Over the years I've met with so many couples who come in for their tasting with a picture they've pulled from the latest wedding magazine of a cake they want recreated for their wedding. Almost always the cake is done in fondant and almost always they want to know if it can be done in buttercream. Why? Because they have either heard horror stories about fondant or they have tasted horrible fondant and they don't want to inflict it upon their guests. So why does fondant, which is so universally used have such a horrible reputation and what can you do if the cake of your dreams is fondant?
First, some common misconceptions; a fondant cake and a butter cream cake are exactly the same, the fondant cake just has one additional layer, but both cakes have a generous layer of butter cream. Fondant does not taste "bad" and in fact can be quite delicious.
So why does Fondant have a bad reputation. It helps to know what Fondant is made of; Fondant is very similar to marshmallow's although Fondant is not cooked and therefor remains soft and pliable enabling it to cover cakes. Handling of Fondant makes all the difference in the final outcome. Most fondant in commercial use comes in 5lb blocks and it is my experience that this fondant does not taste that great when fresh. In most commercial bakeries your wedding cake is decorated on Thursday or Friday and must sit out until the wedding on Saturday as fondant cakes are usually not refrigerated. Go back to that marshmallow and imagine putting a fresh, soft one on a plate on Thursday and coming back to eat it on Saturday...it would be dry, chewy and stiff. The same is true of fondant.
So is it impossible to get a yummy fondant cake? Absolutely not! Fondant made from scratch is so much better than what is available commercially. It tastes good, has a lovely scent, is much easier to work with and stays soft and lovely much longer than that produced commercially. Fondant made fresh can also be flavored depending on the flavor of the cake itself, vanilla, lemon, almond, champagne are just a few of the flavorings that can be added. This fondant starts out much fresher and so stays that way longer. It is also important that the fondant be applied to the cake as close to the delivery time as possible. Every day that the cake sets out with the fondant applied it becomes less appealing.
So, what do you look for when you go to meet with your cake designer? Ask what type of fondant they use, is it freshly made or purchased. Ask for a sample to try. Ask how many days before the wedding the fondant will be applied to your cake.
A bakery that cares about the taste of your cake will make sure that the fondant is as luscious and lovely as the cake itself.
First, some common misconceptions; a fondant cake and a butter cream cake are exactly the same, the fondant cake just has one additional layer, but both cakes have a generous layer of butter cream. Fondant does not taste "bad" and in fact can be quite delicious.
So why does Fondant have a bad reputation. It helps to know what Fondant is made of; Fondant is very similar to marshmallow's although Fondant is not cooked and therefor remains soft and pliable enabling it to cover cakes. Handling of Fondant makes all the difference in the final outcome. Most fondant in commercial use comes in 5lb blocks and it is my experience that this fondant does not taste that great when fresh. In most commercial bakeries your wedding cake is decorated on Thursday or Friday and must sit out until the wedding on Saturday as fondant cakes are usually not refrigerated. Go back to that marshmallow and imagine putting a fresh, soft one on a plate on Thursday and coming back to eat it on Saturday...it would be dry, chewy and stiff. The same is true of fondant.
So is it impossible to get a yummy fondant cake? Absolutely not! Fondant made from scratch is so much better than what is available commercially. It tastes good, has a lovely scent, is much easier to work with and stays soft and lovely much longer than that produced commercially. Fondant made fresh can also be flavored depending on the flavor of the cake itself, vanilla, lemon, almond, champagne are just a few of the flavorings that can be added. This fondant starts out much fresher and so stays that way longer. It is also important that the fondant be applied to the cake as close to the delivery time as possible. Every day that the cake sets out with the fondant applied it becomes less appealing.
So, what do you look for when you go to meet with your cake designer? Ask what type of fondant they use, is it freshly made or purchased. Ask for a sample to try. Ask how many days before the wedding the fondant will be applied to your cake.
A bakery that cares about the taste of your cake will make sure that the fondant is as luscious and lovely as the cake itself.
photo by: Joni Schrantz, StudioESS
1 comment:
My husband and I both loved the fondant you did on our cake. Matt said it was the best part!
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