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Who Likes/Hates the taste of Fondant??

post #1 of 61
Thread Starter 
I'm in the class now but I just heard some people dont like the taste of Fondant. Wilton is VERY HEAVY on the fondant but WHY if peole dont like the taste?
Why would someone PAY for a cake they cant eat!? Its like the swimsuits that cant get wet!!!!!!!
post #2 of 61
The stuff in the Wilton's box is not fondant. It is a box of chemicals mixed with sugar with no resemblance to fondant whatsoever, except that you can roll it. It's disgusting. They are very heavily promoting it, because it is the current "style". There are other pre-made brands out there, such as Satin Ice, which has sort of a light marshmallow flavor, but still does not have that candy-fondant taste most people expect. There are recipes for rolled buttercream, marshmallow fondant and poured fondant that are fairly simple, have no chemicals and you can make with home ingredients. Try the www.baking911.com site for recipes.
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Inside me is a skinny woman trying to get out.....I usually shut the witch up with chocolate!
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Inside me is a skinny woman trying to get out.....I usually shut the witch up with chocolate!
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post #3 of 61
I think Wilton likes to push fondant because people with very little skill can make cute cakes with it.


I think 'cute cakes' is the answer here as well.
Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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post #4 of 61
Why does Wilton push it? Because it is stable and has a long shelf life, because they can sell a lot of accesories, dyes, sprays, gadgets, and books that use the stuff. Of course it's disgusting, how can a food product have a shelf life for so long and not taste disgusting?
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #5 of 61
Thread Starter 
I'M SO SAD!
I'm a full time member of thw Wilton Cult
I've been giving them 10% of my weekly income and prying weekly at me local Michales Witlon isle
You've destroyed everything!:cry:
By the way MISS BIGBUNS YOU BETTER WORK!!
post #6 of 61
i dont care what the fondant tastes like as long as the cake was pretty before it was cut and the cake under the fondant tastes good. thats just me.. and its not like you are going to eat an entire cake covered with fondant..
post #7 of 61
I suppose I should put in the disclaimer that the last wedding cake I did was, you guessed it, covered in Wilton fondant. None of the actual decorations were fondant (used modeling chocolate and royal) and the cake itself was styrofoam......

....so I guess taste wasn't a consideration!:roll:
Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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post #8 of 61

What's the big deal?

I used to suggest to my clients that did not like the taste to simply not eat it.
My fondant went over the butter cream so you could simply peel it off or eat around it. no biggie.
Personally, I enjoy fondant! I love to work with it, the finish is so lovely and it's versitile. It can be flavored with any clear extracts and chocolate.

I noticed on the Disney Food network shows, they peel it off before cutting the cake. ( not very pretty btw):roll:
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #9 of 61
Thread Starter 
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??????
post #10 of 61
That's the Wilton way.

I think most members of this forum go for both taste and pretty.
post #11 of 61

Who Likes/Hates the taste of Fondant??

I agree, you want first for it to look good, then it has to taste as good as it looks or even better, feast first with the eyes.
And remember your product tastes only as good as the ingredient's you put into it.
The last thing you want is people to think/say, " His cakes/whatever look good, but taste like crap". qahtan
post #12 of 61
Thread Starter 
Youre both right!
So I should make fondant from scratch? Will it taste better?
Will it hold color like the prepackaged fondant?
post #13 of 61
definitely will taste better.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #14 of 61
i believe that fondant is the garnish... you may eat it, but its there to look pretty... as i stated before, the cake its self should be delicious as well as the buttercreme ...

i like Pettinice Rolled Fondant by Bakels. http://pastrychef.com/Catalog/rolled...s__3591689.htm
post #15 of 61

fondant hate or not

I like it cause it's easier to use and it looks nice and keeps better on wedding cakes
post #16 of 61
To me, using fondant is the equivalent to painting a canvas one color. It doesn't matter how pretty that color is, it's still not fine art.

In context with food, using fondant alone or as the major part of the decoration means you skipped a few steps in your presentation and culinary skills. Quality food should be visually appealing and excel in taste. That means that you don't overdo any one element even the base or foundation of the dish.
post #17 of 61

Thank goodness I am not the only one!

I do not find rolled fondant that great in taste either. Erik, I totally agree that Wilton tends to push it because anyone can roll it out, pop on some cut outs and you have a cake. I have made cakes with fondant but I frost them with buttercream first. The finish it gives a cake is nice though. I have not tried Satin Ice or Pettinice yet.
post #18 of 61
Fondant can be amazing if done with 72% cocoa chocolate. But yes you are right, even myself that love it when well cooked, there were times, I hated it. So, would you say a chocolate fondant is the same as a souffle? Or it depends on the recipe?
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AKILA- The French Cook
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If you want to take a few minutes to help me out, fill out this questionnaire, it is for a class project. Thanks!
http://www.surveymonkey.com/s.asp?u=46963289883

AKILA- The French Cook
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post #19 of 61
What does that mean?
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Inside me is a skinny woman trying to get out.....I usually shut the witch up with chocolate!
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Inside me is a skinny woman trying to get out.....I usually shut the witch up with chocolate!
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post #20 of 61
Marshmellow Fondant isn't too bad and if you mix it 50/50 with white modeling chocolate it is actually quite good and very easy to work with!
post #21 of 61
Where do I get modeling chocolate ?

sweetnessx3
May the weak say I am strong!
Lisa M, Cruikshank
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May the weak say I am strong!
Lisa M, Cruikshank
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post #22 of 61

To answer your question:

No, I do not care for the taste of fondant. I dont hate it. But I usually peal it off and eat the cake and buttercream. No harm, no foul.

There is commercially available fondant that tastes much better than wilton. We use massa gruschuna (completely spelled wrong) that we get from albert uster. It's not so bad. But I stil tend to peal it off. It performs better than wilton too. It's not gummy or stretchy like wilton.

I have met people who tell me "I LOVE the taste of fondant" so they are out there.

I think most people peal it off. Esp. down here in the south.

Personally, you wont see me making the stuff. It's far too much trouble for something that most people are going to peal off anyway. Esp. when there is fairly good fondant available commercially.

For a long time I refused to use the stuff. But now I hate to do a cake without it. There is just so much you can do with it.

And lets face it, fondant cakes are almost always prettier.

We still have people who come in asking: "do you do wedding cake without fondant? I've heard fondant tastes bad."

We tell them: Our wedding cakes are iced in buttercream and covered with a thin layer of fondant.

eeyore
post #23 of 61
don't like it
post #24 of 61
I'm not a fan of fondant. I think it tastes yuckky. I don't make cakes with fondant. I've had lots of people come to me and ask me to do a fondant cake. I tell them that I can, but it won't taste like my cakes they've had before. My cakes sell because of the way they taste. I'm a good decorator (not fantastic, just good), but everyone loves the taste.

Personally, I'll pass on the fondant. It does make lovely looking cakes.

I'll never forget the first fondant cake I ever tasted. I was at a wedding reception, and I put a big bite in my mouth. Then, I was in a quandry as what to do with it.........and it had the consistency of an old tire. I've tasted some fondant cakes since then that weren't as objectionable, but I'll always remember that wedding cake. It was lovely, but most of it was thrown in the trash.
Cheers,
texasflute
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Cheers,
texasflute
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post #25 of 61
I can't stand fondant, even the good stuff. I made it myself and couldn't stand that either. And don't get me started on marzipan.

Until the past few years fondant use was a cultural thing: cakes in Austrailian and British cookbooks were all fondant, while American cookbooks were 100% buttercream. 20 years ago the only cookbooks we had with fondant info were French, British and Austrailian. Same with almonds and hazelnuts and their pastes: here they are not used as commonly as in Europe.

I think fondant is appearing in the US more lately because of ease of use and the novelty factor: after a lifetime of only seeing buttercream cakes it is fascinating to see a perfectly smooth cake.

And unfortunately, enough people prefer a cute cake to the real thing. Just try tasting one of those nasty photo cakes! And compare an all-butter buttercream to a shortening frosting: butter will never be as pure white or hold razor-sharp edges like shortening, so most of the uninitiated will choose the shortening version.
post #26 of 61

You can have your cake and eat it too!

Most people peel off the fondant. and there's plenty of yummy real butter-buttercream underneath. So what is the drawback?

eeyore
post #27 of 61
If I order a burger, and it comes with a pickle (which I don't like), does that mean I can't eat the burger?

My point is, some people like pickles (fondant), so why are we assuming that it's simply there for show, just because some people don't like it?

And besides, consider a savory garnish-- a sprig of rosemary--which is completely inedible: Do we hear people complaining that they have to eat around it? Fondant IS edible, and enjoyed by lots of my clients. Those who don't like it can eat the cake inside.
post #28 of 61
If I order a burger, and it comes with a pickle (which I don't like), does that mean I can't eat the burger?

My point is, some people like pickles/fondant, so why are we assuming that it's simply there for show, just because some people don't like it?

And besides, consider a savory garnish-- a sprig of rosemary--which is completely inedible: Do we hear people complaining that they have to eat around it? Fondant IS edible, and enjoyed by lots of my clients. Those who don't like it can eat the cake inside.
post #29 of 61
Well said, momo

eeyore
post #30 of 61
You can make modeling chocolate by mixing equal parts of glucose and chocolate.

personally, I odn't mind fondant too much. I think fondant only belongs on wedding cakes. And the one time that I did eat fondant on cake it wasn't too bad. It was way too sweet. Could have been rolled thinner.

Also Wilton's fondant is absolutely disgusting, it cannot be considered edible at all.
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