How Do I Cut The Sweetness In Fondant?

Baking By KayMc Updated 21 Jul 2010 , 6:43pm by KayMc

KayMc Posted 20 Jul 2010 , 5:00pm
post #1 of 8

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

7 replies
KayMc Posted 21 Jul 2010 , 4:14pm
post #2 of 8

No ideas? icon_cry.gif

Charmed Posted 21 Jul 2010 , 4:29pm
post #3 of 8

I would like to know too icon_biggrin.gif

metria Posted 21 Jul 2010 , 4:34pm
post #4 of 8

a couple fondant recipes use lemon juice and/or salt to counter the sweetness.

Dolledupcakes Posted 21 Jul 2010 , 4:47pm
post #5 of 8

I use lemon juice and salt, but it is still sweet.

cutthecake Posted 21 Jul 2010 , 4:53pm
post #6 of 8

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.

de_montsoreau Posted 21 Jul 2010 , 4:57pm
post #7 of 8

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!

KayMc Posted 21 Jul 2010 , 6:43pm
post #8 of 8

Thanks for your responses. I was afraid that was the case....

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