/ck/ - Food & Cooking

i don't use it and i don't order anything with fondant on it in the first place.

>>18111218
I will eat fondant on cake but would probably not eat a fondant flower / sculpture with cake. I might eat a fondant lump on its own if I was stoned out of my mind

I only make-and-use-it when I want a cake to look nice but not necessarily taste nice. I'm a buttercream fan far more than fondant.

>>18111250
when would you ever want a cake to taste bad?

>>18111258
probably means for when it doesn't matter if it tastes bad, it's for the 'gram y'know?

>>18111283
No, I do not know. Is dessert not meant to be eaten?

>>18111289
damn anon I thought you had your finger on the pulse.

>>18111218
its not meant to be eaten.

>>18111304
if the pulse is deliberately making bad food for internet upvotes then i don't want my finger anywhere near it.

>>18111289
Have you ever heard of a wedding cake?

>>18111326
Do people not eat wedding cake wtf?

>>18111326
People eat wedding cake tho.
if your betrothed wants fondant on her cake then call the wedding off.

wtf is fondant
Do you mean icing

>>18111258
Just saying that despite their beauty, fondant-topped cakes aren't generally very nice, especially not compared to a buttercream cake or even a glazed one. They're just sort of... meh. At least to me.
As for why I've made them in the past and will likely make them again in the future, other people like them so I'll make one for them. They see a zomg so pretty cake and want that, flavour be damned.

>>18111378
it's a type of icing that looks really smooth and holds a good shape but has the consistency of clay
gross

I throw it away

>>18111218
deli sus

>>18111378
it’s a nasty sweet play doe like shit

>>18111218
>What do you think of fondant? Do you eat it or you just scrape it away?
there should be a layer of icing under it, so yea, I eat around it.

>>18111218
That's a fonDONT for me

It serves a specific purpose, being structural and smooth at room temperature without sweating creating condensation or needing refrigeration,while being very plastic and easy to color. It does all that well. It doesn't taste good and some people dislike the texture when biting into it. Marzipan tastes better and is almost as plastic at a significantly higher price.

I also prefer buttercream as someone else said, but it has its disadvantages. Much harder to work with precision and make sharp corners with, it's temperature sensitive even if you make American buttercream, the stiffest one, and you can have colors change in you depending on temp changes. On top of not being plastic enough for letters or decorations. Flowers are as big a topper as you can hope for. But it is delicious in comparison. I prefer the other variations of buttercream that incorporate meringues into it since American buttercream can be overly sweet and overwhelming. They're much more finicky to work though.

There's also Korean bean paste, made from white beans and confectioner's sugar. It's as plastic as fondant also holds room temp, better finish to boot even. But it tastes like beans. I worked with it once and it was great looking but I had to throw the cake out after one bite. It tasted horrid and I have no idea how gooks love it.

>>18111622
Shut the fuck up Carlos

>>18111653
>But it tastes like beans.
that’s the best part

>>18111218
Only after reading this thread I have found out people use just fondant to top a cake. When I use it, I top the cake with apricot jam so it sticks, then a layer of marzipan, more jam then a thin layer of fondant. The fondant is mostly for the look.

>>18111218
if it's flavored then yes because I assume it contributes to the flavor of the cake, if it's just plain fondant then no I remove it