I'm a newbie to cake decorating, and lately I've been dipping my hands into fondant decorating. The only problem is, I've found that a lot of people aren't big fans of fondant (although I haven't tried MMF yet). I've iced the cakes with BC underneath so that if they don't care for it, they can just peel off the fondant, but every time I've made a cake this way, the BC comes off with the fondant.

Is there a trick to making the cake so that when the fondant is peeled off, the BC will stay on the cake? I've tried putting the cake in the fridge, but it worked 50/50.

Thanks!

Unfortunately, the fondant is supposed to cling to keep it from sliding off. If you use fondant other than Wilton, many people will eat it, and most of them will like it.

i'd just tell them to scrap the icing off the fondant with a fork. only way that always works!

Boy do I wanna add my 2 cents worth!

Do we forsake the taste of a wonderful cake for looks? NO WAY! Admittedly, I am a beginner and not a "pro", but anyone I bake for does not like fondant--MMF or other.

It's the texture more than the taste that is objectionable.

IMHO, fondant is great for accent decorations, but not for the icing on the cake!

Anyone else agree?????? For some reason this comes to mind: Pretty is as pretty does! <g>

I mostly do wedding cakes, and yes, sometimes looks are the first thing on the bride's list. They don't want a bad tasting cake, of course, but they're going to be looking at pictures of this cake for 40 years, and they want it to be pretty.

And I agree, if you'll use SatinIce or even Fondx, people will at least try it and a lot will eat it. It's only the Wailton fondant that's horrid.

It is a texture thing, I'm pretty certain.

However, I make MMF that tastes just like BC and stays soft, and I've also found that Fondarific makes a BC flavored fondant that stays soft, as well. Those two tend to get eaten (at least mostly--there's not as much left on the plate as there is when I've used Satin Ice).

There's really no way to leave the buttercream behind since the fondant has to stick to it in order to stay on the cake. I torte my cakes into 4 layers of cake and 3 layers of filling to compensate for the icing lost with the fondant.

That said, I use FondX and Satin Ice, both very well-liked by customers.

Well, Diane, as I told you, you're my new hero so I certainly defer to the experts!!!!!

I haven't tired FondX. Where do I get it?

Hero?

I order white FondX from www.caljavaonline.com. I used to order it from Pfeil & Holing because it was cheaper, but P&H's shipping was higher, so I was actually paying more there.

The odd thing is, Cal Java makes FondX. So, why is it more expensive from Cal Java?? Curious....

I use Satin Ice pre-colored fondants, which I order from Global Sugar Art.

I agree. People I know would not like fondant. I found people who love cake love it for the cake and buttercream. Only fondant accents for me.

I know a lot of people who don't like icing, no matter what type. Including myself. That's why it truly is the CAKE that should be outstanding.

As for taste and the look of fondant, I have to go with Jennifer Dontz's recipe for white chocolate fondant. It is fabulous to work with and it tastes great.

I have even found a way around the Pettenice by a using a specific recipe at home and splitting her recipe in half.

Order her DVD, you will not regret trying her recipe!!!

HTH

There are many of us who are buttercream only decorators. I've never lost an order when a bride asked if I did fondant, and I told her "no". Once she saw that I can get the same, smooth look with BC as she sees with fondant, she is ok with it. They've brought me pictures of fondant cakes and we've done them in BC.

I've started to play with fondant as accent designs on cakes, though.

We were introduced to Fondarific at the ICES convention in Orlando this summer. We tried several flavors from buttercream to vanilla to chocolate to fruit flavors. It's a little more expensive than your regular fondants; however, it is more pliable and works really well in humidity. They're based out of Savannah, GA. We liked working with it!