Post # 47
I think it depends on the fondant, as what was used on this cake was marshmallow fondant over the buttercream, and it tasted like taffy and was quite good. If it is taken off, it isn’t done before being served. People will remove and place it aside on their plates if they don’t want to eat it.
This is the one in fondant and buttercream. Moist and delicious!
The bubbles were also made of blown sugar and were edible too. Ask the baker for a sample before you decide.
Post # 48
Fondant is rarely done properly, which is why people don’t like it.
First, most cake decorators put it on WAY too thick. It should be no more than about 1/8th to 1/16th of an inch thick – I’ve seen cakes where the decorator put it on almost 1/2 inch thick. Gross! 1/2 inch of ANY type of coating is going to be way too much, even buttercream. Fondant should be put on much, much thinner than most decorators do it.
Second, they need to use a good fondant, which is really hard to find. I recommend a type that is made with chocolate – the kind we use in my baking & pastry classes is called Chocopan. It can be ordered online. Because the formula incorporates chocolate, it is much more pliable (and tasty!) than typical fondant, which makes it much easier and faster to work with.
If you really like the look of fondant, it wouldn’t hurt to talk to your decorator about using a fondant like chocopan, and ensuring that he or she puts it on appropriately in a thin coat. And as the PPs have stated, there will still be buttercream underneath it for added deliciousness.