Continue to add food coloring until you meet your required color. You may want to add more flavors to your fondant to make it more than just a thick sheet of sugar.
You can easily add flavor to your fondant by adding a few drops of your preferred flavoring to it as you knead it out. Be careful not to add too much flavoring to avoid an overwhelming taste. Fondant is a type of icing used to decorate cakes.
There are two types of fondant, rolled out fondant, and a creamy paste fondant. If you liked this article, and would like to know more about baking, please leave us your feedback in the comment box below. Until next time, enjoy! Save my name, email, and website in this browser for the next time I comment.
To save cost and be in control of the sweetness of your fondant, you can make it at home. If you like this article, feel free to share it with anyone you know.
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The Truth Might Surprise You. Table of Contents. As an Amazon Associate we earn from qualifying purchases. The Wilton didn't go over too well. Of course, some people can't get past the texture of the fondant. Hi, I've used fondant several times When I found CC I took the advice of many fellow cake decorators and flavored the fondant with candy flavorings and the same people said it tasted great!
I haven't had time to try the MMF yet but plan to in the very near future. I've tried flavoring but could never get it right. Although you've gotten lots of good info about fondant, the answer to your original question is no, you serve the cake with the fondant on it I think one other person said so as well and people can choose not to eat it if they wish.
However you definitely do not remove it before serving or your served pieces would look terrible. Welcome to CC and enjoy. You'll find it is addictive! I put Lorann Flavored Oils Strawberry since it was a strawberry cake and put in about 3 drops. The fondant became slightly sticky so I dusted on about 1 tsp of powdered sugar into it.
The flavor gets stronger after a day. Maybe I just didn't let it sit long enough. I use the oils too and didn't like the sticky part either. Oh well - I found Satin Ice that way. Rainbowz, I went and bought some gelatin packets after reading your post the other day. I'm going to try and find the recipe for Toba's fondant. Thanks for the info! Some people you will find that eat it and others that don't!
Like Miss Missey said, it's a personal preference. I only make fondant cakes and I don't eat fondant. I always leave the fondant on the plate, just not a crumb or trace of anything else though! IMHO, fondant gives cakes a classy smooth look, that is rarely achived with other mediums. Good luck. I think whether or not the fondant is consumed depends on the taste, texture and thickness. Bakers often cover entire cakes in a sheet of rolled out fondant because it provides an immaculately smooth surface to build on.
But fondant also, notoriously, tastes awful. I appreciate it as an artistic medium. One of the main gripes of the Fondant Hate community is that using fondant is too easy. But using fondant is actually way more finicky than you might suspect from the polished final results.
On cooking shows, contestants occasionally struggle with rolling fondant out. It cracks easily, and the cake itself has to be at the correct temperature for the sugary putty to adhere to it.
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