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Fondant choice
Hi been watching lots of tutorials and I understand it is often personal choice but would be grateful for some guidance. Paul did a chevron design on one of his cakes and used 100% flower paste which sets rock hard. I can see why he used it but I didn’t think it was edible? I have just bought a quantity of Massa Ticino to try. I usually use Satinice because I like the purity of taste. I’d like to know what type of fondant (or mix ratio) is best to use for what. A general guide would be helpful. For example if I was covering a square cake and continuing round the corners or a tall cake with lots of pleats to smooth in around the cake what fondant is best to use. I know for modelling you use half and half of flower/fondant but it is more the cake covering I’m interested in. Also whether a particular fondant is best used over ganache/buttercream etc I’ve waffled on a bit but hope you get my meaning.
Hi been watching lots of tutorials and I understand it is often personal choice but would be grateful for some guidance. Paul did a chevron design on one of his cakes and used 100% flower paste which sets rock hard. I can see why he used it but I didn’t think it was edible? I have just bought a quantity of Massa Ticino to try. I usually use Satinice because I like the purity of taste. I’d like to know what type of fondant (or mix ratio) is best to use for what. A general guide would be helpful. For example if I was covering a square cake and continuing round the corners or a tall cake with lots of pleats to smooth in around the cake what fondant is best to use. I know for modelling you use half and half of flower/fondant but it is more the cake covering I’m interested in. Also whether a particular fondant is best used over ganache/buttercream etc I’ve waffled on a bit but hope you get my meaning.
I think Paul uses Renshaw which is widely available but you really just need to try to find a fondant that suits the kinds of cakes you make or a brand that you are comfortable.
Hi AnnieLaurie
As you’ve discovered it is a personal choice! I feel it’s just a case of trying different pastes until you find one which suits you best. Having tried many different brands I now use Carmas Massa and find it to be a complete all rounder. I don’t mix it with anything else. It covers without tearing or sagging and it can be rolled out so much thinner. Feedback suggests it is very popular amongst professionals and non professional decorators alike.
There are many discussions on the site about different brands. Take a peek here:
Fondant – Make it or buy it? What do you do? What are your thoughts.
You’ll find more links within the above links with more discussions.
Other discussions on the site about fondant can be seen by typing in the search box key words such as ‘ best fondant’, best sugarpaste’ ‘sattina’ ‘cova paste’.
Some pastes can be very soft and stretchy. They can be strengthened by kneading in a teaspoon of gum tragacanth or tylose/CMC powder to 500g of paste. It’s not advisable to add more as the paste can become too firm and turn into gumpaste.
For taller cakes especially square, the panelling method as seen in the Jimmy Choo shoe box tutorial
gives really smart, sharp results.
For tall round cakes I find the wrap round method saves a lot of hassle and stress. There are lots of tutorials in youtube on how to ice extended tier cakes.
Ganache v buttercream is also personal choice. Not everyone likes ganache, however from my own experience it gives much sharper results than buttercream. If you type in the searchbox ‘ganache v buttercream’ there are other comments which you may find helpful. Just click on what you find relevant to your search.
Hope some of the above info helps.
Yes Paul does mostly use the Renshaw’s brand but he has trialed and tested other brands in the tutorials.
Some online cake decorating stores sell trial packs of the different brands, I think I’ve posted some of the stores in the above links. Good luck with experimenting!
