Creating The Perfect Fondue Icing: A Step-By-Step Guide

Fondant icing, derived from the French word fondre, which means to melt, is a type of icing used to decorate or sculpt cakes and pastries. Fondant is typically made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. It has a unique texture, similar to modelling clay, and is often chosen for its appearance rather than its taste, as it is very sweet and has a chalky flavour. One popular type of fondant is marshmallow fondant, which is made by combining melted marshmallows, water, powdered sugar, and solid vegetable shortening. This type of fondant is popular among home bakers and hobbyists due to the ease of access to the required ingredients.

How to melt marshmallows

Stovetop Method

To melt marshmallows on a stovetop, you will need a double boiler, a rubber spatula, a bag of marshmallows, water, and a large cooking pot. You can also add food colouring and flavouring, such as vanilla extract, if you want to change the colour and taste of your marshmallows.

First, assemble your double boiler by filling the bottom of a large pot with water and placing another pot on top. Grease the inside of the upper pot and your spatula with cooking oil to prevent the marshmallows from sticking. Empty a bag of marshmallows into the pot, add two tablespoons of water, and place the hob on low or low-medium heat. Keep stirring the mixture continuously to prevent the marshmallows from burning. After about five to eight minutes, the marshmallows will melt and become smooth.

Microwave Method

Alternatively, you can melt marshmallows in the microwave. Place the marshmallows in a large, microwave-safe bowl with a couple of tablespoons of water and heat in 10-second intervals, stirring each time to ensure the marshmallows melt evenly.

Oven-Melted Method

To melt marshmallows in the oven, preheat your oven to 450°F (232°C) and place an eight-inch cast-iron skillet inside. Cut your marshmallows in half and, once the oven is preheated, remove the skillet and melt some butter in it. Place the marshmallows in the skillet, cut-side down, and put the skillet back in the oven for around five minutes.

Fire-Roasted Method

For a crunchy outside and soft, gooey inside, you can melt marshmallows over a campfire or gas grill. Place a large marshmallow on a skewer or stick and roast it over the flames, turning it slowly to ensure it cooks evenly. If your marshmallow catches on fire, gently blow out the flame.

Adding colour to fondue icing

Adding colour to fondant icing is a fun and easy process. Fondant is a thick vanilla-flavoured paste used to cover cakes and make decorations. It is made with sugar, water, gelatin, and flavourings.

There are a few things to keep in mind when adding colour to fondant. Firstly, it is recommended to use gel-based food colouring instead of liquid food colouring. Gel colouring is easier to incorporate into the fondant and does not make it sticky. It is also important to start with a small amount of food colouring and add more as needed to achieve the desired shade. This is because it can be difficult to match colours if you run out and have to mix a new batch.

To add colour to fondant, start by rolling it into a ball and kneading it until it is soft and pliable. Then, using a toothpick, add dots of icing colour or drops of flavouring in several spots. Wear plastic gloves to avoid staining your hands. If using different colours, you will need several pairs of gloves. Continue kneading the fondant until the colour is evenly blended, adding more colour as needed.

If you are making deep colours such as black, brown, or red, use paste food colouring in larger amounts. It can take up to 1 ounce of paste food colour per cup of fondant to achieve these deep colours. These colours are recommended for accent colours only.

Additionally, sunlight or fluorescent light can cause some colours to fade, so it is best to keep decorated cakes in a cool room out of direct light. If you are using dark colours, be aware that they can bleed onto lighter colours. To avoid this, leave space between different colours or bag them individually.

By following these simple steps, you can easily add colour to your fondant icing and create beautiful and vibrant cake decorations.

How to roll out fondue icing

Fondant icing, or rolled fondant, is a type of icing used to decorate or sculpt cakes and pastries. It is akin to modelling clay and is often used to decorate wedding cakes.

To roll out fondant icing, follow these steps:

Preparing the Fondant

Before you begin rolling out the fondant, it is important to prepare your work area. Fondant can dry out quickly, so if you need to store it for a short period of time, wrap it in plastic wrap and place it in a resealable plastic bag. For longer storage, roll it into a ball, coat it with vegetable oil, wrap it in plastic wrap, and place it in an airtight container. It can be stored this way for up to 2 months.

If the fondant is too soft or sticky to roll, knead in some additional powdered sugar. Make sure your hands are clean and avoid wearing clothing with fibres that might shed.

Rolling the Fondant

To roll out the fondant, use a rolling pin on a surface coated with additional powdered sugar. The thickness of the fondant will depend on your desired use. For large sheets to cover cakes and cupcakes, or for cutting out decorations, roll out the fondant to a thickness of about 1/4 to 1/8 inch.

Covering and Decorating the Cake

Once you have rolled out the fondant, you can begin covering the cake. First, make sure the cake is frosted with a layer of buttercream frosting to help the fondant stick. Gently lift the fondant with the rolling pin and lay it evenly over the cake. Press the fondant gently around the cake, ensuring it sticks evenly to the frosting. Cut off any excess fondant with a fondant cutter or knife.

Smooth out the fondant with a flat spatula or a fondant smoothing tool, shaping and smoothing as needed. You can also add decorations to the cake, such as fondant designs, ribbons, or flowers.

How to store fondue icing

Fondant icing can be stored in a few different ways depending on how long you need to store it for. If you need to store it for a short period of time, wrap it in plastic wrap or cling wrap and store it in a resealable plastic bag.

For longer storage, roll the fondant into a ball, coat it with a little vegetable oil, and wrap it in plastic wrap. Then, place the wrapped fondant in an airtight container. It can be stored for up to 2 months this way. Do not refrigerate or freeze it.

Additionally, if you have leftover fondant that you have already used to cover a cake, it can be stored at room temperature for 3 to 4 days.

Ingredients for fondue icing

Fondue icing, also known simply as fondant, is an icing used to decorate or sculpt cakes and pastries. The ingredients for fondant vary depending on the type of fondant you are making. Here are the ingredients for some common types of fondant:

Rolled Fondant

• Sugar
• Water
• Gelatin
• Vegetable oil or shortening
• Glycerol
• Food colouring (optional)

Rolled Fondant (Vegetarian)

The same as above, but substituting agar for gelatin.

Marshmallow Fondant

• Marshmallows
• Powdered sugar
• Water
• Vegetable shortening

Commercial Shelf-Stable Fondant

• Sugar
• Hydrogenated oil
• Cellulose gum
• Water

Frequently asked questions