5 things to know about fondant


Who has not ever tried a custom cake with fondant? They are so pretty! However, making them, and doing them well, takes time and dedication. That’s why fondant cakes have often a high price. 

The word fondant comes from French, like so many kitchen terms, and literally means ‘it melts’, hinting at its smooth sugary texture that melts in your mouth.

This culinary term can also refer to a type of chocolate, whose applications and ways of working are different from those of sugar paste. Sugar fondant and chocolate fondant simply have in common the quality of melting easily and should not be confused.

Although the sugar fondant has been known for centuries, it has become fashionable in recent years thanks to the growing love for creative pastries. Thanks to this sugary paste, cupcakes, cookies and cakes can show off spectacular decorations that are difficult to achieve in any other way.

I will tell you 5 important things to keep in mind.

1.- What is the fondant?

It is a very elastic dough, perfect for covering cakes, cupcakes, figures, etc. It is very modelable and easy to dye.

It is a sugar paste that can even be made at home, although I do not recommend it because it is difficult to get the point right. It also takes lots of time and you have to buy a lot of ingredients that in the end, will be the same or more expensive than to buy the fondant package ready to use. There is white fondant that can be dyed and you can also find a wide range of colored fondant very comfortable to use. 

We could talk about two fondant types:

Rolled fondant

it is the fondant mixed with cellulose powders to give it more consistency when modeling. It is used to make flowers, 3D figures, or anything your imagination creates.

Liquid Fondant

It is the melted fondant that is more like a very dense frosting. It is used tempered to directly dip or pour over cupcakes or cakepops. With this type, you will get a softer, more satin finish.

2.- What ingredients does it have?

Icing sugar, glucose, shortening, glycerin, gelatin and water, well mixed and in the correct amounts, will give us as a result, a very malleable elastic dough with which we can cover cakes, cookies, cupcakes and even three-dimensional figures.

3.- How is the fondant used?

The fondant is used by kneading it with your hands and stretching it with a rolling pin. So that it does not stick to the work surface, we can use a little crisco, icing sugar or cornstarch, depending on the texture of each fondant.

4.- How does it stick to cakes, cupcakes or cookies?

In order to cover a cake or cupcake with fondant, we will first have to cover them with butter cream or some other cream so that it can stick. To cover cookies, we can stick them with a water brush or edible glue.

5.- How is the fondant preserved?

To keep fondant in perfect condition, it is best to cover it with transparent film and put it in an airtight plastic container. The most important thing is to keep it away from air contact because it dries it out. Store it in a cool but dry place since humidity is not very fondant friendly. If you have stored it for a long time and the notes are very hard, you can use crisco to soften it.

I think this is the most essential things to know about fondant, but if you have any other questions, leave me a comment so I can clarify them 😉

Always remember the most IMPORTANT thing is to be creative and let your imagination flow!

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