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Does anyone like fondant?

It seems like every semi-elaborately decorated cake is slathered in the stuff these days, and honestly, I'd be happy to never see it again. If I get a piece of cake with fondant frosting, I peel it right off (because it will come off in one whole piece) and go straight for the cake. I know technically it's edible, but the texture is so gummy and super-sweet that it completely overwhelms the cake it's supposed to be enhancing. I bet you could waterproof your deck with it.
I do agree that a professionally decorated cake, done with different colors of fondant and other frills, is often very beautiful. But it's usually better as a museum piece than as an actual dessert. Give me a good buttercream or chocolate frosting and I'm good. Anyone else?

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  1. I prefer a good chocolate icing but I don't mind fondant. I prefer almost any kind of icing over the cake, actually, except for some of those mass produced sheet cakes covered in tasteless lard-like "icing". Then it's all inedible.

    1. Way too sweet and thick, I'd opt for a cake layered on top with whipped cream instead.

      1. I loved The Fondants and I think I have all of their records!! Doesn't it sound like the name of a girl-group a la Phil Spector? Ladies and Gentlemen, the Fabulous Fondants!!! Can't stomach the stuff, too sweet and too hard to be edible...

        1. yuck yuck yuck. It has the most bizarre texture and really no *taste* to speak of. Oh yes the cakes are beautiful, but if I were to spend big bucks on a wedding cake I would make sure it was good looking AND delicious, no peeling required.

          1. I couldn't agree more! I love to decorate cakes and have studied cake design. I make certain decorations out of fondant, like edible pearls. But eat it? YUCK! Its like bad chewing gum. In my wannnabe professional opinion, the best designed and tasting cakes are covered with buttercream frosting and decorated with either buttercream, sugar paste, royal icing, or fondant decorations.

            The fondant covered cake is very popular in England, There, the cake is often a very dense fruitcake with a coating of marzipan and then a sheet of fondant is draped over it. Fondant cakes, look like something that needs to be dusted not eaten, so I agree with your museum piece assessment.

            1. I can't say I really care for any bakery-style frostings, but fondant is my least favorite. Typically with frosting I scrape some off, but with fondant I usually just take it all off. There really isn't any flavor to it except sweetness.

              1. Jfood has spent the day being a contrarian at work so it continues into the night. Jfood likes fondant, but then again there are very few parts of a chocolate cake that jfood does not like. As far as the texture is concerned he really thinks it creates a ying-yang in eating cake. The soft moistness of the cake encased in a totally different texture, a high density contradiction.

                And the only time that jfood will not eat a chocolate cake is if he has fallen asleep.

                1. If you're talking store bought cakes, I think the fondant is as good as the cake itself. That is, not very good. I think most bakeries must use the same basic recipe, titled "Bad Cake." With rare exceptions, I say go with homemade, or skip it. BTW, my favorite frosting is cream cheese.

                  1. We used to make fondant as holiday candy when I was a kid. We thought it was great. Made it into different shapes, colors (food coloring, yikes!) add raisins (yuck), marshmallows, nuts, etc. It was mainly powdered sugar and butter, I think. Never had it on cake.

                    2 Replies
                    1. re: lgss

                      Candy fondant, which is often enrobed in chocolate, is not the same thing as cake topping fondant. (yech, by the way) At an American candy shop like See's or the late Fannie Mae, a buttercream is a fondant covered chocolate. The cake fondant is chewy and personally, I couldn't swallow it.

                      Here are the ingredients for a high-end cake covering fondant:
                      confectioner's sugar
                      unflavored gelatin
                      light corn syrup or glucose

                      1. re: Kate is always hungry

                        The candy fondant you describe is different from what we made. No chocolate with ours, no gelatin, no glycerin.

                    2. I don't really care for it. I feel cake decorating has gone too far into the arts i.e. Ace of Cakes. Too superficial. Okay, I agree that the cakes are a marvel to the eye but I would rather the wonderful flavor and texture of a well made cake be the art. Whipped cream, real butter cream, cream cheese and real chocolate frosting are all worlds better than fondant.

                      1. i hate fondant and most buttercreams. my wedding cake was marzipan with swiss dots. simple, beautiful and delicious

                        1. Fondant as candy can be quite good, but I think what usually gets put on cakes is grossly inferior. It does not have to be sickeningly sweet, nor the consistency of chewing gum. Elizard mentions her wedding cake being iced in marzipan; so was ours, only at Mrs. O's insistence because I'd never tasted a marzipan that was not gut-wrenching sweet and tasting like Jergen's lotion. But it was not only a truly beautiful cake, it was delicious as well, with a solid but fairly tender fondant-like shell tasting gently of almond. Not only that, the piece that we put away in the freezer for our first anniversary was as fresh and good as it had been a year before.

                          1. My family does not like 'traditional' fondant. However, I often make marshmallow fondant, which can be worked in the same manner, and has a much better taste.

                            1 Reply
                            1. re: thirtysomething

                              I hate wedding cake of all kinds. All of the icings are always too sickeningly sweet. The best wedding I went to had cheesecake instead of wedding cake. Yum.

                            2. Only think I like about fondent is that you can peel it off to get to what I hope is a good cake (usually is). Most other frosting (which is almost as bad in a sickeningly sweet way) is a bit toughter to scrape off.

                              One exception, butter cream. YUM! (costco butter cream filling, I am a sucker for it)

                              1. hahaha... yes, fondant always reminds me of caulking. It would be better used for weatherproofing than on cakes. But maybe I've never had good fondant, who knows.

                                I am not so big on frostings in general, with the exception of whipped cream. I like cake on its own more than the cake + frosting combination.

                                3 Replies
                                1. re: mogo

                                  I believe "good fondant" is a contradiction in terms.

                                    1. re: MMRuth

                                      But does that mean it's good, objectively speaking? [bg]

                                2. In the immortal words of Monty Python's Inspector Praline: "This is extremely nasty".

                                  1. Fondant ruins cake. The texture and flavor is always gross. And if you've ever seen how much it needs to be man-handled in order to be put on said cake, why would you want to eat it? It's not like a pizza crust that gets cooked. It's rolled and pinched and squeezed to death!

                                    1. To me, the preponderance of fondant on everything says simply one thing: A MAJOR reductiion in ability among the bakers. There was a time when all decorated cakes were done in buttercream. It's a bit difficult to work with simply because it never hardens, so forming a lovely multi-petaled rose and transfering it from a flower nail to a cake requires a lot more skill than making a rose out of fondant and planting it on more fondant with a little frosting glue, if required. It's also a lot more diffiicult to get a smooth finish on the sides and top of a cake with buttercream. With fondant, it's true you do lay a buttercream foundation before draping and smoothing the fondant, but getting a smooth finish on fondant is "a piece of cake," pun intended.

                                      Which is not to say fondant doesn't have a great artistic place in the world of sugar. Fondant allows you to make very real looking flowers of all sorts, which is not possible with buttercream. I used to make "peek-a-boo" Easter eggs (you know, the sugar crystal egs with bunnies and eggs and trees and houses inside them) that were decorated on the top half of the shell exterior with very real looking Easter lilies, daffodils, pansies and all sorts of flowers. Hey, it's a great hobby! I used to sell the large (10 inch) eggs to candy shops and high end department stores for a hundred and twenty five bucks! Nice pocket change for buying Peeps for the little kids.).

                                      The last wedding cake I did (as a gift to a family member) was decorated with a cascade of white orchids and stephonotis down one side, but the cake layers were frosted with buttercream and piped with buttercream string work and other embellishments.

                                      When you use both fondant and buttercream together, you can make drop dead gorgeous cakes, but if you want them to taste really good, you'd better frost them with buttercream!

                                      1. I have a friend who calls it "Fon-don't".

                                        1. gahhh!!!! this whole time i thought i was alone, i'm glad to see i'm definitely not! I had been dying to jump on the fondant bandwagon and was greatly dissapointed once i did. I seriously dont understand the purpose of fondant. its expensive [to buy itself or if you want it as an option on a cake], needs so many special tools and requires so much time and in the end most people don't even eat it because it has the most bizarre texture and it doesnt taste like anything! I agree with a good ol fashioned cake. i'm a total sucker for buttercream icing, but not too sweet. I'd rather it be delicious than be the "right consistency" for piping roses. Although cakes and desserts have come a long way, i think old fashioned is still best. I'm much more impressed by a beautiful cake made with buttercream than edible playdoh! and dont even get me started on ace of cakes. it should be called ace of fondant because most cakes are at least 50% fondant

                                          1. I actually like fondant.

                                            And I find chocolate repellent. If it was abolished, I would not weep.