I LOATHE the taste and texture of fondant...

Re: I LOATHE the taste and texture of fondant...

• GoodLuckBear14 member

  

  April 2011 edited December 2011

  In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/special-topic-wedding-boards_food-cakes_loathe-taste-texture-of-fondant?plckFindPostKey=Cat:Special Topic Wedding BoardsForum:23Discussion:4f817da8-5cb2-493f-a940-0342e12998bfPost:d0d75a84-e073-43df-bf55-31642b101c11">I LOATHE the taste and texture of fondant...</a>:
  [QUOTE]But I LOVE the 'fabric drape' design it can add to cakes... anybody know of cakemaking things that would have that sort of visual elegance?
  Posted by rachellouise67[/QUOTE]
  
  Are you using a baker or making your own cake?  If it's the first, then a professional would be able to show you alternatives that give you the same effect.  If you are planning on doing it yourself, please reconsider.  Unless you are a semi-pro baker, it's not worth it.

  Proud to be an old married hag!!

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• MissKitty0220 member

  

  April 2011 edited December 2011

  Couldn't you pull off the fondant when you eat the cake? They ice it with buttercream first so you'd still have frosting (I'm not sure if this is common knowledge, I didn't know it until we did our tastings).

  

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• sarabellam member

  

  April 2011 edited December 2011

  You could use a "substance" known as chocolate plastic (also known as modeling chocolate or chocolate clay). It's a mixture of melted chocolate (or confectionary coating) and corn syrup, and will drape almost as well as fondant. It's not easy to work with, and will cost you a pretty penny, though.

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