Wednesday, March 9, 2011

A Word on Fondant

Hello all!  After posting my last cake I have received several comments from people who have not yet tried covering a cake with fondant and would like to learn.  I am actually less than an expert at this so I'd like to direct you to a few sources that might be a whole lot better to learn from.  Before I do, let me share with you a few things I've learned about fondant.

There are two widely used brands of fondant:  Satin Ice and Wilton.  Wilton is very easy to use and I would recommend it for a beginner, however it is definitely not the best tasting stuff in the world.  Generally when I use Wilton, I put a very thick layer of buttercream underneath so that those eating the cake have the ability to peal it off and eat the cake with only buttercream. :)  Satin Ice, on the other hand, tastes much, much better than Wilton's.  The only difference with Satin Ice, is that it is much more supple than Wilton's and therefore needs to be rolled slightly thicker than Wilton's.  Satin Ice is also not as commonly carried, but can be ordered online fairly inexpensively from retailers such as Global Sugar Art.

Now there are more options for fondant than just these two.  The newest fondant is called Fondarific.  I just ordered a sample pack recently so I cannot speak for how it handles, but I will speak for how it tastes.  It is by far the best I have tasted, and has the most variety of flavors.  There is also Marshmallow Fondant which you can make at home.  I think it tastes kind of like those orange circus peanut candies which I am not totally fond of, but most people really enjoy the taste over others.  The link built in for you is for Edna de la Cruz's site.  She has some excellent tutorials and recipes if you ever need help with anything.

As for coloring the fondant, while it can be done at home, I suggest simply ordering the color you wish to use.  Coloring the fondant itself can really change the consistency of the fondant and make it difficult to work with.  To me, its just not worth the time it takes to mess with the color, its just better to get them premixed.  Most fondants, if wrapped properly, will last for 6 months, making for less waste.

So on to covering the cake.  Wilton has a step-by-step method written out on their website.  There are many videos on You Tube as well.  Personally, I think its easier to learn when you are hands-on.  For that I would recommend a fondant class at your local Michael's.  If you watch for sales, the class itself only cost around $25, although the tools may cost you up to $100.  The nice part is, however, the tools are all made well and last for a very long time, so you can look at it as an investment into your future cake decorating.  Once you do it and get the hang of it, fondant is a fun medium to work with and really looks professional when all is said and done.

Next time I work with fondant, I will see if I can put together a tutorial or at least some pictures.  Please let me know if there is anything else you are looking to find out and I will happily research it for you.

Happy Baking!!

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