Does A Fondant Cake Taste As Good As A Buttercream Cake?
Decorating By DeeDeesCakeNStuff Updated 5 Jun 2012 , 7:40pm by vtcake
The only oil in my fondant is the Pam I use to grease the table while kneading it.
The only type I've ever seen that does not contain oil is marshmallow fondant (which is not commercially available, you'd have to make it yourself).
here's my recipe for fondant:
2 lbs confectioner's sugar
1pkg gelatin
1/4 cup water
2 Tbsp glycerine
1/2 cup corn syrup
Not a bit of shortening in sight.
And am I the only one who hates this new format? Seems like it's designed to make you squint, and make the ads extra large and annoying.
Format stinks! I use control + to make it bigger and scroll so I can't see the adds. But I have to do it every single time I go to a new page. It is easier on my iPhone. Plus I HATE having to scroll to the top again to "reply to thread" 
I agree about the new format, I need a magnifying glass!
Why would anyone want to eat sweetened shortening?
Fat and sugar define about 90% of the average American's diet. Yum Yum, gimme that crisco for my toast!
I agree about the new format, I need a magnifying glass!
Why would anyone want to eat sweetened shortening?
Fat and sugar define about 90% of the average American's diet. Yum Yum, gimme that crisco for my toast!
We use Earth Balance soy-based margarine in our house as a spread, its main ingredient is a blend of vegetable oils similar to what is used in shortening. My wife and I both prefer it to butter.
I agree about the new format, I need a magnifying glass!
Why would anyone want to eat sweetened shortening?
Fat and sugar define about 90% of the average American's diet. Yum Yum, gimme that crisco for my toast!
We use Earth Balance soy-based margarine in our house as a spread, its main ingredient is a blend of vegetable oils similar to what is used in shortening. My wife and I both prefer it to butter.
And ghouls prefer raw livers or intestines on their toast, but I will stick to butter
Fat and sugar define about 90% of the average American's diet. Yum Yum, gimme that crisco for my toast!
HAHA, sick! 
We make our own fondant, either MMF or MFF, so no shortening in ours, other than what we use to grease the counter.
Fromscratch, I did everything I could to order your fondant and I couldn't get it. I tried to order from the site, but something always malfunctioned.
You can buy it at Fondant source. I have no idea if this is going to get blocked too, the link won't work.
Thanks FromScratch. I just checked and saved it.
Susan
For the format, they made the type smaller, but I don't know why they switched to a font that gives you a headache. All print people know that the smaller the font, the clearer it must be. That's why publishers use Times New Roman.
I'm sorry but I stick to my original argument that shortening is revolting - I would not slather shortening on my toast, plus if you buy the trans fat kind, that stuff is even worse. You see your body naturally knows how to deal with natural saturated fat, which has wrongly been vilified in the media, but trans fats are not natural and the body has a hard time dealing with them. There might be a minimal amount of shortening in the brand of fondant I use, and to be honest, I'd rather they didn't, but until a product comes along that allows me to have the exact same quality as the amazing fondant I use, then I'm afraid it's all I've got.
Shortening buttercream on the other hand is not the only product available.
I find it strange that people who choose a vegan lifestyle because of moral issues, would then happily bite into a cake filled with trans fats? So basically, let's treat animals better than we treat ourselves?
I will go out on a limb and say that I think all trans fats should be banned out right. I'll no doubt get flamed for this comment, but I really don't care. I don't even use shortening for rolling out gum paste etc, I use virgin organic coconut oil - a natural fat that also smells amazing.
Anyway rant over - I'm never going to be won over by shortening - it's good old traditional butter for me folks. The end 
I find it strange that people who choose a vegan lifestyle because of moral issues, would then happily bite into a cake filled with trans fats? So basically, let's treat animals better than we treat ourselves?
I will go out on a limb and say that I think all trans fats should be banned out right. I'll no doubt get flamed for this comment, but I really don't care. I don't even use shortening for rolling out gum paste etc, I use virgin organic coconut oil - a natural fat that also smells amazing.
Here in California they banned trans fats in 2010 -- we use Sweetex Z shortening, which is trans fat-free and consists of palm oil only. Crisco (and many other manufacturers who use trans fats in their products) have also been changing their formula to eliminate trans fats since NYC banned trans fats several years ago.
I don't care what anyone eats. That's personal. I happen to dislike powdered sugar as much as shortening, so I hate ABC and have never made it except for the Wilton classes. It is easier to work with, but the European buttercreams get easier with practice.
I love the idea of using coconut oil for rolling fondant. I love that stuff.
I do have high ratio shortening in my kitchen. To me it is the closest to mimicking Oreo centers and I use a tiny bit in my filling for chocolate Whoopies. I add it to the marshmallow cream and sugar. Again, I'm trying to get close to the original.
For my vegan frosting base, I use shortening, Earth Balance, and coconut oil if I can make it work. Straight Earth Balance adds too much flavor of its own, so it's hard to get a subtle flavor like strawberry. But I really don't have a ton of experience.
My favorite baker is a vegan baker. She can out-bake me. It's the only dessert I buy purely for personal reasons. I wish I knew how she does it, but she's one of those that can work miracles with ingredients that not common to traditional baking. Her prices are much higher than mine and she's getting those prices in a little city in WV where the economy is hurting. I market to MD. It just proves that you find a niche and the people will pay for quality anywhere.
I don't care what anyone eats. That's personal. I happen to dislike powdered sugar as much as shortening, so I hate ABC and have never made it except for the Wilton classes. It is easier to work with, but the European buttercreams get easier with practice.
I love the idea of using coconut oil for rolling fondant. I love that stuff.
I do have high ratio shortening in my kitchen. To me it is the closest to mimicking Oreo centers and I use a tiny bit in my filling for chocolate Whoopies. I add it to the marshmallow cream and sugar. Again, I'm trying to get close to the original.
For my vegan frosting base, I use shortening, Earth Balance, and coconut oil if I can make it work. Straight Earth Balance adds too much flavor of its own, so it's hard to get a subtle flavor like strawberry. But I really don't have a ton of experience.
My favorite baker is a vegan baker. She can out-bake me. It's the only dessert I buy purely for personal reasons. I wish I knew how she does it, but she's one of those that can work miracles with ingredients that not common to traditional baking. Her prices are much higher than mine and she's getting those prices in a little city in WV where the economy is hurting. I market to MD. It just proves that you find a niche and the people will pay for quality anywhere.
I also use the coconut oil to rub down my cakes to get rid of excess powdered sugar marks or if my cake just needs a bit of a sheen. The smell is not over powering and you can't taste it - I love coconut oil (I have it in my coffee, it's amazing).
I only use SMBC to fill my cakes (well if I'm using buttercream, I obviously use other fillings like ganache etc) - the only powdered sugar that gets used is for rolling out fondant. I don't even use icing sugar buttercream for cupcakes or cake pops. I hate icing sugar buttercream, it literally makes me gag it's so grainy and sweet. Nothing beats a meringue buttercream IMHO, silky smooth and perfectly sweet without making your teeth cry lol.
I still use powdered sugar in cream cheese frosting, but I use a rediculously small amount... # butter/#cream cheese/1 c powdered sugar.
For my next personal cake, I plan to try FromScratch's recipe of adding cream cheese to SMBC. But I will try it with IMBC. Then powdered sugar no more. The thing I hate more than the taste is the cleanup. I don't care how careful I am, that stuff gets on everything. Flour isn't sticky, but powdered sugar is awful to clean.
I still use powdered sugar in cream cheese frosting, but I use a rediculously small amount... # butter/#cream cheese/1 c powdered sugar.
For my next personal cake, I plan to try FromScratch's recipe of adding cream cheese to SMBC. But I will try it with IMBC. Then powdered sugar no more. The thing I hate more than the taste is the cleanup. I don't care how careful I am, that stuff gets on everything. Flour isn't sticky, but powdered sugar is awful to clean.
Yes I plan on trying a cream cheese SMBC - I've heard it can easily split, so we'll see how that goes. The mess is next on my list of reasons for hating icing sugar. I used to wrap my stand mixer with cling film to stop the plumes of dust, but it still got everywhere.
I use cream cheese in IMBC and it tastes great, but it's really soft. That's the only drawback, though...It's nice to get the cream cheese flavor without the overpowering sweetness of the powdered sugar.
If you make it or you spend the money on the really good fondant, like Carma's Massa Ticino, it does get eaten and requested. If you buy like almost everyone else it gets thrown away.
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After this thread and reading your blog on Carma Massa Ticino, I have decided it is time to buy it. I find myself making excuses for fondant rather than celebrating it as I should because I love working with it. So, can you recommend a vender (best bang for the buck?)
I've never tried fondant and have only seen it on TV on cooking shows, but it looks like it tastes like clay.
Well, it doesn't. You realise that this thread is almost 6 months old?
Is there a rule that we can't post on old threads? For myself, I have recently joined CC and scan through threads, old and new. If I have an interest in it, I comment on it. It's basically to "bump" the thread up to bring out more comments.
I know this thread is old, but man... at my kitchen this weekend another wedding cake maker (new to us) left 2 cakes in the walk in, both covered in Satin Ice - I swear, I do not know how those of you that say you "love it" can stand that stuff. That walk in smelled so foul I had to hold my breath every time I went in there. No joke. And I literally had 3 people (other caterers) come up to me and ask what the f%#$ the smell was, because they are used to the bakery smelling delicious - they are NOT used to the bakery and walk in smelling like gross chemicals.
Just sayin - most people say they "hate fondant". Maybe it's the product so many of you use????????
Pattydif, no, you can post on old threads. I think the poster is responding to a series of random posts that add nothing at all to the topic, such as making a taste opinion based on something "seen" on TV.
So patty, please feel free to bring up old posts. We don't mind at all. Once you are on CC for awhile, you will see the same questions come up periodically because of new people.
FromScratch, I think smell is a great indicator for taste. When a customer asks about fondant, I open the bag, let them smell, and then give them a taste. That's all it takes to win them over. I use Fondarific. Fondarific will emanate an aroma that encompasses the cake in about a 12 inch radius. It's nice to watch people drawn in and lean closer because of the mellow buttercream flavor. The mocha is especially nice too. The chocolate looks and smells like Tootsie Rolls.
I've never tried fondant and have only seen it on TV on cooking shows, but it looks like it tastes like clay.
Well, it doesn't. You realise that this thread is almost 6 months old?
What does that have anything to do with anything, did fondant taste like clay 6 months ago? Would you rather I have started a new thread asking if fondant tastes like clay?
I see the same threads over and over, it seems the Mods here don't have a way to merge threads or move them to other forums like other sites do. One thing I found is that the search function here doesn't work well and you are better off using Google to find a thread here.
I've never tried fondant and have only seen it on TV on cooking shows, but it looks like it tastes like clay.
Well, it doesn't. You realise that this thread is almost 6 months old?
What does that have anything to do with anything, did fondant taste like clay 6 months ago? Would you rather I have started a new thread asking if fondant tastes like clay?
I see the same threads over and over, it seems the Mods here don't have a way to merge threads or move them to other forums like other sites do. One thing I found is that the search function here doesn't work well and you are better off using Google to find a thread here.
Great that you're reading lots of old threads. A little strange to bring up old threads to add comments that aren't especially helpful to the discussion.
Thanks, mcaulir. My point exactly. Posts should offer some information or opinion that actually makes sense. Not just some random words that offer nothing to the discussion.
SoFlo, if you did start a thread that ased if fondant tasted like clay, I don't think you would like the responses, if you even happened to get a response.
Please try to make your posts relevant to the topic. It's ok to oppose, but none of us likes to waste time reading a random odd post that makes no sense. Racking up a high number of posts in a very short time should still be done in a way that adds to the thread.
Thanks, mcaulir. My point exactly. Posts should offer some information or opinion that actually makes sense. Not just some random words that offer nothing to the discussion.
SoFlo, if you did start a thread that ased if fondant tasted like clay, I don't think you would like the responses, if you even happened to get a response.
Please try to make your posts relevant to the topic. It's ok to oppose, but none of us likes to waste time reading a random odd post that makes no sense. Racking up a high number of posts in a very short time should still be done in a way that adds to the thread.
I have a right to my opinion as you do to yours, if you do not like my post or are offended by it, kindly move on. The shows I watched that make fondant and knead it make it seem like clay, even when they roll it out in the rollers. Obviously you are offended for some reason, but you shouldn't be. if yours doesn't taste like clay why do you care? If you don't like wasting your time reading my posts please put me on ignore, I would be honored by it. I find a lot of people here humorless mean bully know-it-alls.
All the fondant I have ever had has tasted like crap, including the several recipes of marshmallow fondant I have made myself. I love working with it but hate compromising the taste of the cake. I'm really going to have to try the Massa. I might have to sell one of my 4 kids first though. Oh ye someday I hope to afford it!
-D
Thanks, mcaulir. My point exactly. Posts should offer some information or opinion that actually makes sense. Not just some random words that offer nothing to the discussion.
SoFlo, if you did start a thread that ased if fondant tasted like clay, I don't think you would like the responses, if you even happened to get a response.
Please try to make your posts relevant to the topic. It's ok to oppose, but none of us likes to waste time reading a random odd post that makes no sense. Racking up a high number of posts in a very short time should still be done in a way that adds to the thread.
I have a right to my opinion as you do to yours, if you do not like my post or are offended by it, kindly move on. The shows I watched that make fondant and knead it make it seem like clay, even when they roll it out. Obviously you are offended for some reason, but you shouldn't be. if yours doesn't taste like clay why do you care? If you don't like wasting your time reading my posts please put me on ignore, I would be honored by it. I find a lot of people here humorless mean bully know-it-alls.
I think people might be reacting to your many, many posts over the last week offering all sorts of advice about a topic you are brand new to, and bringing up old threads. No-one's offended by your opinion of the taste of something you haven't tasted.
The old threads thing is annoying because it means that people's new and possibly time-sensitive questions are thrust further down the list of recent threads, because those of us who were here 6 months ago have already read these threads, and because you have been offering advice on situations that are long-resolved.
I don't think this forum has an 'ignore' option.
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