Angel Cakes

We love fondant! Ok, actually we only sometimes love fondant.

Entry posted July 3rd, 2012| Tags: angel cakes,cupcakes,fondant

If I've said it once, I've said it a thousand times - fondant doesn't really taste all that good. So why would we use it?

A lot of people have become enamored with fondant-covered cakes because of all of the fancy cake decorating shows on TV. Yes, the Playdoh-like icing can be molded and shaped into almost anything, making it possible to create a cake that looks like a house or a dog or a car or a purse - or to create a very smooth, modern look to a more traditional cake. There are also plenty of examples of really creative use of fondant characters on cupcakes. Just check out the blog Cupcakes Take The Cake for a ton of examples.

Here are the problems. First (and this is absolutely the most important thing), fondant doesn't taste so great. If you're getting a cake just for show - more power to you, because that's pretty much what it's worth. And why wouldn't you want a cake that also tastes awesome? I can't really answer that question.  Molly Hays said once, "But layer cakes, layer cakes are difficult.  I do not mean difficult to make (unless you go fussy-fancy, which I categorically don't).  Difficult to stomach, altogether too often.  I'm tempted to go all pedantic here, about form versus function and looks trumping taste, the travesties of fondant, the vacuousness of genoise, the complete abdication of good flavor in favor of curb appeal.  But that would be tiresome." Yes. "The complete abdication of good flavor in favor of curb appeal." That - exactly.

The other issue is that fondant decorations that go on top of cupcakes are made individually by hand. Do you want two peas in a peapod? Well, that will mean that I color the fondant and then roll out each pea and each pod. Of course, that can certainly be done, but it does take time and it definitely will add to the cost of your cupcake. And honestly, most people don't want expensive cupcakes.

How do we use fondant in a way that tastes good and minimizes the cost for you?

By using fondant only as a decoration or garnish, and not to covering the whole surface of the cupcake, we're able to really minimize the impact on taste. We have come up with a few designs that look great and a relatively simple to make - which means they are cost effective for you, the customer.

Our most popular design by far is a rose, often called a "ribbon rose." We use this a lot for wedding cakes and cupcakes, and I think they look classy. Like, really the way wedding cupcakes should look if your'e going for traditional. As you can see from these photos (and the one above), they can pretty much be done in any color:

 

A second option is to find a cookie cutter in the desired shape - this makes the fondant pieces easy and consistent. Here are some examples of ones that we use all the time, but if you have an idea in mind, we're happy to look for a specific cookie cutter, or you can provide one for us. If you want to bring us one to use, we'll talk about what size might be the best to fit your cupcakes. 

And then there are the times when you just can't find the right cookie cutter. In the past, we've made custom cutters out of copper:

Because they are individually hand made, the price for these kind of fondant toppers is influenced by both the quantity and the design. However, a good rule of them is to estimate $.50 per cupcake for small quantities. And all of that aside, we're happy to make a fancy cupcake topper out of fondant for you - but please call or email us for a quote.

And one final caveat - fondant designs take time! If you're interested in fondant, we need a minimum of 3 days advance notice to create and dry the designs, and if we need to find or create a cookie cutter for you - that might add a few days.

 

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