Hi all,
First off, sorry for not having been too active on here and checking your latest cakes out… I’ve been feeling a bit down so I thought I’d post something to cheer myself up, but I promise I’ll look at your creations soon.

This is a cake I made a while ago when I was thinking about a low sugar alternative to fondant. Having scoured the internet and come up with pretty much nothing (when does that ever happen?) I figured such a thing didn’t exist – but that didn’t stop me. Having made my own (regular) fondant to a couple of different recipes just a few weeks prior, I decided I could try and devise my own version of a healthy rolled fondant. The main issue was (obviously) finding a good replacement for the powdered sugar… I kept mixing various things together and in the end came up with what is on this cake here, having used only a little agave nectar as a sweetener.

While I managed to get it on the cake, this sure was finicky stuff. Although it could be rolled very thin (this layer is about 2-3mm thick) it had very little (if any) flexibility, meaning you can’t just drop it on top of the cake like normal fondant and smooth it out, it had to be panelled on. I had to apply it in about 3 sections in the end, and it took me several goes because it was quite prone to tearing (although rolling it thicker may have helped with that). The taste was pretty good, but as you might expect fairly different to regular fondant – I feel it could do with some improvement so I have a few ideas to try for my next batch. But for a first attempt I didn’t think it was bad at all, a cake and fondant made with no flour or refined sugar. I decorated the cake with some burlap flowers to match the natural look of the fondant, with its ivory hue and flecks of vanilla. Then I took some photos, then took it to my parents house so we could eat it. They’re quite picky and hate low sugar things on principle but still liked it, so I think all in all that’s a success.

Thanks for looking,
Sawsen
xx