Posted by Gerard on September 20, 1997 at 21:51:18:
In Reply to: ISO Fondant that isn't fondant posted by Karen Upright on September 05, 1997 at 20:04:08:
: I've seen recipes for white chocolate dough. Has anyone worked with it? Any advice? Any other suggestions appreciated.
The sweetness of sugar doesn't nesessarily mean the finished product will be like eating pure sugar, its the ingredient that makes the dessert taste the way it ought to.
We went through a period of trying to be clever by using ganache on eclairs thinking it was more elegant (cos sugars too sweet) then we tried couvature but cam back to fondant because the eclair tasted FLAT and bland with the more elegant solution.
Using an 1/8th inch layer of marzipan under the fondant allows you to get a layer of fondant thinner , about 1/16th inch thin.
I wouldn't do it for other reasons, looks tacky on wedding cakes and too much work for less expensive cakes.
On wedding cakes I use royal icing,XXXX sugar, egg white and lemon, it doesn't taste very sweet but works great for decorating, you can do most anything with it.
I guess it comes down to whats underneath the icing, if you use a batter type cake its going to be too sweet because of the cake itself not the icing. I use genoise which balances out the whole thing so I can use anything for icing without the the whole becoming too sweet...just like the eclair...yeah fondant is sweet but the eclair benefits from it.
I would have more trouble with plastic choc, tastes like crap ..unless you love tootsie rolls.
Sometime the customers think they know better than us but they don't understand the big picture and how things intertaste.
The fine art of diplomacy is "let them have it your way".
( I hope!)
Geraldo