Just for fun: cake icing!

[ckrickett]

Date: 8/2/2009 3:08:11 AM
Author: FrekeChild
Fondant doesn''t taste like almonds. You are probably thinking of marzipan, which is made of ground almonds. I am guessing that RTR is very similar to fondant, if not the same thing.

fondant tastes like sweet play-doh... would have been awesome when I was a child, but as you get older you require things to taste good.

 

[DMBsGirl]

i must be a big ole'' weirdo cause i love the taste of fondant and think buttercream is yucky!!! i don''t know if there are different tasting fondants but mine had a subtle sweet flavor. my cake did have buttercream under the fondant, so those that like buttercream could just pick the fondant off. If I had known this would be done, I would have opted against it as I don''t like buttercream.
Anyways, this might be a good option for brides who want the look of fondant but the taste of buttercream. My cake was dee-lish, red velvet with fresh strawberries and cream cheese mousse filling.

 

[FrekeChild]

Date: 8/2/2009 12:20:57 PM
Author: DMBsGirl
i must be a big ole'' weirdo cause i love the taste of fondant and think buttercream is yucky!!! i don''t know if there are different tasting fondants but mine had a subtle sweet flavor. my cake did have buttercream under the fondant, so those that like buttercream could just pick the fondant off. If I had known this would be done, I would have opted against it as I don''t like buttercream.

Anyways, this might be a good option for brides who want the look of fondant but the taste of buttercream. My cake was dee-lish, red velvet with fresh strawberries and cream cheese mousse filling.

FYI, you can''t (to my knowledge) have fondant without buttercream. The fondant has to stick to something, and it needs a smooth crumbless surface. All of the fondant cakes you see have at least a thin buttercream layer underneath it. Sometimes there are thicker layers of buttercream, but that depends on personal preference and the skill of the baker/pastry chef.

Fondant also had weird gravity and tearing issues, which is why all fondant cakes have that curved edge look to them, and buttercream can have the sharp edge look.

And I think that anyone that doesn''t like the taste of buttercream has usually only had American buttercream, and not Italian/Swiss. There is a WORLD of difference between the two. American buttercream is in-your-face sickly sweet with a dense fatty/grainy texture, and Italian/Swiss is more subtly sweet with a light fluffy texture that melts in your mouth. Italian/Swiss also requires some skill to execute correctly, so not all bakeries/stores sell it.

For the record I hate American Buttercream, love Swiss/Italian, and DESPISE fondant.

Ganache is a whole other bottle of worms...

 

[Honey228]

Thank you Freke!

 

[Diva0413]

My cake and FI''s cake will be buttercream. I remember sitting in the bakery for my cake tasting needing to sharp knife to cut the fonDONT and chew what seemed to be forever. That was enough for me.