April 23, 2016 - 9:06pm
Fondant Cakes
What are the different kinds of fondants does everyone use?
At school we have to make our own with powered sugar and marshmallow. Its cheap and taste better. However, IMO its harder to work with and you have to really work to make the finish product look good.
In the past they have ordered Satin Ice fondant. The cakes look really good. Little to no cracks. However, it cost a lot and thats why the school stopped ordering it. I was told another draw back is the taste. People say it taste gross.
So, I'm wondering is there a fondant that both looks nice, easy to work with, and taste good?
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with a low 38% sugar.
Other nut butters might be more modern. A cheap cake, always tastes cheap. Nobody ever said a cake was healthy.
Have you ever tried using extracts, liqueurs or maraschino cherry juice? Just gelatine? Flavoured gelatine?
Fondant is old school.... http://fingertoertchen.at/website/de/main.php?content=m1_l1&animation=suess
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We have made one cake with marzipan. Its kinda hard and not as soft as fondant. I never said "healthy". I'm looking for a fondant brand that taste good. The Satin Ice fondant taste like chemicals.
No I haven't, but I will try it out.
Regardless how one feels about fondant, there is still a great demand for them.
Thanks for the link to the tortes, but that is a totally different class.
wrote something and then erased it but forgot to erase the following sentence about "healthy." I wrote that nut butters might contain more minerals and omega 3's. Does that make more sense now? Anyway. I suppose there will always be a demand for fondant.
If you take the sugar out of marshmallows, one is left with gelatine, correct?
Yes that does make sense now. Oh yes, everyone seems to be wanting a 3D cake these days. I had to turn people away because I already have a lot on my plate lol. Personally, I don't like the taste of fondant either. But as you said it is cheap.
I know in Europe they cover cakes with marzipan. But than the cost goes up and people may not want to pay the extra cost. Besides the cost I was in a pretty bad wreck last week and my right arm isn't at 100% yet, so marzipan would be a bit harder to work with at the moment. The funny thing is most of the people I have taken orders from and the people at school prefer the taste of marshmallow fondant to marzipan. Same goes with American butter cream vs Italian or French buttercream. I guess everyone here just likes sugar.
I believe there are a few more ingredients in marshmallows than just sugar and gelatin.
Anyways, back on topic. I still want to work with fondant. I'm just wondering if anyone has tired a brand that taste good to decent and gives you a nice finish. The taste of the marshmallow fondant isn't too bad. But it doesn't give me the nice finish that I would like. I find myself adding a lot of extra powdered sugar to marshmallow fondant to make it harder. In doing so it makes the fondant harder to roll out and cover, but in my opinion it gives me the nice dry and smooth finish that I'm wanting. I'll post some examples tomorrow.
with marshmallow usually has a texture that is kind of like fine sand where real fondant is completely smooth. If you have a piece of marble and cook sugar, glucose and water to 245˚F you should be able to make small quantities yourself. Pour the cooked syrup onto a slightly damp marble slab, weight a couple of minutes for it cool, then agitate with a metal scraper in 15 to minutes you have fondant.
Gerhard
P.S. it is important to wash the sugar crystals off the side of your pot after the syrup has started to boil other wise the fondant may have a very large grain.
Most professional cake and pastry chefs in my area use the Massa.
Its specially formulated to hold up longer in humidity & heat. And its a dream to work with...like OMG is this really rolling out this smooth dreamy! In a cake decorating workshop I participated in last year we used both the Massa Ticino and Satin Ice. The Massa was superior in taste, texture, strength, and looks--no elephant skin. Unfortunately that superior quality comes at a price. I think Devine Specialties (World Wide Foods) has the best online price.
In Australia we mostly use Bakels or pettinice fondant we apply it fairly thinly over a coating of chocolate ganache on pretty much all of our cakes 3D sculptured, wedding or birthday cakes. If you check out my website pretty much every cake on it was done this way. www.renaissancecakes.com.au
Happy baking
Vicki