Rolled Fondant

Hi again...keeping up with this thread. Sorry to hear that your cakes and taste testing were disappointing. Fondant is absolutely beautiful!! But like I said before....really a waste of $$$.. I would definitely go with the buttercream and add details with fondant. You can purchase a neat mold through Wilton to make beautiful details like flowers and bows, frilly things, and then press them onto buttercream.

As I said before, I have been doing cakes for 20 years, I`m from the old school, and I didn`t learn about fondant until "Martha" made it chic! When using fondant, I think you lose the "art" of cake decorating!!....the tips, the bags, the expertise, the fun of creating something from cake and icing!!! Go for the buttercream!! You`ll be glad you did!!

Another option is Rolled buttercream
It looks looks and acts like fondant but tastes like buttercream icing.... Becuase it IS buttercream icing!
You can cover a cake with it in the same manner as fondant for that smooth effect. And it tastes fantastic, and almost everyone eats it.
Rolled buttercream does have some limitations, however, I think in this case it will work perfectly for you.
(its also MUCH cheaper and easier to make than fondant)

Thank you for that recipe! I know that Marsha Winbeckler, a prize winning cake artist, also has a recipe, but aside from her, I had never heard of anyone using it.
I`ll check it out!

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Jackie,
I have a question about the rolled buttercream. I know one of the reasons people use fondant is because it keeps well-the cakes do not have to be kept refrigerated as is generally the case for cakes done in buttercream. So my question is, would a cake done in rolled buttercream need to be refrigerated, or are the ingredients more stable and thus fine at room temperature?

Hi - I think Fondant cakes are marvelous; also expensive and not easy to make!! Try pricing the professional fondant made cakes and compare. Many Americans are not used to the fondant and it is more of an European (english and australian) tradition and Latin Americans that don`t go for the traditional creamy cakes and really prefer the fondant.... I would prefer fondant over butter cream. Good luck.
P.S. Wilton fondant is a good make and a popular make. Make sure when you buy fondant it is not too hard or too soft; otherwise, it will be difficult to work with it.

I have to say that I disagree with several of you. I`ve been doing cakes for quite some time now. I`ve done plenty of fondant iced cake and the fondant that I use in my cakes (Pettinice White Rolled Fondant Icing) taste very good but the secret for it to taste good you have to use piping gel to cover the cake and sealed the freshness (do not use alot of piping gel just crum coat the cake) instead of using the buttercream icing to cover and seal in the freshness. Also, make sure that you don`t roll it to thick because that could be the problem of the fondant not tasting too good but not too thin either because the fondant could break.
I took advance classes on decorating with Fondant and my customers prefer the fondant to other icings.
Let me know if I can help you further.

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I found some Wilson Fondant at Wal-Mart! It was in the craft section, in the wedding supplies isle. Hope that helps someone!

You can take classes at your local craft store on fondant

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I just made a cake today using Wilton fondant. I bought it at ac moore craft store. It was my first time using it. I thought it was difficult to roll out. (It sticks to the counter like glue.Make sure you keep your rolling surface well dusted with conf. Sugar and keep rotating it as you roll) Once I had it on the cake, it was great and easy to smooth out. It looks beautiful. However, the taste is horrific.I thought it smelled bad when I opened the package, but it also tasted bad.
Has anyone flavored fondant, and if so, does it work well?

I have worked with Wilton Fondant and find the texture very chewy and the taste is not "yummy". I find that everyone peels that off! So it is an expensive decoration. I am going to try making a fondant icing that you pour over smoothed buttercream that sits until it crust a bit for stability.

I have recently moved from England to Hollywood, Ca. And cannot find a supplier (except for Wilton, which is yukky tasting and impossible to work with) of fondant icing or sugar paste for making flowers. Can anyone help with either a supplier, a recipe, or a teacher in the Los Angeles area? I`d also be interested in knowing more about rolled buttercream.

Incidentally, the rolled fondant cakes in England are exquisite and taste delicious.

"I have recently moved from England to Hollywood, Ca. And cannot find a supplier (except for Wilton, which is yukky tasting and impossible to work with) of fondant icing or sugar paste for making flowers. Can anyone help with either a supplier, a recipe, or a teacher in the Los Angeles area? I`d also be interested in knowing more about rolled buttercream.

Incidentally, the rolled fondant cakes in England are exquisite and taste delicious."

The pre-packaged Wilton fondant tastes nasty. I much prefer to make my own - and I prefer working with Rolled Buttercream. Tastes much better and is not as chewy.

My fiance`s brothers wife wnated that fondont icing it was horrible it was hard as a brick no taste to it at all dont get me wrong it looks nice but doesnt taste as well im using buttercream for my cake i want my guest to enjoy the whole cake

You might want to try rolled buttercream. Much more tasty and goes better with a buttercream undercoat. Just google it, and a million recipes pop up.

How do you roll a heart shaped cake with fondont without any overlaps? Need help right away!

I design fondant cakes, my website is www.cakesbylaura.net. Thanks.

You can purchase everything you need from www.InTheOven.com that is where I get all my stuff from. They have all the accessories and then some. Check out the web site. It is also the only website I`ve found that their the most reasonable in price too.

Beware- Wilton fondant tastes horrible! I recommend that you contact Sweet Celebrations and order from them. They have the best premade rolled fondant that I have ever purchased. Their website is www.sweetc.com. You can view their current catalog and then call to order. I use their rolled fondant often and get compliments on the taste. It is also easy to work with.

Another option for you to try might be Marshmallow Fondant. I recently discoved it and it also taste much better that rolled fondant and it very inexpensive and easy to make.

Hey there. I have been readin all these on rolled fondant.. I have used the wiltons fondant. It does not taste good at all. Actually no taste at all.. Which is yucky.. But i have found the satin ice.. I like that one. It has a vanilla taste.. Much better.. Satin ice also has the different colors to from.
I have heard that wiltons do not add the ingred to add the flavors in theirs .. So it has a longer shelf life line..
Also i helps out & makes it easier to work with once you warm it a bit. Just kinda work it with your hands. Before you start kneading & rollin it out.. I usually put mine on the counter top while cookin. Still in pkg though. Keep the air out.. Or on a nice. But not to hot day. Sit it outside for just a few. It really helps the hard fondant be more workable.. I am handicap. & i dont have much strength to waste rollin out hard fondant. I had to learn the hard way.
So good luck to all us backers. New & exper..
Diana : )