cover them, as well as being cut into strips or shapes for decoration. Poured fondant is creamy and fluid, and is often used as either a filling or coating for cakes, pastries, candies, and other desserts.
Sculpting fondant is on the other end of the spectrum, with a stiffer consistency used for making busts and other sculptures. Gumpaste is a kind of rolled fondant that becomes completely hard when it dries. This is often used for building edible structures, flowers, and sculptures. But what are the benefits of using fondant vs frosting, chocolate, or other cake coverings?
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