How Good Are Fondant Covered Cakes...really????
Decorating By 3boys2anglz Updated 13 Feb 2007 , 5:13pm by Sugarbunz
I have done lots of cakes but always with buttercream and have never even tasted a cake with fondant. I think they are gorgeous but have always wondered how they taste. Now keep in mind, frosting is my favorite part of the cake. I want to do this cake for my DH's graduation from the fire academy in July.
I am wondering how hard it is going to be but most of all, I want to know if it will taste good. Any tips on how to make it taste as good as it looks and any other general tips for learning to work with fondant?
There are a couple of issues with fondant: taste AND texture. If you find a good tasting fondant, some people may overlook the fact that they have to chew their icing. The MMF recipe on this site is quick and easy to make and tastes pretty good. Personally, I use Satin Ice because I like the taste and it is easier to work with. A couple of tips: make sure that you don't roll the fondant out too thick--1) it is hard to put on a cake when it is too thick and 2) it will be really chewy and heavy; don't roll it out too thin--it may rip easier and you may end up seeing the cake through it (if you leave the fondant white; you can also put a thicker coat of BC on the cake under the fondant as opposed to just a crumb coat--that way if people want, they can peel off the fondant and still have enough BC on the piece of cake, BUT don't put the BC on too thick then you will have the problem of bulges, air pockets and BC oozing out the bottom of the cake while you are trying to smooth on the fondant. Hope that helps some. Be sure to practice with it first. It is lots of fun to work with! 
I was curious about using fondant too, I've always used cream cheese and crisco instead of buttercream. I have a wedding this June so I thought I would try the MMF and use my family a test run. Keep in mind I have three teenage boys who devour everything. I like the way the cake looked, considering I have never worked w/fondant before, the taste was ok, but the texture would take some getting used to. The cake is still on the counter w/three pieces gone after three days. One of the kids posted a sign by the cake with the word "ELMERS". Maybe I'll try again, but I hate to waste good ingredients if nobody will eat it.
I don't particularly care for the texture of fondant, but it certainly makes for a pretty cake. Everyone in my household peels it away when we're at home and just suffer through it in public (most of us anyway). I sat down and had a "taste testing" with friends, trying to figure out a way to improve the flavor. It all boiled down to texture.
I don't like it. The texture is just too much for me. It reminds me too much of the texture of the infamous egg boogers when they have been cooked into the cake. That said, to me, fondant is a decoration like gumpaste. I'll use it because it is edible and I like the effect; but personally I peel it off. It doesn't *taste* awful. As someone previously said, it all boils down to texture.
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