The Pros and Cons of Fondant (Part 1)
June 6, 2008 by Kayla
Fondant is defined as a thick sugary substance, much like icing, that goes on smoothly and gives a cake a more professional, seamless appearance. Fondant comes in three different varieties; rolled fondant (also known as sugar paste), pouring fondant, and sculpting fondant.
Fondant is made from gumpaste, sugar, water, glucose, gelatin, and a couple other basic ingredients—depending on the recipe. The ingredients in fondant aren’t exactly my definition of appetizing, but the look of the finished product is something to be considered.
A fondant covered cake looks beautiful and although it is traditionally used by professional bakers, some say that there is a place for fondant in the everyday kitchen. In addition, there are some major pros and cons that go along with fondant. For starters, let’s tackle the pros.
Fondant works well in hiding minor flaws in cakes. It gives the cake an unbelievably smooth cake, which can be hard to create with royal icing (or any other frosting for that matter). Also, you can use fondant to create fun ribbons, dots, flowers, small cake toppers, etc. Fondant, allows you to construct anything from realistic kids’ character cakes to beautiful bridal cakes and anything in between!
With a dab of water and a small paint brush, you can affix small fondant shapes to a fondant covered cake and voila, there you have it! People will wonder where you bought such a beautiful cake, and you can simply nod your head and state that “oh no, I made it”. People will be shocked!
The only bad part is that you will know the truth about what had to happen for that beautiful fondant covered cake to be sitting there. The cost, the time, the effort, the taste! The result of fondant was great, but is it worth the cost?
Comments
Feel free to leave a comment...
and oh, if you want a pic to show with your comment, go get a gravatar!