Fondant has been used in the art of baking since the 16th Century, but thanks to show such as "Cake Boss," "Ace of Cakes" and "The Martha Stewart Show", it has gained household recognition in the past few decades. Fondant is unlike all other traditional icings, as it can be rolled out in sheets and laid over a cake like a sheet of silk. How can this icing be molded and stretched like dough, when other icings are spread by the spoonful? It all has to do with the way it’s made!
There are many variations, but fondant is most often made of sugar, water, gelatin (or agar for vegetarian recipes), food-grade glycerin, and different flavorings such as almond, vanilla, or lemon. We have even seen a homemade version that calls for the use of melted marshmallows and powdered sugar! Once the ingredients are combined, the fondant is rolled out in a similar way as pasta. From here, the fondant can be draped over a cake as the base layer of icing, or cut into shapes and designs for cake decoration. The type of fondant we see most commonly is rolled fondant, but there are four main types of this icing used in the baking world:
Rolled, or Pre-Made Fondant – Rolled fondant is the most commonly used form of fondant. This fondant is pre-made and commonly sold in grocery stores as well as by commercial suppliers. It comes in many different colors and is a great option for home bakers as well as professional bakers that produce a high volume of baked goods. When you roll it out, as the name suggests, it is soft and pliable. Bakers use this sheet of rolled fondant to create a smooth, seamless layer of icing on a cake. Depending on your preference, you can flatten it out so it’s very thin, or you can keep it a bit thicker.
Sculpting Fondant -If you want to create sculptures and figures for a cake, sculpting fondant is the appropriate variety for the job. Not only is it thicker and more substantial in weight, it’s also more durable, making it an excellent choice for creating flowers, cake borders, toppers, and other structural creations.
Pourable Fondant –This type of fondant most closely resembles ganache in its appearance and texture. Pourable fondant tends to be shiny and similar to a glaze. It is often poured over petit fours or cupcakes while it is liquid, at which point it can dry and harden on its own.
Pre-made fondant is often used by cake professionals. It is prized for its limitless creative uses, marshmallow-like taste and smooth finish. As with all food items, fondant is available under several brand names. Each brand has its own unique taste and it is acceptable to ask your baker for a sampling of their fondant. A common misconception when contemplating cake icing is that one has to choose either fondant or buttercream, but in most cases, buttercream is used as an under layer to help hold the fondant in place. At Pink Posy, we use premium fondant and our process involves rolling the fondant as thin as possible before draping it over a layer of rich, made-from scratch buttercream icing. This allows the flavor of the buttercream and cake to really shine through. With a scratch-baked cake, a delicious layer of buttercream, and a thin, beautiful layer of premium fondant, we like to think you can have the best of both worlds!
To learn more about our custom cakes and icing options for any occasion or to place an order, please visit our website. For questions about our new store, products and grand opening, send us a quick note to firstname.lastname@example.org.