Cake Decorating Community - Cakes We Bake

I love creating beautiful and fun cakes especially for children, but does anyone ever eat the fondant?  Everyone I know leaves it behind.  It makes me think twice about bringing along a fondant creation to a get together where someone hasn't specifically ordered it.

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I have several who eat the fondant in my family if I use marshmallow fondant and either flavor it with cheese cake flavoring or lemon/vanilla flavoring. Any store bought fondant gets left on the plate.

I would get that reaction too until I started making my own fondant. I use the marshmallow fondant recipe, and it reminds me of circus peanuts.

I tried the marshmallow fondant recipe and found it very unpredictable and unreliable, particularly if I wanted to colour it.  It either came out way to dry or way too soft using exactly the same quantities.   Also when I placed the marshmallow fondant on the cake it didn't stay smooth and instead became really grainy.  Does anyone have a good recipe or can anyone give me any tips about using and colouring marshmallow fondant?

I've given up on marshmallow fondant. There's enough to do when decorating a cake than to get caught up in the unreliability of the recipe. I find that in the warm summer months, it's just a big pain, because it gets air bubbles and doesn't want to cooperate. I recently tried Choco-pan fondant at the last show I was at and it was so good I kept going back and taking more samples :) (Caramel flavor was awesome).  I haven't worked with it yet, but am looking forward to making a cake with it. One thing that Julie Bashore teaches is to roll your fondant really, really thin. When you do this, the fondant just melts into the buttercream icing and her customers who said they hated fondant ended up eating it because they didn't realize they were eating fondant. Even when fondant tastes good, people just don't want to bite into thick fondant because of the texture.

Am I getting mixed up on US vs UK terminology here?  I thought your fondant was the same as our sugarpaste... I use Regalice Ready to Roll Sugarpaste Icing to cover my cakes and make some decorations.  It tastes delicious, in my opinion.  A bit like vanilla fudge.  And it always gets eaten happily when people eat the cake.

I use Regalice as well Katy and it's great, tastes nice and just add colours to it and it's versatile enough to make most of the decorations.

Indeed Carol and it comes in so many ready made colours, which I get for larger projects.

carol nelson said:

I use Regalice as well Katy and it's great, tastes nice and just add colours to it and it's versatile enough to make most of the decorations.

Hi Katy. No you are not mixed up. I think your sugar paste is the same thing we call fondant. If you have ever tried Wilton brand fondant, it's enough to make you gag. It's the worst of the worst in my book. I've never tried Satin Ice in fondant, but I have their premixed gum paste and it smells divine. I don't eat gum paste, so I don't know what it tastes like, but it smells like a rich vanilla. I'm too cheap to purchase big tubs of fondant on line and have to pay the shipping, so I have stuck to marshmallow fondant and then just flavor it the way I want it to taste for whatever cake I am making. The bakers supply shop in my area has bankers hours so it seems I never have time to go over in Nebraska and get what I need.

Katy Nott said:

Am I getting mixed up on US vs UK terminology here?  I thought your fondant was the same as our sugarpaste... I use Regalice Ready to Roll Sugarpaste Icing to cover my cakes and make some decorations.  It tastes delicious, in my opinion.  A bit like vanilla fudge.  And it always gets eaten happily when people eat the cake.

I always use the satin ice and I love the flavor. It works well for all my projects. I love the look it has when I'm finished.

I am in Australia so the only things I have access too, without paying huge amounts in shipping are Bakels Fondant which is really good to work with but tastes terrible, and Cake Art Plastic Icing which is very soft and a bit harder to work with and tastes only slightly better.

Any suggestions re the marshmallow fondant?

I agree with Theresa and Julie. Use a good fondant but more importantly, apply it thinly! I use Fondx Elite because it can be rolled to 1/16", is flexible and doesn't dry out as fast as other brands. My customers love the white chocolate lightly flavored with raspberry and I've yet to lose a sale to anyone who tries it!

P.S. Because it can be rolled out so thinly, it works beautifully in electronic cutters (when stiffened with tylose powder.) 

Rosemary Galpin

I, like Linda, make my own. But the exception was needing off white. Try as I may, I just couldn't master the colour. So I broke down and bought Satin Ice at decorator supply shop. Nice thing is it is made with white chocolate, so It can be frozen. It has a amazing almond/vanilla taste. It also rolls our very thin. My failure batch off off white, which looked like beige was bagged & frozen to be used for other projects. I mix it with gumpaste for making flowers, figures etc.

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