Even if the extent of your cake decorating experience was spreading a tub of pre-made frosting over yellow cake made from a box, you could have an opinion about using fondant. And boy, are there opinions about fondant. Rather, fondant has become a stand-in for a genre of food aesthetics that the group is railing against, a kind of shorthand for the Instagram-fueled era of visual perfection at the cost of things actually tasting, well, tasty.
Bakers often cover entire cakes in a sheet of rolled out fondant because it provides an immaculately smooth surface to build on. But fondant also, notoriously, tastes awful. I appreciate it as an artistic medium.
One of the main gripes of the Fondant Hate community is that using fondant is too easy. With a skilled decorator, fondant easily becomes whatever you can imagine, from a demure rose to an orc with a sword. Or worse yet, you brush up against it and now your outfit is ruined. Options are endless: Like I mentioned above, fondant can be almost literally anything you can imagine. Want zombies chasing survivors around your second tier for your Halloween cake?
Do you envision a Christmas cake with Santa, your uncle Jim, and your brother pounding brewskis on the beach? Quirky or creative people can have the ultimate edible decoration to any party they decide to throw. So expect your guests to have to peel back a layer of the stuff in order to enjoy their dessert. Health: On the heels of that, most commercially made fondants are made of sugar and hydrogenated oils in order to make them more shelf stable.
Should You Choose Fondant? I know some people are very talented and they can roll it super thin so it's not even noticeable. I'm not a fondant decorator meaning I don't cover cakes in fondant but I do use it occasionally for some decorations. I use Wilton for stuff that dries rock hard so I know no one will eat it LOL , and I also use it to cover cake boards. I had to order a small bucket of black Satin Ice a while back and it smelled really good.
But some of the decorations had elephant skin which I've heard is common with SI these days. I never did taste any because I have an aversion to eating dark colored BC or fondant. I have heard it tastes incredible and is wonderful to work with. Do you guys order from Albert Uster? That is actually pretty close to where I live.
Not to be confused with MMF, or marshmallow fondant. There is a very extensive set of directions under the most saved recipes for Michele's fondant. Fromscratch, I did everything I could to order your fondant and I couldn't get it. I tried to order from the site, but something always malfunctioned. So I still use Fondarific. And I'm very happy with it, but I would love to try the Massa.
My clients love the taste of the Fondarific. I ask them to just smell the area where it is kept and it smells like a buttercream candle. It also has a nice aroma if someone gets close to the cake.
When I use the mocha flavor, the taste actually melds with the chocolate buttercream. I'm happy with it. I've only been to two functions where my fondant cakes were served. On the first time, almost all of the fondant was gone. This was my daughter's sweet 16 party. The other time was last month at my niece's wedding. 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. With elaborate sugar flowers, intricate icing vines, and cascading ruffles, wedding cakes can be total works of art.
Fondant is edible icing that can be rolled out to cover a cake or used to sculpt three-dimensional flowers and other details. It's made of sugar, sugar water, corn syrup, and sometimes gelatin or cornstarch. Meet the Expert. Melanie Moss is a co-founder of Mini Melanie , a Brooklyn-based cake and dessert company. To learn more about the icing type ahead of actually slicing into your cake, read on.
Rather than being silky and creamy, like buttercream , fondant has a thicker, almost clay-like texture. Instead of being spread with a knife, fondant must be rolled out and then draped and shaped over a cake. Another version of fondant is poured fondant.
0コメント