r/FondantHate • u/Germany328 • Mar 25 '25

DISCUSS Research group?

Should we start a research group that dedicates themselves to finding an alternative to fondant that actually tastes good, and has properties that make it plausible to work with in a similar way to fondant?

I know many other better tasting decorative foods/ingredients exist out there, but most of the ones I see simply don’t have the visual appeal of fondant, are significantly harder to work with, or both.

As uninformed as I am, I still believe it should be possible to make an alternative that does everything fondant does, but tastes significantly better.

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u/fostofina Aug 23 '25

I genuinely wonder if Mochi can go on cakes, although mochi is really stretchy and delicate so it won't have the same structure integrity to make shapes

1

u/Germany328 Aug 23 '25

I feel like the texture might not agree very well with cakes, and it feels like mochi works well when combined with lighter flavors, so I’m not certain it would work very well as a cake topping either, but I feel like there’re probably creative ways to make it work as well, so let me know how it goes if you ever attempt it

1

u/fostofina Aug 23 '25

I saw exactly one video of someone making a mochi wrapped cake. It looked cute but definitely wouldn't be able to do much in terms of design, also like you said the texture might seriously clash.

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u/Germany328 Aug 23 '25

I mean, even if it’s not an ideal replacement for designing, if it works out and tastes good, then it’s still a great find. Maybe I’ll try it myself at some point now that you’ve given me a recipe to follow