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Fondant & Icing

Fondant & Icing

Fondant is a kind of icing-like substance that is used to decorate pastries. Sometimes it is sculpted into shapes to make more elaborate decorations.

Types of Fondant

Poured fondant is creamy and is used as a filling or coating for cakes, pastries, and sweets. It can be made by cooking water and sugar to the soft-ball stage, cooling it slightly and then stirring or beating it until it reaches a creamy consistency. Different flavorings and colorings can be added to it for taste and appearance.

Rolled fondant, fondant icing, or pettinice is commonly used to decorate cakes, particularly wedding cakes. It includes either gelatin or agar and food-grade glycerine. This keeps the sugar pliable and creates a dough-like consistency, which is perfect for rolling. As the name implies, rolled fondant is rolled out like dough and used to cover the cakes, cookies or pastries.

Sculpting fondant, is similar to rolled fondant, but it has a firmer consistency and is used to sculpt objects.

Fondant Brands

Although you can make fondant yourself from marshmallows and other ingredients, there are also many brands of pre-made fondant to choose from. Some of these brands are endorsed by celebrity bakers from TV.

Some popular brands include:

  • Duff's
  • Fondx
  • Fondarific
  • Satin Ice
  • Wilton
  • Massa Grischuna
  • Massa Ticino
  • Fat Daddio's

Tips for working with fondant

  • Work quickly to avoid having your icing dry out and become cracked or difficult to work with.
  • Cover icing with a plastic bag or vinyl when you are not using it, even if it’s only for a short time.
  • Cool your hands under cold water prior to working with your fondant to avoid making the fondant sticky.
  • If you’re using corn flour to help you work with your fondant, keep it to a light sprinkle.
  • Avoid working with fondant during bad fondant weather. Humid weather will make fondant sticky and extremely cold weather will make it as hard.
  • Avoid refrigerating your fondant when it is on a cake, as it will sweat in a refrigerator. When your cake is covered, you can store it in a cool, dry place.
  • Store your excess fondant icing in a sealed bag or container. Follow the instructions on how to store your particular brand of fondant.
  • Do not cover a cake directly after you’ve taken it out of the refrigerator. Only cover cakes at room temperature.
  • Do not use icing that is too dry or over kneaded, as this will make the corners crack easily.
  • Make dark colors the day before you need to use them so the icing has time to relax and rest.
  • Kneading is more difficult than you think it is. To avoid personal injury to yourself (including long-term injury) work fondant in small amounts and try to work it from above and use your body weight to help you when kneading. You may need to get a stool or bench if you are short (or use a lower table or counter). Trying to knead large amounts of fondant may put undue pressure on your wrists and tire your arms.

Fondant Coverage Chart

When working with fondant, it might be a little difficult to tell how much you’ll need based on the size of the cake. Use this handy chart when you need to gauge the amount of fondant you’ll need for a cake.

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