If you’ve been following the fondant follies you’ll know that I’m pretty determined to get this fondant thing to work. This last batch was quite different from the first attempt: it didn’t solidify into a solid rock, but merely to about the consistency of modeling clay. I think that this is what’s supposed to happen, but I don’t really suppose it matters much: I got the stuff to dissolve with a minimum of headache, and without any lumps! That’s good enough for Round III!
The pour also went well, and at a low enough temperature not to melt the buttercream icing used for the crumb coat. There is a bit of sagging, where you can see ripples in the icing, along the sides. I think that this is because it really wasn’t quite stiff enough. I probably used too much simple syrup to dilute, is my guess. I’ll be extra careful next time.
Danielle asked, Why bother? Why go to all this trouble, when she can get something much the same which is microwaveable? Well … because sometimes making a whole dessert from scratch, from start to finish, is worth the bother. Sure, this is a bit much work for an everyday type of thing, but just to prove to ourselves that we CAN, we wanted to try. After all, the guys on Ace of Cakes can do it! For that level of mastery with fondant, mere mortals have to start somewhere. While we don’t have delusions of being Duff, we challenged ourselves to make something we’d never made, and had fun along the way.
From what I’ve read, there are 3 types of fondant: boiled fondant (a.k.a. European Fondant), which is what we’ve been making these last few times; “quick” fondant, which is just powdered sugar, heated up with a wee bit of water; and then there’s Gum Paste or Sugarpaste. I don’t know what’s in off-the-shelf products, because I haven’t found any, but the recipes out there for the rollable fondants / sugarpastes contain gelatin (which is, you know, boiled animal skin and bones, which is fine, unless you’re a vegetarian). That’s also why we’ve avoided the marshmallow fondants: marshmallows also contain gelatin. True, we might be able to substitute agar-agar, or xantham gum, or some such thing … but that’s a lot of “maybe” and “if” experimentation, so that’s for another attempt for another day.
In this case, we’ve made a boiled fondant, poured over a lemon cake which has been drenched in lemon simple-syrup. Because we were visiting friends with a three-year-old son, T. made some fish out of marzipan, painted them with food coloring (and saffron extract – beet juice would have worked better for the red, but we were, sadly, out. Don’t know any natural dyes for a vibrant green — Suggestions, anyone?). These were stuck to the sides using a bit of leftover fondant, and just pressed onto the top. Our little friend was tickled, his mother immediately tried to book us for his birthday party (Noooooo!) and all the adults loved the cake, and felt that the almond flavor went well with the lemon. A big win! Just how big? Well, let’s say that when it was time for us to go home, and there was still 1/4 of the cake left, they immediately went looking for a plate – there was no chance we were taking it home with us.
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Not sure if you've looked for it in supermarkets, but it is widely available – called 'ready to roll icing' – don't know what the ingredients are though. most supermarkets have their own brand and supercook make it too.
Not as much fun as making it yourself though 🙂
Well, done on the fondant success!!! The cake looks lovely (and delicious) and I love the fish!!! And I must say I never said "Why Bother?" about the many challenges you faced making boiled fondant. I just mentioned the fondant we use at the Bakery, because that is the only kind I have any experience with (and its annoying to work with).
I love baking at home and love trying new receipes and creating new things, which don't always turn out, but I always enjoy the challenge and time spent in the kitchen. So kudos to you and your delicious success!
Cheers!
Danielle
Just poking you, Danielle – do not worry about it!
What a beautiful cake–love the fish. And for those who ask 'why bother?', I give you the honorable Ms. Child's comment: "Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet."
As a person who loves making things from scratch, just to see what the process is, I applaud your fondant journey! Well done. What small child could resist your charming cake? I love fish… somehow they are always so graphic…and your are delightful. Yay!
I'm following your experiments carefully because I have plans to do my own as well, but I'm going to make the rolled stuff. I made the marshmallow version a couple of months ago, but it never dries out! And it IS important to do it from scratch!
Ooh, let us know how it goes with the rolled! We have found one without gelatin, that uses agar, and are rolling ahead to try that one next… it's exciting.
Wow, congratulations! I love your stick-to-it-ability.
Very cool! Yes! It's absolutely the best feeling to make desserts from scratch. You can buy the rolled fondant but it taste like garbage. Really icky. I'm not vegetarian so my family loves the marshmallow fondant since it's easy to do and tastes pretty good.
Love the marzipan fish–way cute!
Hey, btw, I finally got my nieces started on knitting with the looms and they love it. They've each made a couple of hats for the NICU by themselves now and are very excited. Thanks for all your help a few months ago.
BRAVO – BRAVA! BEAUTIFUL cake! Love the fish!!!
Congrats on your success. As for the why? Well, because it's there, of course.
YAY!
Almost too cute to eat! Can you mail me a piece?? 🙂
oh! i've had great poured fondant success recently. you can see these posts for more info: http://kitteekake.blogspot.com/search/label/fondant
basically, once i make my fondant (i like using agave instead of corn syrup, but otherwise it looks about the same). i keep it warm over a double boiler. i just read your recipe, and haven't noticed mine being a dull matte coat, but if so, that's ok by me, as i usually decorate on top anyways. i am more after the hard crunchy top that fondant gives than anything else.
xo
kittee