Fondant is a versatile sugar dough that’s the key to making elaborate decorated cakes. It can be made in any color and is incredibly photogenic.
To make fondant, you’ll need a mixer with a dough hook and 레터링케이크 lukewarm water. After the fondant is pliable, you can add gel food coloring and knead until it’s smooth.
It’s edible
Fondant is an edible sugar dough that’s used to decorate and sculpt cakes. It can be colored any hue and shaped into a dizzying array of decorations, figures and flowers.
Unlike most icing, it has a very different texture: rolled fondant is more like clay that’s a little stiffer than you might expect, while poured fondant is much more gelatinous and thick. You can add flavorings to it (although we don’t recommend using food coloring that contains liquid) or use glycerin to make it more pliable.
Rolling fondant is typically made with sugar, water and gelatin or vegetable shortening. It’s also usually flavored with vanilla extract, but can be flavored with just about anything. If you’re making a lot of cakes and want to save some time, consider buying a big box of pre-made rolled fondant. It can be stored easily by wrapping it in a double layer of plastic wrap product and putting it into a resealable bag to squeeze out as much air as possible.
It’s easy to work with
Fondant is the key ingredient to creating elaborately decorated cakes. It is an edible sugar dough that can be molded, shaped, and rolled into all kinds of forms to decorate your sweet treat. It is also the perfect tool for sculpting figurines and other decorations that will add the finishing touches to your masterpiece.
Fondant comes in a variety of textures and flavors, including poured fondant (which is more liquid and can be ladled onto pastries) and gum paste fondant. It can be tinted and flavored using extracts or oils. It is easy to work with and can be kneaded by hand or with a rolling pin.
Fondant is also easy to store, as it does not melt in the heat like regular frosting and it can be wrapped tightly. It is best to store it in a cool, dry place and avoid exposure to humidity. If it does become hard, reheating and kneading will help soften it.
It’s incredibly photogenic
Fondant is a sugar paste that can be rolled, draped, and shaped into a dizzying array of decorations and figures. It’s popular with many decorators and is often seen on wedding cakes and birthday cakes. It’s also easy to color for themed cakes.
The glycerin and glucose in the fondant make it pliable enough to form realistic designs and hold up under heat without drying out. Some bakers knead food-safe coloring directly into the fondant to create striking colors that stand out against the powdery white base, or use a paintbrush to apply the color to the cake. For best results, try using paste food coloring rather than liquid, as it’s more pigmented.
Some cooks dislike working with fondant, but it’s really just a tool in a decorator’s arsenal. While it’s fun to mock fondant hate on the Internet (especially in r/FondantHate), it shouldn’t be dismissed as an outmoded, artificial aesthetic that detracts from the natural beauty of a well-made cake.
It’s versatile
Fondant is prized by cake decorators because it’s a blank canvas that can be used to create nearly anything they can imagine. It can be kneaded and shaped into a dizzying array of decorations, flowers, ruffles, and figures for a cake.
It’s also very versatile when it comes to color. A few drops of gel food coloring (icing colors or Color Right are good choices) can add a vibrant hue without changing the consistency.
Another popular variation is poured fondant. This is slightly more liquid and can be poured over pastries like doughnuts or chocolates to form a semi-hard smooth surface.
A few more types of fondant include sculpting fondant, which is a stiffer variety designed to create larger sculptures and busts that rolled fondant might not be able to hold up to, and gum paste fondant, which is even stiffer than sculpting fondant and hardens much faster once it dries. All of these are great for adding a unique touch to a cake or other dessert.