Lots of mail overnight. I seemed to have popped the cap on a deep well of fondant hatred out there. I can sympathize with it to some extent, since fondant of the rolled type can be annoying when it’s laid on too thick. I’ll also say that commercially made fondant can taste a little…synthetic, and that’s no fun on a wedding cake. Unfortunately much of the fondant that’s used on cakes these days is pre-made, shipped to bakeries in 50-pound plastic-covered blocks that are fun to practice judo kicks on late at night in the middle of the bread shift. Not that I’ve ever done that.
Pre-made fondant makes a lot of sense for a commercial bakery because a.) home-made fondant takes time and attention and b.) it doesn’t store well as it tends to dry out even when it’s wrapped. So really, professional cake makers, unless they’re really into staying up nights making their own rolled fondant, have little choice but to use pre-made.
However I’ll say that most people who’ve ever tried home-made rolled fondant quickly change their mind about fondant in general. It’s lighter both in texture and in taste. I should also add that if you like fudge, you like fondant, since fudge is nothing more than chocolate-flavored fondant. Fondant is also what’s used to fill the candies we all look forward to on Valentine’s day (“cream” fillings are actually flavored fondants). So don’t hate on fondant too much if you can help it. When used and/or made properly it really is quite delicious and versatile stuff.