Alexei Volkov
Fondant, also known as fondant icing, is a type of icing used to decorate cakes, cupcakes, and other pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. Rolled fondant, the most common form of fondant, has a clay-like texture and is used to cover cakes and create intricate shapes and designs. Poured fondant, on the other hand, is a thick liquid used as a filling or to cover cakes. Fondant is valued for its decorative versatility and ability to preserve cakes, but it is often criticized for its taste and texture. Plastic icing, or sugarpaste, is considered the same as rolled fondant, originating as a term for the thick, malleable dough used to create a flawless matte finish on cakes.
| Characteristics | Values |
|---|---|
| Other names | Plastic icing, sugarpaste, pettinice icing |
| Texture | Clay-like, dough-like, pliable |
| Taste | Sweet, chalky, cardboard-like |
| Uses | Decorating cakes, cupcakes, cookies, and other desserts; fondant candy |
| Pros | Picture-perfect, protects cakes from going bad, can be prepared in advance, more temperature-flexible than buttercream |
| Cons | Taste, leathery texture |
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What You'll Learn
Rolled fondant vs. poured fondant
Fondant, also known as fondant icing, is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. It has a unique texture that sets it apart from other types of icing. Fondant comes in two main varieties: rolled fondant and poured fondant.
Rolled fondant has a clay-like texture and is pliable, making it ideal for moulding, sculpting, shaping, and rolling to decorate baked goods. It is often used to create complex shapes and designs that would be difficult to achieve with softer icings. Rolled fondant is typically made with sugar, water, gelatin or glycerin, and corn syrup. It is rolled out into flat sheets that are draped over cakes or cut into decorative shapes. Rolled fondant provides a smooth surface that can be easily coloured and is well-suited for intricate details. However, it is known more for its visual appeal than its taste, as it tends to be very sweet and has a chalky texture.
Poured fondant, on the other hand, is a thick, gelatinous liquid with a glaze-like consistency. It is pourable and used to coat cakes, pastries, and small treats like petit fours and cupcakes. Poured fondant is typically made with a mixture of sugar, water, corn syrup, and flavourings. It can be tinted with food colouring to achieve the desired shade. When applied to cakes, it dries smoothly and seals in moisture, enhancing the texture of the cake. Poured fondant is less common than rolled fondant and is often used for fillings or as a glaze rather than a decorative covering.
Both types of fondant have their advantages and are chosen based on the specific requirements of the baker or decorator. Rolled fondant is ideal for creating intricate designs and decorations, while poured fondant provides a smooth, glossy finish and helps retain moisture in baked goods. Additionally, fondant is often preferred over traditional icings like buttercream due to its ability to protect cakes from spoilage and its versatility in terms of decoration.
It is worth noting that sugar paste, also known as gum paste, is similar to rolled fondant but hardens completely. It is used for larger cake decorations and figurines.
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Taste and texture
Fondant, also known as fondant icing, is used to decorate cakes, cupcakes, cookies, and other desserts. It can also be used on its own as fondant candy. Fondant comes in various forms, including rolled fondant, poured fondant, chocolate fondant, sculpting fondant, marshmallow fondant, and gum paste fondant.
Fondant has a unique taste and texture that sets it apart from other types of icing. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. Rolled fondant may also include agar in vegetarian recipes. Rolled fondant is akin to modelling clay, with a stiff, clay-like texture, while poured fondant is a thick, gelatinous liquid. The flavour of fondant is typically very sweet, with a weak flavour profile that is generally considered a weak point, as it can taste chalky. Some people also find that fondant has a leathery texture and a weird cardboard taste. Fondant is usually chosen for its appearance and decorative capabilities rather than its taste.
Despite its less desirable taste, fondant has several advantages over other types of icing, such as buttercream. Fondant acts as a sealant, protecting the cake from spoilage and temperature fluctuations, and allowing it to stay fresh for several days. It is more temperature-resistant than buttercream, which can melt easily and is sensitive to temperature changes. Fondant also offers endless decorating possibilities, allowing bakers to create intricate and elaborate designs that would be difficult to achieve with softer icings.
Fondant decorations can be made in advance and stored for up to two weeks. For long-term storage, fondant should be covered with a thin layer of shortening and plastic wrap, then kept in an airtight container at room temperature.
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Fondant decorations
Fondant, also known as fondant icing, is a type of icing used to decorate cakes, cupcakes, cookies, and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. The texture and consistency of fondant are what set it apart from other types of icing. Rolled fondant, the most common type, has a clay-like texture and is pliable, making it ideal for moulding, sculpting, shaping, and rolling to decorate baked goods. It can be rolled out like a pie crust to cover a cake, resulting in a smooth surface that is well-suited for aesthetic expression and complex shapes. Rolled fondant is also commonly used to create fondant decorations such as flowers, letter and number cutouts, bows, figures, and animals. These decorations are often used as toppers for cakes and cupcakes, adding a personalised touch to the dessert.
Poured fondant, on the other hand, has a thick, gelatinous consistency and is less commonly used. It is typically used as a filling or to cover cakes. Cadbury Creme Eggs are an example of a dessert filled with a version of poured fondant.
Fondant is known for its versatility and ability to create intricate and three-dimensional shapes and designs. It can be easily coloured and painted, and it also takes food colouring well. Fondant can be used to create a marbled effect and can be written on with edible ink markers. Additionally, it does not melt easily and travels well due to its sturdy structure. These characteristics make fondant a popular choice for decorating wedding cakes, as it can withstand a range of temperatures and transport without compromising its appearance.
While fondant offers superior decorative capabilities, its flavour is often considered a weak point. It is very sweet, with a chalky or weak taste. Therefore, bakers may recommend against eating it. Fondant is typically chosen for its visual appeal rather than its taste, and it is often combined with other types of icing to balance taste and appearance.
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Storage and prep
Fondant, also known as fondant icing, is a type of icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. It has a clay-like texture and is pliable, making it ideal for moulding, sculpting, and shaping.
Fondant can be prepared in advance and stored for up to a few months. However, it tends to get harder and drier over time. Here are some tips for storing and preparing fondant:
Storage:
- If not using fondant right away, roll it into a ball and coat it with a thin layer of vegetable shortening or white fat.
- Cover the fondant with plastic wrap and store it in an airtight container at room temperature.
- For long-term storage, it is recommended to keep fondant covered and in an airtight container, away from light and at a cool, consistent temperature.
- Fondant decorations that will be eaten should be made no more than one to two weeks in advance.
Prep:
- When preparing a surface for rolling out fondant, use a hard, flat surface and ensure it is clean.
- Lightly dust the surface with cornstarch or powdered sugar to prevent sticking.
- Work with small amounts of fondant at a time, pressing down on the fondant ball to flatten it before using a fondant rolling pin to roll it out evenly.
- A thickness of 1/8 inch is generally recommended for fondant toppers and decorations.
- Fondant can be used to cover cakes, with the recommendation to fill, ice, and then cover the cake with fondant before wrapping it tightly in plastic wrap.
Fondant is a versatile and decorative element that can be used to create intricate designs on cakes and pastries. With proper storage and preparation, it can be a valuable tool for bakers.
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Alternatives to fondant
Fondant, also known as fondant icing, is a type of icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. Rolled fondant, the most common variety, has a clay-like texture and is used to cover cakes and create complex shapes. Poured fondant, on the other hand, is a thick liquid used for fillings or coating cakes. While fondant is valued for its smooth finish and decorative possibilities, it is often criticized for its overly sweet taste and unpleasant texture. Thus, several alternatives can be used instead of fondant for cake decoration.
One alternative to fondant is buttercream, which is made from butter and icing sugar. Buttercream is versatile and can be flavoured in various ways, such as citrus, berries, mint, chocolate, or caramel. It has a soft and fluffy texture, making it ideal for layered cakes and decorating cake tops. It can be applied in different ways to achieve various finishes, from smooth and chic to rustic and feathered effects. Buttercream is a popular choice for wedding cakes and sophisticated birthday cakes, as it provides a stylish and elegant look while allowing the flavour of the cake to shine through.
Another option is to use a combination of buttercream and chocolate. Drizzling chocolate over a smooth pastel buttercream coating creates a beautiful and elegant contrast in colour and flavour. Chocolate can also be paired with other types of icing, such as meringue frosting, to add a tasty twist to your creation.
If you're looking for a lighter and fluffier option, meringue frosting is a glossy and snow-white icing often used on cupcakes. It can be piped to create dramatic swirls on large cakes or smoothed out with a palette knife for a more conventional look.
For those who prefer a more natural and understated look, a "naked cake" style might be appealing. This involves applying a thin layer of buttercream, similar to a crumb coat, and then topping it with fresh fruit or flowers. This approach subtly enhances the flavour of the cake while adding a hint of sweetness and a touch of elegance.
Lastly, sugar paste, also known as gum paste, is similar to rolled fondant but hardens completely. It is made from egg whites, powdered sugar, and shortening. Sugar paste is ideal for creating larger decorations, such as bride and groom figures or bigger flowers. By adding tylose, you can make the gum paste more pliable for intricate details.
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Frequently asked questions
Fondant is a type of icing used to decorate cakes, cupcakes, cookies, and other desserts. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. Rolled fondant has a clay-like texture, while poured fondant is a thick liquid.
Plastic icing, also known as sugarpaste or rolled fondant, is a thick, malleable dough made from powdered sugar, corn syrup, gelatin, and glycerin. It is typically rolled out and draped over cakes to create a smooth, flawless finish.
Yes, the terms fondant and plastic icing refer to the same thing. Rolled fondant, or plastic icing, is a popular choice for covering cakes, especially wedding cakes, as it creates a smooth and flawless finish.
Fondant is an excellent choice for creating intricate decorations on cakes. It has a pliable texture that can be easily rolled, shaped, and sculpted into various designs. Fondant also keeps cakes fresh for longer as it acts as a sealant, protecting the cake from the weather. However, one of the limitations of fondant is its taste. Many people find it too sweet and claim that it has a strange texture.
Fondant decorations should be allowed to dry at room temperature for 24 hours before storing. They can then be stored in a parchment paper-lined cardboard box or a similar container that allows for airflow. For long-term storage, fondant should be covered with a thin layer of shortening and plastic wrap and kept in an airtight container at room temperature.
