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Rough Guide to Fondant - Part 1

6/4/2017

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If there were to be one thing that draws out strong responses, from consumers and bakers alike, it is fondant! You know, that smooth, sugary, chewy, edible dough one sees draped on every other cake? In case you don’t know much about it, not to worry. This post is right up your alley & a good place to start. In case you do, the following are good reminders before you order your next themed cake! 
​But first, just a little background on how my journey with fondant began. When I was first stepping foot into the world of baking, fondant used to feel like its Goliath and all I could do was to look at it with utter disdain (yes you read it right!). My debates with my baker friends on fondant still continue to haunt me at times. As I said, it always did draw out a passionate response(!).
​Finally, I decided to take the bull by its horns and attended a basic workshop to learn the ropes. I could always decide whether I wanted to pursue it professionally after trying it for some time, right? And the verdict? I gained a new found respect for all those who are making structured cakes and masterpieces with fondant. Simply because of the painstaking time and patience working with fondant requires. It is labour intensive, highly skill based and not everyone’s cup of tea. But fondant is fun, versatile and takes your cakes to a new level of creativity & expression. My disdain just turned out to be fear that I believe I conquered somewhere on the way.  
So this post will be split into two parts. Part 1 - this post that is - will focus on why you should and shouldn’t order a fondant cake. Please note I will NOT be propagating either ways, but just help you decide the same. In Part 2, I cover some of the frequently asked questions about fondant and am sure that run across your mind too.
So when should you consider placing an order for a fondant cake?
​The following are guidelines that would help you decide affirmatively:

Fondant based cakes can give you high degree of personalisation. You want to express your feelings or particular thought with the cake. Fondant cakes are the epitome of personalisation and again, design plays a particularly important part in the same. You can be funny, mushy, joyous or kiddie. You can make someone feel special. You can tell your story with a themed fondant cake.
Picture
Neev's favourite toys on his six month milestone
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A chocolate & coffee half cake on Dia's half birthday!
You want a themed designer cake. Now not all themed cakes require fondant. But it all comes down to the design. There is certain level of intricacy & pliability that just cannot work with buttercream. For instance, 3D toppers, flowers, character cakes, and so on, will definitely need fondant. There are some designs which may get away with being semi fondant, that is, where you only use fondant accents or toppers. So I urge you to work with your baker for the design basis your preference.
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McQueen car - in all its glory - for a second birthday party
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McQueen car on a regular chocolate cake with some buttercream grass & chocolate chip stones
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A two tier Jungle Book theme cake for little Reyaansh who turns 1!
​You want the cake to be the showstopper of the party, then a fondant cake is for you. A non-fondant cake can also look spectacular, but the style and design would just be very different, not less. A fondant cake cannot be matched where the intricacy and neatness of the cake is concerned.
In case it’s a kids’ birthday party, you might consider going for a fondant based cake. Kids love fondant. I have seen many of times them fighting among themselves regarding who’s going to get what to eat! Whereas fondant is not such a great hit with the adults. 
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Paw Patrol theme on a regular chocolate cake
Now here are the reasons why you may not want to go ahead with fondant at all!

  • You have tasted fondant and you do not like the gummy, candy like taste of fondant. You are NOT a sweets person at all. Though the market is today flooded with high quality non-too-sweet ones, fondant is essentially very high in sugar versus say a buttercream which is very high in fat.  
  • It is humid and pouring outside! Fondant is weather driven & becomes a pain to work with in the monsoon season. This is because as mentioned before, it is icing sugar and absorbs the high moisture content in the air. Humidity and fondant are lifelong enemies. Constant air conditioning is required at those times for sure. Consider the logistics of transport, storage, etc. while choosing a design.
  • You don't have enough time. Most fondant cakes require at least two days to make. You definitely need to plan ahead, if you want to maximize its potential.
  • If you have a tight budget because fondant cakes are more expensive than regular cake. Of course, handmade details like characters, human figurines, take hours to make and a baker charges you accordingly. It comes down to the basic question - how important is the cake itself for you and how much budget are you ready to allocate toward it?
So if you love a fondant cake for its looks, I know where you are coming from and am there to guide you. But If you simply hate it, I hear you too. End of the day, it’s your personal decision.

Hope this post helps you to make an educated choice next time you are ordering a themed cake.

Thanks for stopping by!

Cheers,
Indrani
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Wisdom speaks

11/3/2015

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“The more I learn, the more I realize how much I don't know.”
~Albert Einstein
First of all, apologies for absconding from this lovely virtual space for some while. No, I had not gone underground, but was just super busy. There was a lot on my plate these past two months – but more importantly, some important milestones covered.
I completed my Course in Dynamics of Baking & Patisserie from Sophia Polytechnic. I am now a certified baker - Yay! But what I find exciting about baking is that the learning never stops. Despite the laminated proof, I continue to learn something new each day. The words of Albert Einstein could not have been truer. This journey has been as exciting as it has been humbling.
Most of my friends (you know who you are) from the baking world know of my mental barrier to using fondant. In February, I decided to challenge myself into this very aspect of cake decoration by being part of a basic fondant workshop. Since then, my respect for cake artists has tremendously increased. Every cake celebrates the magic of flour, eggs, sugar and butter. But with fondant, the focus shifts to not just the cosmetic but (from the cake) to the skills of the cake designer as well. When you choose this path, you become a cake artist.
To tell you the truth, the market is today flooded with cake designers and cake artists. There is no dearth of mouth-gaping talent. However, I personally drool over traditional cakes. Call me nerdy, but I go crazy over the classic recipes that have been perfected and handed over down the generations and the recipes crafted by stalwarts in this industry. For instance, I rather spend time perfecting the techniques in Opera cake or the French Macaron (which I have, by the way, and that deserves another blog post), than spend hours on figurines and modelling pastes. I rather indulge in artisanal bread making than pursue the shine and gloss of a custom designed, 3-D cake.
I do not consider myself a cake decorator - at least, not just yet (Yes I know. Not much of business sense to admit that). But why February has been special because, whereas earlier I would have completely said no to this, I have now started at least looking in this direction. As Edward Bono says, ‘Creativity involves breaking out of established patterns.....’ I refuse to be daunted really.

I have recently discovered the joy on children’s faces when they see the cars on their usual chocolate cake or the cricket lover who is as excited to see cricket themed decorations as the cupcakes. It is quite satisfying.
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Valentine's Special Cupcakes: ideal way to tell your loved ones what you appreciate in them!
I still have a long way to go before I can really take up some serious fondant themed cakes. Like baking it also requires the four Ps - practice, patience, persistence & promotions. Designer cakes are more than just a cake or a cupcake, they are an artist’s medium, her canvas to put down what she feels describes her model the best. Today, I have much deeper respect for the cake artists of the world, now that I am beginning to gauge what really goes into it.
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Cricket Special cupcakes: Cheer Team India on its way to the Finals!
Celebrating this spirit, HeartBakes launched in February two designer series, that is, special Valentine and the World Cup Special cupcake designs. You could convert any of our cupcakes from the menu to these designer ones at an additional charge. For more information, feel free to give us a holler.    

Cheers,
Until next time


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Change is good

17/10/2014

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PictureA team assignment on portraying desserts of four semi-finalists in World Cup 2014. We got Brazil
Pursuing a formal and structured training in baking has been one of the best decisions that I have made in my life. I am currently doing a Course in Dynamics of Baking & Patisserie from Sophia Polytechnic Institute, Mumbai. More than the unlearning and learning, it brought a series of lifestyle changes as well! For instance, suddenly from a desk job I had to now be on my toes most of the time.

Switch to first day in College. This was the first experience of a professional kitchen and a baking unit. And in short, it was hot, sweaty and suffocating. Our teacher told us to get used to it. This was a reason why a lot of Chefs in professional kitchens were short tempered and impatient.

That first week was gruelling, not because the hours were long, but because our pampered bodies were just not used to it. In those initial days, I would reach home pooped and put up my feet on cushy stool and wonder how professional Chefs manage to do this day in and day out. Now I wonder at the extent of my unfitness and am on my feet for most of my working hours, without a blink.

I have come a long way since those christening days. I have completed two modules and looking real forward to the advanced section. In MasterChef language, I have survived team challenges, pressure tests and Master Classes! Giving viva voce has taken me back to my school days in Science classes, with the difference this time being I simply adore the subject. I have given up on nail polishes for life (call me vain, but it is a shocking realization).

But one of the most beautiful outcomes of this journey has been the friendships with people sharing same passion. The amount I have laughed over the past six months is not funny, really. 

To cap it, and without boring you to bits, here are my top five takeaways:

One, while working in a kitchen as a team, time management and communication are probably more important than serving food itself. Makes me wonder the amount of filtering that happens in MasterChef and am still hooked (Warning Alert).

Two, like in every profession, there are good days and bad days in the kitchen (be it professional or home)! You just have to ride the wave.

Three, baking is very, very exacting and it is important to weigh our measures, even if we are experimenting (after we have followed the recipe).

Four, always, always, wash your own dishes and wipe that platform after a baking escapade. Having an OCD in cleanliness helps. Flying hair in my kitchen gives me the creeps, really.

Finally, discipline and persistence in baking are acquired traits. Thank God for that!

HeartBakes wishes you light and love this Diwali, and always. And we make a tiny opening with our Diwali fare. These delish cupcakes are ideal for a Diwali party or as a gift to your loved one!

See you next week!


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    Author

    I am a development professional-cum-part-time-baker-turned-full time baker. If that was not confusing enough, this blog is an archive of my experiences in this delicious world of baking. Every baker has a story to tell, but mostly others'. This, for a change, is mine.  

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