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Another Fondant Question

post #1 of 5
7/16/07 at 3:21pm
Thread Starter 
I was perusing recipes for candy centers for chocolates the other night, the fondant recipes of course. The centers of dipped, filled chocolates are fondant. The fondant used for this purpose is rolled into ropes and then cut into pieces that are then dipped. This chocolate-covered fondant is what one might find in Godiva and See's chocolate stores.

Now my question...

Why is the fondant used to cover cakes tasteless/peeled off/etc when people pay so much to buy chocolate-covered fondant?
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post #2 of 5
7/17/07 at 10:42pm
Fondant is a cooked sugar mixture.

Rolled fondant is an uncooked sugar paste or dough.

The only similarity is the word "fondant", the root of which describes the melting sensation of the concoction on the tongue.

Unfortunately, the propensity of users to shorten "rolled fondant" to "fondant" has lead to the mistaken assumption that one is the same as the other.


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post #3 of 5
7/18/07 at 9:03am
Thread Starter 
Thanks, Auzzie. It raises another question though. As the cooked stuff can be rolled (as evidenced by the rolling into ropes), can one used cooked fondant in place of rolled fondant to cover a cake?
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post #4 of 5
7/18/07 at 5:15pm

Fondant

I suppose you could use candy center fondant for rolled fondant, but I am not sure how smooth a product you'd get. Also, depending on teh amount of glucose added you could get some softening as it "mellows" Candy center fondant tastes pretty crappy too unless you flavor it-- maybe that's the problem with the rolled stuff-- it just needs flavor-- Amoretti makes some good flavoring compounds that do not add a lot of moisture-- maybe that's teh ticket!!
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post #5 of 5
7/19/07 at 11:00am
Cooked fondant is a wonderful frosting. It can be made with vanilla and has a nice taste, but mainly a nice texture. I never had much luck with pouring it to get a smooth finish (you have to pour it hot, so you'd have to use a crumb frosting that won;t melt - probably some jam, which i don;t like) but i have actually rolled it and it's good. It makes a great texture contrast on a sponge cake filled with whipped cream and strawberries, for example. Reheat some of the fondant and dip some whole strawberries in it to decorate the top. And fudge, after all, is chocolate fondant, no? You cook the sugar and then work it so it reforms crystals that are very small so it has a nice texture.
The reason people don;t like it is that most people buy commercial fondant which is horrible.
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