Fondant is the smooth, near perfect icing used to decorate the majority of today’s wedding cakes. There are different types of fondant, including the kind that drapes over an entire cake. You may also pour the liquid form over cake or roll out to make impressive decorations. The benefits to using fondant in cake making are to display a more professional look, create a distinct texture, and to keep the cake moist for a longer period of time.
Fondant is typically difficult to make from scratch, as the sugar mixture needs to be heated and cooled in a precise manner. For example, tiny crystals form as the fondant cools. If the sugar is heated at too high of a temperature, the fondant becomes dull and gritty.
What Can I Do With Fondant?
One of the most common ways to use fondant is to cover an entire cake to create an elegant, smooth appearance. Many fancy, highly decorated cakes are made with fondant to achieve this look. Fondant also allows cake makers to create stunning displays, as it can be kneaded by hand into a workable, edible decorating element. Shaped into flowers, ribbons, and other finishing touches – fondant is quite versatile. There is no limit to what you may create.
One of the easiest ways to make fondant is to use a recipe that includes marshmallow. An example of a homemade fondant recipe is below:
- 16-ounce bag of marshmallows
- 2-pound bag of powdered sugar
- ½ cup of water
- 1 teaspoon flavoring (such as clear vanilla, orange, or peppermint)
1. Empty bag of marshmallows into a glass bowl. Add 1 to 2 tablespoons of water.
2. Microwave the mixture until a smooth consistency is reached – in 20 to 30 second increments, making sure to stir between times.
3. Remove the bowl from microwave. Stir in half the bag of powdered sugar.
4. Wipe your kitchen counter clean. Pour the remaining powdered sugar on the counter.
5. Pour the marshmallow mixture on the powdered sugar pile.
6. Add flavoring to your marshmallow mixture.
7. Knead the remaining sugar into the dough. Make sure to keep your hands covered in powdered sugar.
8. When you reach the point where you think no more sugar can be incorporated, keep kneading.
9. Add in small amounts of the remaining water.
10. The fondant is ready when you have a smooth, elastic ball. If the dough breaks when stretched, add a bit more water.
11. When not in use, double wrap the fondant.
12. If the dough is too stiff after being refrigerated, place in the microwave for 15 to 30 seconds on defrost.