Reducing Sugar Content In Cakes With Rolled Fondant
Decorating By oceanspitfire Updated 2 May 2006 , 8:56am by auzzi
Way too many basic things to learn still ARGH lol. One thing I do know about using rolled fondant is that you have to put a first layer of icing of some kind down to smooth out the surface, etc etc, like buttercream icing of some sort? I've also seen some kind of jam or jelly suggested as well in my travels. The problem I'm finding is the whole thing ends up disgustingly sweet lol- and I already tend to cut the sugar in my cake batters down in half or whatever.
Anyone have any suggestions? Surely you've had customers ask for sugar reduced cakes? Not necessarily sugar free, but just wondering if you have ideas to spread something else that isnt sugary on the cake before putting rolled fondant on top
THanks for any suggestions! No diabetic friends or family so far, just fairly health conscious and hell, my blood sugar goes up just makin the icing and putting all that sugary stuff on the cakes 
)
try adding about 1/4 tsp (I always use more)of salt, or more, to each batch (3 cups) of buttercream frosting that you use to smooth over the cake before putting on the fondant: it helps to reduce the sweetness. As for sugar free, I can't really help you there. just my 2 cents! but that was what my teacher told me to use to make the frosting less sweet, and it REALLY helps!!! I can actually eat a whole piece of cake and not feel sick! Hope this helps!!!
~ Hannah
Maybe if you use 1 lb. of unsalted butter with like a 1/4 cup of powdered sugar (just to hold the stuff together) would work. Adding vanilla to it might help a little too... up to you. This way you'll have the coating but it will hardly be sweet. Have the same problem with my fondant but haven't tried this one yet. Guess I should considering most like to look but not the sweetnessof fondant.
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