Best Use of Fondant (2009)
We owe Tammie Coe an apology. For years, we've admired the beauty of her cakes — striped Mad Hatter-esque creations with impossibly smooth icing in vibrant colors. Our favorite is a recent creation — plain white covered perfectly with rainbow sprinkles, with a candy candle on top. Adorable.
But we've long refused to eat Coe's fancy cakes; the icing is beautiful, but to be honest, it's not so easy on the taste buds. Then we got hooked on those reality shows about cake decorating (Cake Boss on TLC and The Food Network's Ace of Cakes) and we learned about fondant. Coe is a local fondant pioneer, it turns out — taking a cake-decorating staple and making it mainstream. When we decided to try out fondant for ourselves, the first thing the clerk at the baking supply store said was, "Now, you know no one really ever eats fondant, right? It tastes horrible. You're supposed to peel it off and eat the butter-cream frosting underneath."
Oops. Our apologies, Tammie. You really do take the cake — and make it look better than anyone else.
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