I've never been a form over function kind of girl (Unless we're talking about shoes. Obviously, shoes are always an exception). I believe that the flavor and the texture of a dessert are more important than how it looks. Buttercream or cream-cheese frosting just tastes better than fondant, no matter how beautiful a nicely fondant-ed cake may look.
About a year ago, I was baking a cake for a friend who adores chocolate. I made him a flourless chocolate cake with a ganache poured on top.
But wait, there's more.
I wanted this dessert to be lovely and whimsical as well as delicious. I decided to make a fondant iPad to decorate my cake. The first challenge was creating a fondant that didn't taste like it had been dumped in confectioners sugar and chalk. Most recipes that I found required glycerin. Sadly, with none available, I resorted to a recipe that included marshmallows.
- 1/4 cup butter
- 1 (16 ounce) package miniature marshmallows
- 4 tablespoons water
- 1 teaspoon vanilla extract
- 2 pounds confectioners' sugar
The cat spent the rest of the evening trying to get fondant scraps off of her paws and now avoids the counter when cooking occurs. Even if the fondant wasn't a success, at least it was a good feline-trainer.
The recipe made adequate flavored fondant...without the chalky aspect that I usually have problems with. However, I'm fairly certain that it was not a real rolled fondant due to the lack of glycerin. Marshmallows have gelatin, so that ingredient was covered.
My fake-dant didn't taste good enough to merit a second attempt. Give me a cream-cheese or a chocolate frosting any day. Hell, give me a glaze and I'll be a happy camper. Fondant may look lovely but it's all hollow and empty on the inside. I'll stick with my flavorful-on-the-inside recipes.