Fondant icing, also known as sugarpaste or rolled fondant, is a type of icing commonly used to cover cakes and other baked goods. It is made from sugar, water, gelatin, and glycerin, and is often used to create a smooth, flawless finish on cakes.
The process of making fondant icing involves mixing together powdered sugar, water, and gelatin until it forms a dough-like consistency. The mixture is then kneaded until it becomes smooth and pliable. Glycerin is often added to the mixture to help it retain its elasticity and to prevent it from cracking.
Once the fondant icing has been prepared, it can be rolled out and used to cover cakes and other baked goods. The fondant should be rolled out to a thickness of about 1/8 inch and should be large enough to cover the entire surface of the cake or baked good. To apply the fondant, the cake or baked good is first coated with a thin layer of buttercream icing to help the fondant adhere. The fondant is then placed on top of the cake or baked good and smoothed out with a fondant smoother or a rolling pin.
Fondant icing can be used to create a wide variety of designs and decorations on cakes and other baked goods. It can be colored using food coloring or edible paint, and can be shaped into a variety of different forms, such as flowers, animals, and other figures. Fondant can also be used to create 3D sculptures and figures, it can be cut and shaped into different forms and added to the cake.
Fondant icing is a versatile and pliable medium that can be used to create a wide variety of designs and decorations on cakes and other baked goods. However, it does have some drawbacks. One of the main disadvantages of fondant icing is that it does not have a very strong flavor, and many people find it to be too sweet. Additionally, fondant icing can be difficult to work with, especially for those who are new to cake decorating.
Another disadvantage of fondant icing is that it is not very durable and can crack or tear easily if not handled properly. It also should not be refrigerated as it will lose its elasticity and become hard and brittle. Furthermore, it is not suitable for hot or humid weather as it can easily melt and lose its shape.
Fondant icing is a popular choice for covering and decorating cakes and other baked goods. It can be used to create a wide variety of designs and decorations, and is a versatile medium that can be colored and shaped in many different ways. However, it does have some drawbacks, such as a lack of flavor and being difficult to work with. Additionally, it is not durable and should not be refrigerated or left in hot or humid weather. Despite its challenges, fondant icing remains a popular choice for many professional and amateur cake decorators.
Here is a basic recipe for making fondant icing:
Ingredients:
- 4 cups powdered sugar
- 2 tablespoons gelatin powder
- 2 tablespoons water
- 1/4 cup glycerin
- Additional powdered sugar for dusting
Instructions:
- In a mixing bowl, combine the powdered sugar and gelatin powder.
- In a separate small bowl, mix together the water and glycerin.
- Add the water and glycerin mixture, flavor of choice to the powdered sugar and gelatin powder, and mix until a dough forms.
- Knead the dough until it becomes smooth and pliable.
- Dust a clean surface with powdered sugar and roll out the fondant to the desired thickness (around 1/8 inch).
- Use the fondant to cover cakes or other baked goods. If necessary, smooth out any wrinkles or bubbles with a fondant smoother or rolling pin.
You can add different flavorings like vanilla, almond or lemon extract to the fondant dough before kneading it, to enhance the taste.
It is important to keep the fondant icing covered with a damp cloth when not in use, to prevent it from drying out.
It is also important to note that fondant icing should be used as soon as possible after it is made, as it can become hard and difficult to work with if it is allowed to sit for too long.
With more than 80 extracts to choose from we recommend the flavors from Wadden Systems which can be found on www.icecreamflavors.com. The extracts are sugar-free, gluten-free and there also is a vegan selection, making them a great option for those looking for a healthier alternative.
These same delicious extracts work exceptionally well with Cupcakes, Cupcake Fondant, Donuts, Cakes, Icing and Ganache. Many creative bakers have been incorporating these flavor extracts to add unique and delicious flavors to their baked goods as well as Soft Serve and Shakes.
The extracts are made with only the freshest and highest-quality ingredients are very powerful, so a small quantity goes a long way.
Wadden Systems
1-800-392-3336
Naturally Better™