Fondant cakes are cakes that are covered in a sugar dough, and it allows one the flexibility to create a detailed, colourful and very personalized edible work of art, which can form a wonderful conversation topic and centerpiece to any party!
The best part about a fondant cake is that it doesn't require refrigeration before cutting and it sits well in an air-conditioned room. Many people have asked why it doesn't need refrigeration and the answer to that is, fondant acts as a protective layer to first the dark chocolate ganache which in turns "protects" the cake inside. The main components, fondant, chocolate ganache (frosting), Italian Buttercream (filling), and butter cake all can be left as it is at 20ish degrees celsius.
Note that condensation formed after taking the cake out from the fridge can cause colors from the fondant to run, thereby destroying the aesthetics of the cake. That said, this does not mean that a fondant cake can be left out in the sun, ideally, a fondant cake should sit in a 20 to 25 Degrees Celsius room.
All the fondant decorations and accents on my cakes are edible (save for the skewers or floral wire which might have been used to mould the figurines), but are generally hard, as they have been dried in advance.
Many have asked if Fondant is meant to be eaten. It is perfectly edible. My kids love it. Some feel it is too sweet. The toppers will usually be too hard and dry to taste good. So a good advice to your guests would be to let them know Fondant is sweet and firm, but its main function is to hold the cake and allow for sculpturing with a secondary role as food. It is akin to how salt is used. One may use salt to enhance the flavor of food, as in sprinkling of salt on your dishes, or having a salt baked chicken, where the salt is used in the cooking process itself, where it is definitely not meant to be consumed!
In short, Fondant Cakes focuses on the AESTHETICS and PERSONALIZATION. The ganache, cake and filling tastes good but not in large quantities. If one wants something light and refreshing, then a fresh cream sponge cake is a better option.
The best part about a fondant cake is that it doesn't require refrigeration before cutting and it sits well in an air-conditioned room. Many people have asked why it doesn't need refrigeration and the answer to that is, fondant acts as a protective layer to first the dark chocolate ganache which in turns "protects" the cake inside. The main components, fondant, chocolate ganache (frosting), Italian Buttercream (filling), and butter cake all can be left as it is at 20ish degrees celsius.
Note that condensation formed after taking the cake out from the fridge can cause colors from the fondant to run, thereby destroying the aesthetics of the cake. That said, this does not mean that a fondant cake can be left out in the sun, ideally, a fondant cake should sit in a 20 to 25 Degrees Celsius room.
All the fondant decorations and accents on my cakes are edible (save for the skewers or floral wire which might have been used to mould the figurines), but are generally hard, as they have been dried in advance.
Many have asked if Fondant is meant to be eaten. It is perfectly edible. My kids love it. Some feel it is too sweet. The toppers will usually be too hard and dry to taste good. So a good advice to your guests would be to let them know Fondant is sweet and firm, but its main function is to hold the cake and allow for sculpturing with a secondary role as food. It is akin to how salt is used. One may use salt to enhance the flavor of food, as in sprinkling of salt on your dishes, or having a salt baked chicken, where the salt is used in the cooking process itself, where it is definitely not meant to be consumed!
In short, Fondant Cakes focuses on the AESTHETICS and PERSONALIZATION. The ganache, cake and filling tastes good but not in large quantities. If one wants something light and refreshing, then a fresh cream sponge cake is a better option.
