Many Singaporeans have never seen fondant. I've seen folks ask whether or not the white covering on the cake can be eaten.
One of the first times I ate a cake covered in fondant was my sister's wedding cake which my austrailian aunt brought over with her on the airplane (on her lap). It was absolutely beautiful and traditional looking.
What is fondant?
It is a pliable sugar recipe that is used for cake decoration. Originating from
Okay, that doesn't sound terribly appetizing but from a decorator's point of view, I can do things with it like children could with play dough.
I have had many, many comments that the fondant is too sweet. Well, the reason is….. it’s made of sugar!?!
So I educate people on the purpose of fondant. It serves a dual purpose: for decoration as well as to preserve the freshness of the cake. A cake covered in fondant is sealed in and hence can stay fresh for up to two days.
Whilst it is fully edible (it’s all sugar, and gelatine, I make it from scratch as well), it’s more for decoration.
And to help the asian palate, I bake my cakes less sweet, also to offset the sweetness of the icing.
Why do you use Fondant and not the usual whipped cream?
Fondant can take our Singapore climate well. This is an ideal medium that allows you to display your wedding cake in an indoor and even outdoor event for hours (and hours) and not worry about it melting or going bad. It needs no air-conditioning. That is why I use fondant for long display cakes like wedding cakes.
Fondant cannot take condensation and high humidity conditions very well. That means, never refrigerate a fondant covered cake because the condensation that forms on the cake when you take it out of the fridge will turn the fondant gummy.
That also means it is not very good for an outdoor display on a rainy day. Fondant (made of sugar) absorbs moisture from the air and on rainy days, there's lots of moisture in the air. In such a case, it is better to display the cake indoors.
For your info, dear reader! :O)