Faux fondant is buttercream. Faux fondant is actually a tecnique to make buttercream look like fondant. If this isn't what you're talking about, maybe you're talking about marshmallow fondant? I've done the faux fondant tecnique, and it works well. I've never worked w/ MMF before, though. HTH!
I think if you practice enough it would look just like fondant. If you look at Squirrley Cakes' cakes, her's look just like fondant, they are AMAZINGLY smooth!
It is different when you "tare" it you can repair it. You can't with Fondant. It does stretch more also. So be carefull when putting on the cake. Where with fondant you want it to go below the cake you want the cake flat on the table so that BC fondant wont stretch off the cake. HTH
It is different when you "tare" it you can repair it. You can't with Fondant. It does stretch more also. So be carefull when putting on the cake. Where with fondant you want it to go below the cake you want the cake flat on the table so that BC fondant wont stretch off the cake. HTH
I wonder if you are thinking of rolled buttercream? Faux Fondant means Fake Fondant, it is a way of icing with buttercream to resemble rolled fondant.
I was wondering how the rolled buttercream tastes. I have only used fondant a couple times, Wilton's once and MMF twice, and I hate the taste of Wilton's. I do like the taste of MMF seperate from the cake, but not with the cake, you know what I mean????? Does rolled BC taste good or not, and if so, is it too hard to work with???????????
Well, here is a Faux Fondant I did in Italian meringue buttercream. Is it smooth? Yes. Does it look like fondant? Debateable. I spent 2 hours icing this one little 6" cake.
How long does Italian Meringue Butttercream last? Can it be frozen and rewhipped? I'm thinking of trying it, but ussually never need an entire recipe.
IMBC needs to be in a cool place (fridge). Any leftovers can be frozen and when thawed rewhipped. HTH>
I make a full recipe for a 10" cake. That is enough for the dam, crumb coat, final icing and border. But not filling, I generally fill with Bavarian type fillings. Any leftover icing I freeze in small Glad Ware containers, thaw in the fridge and then bring to room temp. If there is just a small amount I don't rebeat it, I just stir it well once it is at room temp. and use it for piping the dam, etc. If there is a large enough amount leftover to use as icing on the cake I would rebeat till fluffy. It keeps in the freezer for several months.
AThanks for all the tips! Do you have a recipe to pass along for the faux fondant that all of you have used? Thanks, Bakermeister! :)
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