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Re: fondant or sugarpaste

Name: Gerard
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Comments

I wouldn't cover a cake with sugar paste, gum paste or pastillage. If covering a cake with rotal icing it should have a base of marzipan to prevent it from pulling crumbs into the icing and prevent it from drying out and falling off. Fondant coating should also have a base of marzipan if done professionaly, most cake you see covered with fondant have rolled fondant which is inferior and uses no marzipan. Rolled fondant lacks the creaminess of true fondant icing, its more cakey in texture. Good results are easier with rolled fondant, working with liquid fondant is much less forgiving and requires a skill. I've had better results kneading fondant and marzipan together, use enough fondant to make it white, knead enough powdered sugar in it so it's no longer sticky, start with 50/50 . A lot of cakes look good but are based on pre-mixed boxed cake mix. I've given up trying to educate the public about the benefit of having a cake made from ingredients.

Regards, Gerard

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