This is a completely random post about fondant. OK, that's not entirely accurate. It's not completely random. I make cakes and/or cupcakes mostly for people's birthdays or my kid's school events (when they ask me to). For my co-workers, I will generally make them anything they want...within reason. Based on what is asked of me, I do a ton of Google searches just to narrow down my own abilities in my mind of what I can or will do. I have made cakes, cupcakes, brownies and cheesecakes, to name a few.
This year for her birthday, one of my co-workers has asked me to make her a "drag queen" cake. More specifically, a RuPaul themed cake. So, I was looking for inspiration and, of course, I read several blog entries by bakers/decorators. I love looking at galleries of pictures of cakes people have decorated. However, I have noticed that the one's I like the best are all topped with fondant.
For those of you who may not know what fondant is, it is the really smooth-looking, almost wax-like cake cover. It is completely edible and can be molded into many shapes. I have made fondant before using marshmallows and I have eaten many a piece of cake made with the stuff.
I. DON'T. LIKE. IT.
I'm starting to feel like my cake decorating abilities are limited by my refusal to use fondant as a medium. I feel as though a cake should be both pretty and taste good (both inside and out). I have never really liked the taste of commercial fondant and marshmallow fondant is WAY too sweet. It is, after all, made of marshmallow and powdered sugar!
The debate is pretty irrelevant to the drag queen cake because I will almost definitely use regular butter cream frosting, but do I continue with this trend, or do I branch out into the better-looking but worse-tasting world of fondant?
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