I just tasted my first cake covered in fondant. It was a WASC wtih Sugarshack's bc between layers, then layer of white choc ganache, and finally covered w/ MFF. TOO SWEET!!! I had to drink something to get the sweet taste out of my mouth.
Is there a way to cut the sweetness in fondant? What about the ganache? I can't think of what I would add to either to work. Any thoughts are appreciated............Kay
I would like to know too
a couple fondant recipes use lemon juice and/or salt to counter the sweetness.
I use lemon juice and salt, but it is still sweet.
All the things you mentioned have sugar or chocolate as the main ingredient. A cake with fondant, buttercream and ganache will taste sweet and rich. And that's a good thing. It's dessert! You can add flavorings, but then you'll have flavored sweetness.
I use citric acid, the granulated version. It helps a bit, but of course the stuff is sweet. It is more or less pure sugar!
Thanks for your responses. I was afraid that was the case....