Fondant Fundamentals: The Icing That Transforms Cakes Into Art
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You may have heard this word thrown about on numerous cake-decorating shows. Or perhaps you've noticed fondant-adorning cakes at a nearby bakery. In cake decorating, fondant icing is the superhero that can transform your cake into an artistic piece because it is malleable and flexible. It's perfect for making complex designs or 3D edible art. What is fondant icing, then? Read on to learn more.

Fondant is a distinct icing used for cake decoration and shaping. It's primarily composed of sugar and water, often in substantial amounts. To achieve the desired consistency for moulding and decorating, stabilising agents are added, with common choices being corn syrup, tartar, or glycerine. The key to creating intricate 3D designs lies in getting the right consistency.

What Is Fondant Made Of?

Fondants are created by mixing sugar and water, but there's a limit to how much sugar water can hold at room temperature. Boiling water can dissolve over twice as much sugar, forming a soft ball when mixed correctly. Additional stability may be achieved by adding cream of tartar. Depending on your needs, this fondant can be further modified into poured fondant or rolled into sheets for different decorating applications.

Types Of Fondant

Rolled Fondant:

The most common kind of fondant is rolled fondant, which resembles smooth pie crust and is frequently wrapped around cakes to cover them as well as sliced into strips or other forms for decorating. Some speciality stores sell it in sheets, but you can also buy it in dough form or simply make it from scratch and roll it yourself.

Pour Fondant:

Pour fondant is a creamy, liquid dessert topping or coating that is frequently used on cakes, pastries, candies, and other sweets. It makes a beautiful, slightly sheer glaze for a cake or cupcake and may be used to make the glaze in any colour you like. Warm it up and pour it over the object you want to frost, adjusting it as you go.

Sculpted Fondant:

On the other end of the scale, sculpting fondant has a harder consistency and is used to create busts and other sculptures. Like rolled fondant, sugar paste or gum paste completely hardens, making it possible to use it to create larger cake decorations like bride and groom figures or substantial flowers.

Gumpaste Fondant:

This is a variation of rolled fondant that hardens upon complete drying. This specialised fondant is frequently employed for crafting edible structures, intricate flowers, and sculptures. Its enhanced durability allows for the rolling of thinner layers without concern for tearing.

Fondant Recipe:


Ingredients:

  • 1/4 cup of cold water
  • 2 tablespoons unflavoured gelatin
  • 1/2 cup corn syrup
  • 1 tablespoon glycerine
  • 2 tablespoons shortening (or butter)
  • 8 cups powdered sugar, sifted
  • 1-2 teaspoons flavouring extract, optional

Method:

  • Combine the cold water and gelatin in a small bowl. Allow it to bloom for about five minutes.
  • Corn syrup should be warmed up in a pot over low heat. The bloomed gelatin mixture should be added and stirred until the gelatin is completely dissolved.
  • Glycerine and shortening are then added after the mixture has been taken off the heat.
  • Pour the mixture over the sifted powdered sugar into a large mixing bowl.
  • Stir with a spoon until the mixture becomes too stiff to stir.
  • The fondant should be worked into a smooth, pliable state on a clean work surface after being dusted with powdered sugar. Add extra powdered sugar if it becomes too sticky.
  • Optionally, add your preferred flavouring essence and thoroughly mix it into the fondant.
  • Use right away, or securely wrap in plastic wrap and keep at room temperature in an airtight container.