My understanding is that fondant was developed in Australia because buttercream would not hold up in the heat. Aussie girls, correct me if that is wrong. Why would you use it? It is a beautiful canvas to build on, satin smooth and elegant. Do all people like the taste or texture? No. But I think people are developing more sophisticated Palettes and are willing to try something new or different. Americans have mainly grown up on the powdered sugar/ Crisco buttercream icings and for some they will never care for fondant. How will you know if it is for you? Try a good brand such as Fondx, Satinice or even Chocopan and see if it is something you would like to work with and to eat.
ahhh, the great fondant taste debate! lol. it all depends on the brand and the person you ask. i make all of my own fondant, and it doesn't taste bad at all. just incredibly sweet, so i personally don't eat all of it, but i'll have about half of it. i made mmf for a cake recently and i purposely monitered the plates to see how many people ate the fondant. of about 35-40 people i only saw about 10-15 plates with the fondant left on it. so it appears the mmf was a big hit with most people. In the US, it seems that the texture is really what most people don't like. its chewy. also some brands are better than others. i've never used it, but everyone says satin ice and pettinence taste good, and wilton tastes like chemicals.
bottom line, some people will like the taste of fondant, and some people will hate it. but it looks amazing, is very versatile, and you can always put plenty of BC under it for those who won't eat it!
I love to use fondant. It´s easy to use and you can do almost anything with it. I don´t like the taste like you said it´s too sweet. I have never used buttercream. I think it´s hard to achieve an even and smooth texture and also because where I used to live it wouldn´t hold. I admire what people do here with buttercream. ShirleyW thanks for letting us know where fondant comes from and the reason they starting using it. Oh ,robin5568 you will LOVE it you´ll see.
i love fondant for detail work, i hate fondant to cover cakes. I use butter cream and get it really smooth with a hot spackle knife and a sponge paint roller (see the melvira method) and it works beautifully. these cakes are done like that and still look like fondant
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