Vizyon Rolled Fondant Review by Serdar Yener

A letter from Serdar Yener to Simon from Polen Food Oceania

The following is a letter written by Serdar Yener to Simon Aksu (Owner of Polen Food Oceania) regarding Serdar’s personal experience and thoughts on Vizyon Sugar Paste (rolled fondant).


Dear Simon,

A few months ago, you visited me at our factory kitchen and mentioned your new venture of bringing Polen Food products to Australia and possibly other neighboring countries. As a Cake Decorator and Pastry Chef, seeing your excitement also excited me. I immediately had the intention to help you however I could. You gave me some of your samples and asked me to try and give my opinion about them.

Since then, I have tried all of them. Some were on par with other existing products like pastry cream or whipping cream. Some were better than what I have come across in the past, like glamour glazes. One particular product caught my attention because of a very interesting and surprising incidence. I used the Vizyon Sugar Paste on a corner of a cube-shaped cake to experiment with smooth coating without fine cracks. It was perfect. After a few days, I wanted to clear my table and when I touched the fondant, surprisingly, I was able to knead it back into its original texture without any crusty lumps. Although I may not have worked with every fondant that exists, amongst the ones I have worked with in the past (including my own recipe), they tend to get dry quickly during the coating process. Some dried a little quicker and some dried a little slower. This simply means that for the person working with it, there is time pressure, especially when it comes to time-consuming work.

Later, I left a small thinly rolled piece of Vizyon fondant at room temperature for more than a week. Even after this amount of time, I could still knead the paste back to its original smooth texture again. For me, this was unexpected and unseen. I wanted to work more with and know more about Vizyon rolled fondant.

I would like to thank you for your support and interest in my opinion.

Regards,
Serdar Yener
Yeners Way – Cake Art Tutorials

The Review

The following is Serdar Yener’s detailed review of Vizyon Rolled Fondant.

What do we do with rolled fondant?

Mainly, we use fondant for covering wedding and novelty cakes. In the past, these kinds of cakes were covered mainly with buttercream and Royal Icing with a layer of marzipan. Possibilities were limited, and it was difficult to be creative. In recent years, with the help of TV shows and social media, 3D cakes and contemporary cake designs have become extremely popular. At the same time, what used to be an unwanted thick coat of sugar paste has become reborn and is in very high demand. Competitive markets have also generated a high interest to pressure companies to improve their product according to cake decorators’ multi-purpose requirements. Fondant has become a product that needs to be versatile so it can be used not only for coating cakes but also for modeling purposes, figurines, and add-on objects to create different textures on a cake. Vibrant colors of fondant are also needed.

What a cake decorator expects from good rolled fondant:

  • White color with no off-white filtering for other colors.
  • A silky smooth texture that allows a good result from a fondant smoother tool.
  • Flexibility for good stretch without tearing.
  • Firm and elastic texture that does not allow cracking on corners.
  • Slow drying ability that allows for easy smoothing and leveling.
  • Slow drying ability that does not allow “Elephant skin” on the skirts of the coating.
  • Slow drying ability to allow for more time to work with detailing 3D cakes.
  • Firmness to create figurines with minor additions.
  • Reusability after exposure to air for some time.
  • Good taste and bite to change people’s perception.
  • Easy to roll and does not stick on the table easily.

My experience using Vizyon rolled fondant

I used Vizyon fondant for a few wedding cakes in dry weather, and these are the points of my experience that I noticed.

Kneading a 500g bulk piece of Vizyon fondant by hand was no problem. It quickly reached a rollable condition when kneading. Later, I needed a larger piece, so I used a 20-liter mixer with a hook. I noticed that the paste did not stick in the bowl, which was very good. I used some and left some on the table without wrapping it. Even after an hour, the paste was firm but did not develop any crusty edges at all. After a little kneading, it returned back to its original texture. This is something I have not experienced with any other brands of rolled fondant.

The cake was cold, and normally I would expect some “sweat” on the surface of the cake until the cake’s temperature equalizes with the room. This did not happen, and there was almost no condensation on the surface of the cake. I rolled the Vizyon fondant on a marble bench and was surprised that I did not need more than just a little starch.

When coating the cake, I did not feel like I had to rush to prevent getting cracks. It was very comfortable to take time and use a leveler to gain a smooth, straight surface. On one occasion, I accidentally touched and dented the cake with an object. It was not intentional, but again, I was able to repair the dent by using a leveler with a few movements. I had to quilt one of the cakes, and I left it for an extra-long time on the table. Normally, I do my indentations immediately, and it was also absolutely no problem.

Something else happened unintentionally. I left the coated cakes on the table to dry until the next day for further decorating and assembling work. Sometimes big or small swells happen on the surface, which can be pushed back after poking a small hole with a needle. But with other fondant brands, often cracks occur, which have to be repaired by scraping royal icing or softened fondant with water on the damaged area. There was a big bubble on the cake surface, which was covered with Vizyon fondant one day before. I poked a very small hole and pushed it back with a leveler. It was another surprise to see that the surface went back to a smooth, perfect texture without any extra repair work required.

Comparing Vizyon rolled fondant with other fondant brands

Later, I waited for a rainy day to run some more tests to gain a better understanding of how Vizyon rolled fondant would perform in a more humid environment. I compared Vizyon rolled fondant with two other fondant brands for several different characteristics, keeping in mind what a cake decorator expects from good ready-to-roll (RTR) fondant.

With all due respect to the successfully established fondant products distributed in our region, the following points are my honest opinion about Vizyon rolled fondant versus others, based on my experience during the last few weeks. My favorable points are highlighted in bold.

Packaging

FONDANT 1FONDANT 2VIZYON
Square container is more favorable for chefs reusing as storage container.Round containerRound container
Twist sealed bagTwist sealed bagZip tie sealed bag

Appearance & Colour

FONDANT 1FONDANT 2VIZYON
Off whiteWhiterMost white

Firmness

All fondants were in room temperature, unused, in original condition, opened for the first time and kneaded by hand.

FONDANT 1FONDANT 2VIZYON
FirmerSoftFirmest
Need machine to mix in larger quantity to bring to rollable consistency.Ready to roll with few steps of kneading.Kneading by hand, it became quickly ready to roll.

Rolling

I used starch for dusting on table surface instead of icing sugar. Amount of starch needed varied for each fondant to be able to roll comfortably.

FONDANT 1FONDANT 2VIZYON
Normal amount neededNormal amount neededLeast amount needed

Surprisingly I realize that Vizyon rolled fondant did not need a second or third dusting during rolling for covering a 250mm wide by 75mm high cake, which requires approximately 500mm diametre of fondant rolled out.

Refrigeration

Small piece rolled thinly on cake board and kept in the fridge for 2 hours. Result after 10 minutes kept in air-conditioned room temperature.

FONDANT 1FONDANT 2VIZYON
Slightly wetSlightly wetLess wet

All pieces were kept in the fridge overnight and further days. The result was no visible melting on all pieces.

Elasticity & Stretch

Each fondant in this test weighs 100g and was taken out from original condition and kneaded for an equal amount of folds and time. All were shaped in the same size and pulled with the same force by hand.

FONDANT 1FONDANT 2VIZYON
24cm28cm41cm

This shows the elasticity of the fondant, which is quite important during coating process of high, and odd shaped cakes for maximum quality.

Coating a Frozen Cake

In normal circumstances we don’t actually coat cakes while they are frozen. This test was done just to understand reactions of fondants in extreme conditions in regards to condensation issues. Cakes were taken from the freezer one by one right before coating for each fondant. I also switch off the air conditioner to increase condensation due to drastic temperature change from freezer to room and make life even harder for the fondants.

Time After CoatingFONDANT 1FONDANT 2VIZYON
15 minWetWetTouchable
30 minVery wetVery wetSlightly wet
60 minSoaking wetSoaking wetAppearance of water droplets
90 minCompletely melted surfaceCompletely melted surfaceCompletely melted surface

All fondants expectedly failed this test. There was one important difference between Vizyon fondant and others. Vizyon was winning for the first 30 minutes and also the appearance of water droplets instead of a shinny wet surface makes me guess that the fat contents in Vizyon is higher than others. Vizyon was keeping the water outside as droplets while others were taking in the water and melting with it.

As a matter a fact, condensation occurs when the temperature is different between an object and surroundings on the surface of the object. This will continue till the object becomes room temperature. So we can easily say if the cake can hold dry till it reaches room temperature, Vizyon will have more of a chance to succeed.

Coating a Refrigerated Cake

This is our most common practice and probably very common for most cake decorators. This test was done for understanding reactions of fondants in such conditions in regards to condensation issues. Cakes were taken from the fridge one by one, right before coating for each fondant.

Time After CoatingFONDANT 1FONDANT 2VIZYON
15 minSlight sweatSlight sweatTouchable
30 minSweatSweatSlight sweat
60 minSlight sweatSlight sweatDry
90 minCompletely dryCompletely dryCompletely dry

All fondants passed this test. The only difference is that a cake covered with Vizyon rolled fondant would allow a pastry chef to continue to work on it without waiting for the fondant to dry. As seen in the pictures, some sweat appears on other fondants for a while.

Flexible Working Time

It’s quite important that fondant doesn’tt get dry before shaping or coating work is finished. If fondant gets dry too early, all sorts of problems can occur. Elephant skin (cracking) and resistance to connect joins or cracks are just a couple problems among many. If fondant doesn’t dry there are also a few problems. If fondant is firm enough, those problems will be hard to notice.

FONDANT 1FONDANT 2VIZYON
Dried a little fasterDriedDoes not get dry

Conclusion

I always believe that we never stop learning. In these few days, I have tried different methods and come closer to understanding a material that we almost blindly use every day. I have produced an opinion about a product, but I have also learned more about the nature of it. It’s like an old father finding out some new secrets about his grown-up child.

I have been using rolled fondant, or so-called sugar paste (in some countries), to coat my cakes for over 40 years. I have used fondant more heavily in the last 20 years during our family business, Yeners Cakes, in Australia. Based on a roughly calculated average number of cakes we have decorated, it’s likely more than 20000. I can comfortably say that 70 percent of those were coated with fondant. From multi-tiered wedding cakes and 3-dimensional cakes to single-tiered cakes, I can also realistically guess that 2.5kg of fondant was used for each cake on average. A rough estimate makes it about 50 tons of fondant that we’ve used.

I developed my first recipe by adding icing sugar to “Turkish delight” during the 1970s in Turkey, where you could buy Lokum in abundance. Later on, I started working overseas, and I made my own fondant and changed the recipe countless times. Every change had a purpose, like educating a child that they have a new and better attitude. In the end, I understand that there will be no magic fondant that does everything for me. We also started purchasing RTR (ready to roll) fondants in the last few years because I noticed they improved tremendously and became more affordable. I mix fondant with other ingredients, including other ready-made pastes like gum paste and pastillage, to achieve the texture I was looking for, for a particular need. I am saying all these stories because I want to convey that I have been chasing that magic paste for quite some time.

As a proud Cake Decorator and Pastry Chef, I have always chosen to produce recipes myself instead of buying ready-to-use products from suppliers. Today, if I had to choose from a few different fondant brands, including my own recipe, I would definitely choose Vizyon rolled fondant to use for all my cake needs and online classes/tutorials. This opinion is based on my experience during these tests and using Vizyon rolled fondant for a few real cake orders.

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