fondant question

[missismene]

will this cake require that the baker use fondant because of the detail?

 

[Italiahaircolor]

Date: 1/29/2009 1:51:47 PM
Author:missismene
will this cake require that the baker use fondant because of the detail?

Ummm...I don''t think so, they can get buttercream really smooth. It looks to me like a cake that could go either way....

 

[Mediterranean]

I truly don't know if a very talented pastry chef would actually require fondant to execute a design....

...but it's less about the baker's skill, and more about the realities of gravity, climate, expense, and transport.

He/she may be able to complete the design in buttercream or cream cheese icing, or ganache but the ability of the design to hold up through heat, gravity and transport could be questionable.

Also, it may be considerably more expensive for a designer to perfect an applique detail such as the one pictured here if he/she has to do it freehand(more time consuming/more hourly design charges). The fondant design pictured was probably achieved using a stencil, which would mean a few deft cuts with a sharp implement,and then final placement, as opposed to actually executing the design freehand (and vertically).

Ask the pastry chef to be certain, but I think from a cost/durability point of view, the fondant is the most effective choice (even though it tastes like soap, LOL..yeah, yeah...I know...you're not supposed to eat it, but I just HAD to taste it...)

ETA: the most challenging aspect of the design (if there were no fondant) would probably be the effect of the "points" of scroll-work at the very top: the way they bear their own weight and stand straight even though there's no cake behind them...

 

[missismene]

thank you! i would really rather go the frosting route.

 

[cbs102]

i don''t know the answer- but i LOVE that cake

 

[FrekeChild]

That cake has buttercream frosting with gum paste decoration.

 

[tlh]

No I dont think so. And most bakers wont use fondant for taste reasons. I had a fondont bow on my cake instead of a topper, and the DH (who just loves SPRINKLES) actually ate the whole thing... so to each his own I guess.

 

[sugarjo]

Yes that cake is made with fondant. (I am a pastry chef).
You could go with buttercream, you will not be able to get that detail with piping.
I''d talk to a pastry chef in your town to see how much of that detail they can create.

 

[Dreamgirl]

Date: 1/29/2009 3:23:42 PM
Author: sugarjo
Yes that cake is made with fondant. (I am a pastry chef).

OOOOO something I didn''t know about a fellow CO girl!

 

[Definitely. Maybe]

Beautiful cake!

 

[missismene]

thank you. for some reason i thought you guys would know.

 

[missismene]

wait, so fondant or no?
this may sound ignorant, especially to the sugarjo! but is the entire cake fondant or only parts?
i just love this cake.

 

[honey22]

I have dabbled in a bit of cake decorating, so I am totally not an expert, but if you have buttercream icing (not sure if you call it that in the US, maybe you call it frosting?), if you run a hot palette knife over the surface it smooths out beautifully and looks totally smooth. A few mins in the fridge and it''s set again. A good chef should be able to do this easily, hell if I can do it, just about anyone could I would say. It would probably be easier to do on fondant, but definately doable on buttercream. You just have to find someone willing to do it.

 

[Lulie]

Date: 1/29/2009 3:51:46 PM
Author: missismene
wait, so fondant or no?
this may sound ignorant, especially to the sugarjo! but is the entire cake fondant or only parts?
i just love this cake.

Gorgeous Cake! I''ve seen buttercream cream cakes w/intricate, tinted white chololate designs on them. With so many options out there.....you could pass this one if impossible to achieve, let me tell you, fondant Does taste like soap.

 

[FrekeChild]

Sugarjo, as another pastry chef I'm going to disagree with you. The sharp edges on the cake suggest that it is in fact buttercream or something besides fondant.

ETA: the more I look at it the more I am convinced it is buttercream and from what I can tell from a dim laptop screen (comp is not plugged in) it has either royal icing or gum paste decoration (the paisley filligree design) with either fondant or gum paste strips/ribbons.

 

[missismene]

i was going to ask how you knew exactly what it was.

 

[FrekeChild]

Miss, if fondant is placed on a sharper edge, it will rip and tear because the edge and the weight of the fondant don''t get along-a cake that is covered in fondant will have rounded edges.

I will post pics to illustrate (The fondant pic I picked is exaggerated to exhibit the difference more)

Fondant:

 

[FrekeChild]

Buttercream:

 

[missismene]

thank you for the pics. makes sense.
btw, fabulous dress!

 

[FrekeChild]

Awww, thank you!!!! I''m so excited about it!!!!

 

[Lulie]

2nd one is Gorgeous!!!! OK I asked.....As for the intricate pattern they use royal icing flat on plexiglas, sometimes they re-pipe for thickness, allow to dry and press the transfers onto the cake.

 

[missismene]

how do you guys know this stuff. i will teach (or pull up this thread) baker how to make it if they are unsure.

 

[FrekeChild]

I know because I''ve done it before (although I am a bit rusty...)

I miss it...

 

[Lulie]

Date: 1/29/2009 5:14:46 PM
Author: missismene
how do you guys know this stuff. i will teach (or pull up this thread) baker how to make it if they are unsure.

You''re so cute!
I make Cake Monograms [Swarovski crystals] as a hoby for an upscale baker/dear friend.
Keep in mind....some bakers aren''t willing to expand their repertoire so please shop around and taste. Good Luck!