Fondant icing

Fondant Icing

Fondant icing, also commonly referred to as rolled fondant, is an edible icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid.

History

The term fondant is derived from the French word fondre which means to melt. This refers to the creamy consistency of the icing when it is heated and poured. The use of fondant icing dates back to the 16th century, but it was not until the 20th century that it became a popular choice for cake decorating.

Types of Fondant Icing

There are three basic types of fondant icing: poured fondant, rolled fondant, and sculpting fondant.

Poured Fondant

Poured fondant is a creamy paste that can be used as a filling or coating for cakes, pastries, and candies. It is made by heating a mixture of sugar, water, and cream of tartar until it reaches a specific temperature. Once cooled, it forms a glossy, smooth surface.

Rolled Fondant

Rolled fondant is a pliable, dough-like icing that can be rolled out and draped over a cake. It provides a smooth, polished finish and is often used for wedding cakes. It is made by melting a mixture of sugar, water, and gelatin, then adding glycerol for elasticity.

Sculpting Fondant

Sculpting fondant is similar to rolled fondant but has additional ingredients like gum tragacanth or CMC (carboxymethyl cellulose) to make it more elastic and pliable. It is used to create decorative shapes and figures.

Preparation and Use

Fondant icing is prepared by dissolving sugar in water to create a syrup, which is then cooled and kneaded to a dough-like consistency. It can be colored using food coloring and flavored with extracts or oils. Fondant icing is rolled out and draped over a cake, or poured as a coating, depending on the type of fondant used. It can also be sculpted into various shapes and figures.

See Also

• Buttercream
• Royal icing
• Ganache
• Marzipan