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CakeCentral.com :: Is there an alternative to Fondant? (Faux Fondant) Is there an alternative to Fondant? (Faux Fondant)
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Author: Jackie, Location: Tacoma, WA PostPosted: Tue Jun 29, 2004 7:22 pm    Post subject: Is there an alternative to Fondant? (Faux Fondant)
I have found that a lot of people do not enjoy eating fondant, or do not like the texture, but they want to get that same silky-smooth effect that rolled fondant creates.
This effect is commonly known as "Faux Fondant"

SewSweet2 has recently posted a detailed step-by-step article on how to get the "look" of fondant with buttercream icing.

How To Create Faux Fondant

Please feel free to post any questions or comments regarding this topic here.
Author: stephscakes, Location: Nashville, Tn PostPosted: Thu Jul 01, 2004 9:18 pm    Post subject:
if you don't mind making your own, you might try the "rolled buttrcream" recipe from the Winbecklers. Search on Roland Winbeckler to find the site.
Author: Jackie, Location: Tacoma, WA PostPosted: Thu Jul 01, 2004 10:44 pm    Post subject:
Hi Stephscakes and welcome to cakecentral.com!

I went to the Winbeckler.com website, but I was unable to find the recipe. I did however find that they have published it in thier book:


Image
Decorating With Rolled Buttercream
I hope this helps!
Author: Jackie, Location: Tacoma, WA PostPosted: Thu Jul 01, 2004 11:17 pm    Post subject:
Additionaly we do have a "Rolled Buttercream Recipe" available on our site:
http://cakecentral.com/cake_re.....ecipe.html

If any one has used this recipe, please post here with your results! I would love to know!
Author: Ladycake, Location: Bakersfield, CA PostPosted: Fri Jul 02, 2004 9:36 am    Post subject:
You can also try Pettinice its got a really good taste and good texture the cheapest place I have found on line to get it is at http://www.lafountainsupply.com/bakeware.htm
Author: corps9499,  PostPosted: Wed Jul 07, 2004 11:41 am    Post subject:
I always use rolled buttercream instead of fondant for covering cakes. The recipe I use is very similar to the one you posted. It works really well and tastes so much better. The only thing is, the rolled buttercream is a little less "sturdy" so you have to be a little more careful with it. Just make sure to dust a lot of confectioner's sugar or cornstarch on your working surfaces and tools because it does tear easily if you are not careful. However, it looks really nice and tastes good, too, so I think it's a great alternative to fondant and use it all the time.
Author: Denise, Location: The Republic of Texas PostPosted: Sun Jul 11, 2004 9:49 am    Post subject: Fondant
I recently took a class in fondant in Sugar Land, Texas. We used Satin Ice fondant and it was tasted great! I had heard fondant did not taste good but the Satin Ice chocolate tasted just like soft Tootsie Rolls and the vanilla tasted like a bavarian cream donut from Dunkin' Donuts.

I do want to try the rolled buttercream and will give that a whirl on my next cake.

Denise
Author: tachita5005, Location: Toronto PostPosted: Sun Jul 11, 2004 5:42 pm    Post subject: to Denise
hi Denise, i was wondering if you would want to share the recipe for the chocolate and vanilla fondant. I would love to use the recipe in my kids cakes, since they liked sculpted cakes.
Thank you
Author: labrat,  PostPosted: Tue Aug 03, 2004 8:25 am    Post subject: CakeCentral's recipe
I made the rolled buttercream following the recipe posted here. It tasted great! Working with it was more difficult than fondant but it was more repairable. I covered BOTH a 9x13 single layer, and a 10" round 2 layer from the single recipe!! Very Happy The first cake was covered with white, and sprayed with the food colours to resemble a Canadian flag. I added cocoa to the second half of the recipe, and it did taste like Tootsie rolls; just use cocoa to roll it out too. I plan to work with it more, and stop using the fondant when more confident.
Author: Sina, Location: Charlotte, NC PostPosted: Thu Aug 26, 2004 9:46 am    Post subject:
I want to try your recipe and I have a few questions. Can I make it ahead of time and refridgerate it? Can a cake covered with this buttercream fondant be put in the fridge overnight? Can I put gumpaste flowers on top of it and let it sit overnight? Or will it bread down the flowers?

Thanks,
Sina Smile
Author: Jackie, Location: Tacoma, WA PostPosted: Thu Aug 26, 2004 9:55 am    Post subject:
Hi Sina,
Regarding your questions on the Rolled Buttercream Recipe
Sina wrote:
Can I make it ahead of time and refridgerate it?

YES
You can even freeze it if you like. Just treat it the same way you treat your regular buttercream icing.
It does not actually require any refridgeration, it can be stored in an air tight container at room tempurature for weeks.

Sina wrote:
Can a cake covered with this buttercream fondant be put in the fridge overnight?

YES
You can even store it in the freezer

Sina wrote:
Can I put gumpaste flowers on top of it and let it sit overnight? Or will it break down the flowers?

I would not put your gumpaste flowers on over night. Because the rolled buttercream contains grease, so it can breakdown your flowers, at least the ones in direct contact over time.
Author: Sina, Location: Charlotte, NC PostPosted: Thu Aug 26, 2004 10:03 am    Post subject:
Thanks Jackie!!! Very Happy
Author: Ladycake, Location: Bakersfield, CA PostPosted: Thu Aug 26, 2004 12:25 pm    Post subject:
Quote:
Can I make it ahead of time and refridgerate it?



Buttercream frosting does not have to be refridgerated unless you have used Milk.. If you use water in place of the make then you can leave it sit out on your counter for almost 6 months now you will have to rewhip it when you want to use it if its set for a bit... Most of the time frosting done last that long in your house so you dont have to worry about it going bad..
Author: rC,  PostPosted: Fri Aug 27, 2004 4:56 pm    Post subject:
Smile Another little hint you might try is adding 1/4 Rolled Buttercream to your Satinice. That is how I do all my fondant cakes. It taste even better and doesn't crust as hard. If you have rolled fondant that is too hard you can also do that to it.

I find Rolled Buttercream by itself a little on the too sweet side. I doctor my rolled buttercream up by making it like my regular icing recipe (and add almond flavoring) which is pretty close to the one posted above for the faux fondant.


I use popcorn salt instead of regular salt also in my regular buttercream recipe. Thumbs Up!


Here is a link to a picture of a cake done in Satinice with Rolled Buttercream added....

http://members17.clubphoto.com.....e5c&trans=
Author: scizzors76,  PostPosted: Sat Sep 18, 2004 5:15 am    Post subject: sewsweet2 faux fondant??
I loved the step by step tutorial and it looks like something i am definetly going to try. I have some questions though. Is your paper towel damp when you are smoothing? Also, I was wondering if you would be willing to share your frosting recipe? Thanks so much.

Rebecca
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