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

Fondant icing, also known as fondant, is a type of icing used to decorate or sculpt cakes and pastries. It is often used to cover wedding cakes due to its smooth finish and ability to take on complex shapes. Fondant is typically made from sugar, water, gelatin, vegetable oil or shortening, and glycerol, and can be purchased pre-made or made at home. This paragraph will discuss how to make fondant icing at home, a simple process that yields delicious results.

Ingredients and substitutes

Fondant icing is made from a few simple ingredients that can be adjusted and substituted to create the right consistency. The basic ingredients include sugar, water, and cream of tartar or liquid glucose, which are boiled together to form a smooth dough. The dough can then be coloured or flavoured as desired.

For a basic fondant icing, you will need icing sugar (also known as confectioner's sugar or powdered sugar) and water. Some recipes also include cornflour, which is used for rolling out the fondant. The ratio of these ingredients is important to achieve the right consistency. For every 250 grams of icing sugar, you will need about 4-5 teaspoons of water.

If you want to make a larger batch of fondant, you can increase the quantities of these ingredients accordingly. However, it is important to note that too much water can make the fondant sticky, so it is better to add it gradually and mix until you achieve the desired consistency.

For a more advanced fondant recipe, you can add additional ingredients such as glucose syrup or corn syrup, glycerin, gelatin, and shortening or butter. These ingredients can be found at most cake decorating supply stores or online. The ratios for this recipe are as follows:

• 1 (.25-ounce) package unflavored gelatin
• 1/2 cup glucose syrup or corn syrup
• 1 tablespoon glycerin
• 2 tablespoons (1oz/30g) shortening or butter
• 1 teaspoon vanilla extract
• 8 cups sifted confectioner's sugar

The process for making this fondant involves combining the gelatin with cold water and letting it stand until thick. Then, place the mixture in a double boiler and heat until dissolved. Add the glucose and glycerin, stirring well. Next, stir in the shortening, and just before it is completely melted, remove from the heat and stir in the vanilla extract. Allow the mixture to cool until it is lukewarm.

Finally, place 4 cups of confectioners' sugar in a large bowl and make a well in the centre. Stir in the lukewarm gelatin mixture using a wooden spoon. Gradually add the remaining sugar, a little at a time, until the stickiness disappears. Knead in the remaining sugar until the fondant is smooth, pliable, and no longer sticks to your hands. If the fondant is too soft, add more sugar; if it is too stiff, add water a drop at a time.

With either of these recipes, you can add colour and flavour to your fondant. To colour your fondant, use a paste colour or gel food colouring instead of a liquid to avoid diluting the fondant. You can also substitute the vanilla extract in the recipe with other flavourings such as almond, lemon, rose water, or orange extract.

Step-by-step: How to make rolled fondant icing

Fondant icing is a sugar dough that can be rolled out to drape over cakes or cut into decorative pieces. It is made by adding gelatin, corn syrup, and glycerin to powdered sugar. Here is a step-by-step guide on how to make rolled fondant icing:

Ingredients:

• Confectioner's sugar (also known as powdered sugar or icing sugar)
• Unflavored gelatin
• Corn syrup or glucose syrup (found in cake decorating stores)
• Glycerine (found in cake decorating stores)
• Desired flavoring (e.g. vanilla, almond, or lemon extract)
• Water

Step 1: Combine gelatin and water

In a small saucepan, add the water and sprinkle the gelatin on top. Let it soften for about 5 minutes. You can also do this step in a microwave-safe bowl and use the microwave to heat the mixture for 15 seconds until the gelatin is dissolved.

Step 2: Add glycerin and flavoring

Once the gelatin is dissolved, add the glycerin and stir until well blended. Then add your desired flavoring. If you want to add food coloring, it is best to add gel food coloring at this step as well.

Step 3: Prepare the sugar

In a large bowl, sift the confectioner's sugar and make a well in the center. If you are using a stand mixer, use the hook attachment.

Step 4: Combine the mixtures

Pour the gelatin mixture into the well of sugar and mix until all of the sugar is blended. Use a wooden spoon or a stand mixer with a dough hook attachment to combine the mixtures.

Step 5: Knead the fondant

Once most of the sugar is mixed in, finish kneading the fondant by hand. Turn the fondant out onto a surface lightly dusted with sugar or cornstarch and knead until it is smooth and no longer sticky. If the fondant is too soft, add more sugar. If it is too stiff, add water a drop at a time.

Step 6: Let the fondant rest

Wrap the fondant in plastic wrap and place it in an airtight container. Let it rest at room temperature for at least 8 hours or overnight to allow the gelatin to set.

Step 7: Roll out the fondant

When you are ready to use the fondant, knead it until it is smooth and supple. Roll it out on a surface dusted with powdered sugar or cornstarch to a thickness of about 1/4 to 1/8 inch.

Step 8: Cover the cake

To cover a cake with fondant, dust a clean surface with cornstarch and roll the fondant with a rolling pin until it is large enough to fit over the top and sides of the cake. Slide your hands under the fondant and carefully center it on top of a freshly iced cake. Smooth the fondant, starting at the top and working down the sides, then cut off any excess icing around the bottom.

Using homemade fondant

Homemade fondant is a great option if you want to make fondue icing that tastes good. It is also a more affordable option compared to store-bought fondant.

Fondant is a thick icing used to cover and decorate cakes. It is pliable and has a texture and consistency similar to playdough, which makes it easy to work with and shape.

Ingredients:

• 1/4 cup (60 ml) non-dairy liquid creamer or fresh whipping cream
• 1 1/2 tbsp (14 g) gelatin
• 1/2 tsp meringue powder
• 1/2 cup (120 ml) light corn syrup or glucose syrup
• 3 tbsp (45 g) unsalted butter or vegetable shortening
• 2 tsp vanilla extract or other flavourings
• 5 cups (600 g) powdered sugar, also known as confectioner's sugar or icing sugar
• 1 1/2 cups (180 g) additional powdered sugar for kneading, as necessary

Steps:

• Place the whipping cream into a microwave-safe bowl and sprinkle the gelatin over it. Let it bloom for 2 minutes.
• Dissolve the gelatin in the microwave on high for 30 seconds or more until completely dissolved. Be careful not to overheat the gelatin as it can lose its gelling ability.
• Add the corn syrup, glycerin, and vanilla extract to the dissolved gelatin and combine well. The mixture should still be barely warm. If the gelatin starts to set, warm it up for another 10 seconds.
• In a separate bowl, place 600 grams of powdered sugar, meringue powder, and salt. Stir to combine and set aside.
• Make a hollow in the centre of the powdered sugar mixture and add the liquid ingredients.
• Start mixing at medium speed. If you are doing this by hand, start mixing from the centre and incorporate the powdered sugar as you go.
• Once all the powdered sugar is mixed in, knead in the butter or vegetable shortening to help with the stickiness.
• Transfer the mixture to a flat surface or counter lightly dusted with powdered sugar and knead. If the mixture is dry, grease your hands and the counter with butter or vegetable shortening and knead. If the dough is too sticky, add a tablespoon or two of powdered sugar.
• Divide the fondant into two or four portions and place each portion in a zip-lock bag. Seal the bags well to prevent the fondant from drying out.
• Leave the fondant in the fridge overnight or for at least 4 hours to allow the gelatin to set and become elastic.
• Take the fondant out of the fridge and let it come to room temperature. Knead it until it is smooth and pliable. If the fondant is hard, you can warm it in the microwave for about 10 seconds, but be careful not to make it too soft.
• Use vegetable shortening to knead the fondant. If it is still sticky, add a little more powdered sugar.
• Lightly dust your counter with a mixture of powdered sugar and cornstarch and roll out the fondant using a rolling pin.
• The fondant is now ready to be used for covering cakes or creating decorations.

Storage:

Fondant can be stored at room temperature in a cool, dry place for up to 4 weeks. It can also be stored in the fridge for up to 6 months or in the freezer for up to 2 years. Make sure to wrap the fondant well in cling wrap, place it in a ziplock bag, and then store it in an airtight container to prevent it from drying out.

Storing fondant

Wrapping and Storing Fondant

Fondant dries out quickly when exposed to air, so it's important to wrap it tightly to prevent this. First, apply a thin layer of solid vegetable shortening to the fondant to seal in moisture and create a protective layer. Then, wrap the fondant very tightly in plastic wrap, ensuring no air can get in. Finally, place the wrapped fondant in an airtight container or resealable plastic bag, squeezing out as much air as possible before sealing.

Storage Location and Temperature

The ideal location to store fondant is a cool, dark, and dry place, such as a pantry or closet. Sunlight and fluorescent lighting can alter the colour of the fondant and speed up the drying process, so it's best to keep it out of direct light. Fondant should also be stored at room temperature, avoiding any contact with the refrigerator or freezer. Drastic temperature changes can cause unsightly bubbles to appear underneath the fondant, and condensation from the freezer can change its consistency and texture.

If you're storing fondant decorations, it's important to handle them with care to avoid damaging their shape. Wrap each decoration individually in plastic wrap, being careful to leave no part exposed to air. Then, place the wrapped decorations in an airtight container or resealable plastic bag, ensuring they are not stacked on top of each other to prevent deformation.

For long-term storage, fondant can be frozen. However, this is not recommended by some sources due to the potential for condensation to form, which can affect the consistency and texture of the fondant. If you choose to freeze your fondant, cut off the amount you need and colour it by hand just before using it.

FAQs

Fondant Icing FAQs

Fondant is an edible icing with a pliable texture that can be rolled, shaped, and sculpted. It is commonly used to decorate cakes, cupcakes, and cookies. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol.

You can make fondant with just three ingredients: icing sugar, water, and cornflour. Sift your icing sugar with a sieve into a large bowl and make a small indentation in the centre. Add in the water, one teaspoon at a time, and mix with a wooden spoon. Use your hands to shape the icing into a ball, then place it on a counter dusted with icing sugar. Knead your icing sugar until it is smooth and free of lumps.

Dust your counter with icing sugar and cornflour, then roll out your fondant until it is thin enough to cover your cake. For large cakes and cupcakes, roll out a sheet about 1/4 to 1/8 inch thick.

Fondant dries out quickly, so if you need to store it for a short period, wrap it in plastic wrap or cling wrap and place it in a resealable plastic bag. For longer storage, roll it into a ball, then coat it with a little vegetable oil before placing it in an airtight container. Do not refrigerate or freeze fondant.

Yes, you can colour fondant with food colouring. However, it is important to use gel or paste colouring as liquid food colouring can change the consistency of your fondant. Wear plastic gloves to avoid staining your hands and use different pairs of gloves for different colours.

Frequently asked questions