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Think You Hate Fondant? Think Again.
![Think You Hate Fondant? Think Again.](https://images.food52.com/5wwufNNpWIX0TEsojYcGgbZviSg=/735x502/07ada0ed-5004-438c-8c26-c5fd08c4ff4a--2017-1219_swedish-princess-cake_3x2_rocky-luten_087.jpg)
What comes to mind when you hear the word “fondant?” You know the stuff—it’s a sweet paste you know (and likely hate) that’s used to smoothly cover elaborately decorated cakes. AKA, it’s sugary play-dough. It usually doesn’t add anything pleasant to the eating experience of the otherwise tasty cake hiding underneath it, and in fact is unpleasantly sweet for my taste.
I have used the tip of a fork to gently peel back the layer of fondant just to get to the good stuff at my fair share of weddings. It’s an imperfect solution: You’re left with a hunk of gunk on your plate that feels both unappreciative of the baker who likely worked incredibly hard to decorate it, but also like totally unnecessary food waste. And no matter how carefully you scraped, delicious frosting was sacrificed in the process. If you, too, cannot abide the loss of even one smear of buttercream, you’re probably with me in saying: That fondant is a bit gross.
* This article was originally published here
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