Our Fondant cakes are cakes that are covered with 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 of our cakes; fondant, chocolate ganache (frosting), Italian Buttercream (filling), and butter cake all can be left as it is at 25ish degrees celsius.
The cakes we use inside the fondant are butter cakes. The reason for using butter cakes is because it tastes great at room temperature, it does not require refrigeration and it holds up the fondant and decoration well. In terms of texture, if Chiffon cakes are the lightest cakes and Brownies being the densest… butter cakes will be in the middle. Sponge cakes (the type used in off -the-shelf fresh cream cakes) will be in between chiffon cakes and butter cakes. We only work with butter cakes for our decorated cakes simply because we have found that it is the best cake for sculpting, for holding up the decoration, and for display for a period of time, even at room temperature. Chiffon/sponge/fudge cakes are way too soft and almost impossible to sculpt.
If you got your cake early and want to store it in the refrigerator first before showcasing it much later. Allow the cake to "rest" in an air conditioned room rather than taking it out from the fridge right away to room temperature. 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. When the cake is stored in the refrigerator, the butter in both the cake and buttercream will harden, so if you eat the cake immediately out of the refrigerator, it will come across as hard and dry. Let it rest for about 30 minutes before consumption or pop it into the microwave for 10 seconds.
A fondant cake is most stable and taste best in a 20 to 25 Degrees Celsius room.
DECORATIONS
The small fondant decorations and accents on our cakes are edible (save for the skewers, floral wire which might have been used to mould the figurines), but are generally hard, as they may have been dried in advance. The bigger decorative elements may contain a foam core so that they are stable and not fall apart or weigh down on the cakes. We will advice strongly against eating any of the fondant decorations, especially the bigger toppers as they are likely to contain a foam core.
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 sculpting 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 of our cakes; fondant, chocolate ganache (frosting), Italian Buttercream (filling), and butter cake all can be left as it is at 25ish degrees celsius.
The cakes we use inside the fondant are butter cakes. The reason for using butter cakes is because it tastes great at room temperature, it does not require refrigeration and it holds up the fondant and decoration well. In terms of texture, if Chiffon cakes are the lightest cakes and Brownies being the densest… butter cakes will be in the middle. Sponge cakes (the type used in off -the-shelf fresh cream cakes) will be in between chiffon cakes and butter cakes. We only work with butter cakes for our decorated cakes simply because we have found that it is the best cake for sculpting, for holding up the decoration, and for display for a period of time, even at room temperature. Chiffon/sponge/fudge cakes are way too soft and almost impossible to sculpt.
If you got your cake early and want to store it in the refrigerator first before showcasing it much later. Allow the cake to "rest" in an air conditioned room rather than taking it out from the fridge right away to room temperature. 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. When the cake is stored in the refrigerator, the butter in both the cake and buttercream will harden, so if you eat the cake immediately out of the refrigerator, it will come across as hard and dry. Let it rest for about 30 minutes before consumption or pop it into the microwave for 10 seconds.
A fondant cake is most stable and taste best in a 20 to 25 Degrees Celsius room.
DECORATIONS
The small fondant decorations and accents on our cakes are edible (save for the skewers, floral wire which might have been used to mould the figurines), but are generally hard, as they may have been dried in advance. The bigger decorative elements may contain a foam core so that they are stable and not fall apart or weigh down on the cakes. We will advice strongly against eating any of the fondant decorations, especially the bigger toppers as they are likely to contain a foam core.
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 sculpting 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.