Fondant is a smooth icing used on wedding cakes that requires precise heating and cooling to create small sugar crystals for a silky appearance. Pre-packaged fondant is recommended, and a layer of frosting or icing should be applied before fondant to prevent lumps and dryness. Rolled or poured fondant can be used to cover the cake.
The smooth, near-perfect icing seen on many traditional wedding cakes is fondant. Depending on the type, it can be rolled up and draped over a cake or poured over a cake as a liquid. Fondant gives a cake a smooth, professional look, keeps the cake moist longer, and provides a distinctive flavor and texture.
This icing is hard to do correctly. The sugar mixture must be heated and cooled very precisely so that as it cools, small crystals form. These tiny sugar crystals give the fondant a smooth, silky appearance. If the sugar is heated too much, the icing will become cloudy and grainy.
Fudge also requires a specific ratio of glucose or cream of tartar when it’s made. With too many of these ingredients, it stiffens and becomes difficult or impossible to work with. A fondant without enough glucose or cream of tartar will remain runny and won’t reach the pasty consistency needed for a proper icing.
For these reasons, most bakers purchase pre-packaged fondant at craft stores or bakery stores. The pre-made forms come ready to use in a sealed container or can be purchased in powder form. The ready-to-use variety is quicker and easier, but should be used before purchase. Dried fondant needs to be hydrated before use, but it keeps better.
Icing a cake with fondant can be a complicated process, but it’s not difficult with a little practice. First, the cake should be covered with a light fruit icing or a thin layer of marzipan or buttercream icing. Frosting or icing will help in two ways. First, it gives the cake a smooth surface for the fondant to use, keeping the crumbs from making the surface lumpy. Second, the icing forms a layer between the cake and the fondant, preventing the cake from drawing moisture out of the topping and making it appear dry.
With the smooth layer of frosting or icing on your cake, you’re ready to apply the fondant. If you’re using the poured variety, start in the center of the top of the cake and pour slowly so that it runs over and under the sides, using a knife or spatula to direct and smooth the fondant.
For the rolled fondant, use powdered sugar to coat the rolling pin and work area. Roll the icing into a thin, flat sheet large enough to completely cover the cake. When it’s unrolled, roll it loosely on the rolling pin and wrap it carefully over the top of the cake. Be careful not to pull the fondant onto the cake or the coating may tear. When you have it in place, smooth out the sides of the cake and, using a sharp knife, trim away any excess fondant around the bottom.
Fondant is an elegant and beautiful glaze. Not just for wedding cakes, it can be seen on cakes for all occasions, whether by professional bakers or amateur chefs at home. If you’re baking a cake, you might consider this type of frosting as a new and fun way to frost it.
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