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. Epperson points out that the visual appeal of fondant feels dated now. Our expectations for fancy cakes are changing accordingly.
So expect your guests to have to peel back a layer of the stuff in order to enjoy their dessert. Health: On the heels of that, most commercially made fondants are made of sugar and hydrogenated oils in order to make them more shelf stable. Should You Choose Fondant? The Art of Scaling a Bakery. Get the planner! Program of Interest. Your information will not be shared or sold.
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If buttercream is used to cover a cake instead of ganache it is much harder to smooth and often has a lumpy texture. If your layer of ganache is too thin and as gravity settles your cake the buttercream filling can start to bulge the ganache between the cake layers.
Definitely don't skimp on the ganache!! Smoothing fondant with your hands make it more likely to get lumps. Dry cake doesn't exactly have anything to do with working with fondant, however, I thought I would just mention this as it's a common problem in baking.
To remedy the dryness, you can make a simple syrup to drizzle on the leveled cake layers before you fill and stack them. This will moisten the cakes back to deliciousness! I would suggest two to three tablespoons of simple syrup per layer if your cake is super dry. Just make sure not to get the cakes too wet or filling and stacking will become difficult. I would recommend this simple syrup recipe - it's quick and easy! Decorations Falling Off — If you find that your fondant decorations are falling or sliding off the side of the cake this is usually a result of either using too much extract or not enough.
If you get a ton of extract on a piece and try to stick it on the cake it can easily slide off. Try using as little as possible for the piece to stick. This can also be a result of the cake getting very hot and collecting condensation. Condensation — Fondant does not love to be stored in the refrigerator. If you place a cake in the fridge and later remove the cake it tends to get shiny and slimy. Fondant is not used to enhance or compliment the flavor of a cake. Fondant is there to provide a particular aesthetic, while also serving to protect and preserve the cake and filling.
As long as Instagram and Pinterest exist, though, we probably won't be spared the pictures of cakes that look like muddy monster trucks or unintentionally coked-out Pokemon.
And in the internet's version of a self-fulfilling prophecy, all of those viral pics will continue to translate into real-life demand for desserts that are less delicious than they could be. Cakes are for special occasions, and do you even love your kid if their cake doesn't have a fondant unicorn horn on it? Get ready to pay for that kid's therapy! Now I lowkey want a fondant unicorn on my birthday cake this year. Is that an unpopular opinion?
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