The mystery of fondant

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Many of our guests wonder and worry about fondant.
What is it?
Fondant is a confection made primarily with sugar and sometimes a flavoring. Often it has guar gum in it, which gives it the elasticity it needs to be rolled out and placed over a cake. If you read the packages of some candies you’ll see fondant named as a component.
Doesn’t it taste bad?
Many fondants do have off tastes, but we make our own with out any chemicals, preservatives or gums. The flavor is primarily sweet with a touch of vanilla. (I will dare to say that it tastes like the inside of an oreo cookie. Even the longest standing foodies among us will still probably remember what that tastes like.) The other mistake often made with fondant is that cake decorators use too much of it. It should be a very thin layer covering a thin layer of great tasting butter cream.
Why is it used?
Fondant allows us to use decorating techniques not possible with other mediums and it has a very smooth look. It also stands up very well to travel, keeps cake fresh longer and survives better in hot and humid environments. If you’re having an outdoor party or wedding in August it’s a safer choice than butter cream.
Come on by the bakery and ask for a taste of fondant. We always have some on hand. Then wander over to our cake display room to see it in use! Mystery solved.

-Amy Emberling, Bakehouse managing partner, lover of all things cake