Fondant Covered Cupcakes

Baking By VintageEel Updated 16 Aug 2012 , 5:25pm by fcakes

VintageEel Posted 4 Jul 2012 , 9:11am
post #1 of 14

I've never really done them before, I usually pipe buttercream - however, I've been more and more interested since i've seen what you can do with it.



It also looks very beautiful, but neat and tidy for weddings i.e. Image



I'd just like to discuss the best way to cover them and idea's for toppers, colour schemes, best embossers or moulds etc. Do you make a buttercream dome? No buttercream? Royal icing vs fondant?

I do want to branch out and do weddings in a year or two when I absolutely trust myself to do the best job, and want to have a go and making something like this. Buttercream is too temperamental for me.

13 replies
Jennifer353 Posted 4 Jul 2012 , 9:24am
post #2 of 14

Personally I prefer the taste of buttercream but fondant can look incredible.

I think it depends on what look you are going for. Buttericing (swirl) is easy to do and with a flower or some sparkles or something can look really good on a cupcake tower with minimal effort. As its (usually) less labour intensive than detailed modelling/painting than many of the fondant decorations, buttercream would often work out cheaper for a bride.

If you want to offer fondant though, just experiment and see how you get on! Also try different buttercreams if you dont like the recipe you currently use.

I use royal icing on ocassion but often feel I'm one of the only ones on here who does! I may be corrected on that one icon_smile.gif

kazita Posted 6 Jul 2012 , 2:31am
post #3 of 14

That picture of cupcakes is completely beauiful

Chellescakes Posted 6 Jul 2012 , 8:24am
post #4 of 14

I use fondant for cupcakes when I do them, there are heaps of great embossers in craft supply stores , I use them a lot and they are way cheaper than ones made specifically for cake decorating.
I ganache the top of the cake and then apply the fondant.

Jennifer , I use royal icing too . when I use it I like to flavour it with a little lemon or rose essence. I love to use royal when you bake the cakes so they are fairly flat and just under the top of the patty pan. I love the smooth level effect you can get. They look quite pristine when dry. And details are quicker to pipe than making from fondant.

Chellescakes Posted 6 Jul 2012 , 8:25am
post #5 of 14

Oh and I actually charge more per cupcake than I do per serve of a larger cake. It is more work.

PinkLotus Posted 7 Jul 2012 , 12:46am
post #6 of 14

I like how fondant cupcakes look, because you can do some really cool things with fondant (that picture is gorgeous, by the way). But my personal preference is buttercream, because I don't particularly care for the taste and texture of fondant.
I've seen some absolutely gorgeous fondant cupcakes, but sometimes I wonder how you're supposed to eat them! Like the one in the picture with the little balls...it looks beautiful, but I would have to take them all off before eating it, which would kind of sadden me! But as I said, I absolutely love the way they look.
Just my own opinion. icon_smile.gif

akaivyleaf Posted 9 Jul 2012 , 1:38am
post #7 of 14

Depends on what my customer wants really...

For special occasions, or when I'm just making a few for someone, fondant allows the "over the top" decor. When I'm making dozens, buttercream swirls (or roses) satisfy.

Kids much prefer the buttercream, then don't appreciate the time and attention to detail of fondant.

sfandm Posted 9 Jul 2012 , 9:01pm
post #8 of 14

Has anyone ever used chocolate clay instead of fondant, I hate fondant but love the taste of the clay. and you can probably do the same thing, I made my first batch few weeks back, rolled out great, colored, cut and decorated great.

Just another thought.

YesToCupcakes Posted 10 Jul 2012 , 1:40am
post #9 of 14
Quote:
Originally Posted by sfandm

Has anyone ever used chocolate clay instead of fondant, I hate fondant but love the taste of the clay. and you can probably do the same thing, I made my first batch few weeks back, rolled out great, colored, cut and decorated great.

Just another thought.




Awesome! I'd like to get into using that. Do you have a recipe (you'd like to share) for chocolate clay???

fcakes Posted 10 Jul 2012 , 11:55am
post #10 of 14

Is fondant cheaper than candy clay or are they both the same/similar expense to make?

Candy clay can be made by mixing 1 bag of melted Candy melts and 1/3 cup corn syrup... do not overknead since it gets crumbly when the oil seeps out due to overmixing icon_smile.gif

sfandm Posted 10 Jul 2012 , 12:31pm
post #11 of 14

I personally don't use candy wafer melts, I have no place to get them near me, I use the chocolate or vanilla flavored bark from Walmart, I believe it is from Plymouth Pantry. It comes in a large block (24 oz.) whereas the Wilton bags of wafers are 14 oz.

I pay less than $3 for the block and Wilton bags are $5 or more most places, and I can get a double batch of clay from one block, I just add about 1/2 cup light corn syrup to it once it melts in the microwave.

Perfect consistency. I let it sit for 12 hours in a ziploc bag, with all air out to set, then break off what I need and knead then roll out. It is great. Love the taste.

Pic enclosed of what the block looks like. They will even ship to you when you order online.
LL

momsgoodies Posted 10 Jul 2012 , 12:57pm
post #12 of 14

I like fondant for cupcakes. You can make lot of things no matter the celebration. There is a lot of rolling pins and mats with beautiful designs and if you are going to use flowers they can be done ahead of time. They are more expensive but I think its worth. I have couple of pictures at my gallery.

VintageEel Posted 10 Jul 2012 , 7:16pm
post #13 of 14
Quote:
Originally Posted by Jennifer353


If you want to offer fondant though, just experiment and see how you get on! Also try different buttercreams if you dont like the recipe you currently use.

I use royal icing on ocassion but often feel I'm one of the only ones on here who does! I may be corrected on that one icon_smile.gif




I much prefer royal icing as well icon_smile.gif fondant always seems to get too soft when i'm molding it whereas royal icing keeps its shape better and tastes a little better.

Quote:
Originally Posted by chellescakes


I use fondant for cupcakes when I do them, there are heaps of great embossers in craft supply stores , I use them a lot and they are way cheaper than ones made specifically for cake decorating.
I ganache the top of the cake and then apply the fondant.




That's good to know, I think will make a trip to hobby craft and have a look at the non-cake decorating ones. Ganache? What flavour do you use? Like just vanilla cupcakes with chocolate ganache?



Also, chocolate clay? Enlighten me someone!

fcakes Posted 16 Aug 2012 , 5:25pm
post #14 of 14
Quote:
Originally Posted by sfandm

I personally don't use candy wafer melts, I have no place to get them near me, I use the chocolate or vanilla flavored bark from Walmart, I believe it is from Plymouth Pantry. It comes in a large block (24 oz.) whereas the Wilton bags of wafers are 14 oz.

I pay less than $3 for the block and Wilton bags are $5 or more most places, and I can get a double batch of clay from one block, I just add about 1/2 cup light corn syrup to it once it melts in the microwave.

Perfect consistency. I let it sit for 12 hours in a ziploc bag, with all air out to set, then break off what I need and knead then roll out. It is great. Love the taste.

Pic enclosed of what the block looks like. They will even ship to you when you order online.




Thank you! I've always wondered about almond bark for candy clay... So it seems to turn out well!

Have you tried using this candy clay for covering cakes, in place of fondant?

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