Talk:Fondant icing
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Cleanup
[edit]This page needs a touch of cleanup. I found a number of grammatical errors. 71.215.217.196 01:36, 22 December 2006 (UTC)
About those Errors...
[edit]I went through the article and fixed some errors. Thanks for pointing it out! Loof1 03:20, 29 June 2007 (UTC)
The photo is too clever
[edit]It looks so much like a real sewing kit, that, well, where's the cake? I recommend replacement. ←BenB4 02:26, 27 September 2007 (UTC)
The spelling could get even better
[edit]I would like to suggest the alternate spelling "fondon". Not only is it sheerly brilliant, but it simply rolls off the keyboard. — Preceding unsigned comment added by 98.197.129.249 (talk) 20:44, 1 June 2008 (UTC)
The alternate spelling is too clever
[edit]Indeed. It reads so much like a real spelling, that, well, where's the fake? I recommend implementation. — Preceding unsigned comment added by 98.192.156.121 (talk) 20:44, 1 June 2008 (UTC)
some random unsigned comment
[edit]pls i will also comment that the recipe for the rolled fondat was not stated pls correct that — Preceding unsigned comment added by 41.220.79.18 (talk) 12:41, 1 May 2009 (UTC)
the last sentence in "chemistry"...
[edit]is, in my opinion, seriously senseless.
"... it can be very sweet." What might one expect that contains mainly sugar with a bit water? bitterness? saltyness? —Preceding unsigned comment added by 88.77.225.220 (talk) 14:17, 4 February 2010 (UTC)
Fondant in French
[edit]Fondant does not mean melted in French (that would be fondu) it means melting, so I corrected that. 70.77.47.169 (talk) 20:59, 26 December 2010 (UTC)
- What does "fondon" mean in French? Please let me know.
It means "icing that sucks" as per John Pinette. — Preceding unsigned comment added by 74.72.211.176 (talk) 00:19, 22 March 2012 (UTC)
Point of view
[edit]Without being an expert, and writing only with the benefit of having been around a few years, I'm not sure about replacing buttercream as the traditional decoration.
From my experience in New Zealand (and with a British influence), rolled fondant (which was called plastic icing when I learnt to make it in school cooing classes in 1963) was used here to ice fruitcakes which are the celebration cake for most circumstances. Where marzipan would once have been used, it was sometime substituted with a cream coloured and almond essence flavoured fondant. Royal Icing used for the outer layer of wedding cakes which was often an impossibly hard inedible icing with egg whites came to be substituted with white fondant. For smaller less formal cakes we used a glacé icing.
While buttercream may have been traditional in the USA I don't know that it was world wide. — Preceding unsigned comment added by Olwenwilliams (talk • contribs) 21:50, 6 August 2012 (UTC)
Gallery
[edit]I have created a gallery to help showcase a variety of uses for fondant icing. SpiritedMichelle (talk) 20:21, 30 November 2017 (UTC)
History?
[edit]How far back? Any specific individual chefs credited with innovating the techniques? — Preceding unsigned comment added by 36.11.225.117 (talk) 13:40, 20 April 2021 (UTC)