The cake decorating experiment

Pros and Cons of Fondant (the runny kind) and Marzipan.

Runny fondant

Pros: Lovely transparent look. Glossy. Tastes just like sugar. Sticks to things easily. Can be melted and solidified quickly.
Cons: Too sticky. Melts easily with heat. Can't be painted because the colours will eventually bleed.


Marzipan

Pros: More workable. Has a matte, powdery look about it. Doesn't tear as easily. Doesn't stick to work surfaces.
Cons: Not transparent. Haven't tried melting but doesn't look like it would be a good idea. Very heavy almond taste (though this is a biased opinion).



Results and findings:

To cover perfect domed cupcake tops: it is better to use melted fondant. Because you can just dip the top into the melted fondant, very quick.

To cover uneven cupcake surfaces: marzipan is awesome. A rolled out marzipan circle is tough enough to hold it's own and hide the uneven surfaces.

To cover an entire cake: Marzipan works better because it doesn't tear as easily.

To make figures: Marzipan. Especially if they will be painted.

Flowers: Fondant. They'll be prettier!


I haven't tried rolled fondant yet. I have a feeling rolled fondant and marzipan are the same things hmm.

Need to find an excuse to make another cake. :D



Colouring the medium:
Gel food colours are great. They are not as messy as liquid. However they are more expensive.

Liquid colours: I've read somewhere that liquid colours are not recommended because even the darkest colours will result in light pastels. This is BS. I tried to make that Chicken cake a milky pink with a few small drops of liquid red food dye. Turned out red. Had to add my marzipan reserves to only lighten it by a small shade.