Do you think fondant is over used?

Decorating By elfgirl1968 Updated 8 Jul 2013 , 3:10pm by slapsappyhappy

ladyonzlake Posted 3 May 2008 , 2:19pm
post #31 of 87

I like both but I prefer to work with fondant over buttercream. I charge more for fondant because it's more expensive not because of the work involved.

A lot of my customers have never seen or heard of fondant so they are truly amazed at how it looks. I think the "taste" thing is more texture than flavor. When you're used to eating buttercream it's a different experience eating fondant.

mcook1670 Posted 3 May 2008 , 2:31pm
post #32 of 87

I read how Ron Ben Isreal uses a thicker covering of icing and then rolls the fondant super thin and keep the cake refigerated to keep the fondant from hardening. I tried it and it was a lot better than before, that and i used Michelle foster"s recipe and put aa lot of white chocloate in it. i think I put a full bag in at least, it take almost like just chocolate. If you don't like fondant, what about molding chocolate? Same effects as fondant, but hmm chocolate~! icon_biggrin.gif

AKA_cupcakeshoppe Posted 4 May 2008 , 7:11am
post #33 of 87

is michele foster's recipe good for making decorations too? does it dry well? or is it just for covering cakes?

CakeDiva73 Posted 4 May 2008 , 7:14am
post #34 of 87

You can do so much more with fondant then with buttercream - I do love it. And since you put a layer of BC under the fondant, it is good for everyone. And I notice if you make the MMF, the cost is not bad at all.

JenniferMI Posted 4 May 2008 , 6:04pm
post #35 of 87

I don't think so because I LOVE it so! I think the bad part about fondant is people just don't use GOOD TASTING fondant. That gives it a bad rap on the market. My choc. fondant is GOOD! 99.9% of my wedding cakes are fondant, I think that speaks for itself icon_smile.gif

Jen icon_smile.gif

PieceofCakeAZ Posted 4 May 2008 , 6:54pm
post #36 of 87

No. If fondant went away, my wife would have to decorate all of our cakes because I suck at buttercream. icon_biggrin.gif

miss_sweetstory Posted 4 May 2008 , 7:12pm
post #37 of 87

I love them both...but I find that it's easier for me to make a nice looking fondant covered cake.

When it comes right down to it, everything follows trend. Right now fondant is really hot. Who knows? In 10 years it might be all about buttercream again.

My gosh, I think I just reduced cake decorating to the level of shoe shopping. Forgive me!

CoutureCake Posted 4 May 2008 , 7:19pm
post #38 of 87

I'm one of the few who actually charges LESS for a fondant covered cake than I do for a smooth buttercream cake!!! I figured out the time I spend getting the icing PERFECTLY smooth with just BC then I figured out my time and materials for covering with fondant (both to purchase a AUI fondant and for making MMF). It was less for me to use fondant than to go with the smooth buttercream. OTOH, rough-iced buttercream is still my cheapest option and I tell brides, you want a cheap cake, that's your design because it looks incredibly elegant with a few flowers plunked on there!!!

I think fondant is used way too much when that nasty "W brand" is out there. It gives other fondants SUCH a bad wrap!!! I also agree with the PP in that it's not so much the taste of fondant as it is the texture at play. I have to be honest though, I'll have one bite of fondant and won't eat the rest. I think it's because it just feels like it fills me up fast as can be.

Gefion Posted 4 May 2008 , 7:23pm
post #39 of 87

Actually I think buttercream is overused. I see so many sloppy buttercream cakes. I prefer the clean and smooth look of fondant - or sugarpaste, as well call it here.

However, I think it would be a disaster if the art of piping - both buttercream and royal - got lost and forgotten. I agree with Kerry Vincent. Molds are overused. More people need to work on their piping skills.

Janette Posted 4 May 2008 , 7:24pm
post #40 of 87

yes

BCJean Posted 4 May 2008 , 7:44pm
post #41 of 87

I think fondant is a sign of the times. I personally do not like it. I also drive a '69 Chevelle because I like the chrome bumpers and the roar of the V8 motor and dislike the molded plastic look of the new cars. I live in a house which was built in 1897. I love that all of the wood is redwood which will never have termites and burns very slowly, giving the fire department time to get there. I like having individual rooms to seclude myself and guests from what may be going on in the rest of the house. I love old movies where they leave the sex scenes up to your imagination. I love using buttercream icing and using my talents to shape it to whatever I want without depending on molds, cutters or formers.
I am not completely old fashioned. I love my computer and CC! I like my microwave oven and my cell phone. I like automatic lawn sprinklers and my Kitchen Aid mixer.
Yes, I think fondant is over used. I think it is what the decorator wants to use more than what the customer wants. They buy what they see as a popular thing.
This is just my opinion and I don't expect everyone to agree.

LaSombra Posted 4 May 2008 , 8:01pm
post #42 of 87

I like working with fondant but I always frost it in buttercream first so the fondant is just decoration. That said, I make my own fondant (Toba Garrett's recipe) and it tastes a LOT better than Wilton's fondant and I can make it with whichever extracts will go with the flavor of the cake.

I don't do many fondant cakes though. I mostly work with buttercream. I don't push fondant but maybe I should because I would like to do more fondant cakes icon_smile.gif

JenniferMI Posted 4 May 2008 , 8:08pm
post #43 of 87

LaSombra -

The key to selling fondant cakes is letting them taste your fondant and having dummy cakes sitting right in front of them to look at. I NEVER thought in little Hooterville (I lovingly call Manistee that) that they would pay extra for fondant. They do!!!

Jen icon_smile.gif

elfgirl1968 Posted 5 May 2008 , 6:34am
post #44 of 87

Wow! So many answers so far! Thanks! I've also learned that I can use MMF, Michele's recipe, Satin Ice, and Chocopan! Well, when I do decide to adventure into the world of topsy turvy cakes and fairy tale woods, I will use some of these great mediums.

I'm just surprised that no one has suggested marzipan as a fondant like alternative. It is widely used in Europe, especially in Germany and Spain. I love this business. It's not work for me, its pleasure!

I also haven't figured out what SMBC is? I use a shortening based, or shortening and butter based buttercream my self.

xstitcher Posted 5 May 2008 , 10:06am
post #45 of 87
Quote:
Originally Posted by elfgirl1968



I also haven't figured out what SMBC is? I use a shortening based, or shortening and butter based buttercream my self.





Hi elfgirl1968!

SMBC = Swiss Meringue Buttercream

HTH! icon_biggrin.gif

LaSombra Posted 5 May 2008 , 1:05pm
post #46 of 87
Quote:
Originally Posted by elfgirl1968

Wow! So many answers so far! Thanks! I've also learned that I can use MMF, Michele's recipe, Satin Ice, and Chocopan! Well, when I do decide to adventure into the world of topsy turvy cakes and fairy tale woods, I will use some of these great mediums.

I'm just surprised that no one has suggested marzipan as a fondant like alternative. It is widely used in Europe, especially in Germany and Spain. I love this business. It's not work for me, its pleasure!

I also haven't figured out what SMBC is? I use a shortening based, or shortening and butter based buttercream my self.




I know you can make marzipan from scratch but haven't attempted it...but to buy it, it's an outrageous price so that's a major reason why I haven't tried using it myself. It must not be as expensive in Europe or something...

Auryn Posted 5 May 2008 , 2:18pm
post #47 of 87

Making marzipan from scratch is super easy
the hard part is getting the almonds ground fine enough.

I love the taste of marzipan- its one of the things I can eat any time of day- hard part is stopping.

Im used to seeing marzipan more as a edible decoration or under fondant.
not so much as the final covering.

Ah-na Posted 5 May 2008 , 2:32pm
post #48 of 87

I just started using fondant and I love it! My only problem with it is is that it gets too sticky when I'm making figures. Maybe it's the brand I use...Satin Ice, but besides that I love it!

poshcakedesigns Posted 5 May 2008 , 2:44pm
post #49 of 87

I perfer working with fondant because it seems to take me FOREVER to get a perfectly smoothed buttercream cake..plus I love all the things you can do with fondant and I just love the finish smoothed look.

But as far as taste I prefer buttercream over fondant anyday.

dreamn900 Posted 5 May 2008 , 2:47pm
post #50 of 87

I've hardly seen any cakes in real life that used fondant. So, no I don't think it's used too much. icon_smile.gif

diane Posted 5 May 2008 , 7:43pm
post #51 of 87

sometimes i do think so, but it sure makes it easier. icon_wink.gif

MikeRowesHunny Posted 6 May 2008 , 4:02pm
post #52 of 87
Quote:
Originally Posted by LaSombra


I know you can make marzipan from scratch but haven't attempted it...but to buy it, it's an outrageous price so that's a major reason why I haven't tried using it myself. It must not be as expensive in Europe or something...




Well, I can't account for all of Europe, but here, marzipan is more expensive than fondant to buy - I can get fondant for just under 5 euros per kilo (including shipping), marzipan costs me just under 8 euros per kilo! So when my customers want marzipan AND fondant on cakes, we are talking major $$$$!!!

GeminiRJ Posted 7 May 2008 , 11:42am
post #53 of 87

When was the last time you saw a Food Network Challenge for cakes where buttercream was used? (Other than for under the fondant). Never. When was the last time the decorators had to serve a sample of their cake to the "clients" and gave them a slice that was covered in fondant? Never. Even my kids found it interesting that all the cakes were fondant, but not a single sample used it.

Kerry Vincent may say that the art of buttercream decorating shouldn't be lost, but then I saw her on a show where she basically said that you can't create fantastic cakes with it...only with fondant.

I love the look of fondant. But I prefer a buttercream covered cake. Since I'm out of step with the "hot" trends, I prefer to do cookies!

miss_sweetstory Posted 7 May 2008 , 1:04pm
post #54 of 87
Quote:
Originally Posted by GeminiRJ

Since I'm out of step with the "hot" trends, I prefer to do cookies!




And what awesome cookies!!!

GeminiRJ Posted 7 May 2008 , 1:12pm
post #55 of 87

Thank you, miss sweetstory! How nice of you!

adven68 Posted 7 May 2008 , 10:52pm
post #56 of 87

It's out there cause people want it. I can't imagine a baker "pushing" fondant on you icon_cool.gif .


Psst...psst....hey man....you wanna slice of fondant cake? Special for you....c'mon man...it's good for you...from my special stash....




p.s. I only make fondant cakes....BUT...they have a nice thick slab of buttercream underneath. I don't eat it, either.

LaSombra Posted 7 May 2008 , 11:43pm
post #57 of 87
Quote:
Originally Posted by adven68



Psst...psst....hey man....you wanna slice of fondant cake? Special for you....c'mon man...it's good for you...from my special stash....




LOL, I can only imagine icon_razz.gificon_lol.gif

ashea Posted 8 May 2008 , 12:05am
post #58 of 87

I only use buttercream on my cakes because they taste so much better. I think alot of work goes into both BC and fondant but I will always prefer BC. I personal don't make any cakes with fondant although I have practiced with a few fondant cakes. I think BC should get more recognition though.

golfgirl1227 Posted 8 May 2008 , 12:06am
post #59 of 87
Quote:
Originally Posted by chutzpah


It's a little ironic if Kerry Vincent really does claim to want to 'preserve the art of buttercream', when every single cake in her book is RF, and she seems to have plenty of different molds that she uses, and not sparingly either.




Glad it isn't just me that noticed this, lol. I've never seen a cake of hers that wasn't covered in fondant.

That being said, I don't think it's overused. I prefer it.

karateka Posted 8 May 2008 , 12:09am
post #60 of 87

I don't think it's overused. But I can't sell a cake with fondant on it to save my life. The last one I did that had fondant was that Nintendo thing, and I didn't give the client a choice. I just told her that's how I would do it best. Otherwise, NOBODY here wants a fondant cake. I can't explain it. They all act as though I'm pushing decorating their cake with manure.

That attitude isn't helping me hone my skills, ya know? icon_lol.gif

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