Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Pros and cons of Fondant?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Pros and cons of Fondant?),it will help you,my kids.
I was wondering if anyone can give me the pros and cons of decorating fondant and some general info. THANKS!
Answers:
pros:
-looks nice, if made properly, the gumpaste flowers are even more inviting than the real thing.
-it's a status symbol to order it as a wedding cake. (but i prefer a dacquoise- simple and elegant, with real buttercream icing (yolks, eggs, sugar syrup and a lot of butter), not the butter with icing sugar beaten in it!)
cons:
-hard to make, hard to maintain, especially if you're in a very humid place, they melt fast in high humidity. you need a dehumidifier just keep it in perfect condition.
-easy to have a badly decorated cake, esp. if the bakers are inexperienced... inexperienced bakers tend to have the fondant layer thick, professional chefs tend to have at about 1 cm thick.
-limited in cake choices, because it is heavy, so... you're limited to basic pound cakes; to add some variety, nuts, dried fruits are added.
-you cannot stack many cakes on top of the other without any kind of support; and in a high, many cakes stacked, not all cakes are real, for the support to carry the load, else it will all fall apart.
-difficult to make and assemble
-made with a lot of sugar, which in the end you don't really eat (the fondant), because bakers use their bare hands to make it shine!
Other Answers:
Fondant icing is also called sugarpaste icing and is good for rolling into a sheet and placing over cakes instead of the, more old fashioned, royal icing. It doesn't break anyone's teeth, take ages to set or crack (unlike royal icing). The fondants bought from cake decorating shops are better than those available in supermarkets (my favourite is regal ice). The are that some people don't like the taste (it's a bit oddly sweet) but then some people prefer it to other types of icing. You have to keep it carefully wrapped in clind film or plastic as it dries out left to its own devices. I hope this helps.
Source(s):
www.emmascakes.co.uk
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Pros and cons of Fondant?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Pros and cons of Fondant?),it will help you,my kids.
I was wondering if anyone can give me the pros and cons of decorating fondant and some general info. THANKS!
Answers:
pros:
-looks nice, if made properly, the gumpaste flowers are even more inviting than the real thing.
-it's a status symbol to order it as a wedding cake. (but i prefer a dacquoise- simple and elegant, with real buttercream icing (yolks, eggs, sugar syrup and a lot of butter), not the butter with icing sugar beaten in it!)
cons:
-hard to make, hard to maintain, especially if you're in a very humid place, they melt fast in high humidity. you need a dehumidifier just keep it in perfect condition.
-easy to have a badly decorated cake, esp. if the bakers are inexperienced... inexperienced bakers tend to have the fondant layer thick, professional chefs tend to have at about 1 cm thick.
-limited in cake choices, because it is heavy, so... you're limited to basic pound cakes; to add some variety, nuts, dried fruits are added.
-you cannot stack many cakes on top of the other without any kind of support; and in a high, many cakes stacked, not all cakes are real, for the support to carry the load, else it will all fall apart.
-difficult to make and assemble
-made with a lot of sugar, which in the end you don't really eat (the fondant), because bakers use their bare hands to make it shine!
Other Answers:
Fondant icing is also called sugarpaste icing and is good for rolling into a sheet and placing over cakes instead of the, more old fashioned, royal icing. It doesn't break anyone's teeth, take ages to set or crack (unlike royal icing). The fondants bought from cake decorating shops are better than those available in supermarkets (my favourite is regal ice). The are that some people don't like the taste (it's a bit oddly sweet) but then some people prefer it to other types of icing. You have to keep it carefully wrapped in clind film or plastic as it dries out left to its own devices. I hope this helps.
Source(s):
www.emmascakes.co.uk
It can be a "pain" to work with,( it will crack and break at the most inopportune times). It is not cheap! And the "flavor" is ,well, flavorless!
However, it is visually "stunning"! Nothing says "class" like a fondant cake.
Source(s):
www.foodtv.com
check out www.wilton.com,
it is a company that specifically shows decorated cakes,cookies, chocolate, and how -to- do decorating and sells cake supplies.
Fondant is nice to look at on cakes. I like to roll it out between 2 large squares of saran wrap, or clear shelf liner then laid out over a cake. Pretty. Just take your time and practice. There are plenty of pictures to follow to help you out.
Source(s):
www.wilton.com
correctness,It's Non-profit and only for informational purposes.
- Recipe for Barbacue Jerky?
- What is the best diet for people who want to lose weight more than anything in t
- Reciepe for carrot & rasin salad...?
- what is the best way to build muscle quickly?
- what is the best way to detox your system?
- what is the best Pilates video out there for beg/intermediate students?
- Pre-packaged cake or cookie mix: whole egg or just egg whites?
- what is the best perscribed diet pill?
Related Question about Food and Health
- prawn recipes...?
- Pregnant, it's hot.. and nothing sounds good...?
- Prego Steak roll Sauce?
- prep cook onfo?
- Pre-packaged cake or cookie mix: whole egg or just egg whites?
- Prepairing home made banna pudding?
- Prepare potatos?
- pressure cooker work on which principle?