how do fondant taste?

Question

how do fondant taste, and could you take it and mix it up with some kind of flavoring that you can buy out of the grocery store to make it taste really good-cause im thinking of using it on my sweet 16 birthdaty cake to make it look like WOW thats a really nice and good tasting cake.

Answer 1

fondant is very sweet its used as a mixing base for desserts u might not want to put this on your cake.lFondant is different things to different people. It is the center of piece of a chocolate buttercream candy. It is the smooth, white-as-snow covering of some particularly fancy cakes. It is the gooey juice that gushes out of a chocolate-covered cherry. It is the traditional topping for elegant French petits fours. Fondant, as you can see, is central to the production of some confections.

There are also various ways of making it. The standard is to create a sugar syrup with water, sugar and glucose (or corn syrup), which inhibits the sugar’s tendency to crystallize. The mixture is cooked to the "soft-ball stage" (don’t think sports, think 238°F or 115°C), after which it is cooled a bit and then laboriously stirred by hand for 30 to 40 minutes, until it sets up to the consistency of a very thick frosting. Some slackers, us included, think that processing the fondant for two to three minutes in a food processor is preferable to all that stirring. Fondant made by this method is smooth and shiny, and, particularly when mixed with a flavoring, relatively tasty.

Answer 2

Fondant is different things to different people. It is the center of piece of a chocolate buttercream candy. It is the smooth, white-as-snow covering of some particularly fancy cakes. It is the gooey juice that gushes out of a chocolate-covered cherry. It is the traditional topping for elegant French petits fours. Fondant, as you can see, is central to the production of some confections.

There are also various ways of making it. The standard is to create a sugar syrup with water, sugar and glucose (or corn syrup), which inhibits the sugar’s tendency to crystallize. The mixture is cooked to the "soft-ball stage" (don’t think sports, think 238°F or 115°C), after which it is cooled a bit and then laboriously stirred by hand for 30 to 40 minutes, until it sets up to the consistency of a very thick frosting. Some slackers, us included, think that processing the fondant for two to three minutes in a food processor is preferable to all that stirring. Fondant made by this method is smooth and shiny, and, particularly when mixed with a flavoring, relatively tasty.

If the fondant is to be poured over petits fours, it must be warmed and thinned with a sugar syrup to make it pourable. Otherwise, it can be flavored (chocolate, raspberry, vanilla, mint — essentially any flavor you’ve ever seen in a candy store) shaped into centers, and dipped in chocolate. Or small pieces can be wrapped around cherries and dipped in chocolate, after which a reaction with the cherry causes the fondant to liquefy within a few days. Or it can be kneaded by hand a bit to make it workable, colored if you like, then rolled into a very thin sheet, and draped and smoothed over the surface of a cake for a stunning presentation. Bits of fondant can be shaped into flowers and other decorations to finish the cake

Answer 3

In the Netherlands is probable called "borstplaat" and a treat around 5 december, which is "Sinterklaas". Very sweet (a mixture of water/milk with sugar/icing sugar and a flavour added, like chocolate.

You'll find a picture here of this Dutch fondant:
http://i25.photobucket.com/albums/c82/culinair/voorbijdekoffie/borstplaat.jpg

and 2 recipes over here:
http://www.jannekes.eu/christmas/index.html

Have a nice day!

Answer 4

It's not bad tasting, just gummy like a tootsie roll. You can flavor it anyway you want.

Here's one of possible thousands of recipes and tips for fondant icing.

http://www.dvo.com/recipe_pages/deluxe/Rolled_Fondant_Icing.html