Hi everyone!
I watched the Food Network "Here comes the cake" tonight and they used the term Royal Fondant. Is this any different from regular fondant or just another name for it? Also, what is pastry cream? Is it like a bavarian cream?
TIA

I'm not familiar with Royal fondant (it may be a brand name... but I'm sure someone here will chime in with the correct answer).

Pastry cream is a starch-bound custard that is cooked stovetop and used as a filling (or component of a filling) for pastries$, pies and cakes. Bavarian cream is a completely different product, although what some Americans consider Bavarian cream (like the donut filling) is similar to pastry cream, true bavarian cream is a gelatin-set molded filling made from either a creme anglaise or fruit base that is either molded and served on it's own, or as a filling for a cake (traditionally cakes such as charlotte russe or charlotte royale)

WOW Pink! Thanks for the info. Kerry Vincent used the Royal Fondant term both on the challenge I watched today and on the show about teh Oklahoma cake show. Thanks again.

I watched that and was wondering what Royal Fondant was, too. I thought it might be regular fondant mixed with something (gumpaste???) to make it harder and a little sturdier for the competition?

I'll go out on a limb here. I don't think Kerry said "royal fondant", but instead, "ROLLED fondant". Sometimes, her accent makes things sound a bit different.

HTH
Rae

I agree.

Nope I have it on tape and she definately said Royal Fondant. Then again on a different program the contestant used the same term.

I did a google search and the French Culunary Institute came up, so I e-mailed them with this question. Here is the reply (not that it explains much):
Im afraid you heard what must have been a slip of the tongue. To the best of my knowledge there is no such thing as Royal Fondant. There is Royal Icing and of course Fondant but no Royal Fondant.

Thanks,

Jock Ellery Grundy
Associate Director Pastry Program
The French Culinary Institute
Tel: 646-254-7532
Fax: 646-254-1232
[email protected]
www.frenchculinary.com

I googled the heck out of it too...no luck.

WOW! I never thought you would all look into it that much. Thanks for your efforts. I was just curious.

Lol...if there's something potentially new out there, we wanna know!