Creating Decadent Cake Fondue: A Step-By-Step Guide

Fondant is a thick icing used to cover and decorate cakes. It is pliable, similar to the texture and consistency of play dough, which makes it easy to work with and shape. Fondant is made by combining marshmallows and powdered sugar. Fondant can be made ahead and stored for later use. However, it will dry out, so it is important to keep it in an airtight container. It can also be wrapped completely in plastic wrap. It is not necessary to refrigerate fondant.

Fondant ingredients and their purpose

Fondant is a thick icing used to cover and decorate cakes. It is made using a few simple ingredients, which can be mixed and prepared in different ways to create a clay-like substance that is easy to mould and shape.

The base of fondant is typically made using powdered sugar, also known as icing sugar or confectioner's sugar. This is mixed with a gelatin mixture, which is created by combining gelatin powder and water. This gelatin mixture is essential as it gives the fondant its elasticity, allowing it to be rolled thinly without breaking.

To this, corn syrup or glucose syrup is added for moisture and body. Glycerin is also included to prevent the fondant from drying out and becoming hard. Vegetable shortening is also sometimes added to prevent the fondant from drying out.

For flavour, vanilla extract is often added, though other flavourings such as almond, lemon, rose water, or orange extract can be used instead.

The fondant is then kneaded and rolled out to the desired thickness, usually between 1/4 and 1/8 of an inch. It can then be used to cover cakes, form shapes, or make candy.

How to make fondant from scratch

Making fondant from scratch is a great way to save money and get a delicious, smooth fondant that's easy to work with. Here's a detailed guide on how to make fondant from scratch:

Ingredients:

• Powdered sugar (also called icing or confectioner's sugar)
• Marshmallows (miniature or regular)
• Water
• Vegetable shortening (also called white vegetable fat, trex, or copha)
• Glucose syrup or corn syrup
• Glycerin
• Gelatin (unflavored)
• Flavoring (vanilla extract, almond, lemon, rose water, or orange extract)

Optional ingredients:

• Store-bought fondant (to improve workability)
• Food coloring (paste or liquid)

Instructions:

• Sift and set aside the powdered sugar in a large bowl.
• Place the vegetable shortening in a stand mixer bowl.
• Heat the marshmallows in the microwave in 30-second intervals until melted, stirring in between. Alternatively, use a double boiler to melt the marshmallows.
• Add water to the melted marshmallows and pour the mixture into the stand mixer bowl with the vegetable shortening.
• With the mixer on low speed, gradually add the powdered sugar to the marshmallow mixture. You may not need all of the sugar, depending on your climate.
• If using store-bought fondant, heat it in the microwave for 30 seconds and add it to the marshmallow-sugar mixture.
• Knead the mixture until all the ingredients are incorporated.
• Pull and stretch the fondant like taffy until it is smooth and stretchy.
• If the fondant is still rough or tearing, microwave it for 30-40 seconds to make it very hot, then pull and stretch it again.
• Store the fondant in a zip-lock bag or airtight container at room temperature. It will keep for several months.

Tips:

• If you want to color or flavor your fondant, add several drops of food coloring or flavoring to the melted marshmallows before adding the sugar.
• For dark or bright colors, add the coloring during the mixing process.
• If the fondant is too soft or sticky, knead in additional powdered sugar.
• If it is too stiff, add a drop of water at a time.
• Always work with clean hands and avoid wearing clothes with fibers that may shed.
• To store the fondant for longer periods, coat it with vegetable oil and place it in an airtight container. It will keep for up to 2 months.

How to store fondant

Fondant is a great way to add a smooth finish to your cakes, but it doesn't store quite as well as other icings. If your fondant is exposed to moisture or cold temperatures, it can become unusable. However, if properly stored, most fondant can last at room temperature for a couple of weeks.

• Fondant should be stored in an airtight container at room temperature.
• Do not refrigerate or freeze fondant, as this will cause condensation and ruin the smooth texture.
• Wrap the fondant tightly in plastic wrap or cling wrap before placing it in the airtight container.
• If you are storing leftover fondant, cover it with a thin layer of shortening before wrapping it to prevent it from drying out.
• Keep the fondant in a cool, dark place, away from direct sunlight or fluorescent lighting, which can alter the colour.
• If you are storing fondant decorations, put them in a resealable plastic bag or airtight container. Be careful not to stack them on top of each other, as the weight can cause them to deform.
• Fondant can be stored for up to two months. However, if it starts to harden, you can form it back into a ball with a small amount of shortening to reactivate it.

How to colour fondant

To colour fondant, it is recommended to use gel-based food colouring. This is because liquid food colouring can make fondant sticky and messy, and natural food colouring can have an unpleasant taste.

Firstly, cut a piece of white fondant that is big enough for what you need in a specific colour. It is easier to mix too much than to run out and have to try to match a colour later. Add the food colouring by dipping the tip of a knife or a toothpick into the colouring and smearing it onto the fondant, trying to keep it in one general place. Start with a small amount of food colouring, as you can always add more later to get a deeper or darker colour.

Next, fold the fondant over the food colouring and start twisting and stretching the fondant until you achieve a uniform colour. If you see a blob of colouring, fold it over again to avoid it touching your skin. Continue until the colour is uniform.

If you are making a deep colour, such as black, brown, or red, you will need to use more colouring than normal. It can take as much as 1oz of paste food colouring per cup of fondant to obtain deep colours. Deep colours are recommended for accent colours only.

It is also important to note that sunlight or fluorescent light will cause some colours to fade, so it is best to keep a decorated cake in a cool room and out of direct light.

If you want to make a light colour, simply add a little food colouring to your white fondant. However, if you want a super bright or dark colour, it is best to add the colouring during the process of making the fondant.

How to flavour fondant

Flavouring fondant is a great way to make your cakes stand out and there are several ways to do it. Here are some tips on how to flavour fondant for cakes:

Extracts and Essences

This is one of the quickest and easiest ways to add flavour to your fondant. Simply knead a few drops of your chosen flavour into the fondant, adding a little at a time and taste-testing as you go. It is best to use extracts and essences instead of "flavorings", which are often fake and can leave a chemical taste.

Vanilla Bean Paste

Vanilla is a popular flavour that goes with almost everything. Adding vanilla bean paste (not extract) to your fondant will give it a creamy, subtle taste and a fancy, gourmet look. Add a teaspoon at a time, mixing and taste-testing as you go.

Flavoured Powdered Sugar

If you make your own fondant, you can substitute the powdered sugar in your recipe with flavoured sugar. You can find flavoured sugars online or make your own. For example, you could create a festive powdered sugar with a hint of ginger and cinnamon.

Rolled Buttercream

You can make your own rolled buttercream, which acts like fondant but is made with the same ingredients as buttercream plus corn starch, so it tastes great. Rolled buttercream can also incorporate reduced cocktail or alcoholic flavours, which is not possible with fondant as it would make it too sticky.

Powdered Fruit Flavours

You can mix in powdered fruit flavours to your fondant, either by making your own fondant and adding the powder or by kneading it into store-bought fondant. There are many flavours available, such as cherry, raspberry, strawberry, lemon and passion fruit, which can be mixed and matched to create unique flavour combinations.

Other Tips:

• If you want to colour your fondant, it is best to use a paste colour instead of a liquid, as the colour will be more concentrated and will not dilute the fondant.
• When storing fondant, it is important to keep it covered or wrapped in plastic to prevent it from drying out.
• When rolling out fondant, use a surface coated with additional powdered sugar to smooth it out and prevent sticking.
• If you are covering a cake with fondant, it is best to lightly cover it with a glaze or buttercream frosting first to create a smooth surface.

Frequently asked questions