February 8, 2011

 

Fondant. A foreign word to many but for those of you who love cake decorating or watching Cake Boss this is a wonderful invention. 

When I first took a stab at cake decorating, everything seemed to be either buttercream frosting to cover a cake or marzipan. Marzipan is created using an almond paste and I could never use it with my nut allergy. Therefore I had to find alternative methods for creating the same effect. About 10 years ago, fondant was introduced. With fondant, you can cover an entire cake in minutes and look like you spent all day doing so. The finish is smooth and flawless. With some creativity and patience you can achieve masterpieces!

Where To Buy Fondant

Pre-made fondant can be bought at craft stores, bulk stores and even Wal-Mart. It's available in 1 or 5 pound packages. You can cover an 8" round cake with a 1 pound package.

Putting Fondant on A Cake

To cover your cake with fondant, cover your cake with buttercream icing first. Allow it to dry/harden in the fridge for at least 30 minutes. Knead the fondant until you achieve a smooth, pliable texture. Then roll it out on a shortening greased roll mat with a rolling pin. When you get an even thickness throughout, turn the mat over (with the fondant attached) and place over the cake. Smooth the fondant around the cake with your hands or a fondant smoother and cut off excess. Presto, you have a fondant covered cake!

Adding Character

Cut out shapes using cookie cutters to add to your cake. Treat the fondant like play dough and create almost anything you can think of to enhance your cake. To attach to the cake use a dab of buttercream icing. You could also use water but be careful if you are using a coloured fondant as the colour may run.

Colouring Fondant

To tint white fondant, add paste colour (the Wilton ones in a jar) and knead in until you acheive an even colour throughout. It is wise to wear rubber gloves when doing this step as your hands will be what ever colour the paste is!

Flavouring Fondant

Many people are fans of how fondant looks on a cake but not how it tastes. You can add vanilla, and different flavourings to your fondant to make it tastier. However, the longer your cake sets with the fondant covered buttercream, the more flavour of the buttercream the fondant takes on. So, it is better if you allow your cake to set for a couple of days before serving it. 

Homemade Fondant

You can create your own fondant, using a combination of sugar, water and corn syrup. This is a great recipe for creating fondant flowers and edible characters for your cake.

  • 2 cups sugar
  • 1/2 cup water
  • 2 tbsp corn syrup

Combine sugar, water and corn syrup in saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes. Remove lid and continue cooking until the syrup reaches 240°F. Pour onto a baking sheet sprinkled with water. Let set for a few minutes. When you can touch it with your finger, and it is just warm, it is ready to be worked. 

Dampen a metal spatula with water, and using the spatula push the syrup into a pile in the middle of the sheet. Using a dampened plastic spatula continually scrape the fondant into the centre, draw a figure-8, then scrape it together again. The clear fondant will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.

Once the fondant reaches this state, moisten your hands and begin kneading it into a ball. Stop kneading once your fondant is a smooth ball without lumps. At this point your fondant is ready to use. 

What do you think?
Beautifully designed cakes!
Janice Stuckless


Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!