Marilyn, got the Maggie Austin book.Ruffles are made w gumpaste/fondant? Taste????

M

mariadnoca

Moderator
Have you or anyone here tasted what gumpaste and fondant combined tastes like? I'm already not a big fan of fondant, but i wonder with these stunning wedding cake type creations....do they taste good?

I love a pretty cake, but taste is #1 to me and given I'm toying with the idea of making a wedding cake this has me wondering about taste. Those ruffles are sure pretty, and actually easy to do (if you don't mind inverting the cake) but taste is a concern. I've never tasted gumpaste.I wasn't even sure if it was actually meant to be consumed.

 
My $.02 worth

It tastes awful. Blech.

Take it from one whose family is enamored of gum paste and fondant cake ornamentation. I ask for an extra small bowl of buttercream to be set aside so that I can frost my cake after I peel off all of that horrid stuff.

Looks great. Tastes no.

Most used to seeing the gum paste made into flowers that harden. They can be made weeks and months in advance and held to stick on the cake. Daughter's wedding cake featured a curved spray of orchids (air-brushed in lapis with gold dust, of course) curving from the top to the bottom of the cake. The orchids were continuously made (each petal rolled, stamped, formed on the wires, and molded and shaped by hand) starting a year before the wedding.

 
I barely like fondant but she suggests a 50-50 gumpaste mix for these ruffles

And she has a recipe for her own gum paste saying anything you buy taste completely nasty. I see now where she says you can use all fondant, but while it wouldn't harden I wonder if you can do something very similar with buttercream. I've never made a fondant cake again because I don't like the taste but the ruffles can certainly make a pretty and easy to do cake as long as you put a thick layer of butter cream underneath I thought the ruffles might be easy to just kind of break off and end up as more of an accent. I'm just a bit worried about if I offered to make a wedding cake for my niece given it would have to travel about 75 miles The day before the wedding

https://maggieaustincake.com/wp-content/uploads/revslider/home/Maggie-Austin-Magenta-Purple-Frill-Rosette-Detail-1.jpg

 
That cake is a piece of art. I have never seen that in the commercial bakeries around here. We hav

Sublime cakes here in town which has one a lot of awards on the TV shows They make some awesome stuff. I wonder if even they would tackle something like this.

 
Well now I see she recommends a Swiss fondant with neutral taste and to roll at one 16th of an inch

I might be able to handle a cake slathered in Swiss meringue buttercream with only one 16th of an inch of neutral tasting fondant covering it.

 
M, I just logged in. Gumpaste is edible, but it dries VERY hard and that's

probably why she's using a blend--so it can be cut and eaten. I think a small detail would be fine, but multi-layers of ruffles, while stunning, would be a bit much to eat.

Her flowers are outstanding, aren't they! As soon as I saw the gold leaf touches, I thought of your cake.

 
Yes I got it from the library am drooling over it. I don't know why she makes the cake upsidedow

So I looked up some videos on people that do cakes upside down. I guess this is to get a super smooth top and sharp edges because I've seen others do tutorials online with the ruffles and an upright cake.

I'm starting to lean towards offering to do my nieces wedding cake. My only concern really is the fact that the event is an hour and a half away. However she's letting me stay in her apartment locally as they are getting A hotel room before the wedding as well. But… That doesn't mean there's going to be room in the fridge which concerns me regarding filling.

Anyone ever tried to find it from Switzerland she talks about in her book?

 
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