Fondant

I prefer buttercream.

nasty shit. Its all for show

The cakes look very pretty and some are practically works of art. But fondant is the "non-toxic modeling foam" of cookery. It's Oreo creme with a liberal arts degree.

My eight year old niece loves it.

if i peel that packaging off and there isn't a real cake in there, then you might as well have a plastic one done for a window display.

food needs to be eaten. if it has a beautiful outside packaging for events, that is ok but it had still better be damned tasty.

It’s tasteless and borderline disgusting.

I prefer Royal Icing because salmonella helps with weight loss.

It grosses me out when food looks like the result of teams of people repeatedly touching it. How many hands touched that cake? 20? Were all of those hands clean?

Yuck. Just toss some ingredients in a pan. I don’t want hands on my food.

I love fondant icing. Yum yum yum.

Pretty but tastes bad.

Fraus love it.

Thread closed.

Used to love the show Amazing Cakes. Fondant is a good sculptural stabilizing material that works for intricate cakes but who actually considers it really edible?

Ditch the fondant. Naked cakes are all the rage.

Those fondant laden cakes usually taste disgusting despite their hefty price tag. The sponge is often premade and weird texture and the frosting is too sweet. Duff is a hideous, fat charlatan who got lucky on the F(rau)ood Network.

Too many hands.....filthy.

It's nasty, nasty shit. Like playdough cake covering under the premise of being frosting. R11 is correct, Fraus love it just about as much as Yankee Candles. If I am at a wedding with a fondant cake, I can tell right away the cake IS going to suck.

Real buttercream on the other hand is so good on a cake. It's just not as easy to work with and cant be kept in hot rooms for long length of time.

Fondant tastes awful and has a gritty and slimy texture. It used to have the job of protecting the cake from staling, pre-refrigeration. When I made wedding cakes over 20 years ago, I made similar cakes with a marzipan cover rather than fondant, for those who wanted that look. It actually tastes good.

Fondant is to cakes = Cream cheese frosting is to cupcakes.

Yeah, I know, cream cheese holds it's shape better but who really wants tangy frosting? Of course Fraus love cream cheese because the world can see their frau inspired creation. But as for taste, just as nasty as Fondant. Does anyone really like tangy frosting on a chocolate cup cake?

Tired of it. Ok - so you took playdough and made shapes that just happen to be cake. Wow! Earth-shattering. We've seen it - let's move on.

It's not good baking - it's just shaping food. And I'll add, it's been so overdone, I think it's tacky as shit now.

If I see another women's cake made in the form of expensive purses or high-heeled shoes or men's cakes in the shape of sports helmuts and such, I'll barf. It's cliche, attention-grabbing at its worst. Plus it's expensive as fuck - "I paid $1500 for my purse cake". Barf.

Tacky, overdone and should be put to bed.

Ah yooze it tah mayke mah faymuss Tahpsy-Turvy Cayke!

R19 Cream Cheese Frosting is fine, on certain types of cakes/cupcakes. It is great for Red Velvet and Carrot Cake, for instance.

It's interesting to look at but unappealing to eat. I don't make or buy fondant cakes.

My friend does cakes and if her customers want fondant, she always puts a nice layer of butter cream underneath so that when the nasty fondant is peeled off, there is some real frosting to enjoy.

I think one of the problems is that it really is faux fondant. I have had cakes with a fondant exterior for years, often covering a layer of marzipan. They never tasted as bad as these cakes. From what I recall from these shows (are they still on? Really?) is that they use a synthetic sugar to make the fondant. I suspect that this is the problem. However, anything is better than gum paste. It may make a lovely flower, it may be edible, but it is vile.

You're not supposed to eat the fondant. It's just there for a certain look. And yeah, it's gross and unnecessary.

Fondant ? More like FonDONT

You all are crazy LOL. Fondant is delish! The hubster and kiddos agree with me. I'm ordering one in the shape of a wine glass right now, because it's always wine o'clock!!! 🍷🍾🥂

You don’t eat the fondant?!?! Is it edible?

You peel it off and...leave it on the plate?!?!

I watch baking shows with 3 girls aged 7, 8 and 10 years. We refer to fondant as The F Word. The joke is you have to put money in the swear jar if you say it.

Swedish Princess Cake (too much trouble to make) comes with a thin, delicious, edible marzipan cover to hold in all the layers of cream and jam and cake. It gives a smooth shape to the cake similar to the way The F Word makes cakes look.

Those monstrous sculpture cakes with trains running on them and other excessive crap are pure bullshit. Would not eat. And I am a fat whore.

R18 the older i get, the more i appreciate tangy flavor contrasted with sweetness. and the less i appreciate intense sweetness.

It's for people who don't know how to frost and decorate a cake with buttercream.

It's gross Food Network, kid-taste crap.

Fondant is foul, both the texture and the taste. I agree that whimsically shaped cakes are a bit done to death now. I love the look of the naked cake. Buttercream uber alles!

The frauification of everything.

All the hands and fingerprints on a fondant cake is why sometimes you get a taste of someone's hand cream or perfume.

If you're not supposed to eat fondant, you may as way just put a cake in a box.

I applaud the above poster whose friend puts butter cream frosting under the fondant. When you remove the fondant, you're left with naked cake and some thin layer of frosting between layers.

Fondant has been the stainless steel of the cake industry. Stainless steel surfacing costs less than probably $5, but they increase the cost of appliances by 300 to 500.

Same with cakes. Enormous profit margin to have these stupid shaped cakes out of fondant. It's a scam, people.

I can make a naked cake myself. No need to buy one.

Cakes are all about the FROSTING.

[quote]Cream Cheese Frosting is fine, on certain types of cakes/cupcakes. It is great for Red Velvet and Carrot Cake, for instance.

Red Velvet is basically chocolate cake with red food coloring, so no, Cream Cheese is just yuck. Carrot Cake is standard, but the best I have ever had swapped out the Frausy cream cheese with a Mascarpone or French Butter Cream.

Cream cheese is just as tacky on cakes as fondant.

[quote]Cream cheese is just as tacky on cakes as fondant.

Tacky, schmacky. Cream cheese frosting is at least edible. Fondant is an inedible decorating substance.

More importantly, if you confuse red velvet with chocolate cake, you really shouldn't be opining about cake, dear. Red velvet has just enough cocoa in it to make it brown. The first recipe that came up (Food Network) contains [italic]one teaspoon[/italic] of cocoa.

A good chocolate cake? Well, here's David Lebovitz's recipe for one. Now, do I believe David Lebovitz or some Datalounge loserino?

Hate it. It’s the lazy man’s icing

Lazy? Actually, it's quite a bit of work. Frosting a cake with buttercream or other kind of "from scratch" frosting is a lot easier than making fondant.

[quote]The first recipe that came up (Food Network) contains one teaspoon of cocoa.

AND 2 tablespoons red food coloring! Scroll down you nitwit.

There are different ways to make Red Velvet R40. Trust me, most places that actually make them, just add food coloring. And FYI the red used to come from the type of coco not beats.

[quote]Frosting a cake with buttercream or other kind of "from scratch" frosting is a lot easier than making fondant.

That's such bull shit. I have made both. Fondant is much more forgiving. For one, it doesn't melt in your hands, secondly it can be reshaped and cut out like playdough.

[quote]2 tablespoons red food coloring

Which has what to do with how "chocolate" your so-called chocolate cake is?

I don't actually touch frosting, r44. I spread it on, refrigerate the cake if I used whipped cream, then cut it and eat it. I have never needed to "reshape" frosting.

[quote] beats

Oh dear!

Duff uses a lot of "cereal treats" (Rice Krispy treats) covered with fondant for various shapes on his elaborate cakes, which would not taste good.

It is evil.

In my family it's tradition to decorate birthday cakes ourselves. In 40+ years, we only tried fondant once. It is vile. We use marzipan instead, with pretty great results. It's still too sweet for my taste, but it is edible, and will even go well with a cake that has a little less sugar.

During the frosting process, most of the hands and fingers are freshly dabbed with filthy, fecal-laced smartphones.

Fondant tastes like crap... like stale Playdoh. I wonder why they don't use Marzipan instead, probably the cost.

Real fondant is blandly sweet, but it can be flavored. Unfortunately, today's bakers buy remade "fondant" which is artificial and just plain disgusting. The entire (modern) decorating process does everything possible to remove the flavor and joy out of cakes. Start with glazing the cake to create a shell which prevents crumbs from mucking up the frosting. Then have the layers frozen and thawed repeatedly as fondant and decorations are added. I agree that master cake decorators churn out works of art -But they taste like they've been hanging in a museum for several centuries.

When I bake I start with fresh ingredients and classic recipes. No artificial flavors or colors. Taste and texture are everything. My cakes look homemade because they are homemade. And as such, they are beautiful. (I bake as a side business, and an 8-inch layer cake usually goes for $50-$75, though I've topped $200 at auction.)

I’m much more impressed by a beautiful cake made with real ingredients. It’s much more challenging to make a beautiful cake with fresh cake and buttercream, Italian buttercream, or seven-minute frosting. My cakes usually look like a mound of frosting on a plate since I’ve never mastered decorating, but at least they taste good.

Fondant cakes are on the same level as chocolate sculptures. Any chocolate formed into elaborate shapes inevitably tastes terrible. The chocolate is flavorless due to too much cocoa butter or, even worse, the use of paraffin which eliminates the need for tempering. Whenever I see either, I appreciate the artistic skill in creating the piece, but I essentially don’t see it as food. Might as well put it in Miss Havisham’s living room.

Red Velvet cake rarely is good enough on its own. It's usually dry and bland.

Although it's the same cream cheese frosting, it compliments the flavor of carrot cake much more than red velvet.

The old fashioned classic red velvet cake frosting was what was called a boiled icing.