	Escoffier.com	WebFoodPros.com	ChefJobsNetwork.com
	Culinary Web Resources, Culinary Education and Scholarship Info and Culinary Career Center

Escoffier.com :: WebFoodpros.com :: The Old WFP :: The Old Bakers Dozen :: Forum Postings

The Old WebFoodPros.com
Great content but no current postings.

WebFoodPros.com
Active Discussion boards

The Great Hall	The Bakers Dozen	Caterers Corner	Wanabe a Chef Forum
Cooking for You	Culinary Educators	Bits 'n Bites Foodserice Software	Food Styling
<a href="http://media.fastclick.net/w/click.here?sid=10025&m=1&pageid=1" target="_blank"><img width=468 height=60 src="http://media.fastclick.net/w/get.media?sid=10025&m=1&d=s&v=1.0c&pageid=1" border=0></a>

Re: ISO Fondant that isn't fondant

[ Follow Ups ] [ The Bakers Dozen ]

Posted by Neil Sheldon CPC on September 05, 1997 at 22:39:38:

In Reply to: ISO Fondant that isn't fondant posted by Karen Upright on September 05, 1997 at 20:04:08:

: I have a client who wants the look of a fondant covered wedding cake, but doesn't like fondant. She also doesn't want poured fondant. Basically, she objects to the cloying sweetness (I admit I concur). I never use, and she won't eat, shortening based icings, so that's out.

: I've seen recipes for white chocolate dough. Has anyone worked with it? Any advice? Any other suggestions appreciated.

Hi I use a white chocolate ganache to cover a mango mousse torte I make maybe that would work . I think white chocolate plastic dough would be to stiff, maybe she would like Marzipan. There is a woman in New York that makes Swiss buttercream look as smooth as fondant I cant remember her name but check out Collete Peters Wedding cake books she has some good ones. Good luck chef neil Recipe white chocolate ganache 5# white chocolate 1qt heavy cream .

Follow Ups:

WebFoodPros.com is part of the Escoffier On Line family of Websites:

Thanks for visiting and please bookmark us!

[ Follow Ups ] [ The Bakers Dozen ]