I have been reading alot of info on this board and want to make sure I am correct about some of this information.
First, when it comes to the buttercream icing, there are many recipes to make this? I also noticed flavoring can be added, such as vanilla and almond. Is there usually a customer preference?
I also read that Wilton fondant is terrible to taste...why would they sell something that is used so often, but tastes bad? That makes no sense. I found the MMF recipes..is this the one used most often by decorators? Does it taste better? Also, I am confused...can fondant be eaten or is it always taken off and only the buttercream eaten? If so, why bother with fondant in the first place?
As you can tell, I am just starting in this industry. I will be taking the Wilton 1 course in March. With most things I get interested in, I research it to death to find out the most that I can.
I appreciate any help you are wiling to give.
Lisa
I understand where you are coming from. Wilton makes their faondant more for easy handeling by beginners as a learning tool. I am sure they want us to cover cakes with it too but really it is so easy to make homemade fondant that tastes a gazillion times better!! Marshmallow fondant is raved about because it is easy to make and has very few ingredients. I made it as my first homemade fondant but have recently made Toba Garrett's fondant recipe and LOVE IT. I think it will be my main one now. Fondant is perfectly edible - the facts are that most people in North America are not used to the texture (chewy as opposed to creamy) or have only ever tasted Wilton's brand. If you have a great tasting fondant more people will eat it but you will probably always have some who peel it off automatically. As for why use it if people are going to peel it off -- well it gives a wonderful look to a cake, it is fun to work with and there are various techniques that can only be acheived with a moldable substance(ie: fondant).
I find that as far as buttercream goes you can pretty much use what ever flavor you want in it. I do not personally like almond flavorings so I use others. I tend to use flavorings that will enhance or compliment the flavor of my cake and filing choices. Hope this helps!
THankyou, yes it does. It is amazing how much is involved with the creation of cakes. In simpler times, I would have just made a box of Duncan Hines and slapped on some DH frosting.
But, I find this way of cakes much more fascinating and creative.
I will have to try out some of the other fondant recipes to taste the difference.
Lisa
It can be an addicting hobby! Have fun with it. I love the creative side of me that jumps out with this hobby. I have three stacked and tiered cakes to do in the next few months. My new challenge-- that and figuring out everything there is to learn about gumpaste (could take me a lifetime!!).
Sounds like you are going to be very busy making cakes! Do you have a home business? I am hoping to have one for the next couple of years until my daughter goes to Kindergarten, then look for work in a bakery. I have been a SAHM for 9 years...feeling the itch to get back out there even if its part time for a while.
Lisa
Personally, I think Wilton has such a strangle hold on the industry they are able to foist inferior products and tools onto people and expect them to accept them without question. They gumpaste cutters they make are questionable, and the directions they provide are horrible. Their fondant tastes terrible. Several tools they make (like the one that allegedly makes different patterns on the side of cakes similar to what you would do with a triangle comb) just simply do NOT work. Some of the stuff is ok, but they don't make anything I haven't found better produced elsewhere.
But they are the largest mass marketer of cake products and they have monopolistic foothold in the craft stores like Michaels.
I recommend you stick around here - find the websites and sources recommended by experienced users, and go with those.
My 2 cents.
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