[cakegrl]

foodsnob - that is the recipe I use and I use it a LOT, I make it in batches up to 8 at a time in my 20QT Hobart depending on how much I'll need any given week. My favorite additional flavorings to add are cheesecake and butter rum. i've tried the Satin Ice and will use it for red and black pre colored, but that's about it; my reputation is partially that "her fondant tastes good" so while I'm tempted to switch to pre made, I just can't do it! I do mostly fondant cakes. And yes, I like it...but since I'm kind of not much of a cake eater anymore I don't really eat it either. ;-)

[Risque Cakes]

actually homemade fondant is pretty good!

[Risque Cakes]

you can add the color to the homemade fondant to the liquids in the recipe, and if the color is not "dark" enough, then you can knead in some more.

Does this help?

[lizbakes]

Originally Posted by CarlAird

lizbakes
Is your fondant recipe rollable with out the use of corn syrup??!?!

Corn syrup? I do dust the work surface and rolling pin with corn starch. When the fondant is rolled out, drape it on the cake and smooth immediately, as the surface dries quickly. Any cornstarch left on the fondant can be removed by lightly dusting the cake with a clean lint-free kitchen towel. If you have stubborn areas of cornstarch, just dunk a food-safe paintbrush in a bit of vodka or everclear and paint the cake where the cornstarch remains, and when the liquor dries, the cornstarch will be gone.

[Risque Cakes]

Leaving a horrible shinny spot. A good fluffy make up brush that you only use to dust your fondant is enough!

Just brush it or rub it with your clean gloved hands and it will go away.

I don't like to roll my fondant on corn starch as it's too drying, I use Powdered sugar or a 50/50 mix.

[hippie chick]

I like fondx by cal-java, it comes in white chocolate which you can mix 1/2 and 1/2 with regular to bring down the cost and it still tastes good. Pettinice and satin ice are good too.
Wilton tastes awful and I find it very difficult to work with.

[MrIcing]

Originally Posted by Risque Cakes

you can add the color to the homemade fondant to the liquids in the recipe, and if the color is not "dark" enough, then you can knead in some more.

Does this help?

I have used the Satin Ice fondant and people are generaly pleased with the taste. I know the Satin Ice comes in multiple primary colors, red, yellow, blue, etc..., but I just found this color chart that creates a large variety of different colors just using mixtures of their current base colors.

I can't tell you how happy I was to discover it, you know how many batches I have messed up using gel pastes trying to get it just right?

The fondant mixture charts I found are at Into The Oven's message board, I was going to provide a link, but it says I can't until I post five or more messages. So do a google for them, click on forums, it listed under the Fondant section.

[lilevy]

I don't know why everybody hates Wilton fondant! It comes with no flavor, but once you add Wilton's clear Almond and Vanilla extract, it tastes DELICIOUS! Try it, you can find it at Michaels where all the Wilton supplies are. I've made many cakes with Wilton fondant and always get good comments on the fondant taste!
=) Just thought I would share that!

[rgladso]

I personally don't like the taste of Fondant or at least a bad kind of fondant good styles of fondant is good but not a cheap kind. I agree with the fact that fondant is great for nice events. Such as weddings and birthdays and such. Just because fondant is on a cake doesn't mena it is a bad tasting cake, i wouldn't be like no im not going to eat that cake just because it has fondant especially if it looks delicious.

[stoland@q.com]

Originally Posted by CarlAird

OK So let me get it stright
Were making cakes that are not really good tasting but pretty, so we want people to OOOOOOOOOO and AHHHHHHHHHHH at how pretty it is but not the taste??????

Good bakers and great cake makers use fondants that taste very good. There if fondarific (Duff on Ace of cakes uses this brand) I have used the buttercrem flavor and its pretty good. There is also Satin Ice (used by The cake boss) I have tried the vanilla flavored and it also tasted pretty good. I also here that choco-pan, a brand of all white and dark chocolate fondants are pretty good. AND also YES Brides only care about what it looks like, but honestly Ive never seen anyone peel good fondant off of a cake!

[Just Jim]

Wow, old thread.

Well, since it's open......

I recently ordered a cake from a local bakery for my daughter's 14th birthday.
She wanted zebra stripes.
The girl who took our order was very upbeat and positive, leading me to believe that this was going to be a beautiful cake.
Myself, I was expecting fondant, as not many people posses the proper piping skills to do nice zebra stripes.
What we received was pretty horrid.
It was a white cake with uniform wedges and squiggles around the perimiter, no wavy lines widening and thinning as they go, as do zebra stripes.
And the piping wasn't smooth.
It looked like the cake was invaded by cancerous slugs.
The owner was out of town but I finally reached her a week later.
She defended the cake, saying that they focus on flavor, not looks, and they don't use fondant due to the poor flavor.
She also said her decorator does beautiful free form work, but can't do "special" orders, as our zebra stripe apparently was.



Okay, I get that flavor is most important, but to use that as an excuse for ugliness?
I'd rather have fondant (preferably real) and a good tasting cake beneath than a great tasting cake that looks like a 5 year old did it.
Unless I commission the cake from a 5 year old of course.

[mikhon]

I agree with risque cake.. You can add some color on fondant cakes to look more beautiful and add color to the eyes of people.

shopturkeydeepfryer

[pastrygirl1906]

I like marshmallow fondant it is super cheap and easy to make plus you can flavor it ANY WAY you want to.

[chefguy]

I like it!