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Fondant Icing: Aye or Nay?

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  • View Poll Results: Are you a fan of fondant icing?
    I'm an advocate of fondant icing and would use it in my daily baking
    15
    40.54%
    I would only use fondant icing in special situations like wedding cakes
    10
    27.03%
    I dislike the use of fondant icing and would never use it myself
    8
    21.62%
    Impartial
    4
    10.81%

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    As above. For those who may not know what this is: Remember the layer of sweet coating on the last wedding cake you had that had a texture resembling clay/uncooked dough? That's what I'm talking about.

    Having recently gained an interest in baking I have come across quite a lot of cakes that are decorated with fondant icing. Whilst I totally respect the craftsmanship behind the making of those stunning cake decorations I fail to appreciate its popularity given its unpleasant taste. Most people seem to peel it off when they eat a cake decorated/covered in fondant icing. As far as I know not many enjoy eating the decorations on their own. So, what's the point if I may ask?

    To create a cake that looks wonderful but lacking in taste with the added trouble of needing to avoid the ubiquitous fondant covering the cake or focusing more on decorating a cake using buttercreams (which are yum, although more difficult to manipulate) and tempered chocolates (again a difficult technique but definitely more delicious than fondants imo).

    Bakers or non bakers alike, do vote and share your opinions!
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    Personally I use marzipan in place of fondant for making some cake decorations - tastes awesome, and you can get it either yellowy coloured or in white.
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    (Original post by superwolf)
    Personally I use marzipan in place of fondant for making some cake decorations - tastes awesome, and you can get it either yellowy coloured or in white.
    Yes I agree marzipan is like the better tasting cousin of fondant. Do you regularly use marzipan to cover your cakes as well or just for making stand alone decorations? Personally I'm a massive fan of buttercreams, or anything with butter or meringue in it for the smooth and buttery texture. The letdown is there's a limit to what one can make out of those, i.e; they can't be moulded.

    I'll definitely give marzipan a go at some point though.
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    (Original post by Da CorrupteD KiD)
    Yes I agree marzipan is like the better tasting cousin of fondant. Do you regularly use marzipan to cover your cakes as well or just for making stand alone decorations? Personally I'm a massive fan of buttercreams, or anything with butter or meringue in it for the smooth and buttery texture. The letdown is there's a limit to what one can make out of those, i.e; they can't be moulded.

    I'll definitely give marzipan a go at some point though.
    I've done both - either covered the whole thing with marzipan (you use heated up apricot jam to make it stick), or I've also covered the cake in buttercream and then stuck marzipan decorations onto that. Both seemed to work pretty well, and definitely tasted better than fondant.
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    I love fondant...sometimes just out of the packet :ninja:
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    I absolutely LOVE fondant icing :love: a cake covering in buttercream and fondant icing is the best thing in the world :coma:
    • 19 followers
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    I'm one of those weirdos that actually likes to eat it :mmm:
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    I have a feeling TSR is going to be the place where I'm going to find the most fondant lovers ever in my life.. Can I be ever so rude to ask you guys what brand(s) of fondants do you find tasty?? Or do you make your own?
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    It's almost pure sugar; OF COURSE I like it!

    <3 x
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    (Original post by LETSJaM)
    It's almost pure sugar; OF COURSE I like it!

    <3 x
    But it reminds me of clay and sugar needs its best partner, i.e; butter, to truly shine imo. Or maybe I'm just more of butter fan. It seems the french have taught me well. :eek:
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    (Original post by Da CorrupteD KiD)
    But it reminds me of clay and sugar needs its best partner, i.e; butter, to truly shine imo. Or maybe I'm just more of butter fan. It seems the french have taught me well. :eek:
    You've clearly never had home made icing :coma:

    But I'd do have the BIGGEST sweet tooth!

    <3 x
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    (Original post by LETSJaM)
    You've clearly never had home made icing :coma:

    But I'd do have the BIGGEST sweet tooth!

    <3 x
    Sadly that's true. But I don't have a sweet tooth at all, I'm more of a carnivore if anything, which is ironic seeing as I have started baking recently. I'd suggest you look out for french macarons especially when you visit Paris, they may well be your idea of heaven. In fact, I've just posted an entry on macarons on my baking blog if you wish to take a look. (I know, I am blatantly enticing you to read my blog).

    Link is in the sig if you're keen.
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    (Original post by Da CorrupteD KiD)
    Sadly that's true. But I don't have a sweet tooth at all, I'm more of a carnivore if anything, which is ironic seeing as I have started baking recently. I'd suggest you look out for french macarons especially when you visit Paris, they may well be your idea of heaven. In fact, I've just posted an entry on macarons on my baking blog if you wish to take a look. (I know, I am blatantly enticing you to read my blog).

    Link is in the sig if you're keen.
    Aww, I feel sorry for you not experiencing the awesomeness of home made fondant

    But you are so right about the macaroons, mum brought some back from Paris last year :coma:

    <3 x
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    homemade fondant icing is soooooooooooo much better than the chemical packed stuff you get out of a packet

    marshmallow fondant :coma:
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    I LOVE fondant icing - i'm one of the people who picks the icing and marzipan off the cake and leaves the actual fruit cake :P

    But i'd probably only use it for fancy cakes - i prefer buttercream for home baking

    Or CREAM CHEESE icing - it is the best thing in the world!

    I've just made myself really hungry :P
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    I don't dislike fondant, nor do I like it.
    I mean, I'll eat it so long as the layer isn't too thick around my cake.
    I don't/wouldn't use it in my day to day baking, because I usually make cupcakes and cupcakes with fondant icing sounds and looks weird.

    I'd maybe go for modelling chocolate (that is what I think it is, right?) instead of fondant depending on what it was for, or a thin layer of fondant. Too much is really sickly.

    Basically: buttercream 'dirty ice' the cake + think layer of fondant, or else modelling chocolate.
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    (Original post by TheWorldEndsWithMe)
    I don't dislike fondant, nor do I like it.
    I mean, I'll eat it so long as the layer isn't too thick around my cake.
    I don't/wouldn't use it in my day to day baking, because I usually make cupcakes and cupcakes with fondant icing sounds and looks weird.

    I'd maybe go for modelling chocolate (that is what I think it is, right?) instead of fondant depending on what it was for, or a thin layer of fondant. Too much is really sickly.

    Basically: buttercream 'dirty ice' the cake + think layer of fondant, or else modelling chocolate.
    I think that is generally called 'chocolate tempering', although strictly speaking tempering is the process of melting the chocolate, cooling it down and then raise the temperature to a specific temperature(so it doesn't really include the part where you turn it into specific shapes). I am a beginner in baking so like you I tend to stick to buttercreams, chocolate glacage/ganache and cream cheese frostings because these in my opinion taste the best out of all icings/toppings! Having seen the replies from some of the people who posted here regarding tasty fondant icing/marzipan I might actually try making them myself one day and see if it would change my opinion about them.

    There are so many things I want to bake but exams are in the way at the moment. Can't wait for my last paper to be over!
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    (Original post by laurie:))
    homemade fondant icing is soooooooooooo much better than the chemical packed stuff you get out of a packet

    marshmallow fondant :coma:
    I like marshmallows and have always thought they would taste good as fondant too? Hmm...
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    Fondant icing is sometimes nice, sometimes horrible. I've never actually made it myself (or used ready made stuff - only tried it on wedding cakes etc), seems like too much work...but apparently it is nicer homemade, haha.

    Marzipan is horrible though, can't stand it.
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    I detest fondant :/ Not really keen on buttercream either...hence I always make a poorly decorated chocolate cake :P

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Updated: May 17, 2012
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