/ck/ - Food & Cooking

>>12722689
Sweet, nothing else
The bad part is the texture. It is very dense, pasty, but also a bit gummy. It gets in the way of the other ingredients and it really has no pairing as it is so tasteless. A mediocre application of whipped cream and then covering it with grounded biscuits would look better, requires next to no technique, taste better, have a better texture and add to the whole cake.

There is just no reason to ever use Fondant
>Chocolate is better at sculpting
>Caramel is God-tier at taking any consistency
>Marzipan is a better paste that has its own flavor
>Whipped cream and merengue are lighter, can be pipped, you can control the sweetness, you can control the texture, can need less tools to use, taste better and look presentable
>Just leaving the cake naked and accepting natural-looking food looks better than fondant
>Graces make anything well layered look restaurant-grade
Why would anyone want to use Fondant?

>>12722739
Is not the taste, but the texture and looks that are the problem