Finding Fondue Icing: Best Places To Buy

Fondant icing, also known simply as fondant, is a type of icing used to decorate cakes and pastries. Fondant is typically made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. It has a clay-like texture and is often chosen for its appearance rather than its taste. Fondant can be store-bought or homemade, and it comes in two main types: poured and rolled. Poured fondant is a thick liquid used for fillings or covering cakes, while rolled fondant is used for sculpting and decoration. Rolled fondant is commonly used for wedding cakes, as it does not contain almond meal, which can cause nut allergies. Fondant can be made at home by mixing butter, sweetened condensed milk, confectioners' sugar, and vanilla extract, or by combining melted marshmallows, water, powdered sugar, and vegetable shortening. Commercially, fondant often consists of sugar and hydrogenated oil, but different formulations may include additional ingredients such as cellulose gum and water. Fondant can be purchased from specialty baking stores or online retailers such as Walmart, which offers a variety of fondant icings in different colours and flavours.

Fondant icing recipes

Fondant icing is perfect for adding impressive finishing touches to cakes, cupcakes and pastries. It has a dough-like texture that can be rolled flat or moulded into different shapes.

Basic Ingredients

Fondant is made from sugar, flavourings, and some sort of gum (to make it stretchy). A basic fondant recipe will include icing sugar, water, and cornflour. You can also add food colouring to create different colours.

Basic Recipe

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. Shape the icing into a ball, then place it on a counter dusted with icing sugar. Knead your icing sugar until there are no lumps and it’s smooth. It shouldn’t be sticky or dry—if it is, adjust by adding more icing sugar or a tiny bit of water.

More Complex Recipes

For a more complex fondant recipe, you can add glucose syrup, gelatine powder, glycerine, vanilla essence, and vegetable shortening. You can also use marshmallows as a base ingredient, which will give your fondant a more clay-like texture.

Tips for Working with Fondant

• If you need to store fondant for short periods, 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 for up to 2 months this way.
• If your fondant is too soft or sticky, knead in some additional powdered sugar.
• If you are covering a cake or cupcakes with fondant, lightly cover it with a glaze or buttercream frosting first to create a smooth surface.
• When adding colour, use a paste colour instead of a liquid one. It is more concentrated and will not dilute your fondant.
• Wear plastic gloves to avoid discolouring your hands.
• You can also add flavouring to your fondant, such as almond, lemon, rose water, or orange extract.

Poured Fondant Icing

Poured fondant icing is a traditional coating for baked goods like petits fours. It can be tinted any colour and makes a slightly sheer glaze over cakes or cupcakes. Simply work with it warm and pour it over whatever you're planning to frost.

Ingredients

• 1 cup (142g) white chocolate chips, or white confectioners' coating
• 4 cups (454g) confectioners' sugar
• 1/4 cup (78g) light corn syrup
• 1/4 cup (57g) hot water
• 1 teaspoon vanilla extract
• Natural food colouring

Store-bought vs homemade fondant

Fondant is a type of cake icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. It has a texture akin to modelling clay.

There are two types of fondant: poured fondant and rolled fondant. Poured fondant is used as a filling in the centre of candies or éclairs, or it can be poured over cakes and other baked items. Rolled fondant, on the other hand, is used to cover cakes and other baked goods. It is commonly used to decorate wedding cakes.

Store-Bought vs. Homemade Fondant

There are several options for buying ready-made fondant, including online or at craft stores like Michael's. Buying fondant can be more convenient, especially for those who do not bake often or do not want to go through the process of making fondant from scratch. However, it can be more expensive and may not taste as good as homemade fondant.

Making fondant at home can be a great option for those who want to save money, customise the flavour and colour, or simply enjoy the process of baking from scratch. Homemade fondant is also generally less expensive than store-bought fondant. However, it can be more time-consuming and may not be as reliable in terms of consistency.

Taste

Many people find the taste of store-bought fondant to be unpleasant, describing it as "weak", "chalky", "chewy", and "plastic-like". On the other hand, homemade fondant, especially marshmallow fondant, is often preferred for its lighter and sweeter flavour.

Texture

Store-bought fondant is known for its reliable and consistent texture, which makes it easier to work with, especially for beginners. Homemade fondant, particularly marshmallow fondant, can be softer and stickier, making it more challenging to handle but also easier to shape.

Cost

Homemade fondant is significantly less expensive than store-bought fondant. For example, 3lbs of homemade fondant can cost around $3, while store-bought fondant can range from $5-$8 for 4.5 pounds.

Ease of Use

Store-bought fondant is generally considered easier to use, especially for those who are new to cake decorating. It is also less messy and does not require any preparation time. Homemade fondant, on the other hand, can be more challenging to work with, especially for beginners, and it can be quite messy to make.

Storage

Store-bought fondant often comes in large tubs or buckets, ensuring a consistent supply for frequent bakers. Homemade fondant can be stored at room temperature in a zip-lock bag and will keep for a month or more.

Customisation

Homemade fondant offers endless possibilities for customisation in terms of flavour and colour. You can add different ingredients to flavour the fondant or use food colouring to create any colour you desire. Store-bought fondant is available in limited flavours and colours, but it can be customised to an extent by mixing different colours or adding flavourings.

Both store-bought and homemade fondant have their advantages and disadvantages. Store-bought fondant is more convenient, consistent, and easier to use, especially for beginners. On the other hand, homemade fondant is more cost-effective, customisable, and often preferred for its taste. Ultimately, the decision between store-bought and homemade fondant depends on individual preferences, baking experience, and specific requirements for each baking project.

How to store fondant

Fondant is great for adding a smooth finish to cakes, but it doesn't store as well as other icings. If exposed to moisture or cold temperatures, it can become unusable. However, if stored properly, it can last for about two weeks at room temperature. Here are some tips on how to store fondant:

Storing Fondant Decorations

Fondant decorations should be stored in an airtight container or a resealable plastic bag. Before placing them in the container or bag, wrap each decoration tightly in plastic wrap to prevent exposure to air. Keep the wrapped decorations in a cool, dark area, such as a pantry or closet, for up to two months. Avoid putting them in the refrigerator or freezer, as condensation can form when they are taken out, causing the decorations to wilt or sag.

Storing a Whole Fondant Cake

For short-term storage, cover the fondant cake with plastic wrap and keep it at room temperature for up to three days. If your kitchen is hot or humid, or if the cake has fillings that need refrigeration, store the wrapped cake in the refrigerator for two to three days. Protect the cake from natural or artificial light, as it can cause the colour of the fondant to fade or change. For long-term storage, freeze the fondant cake for up to one year. First, put the cake in the refrigerator for 30 minutes to firm up the fondant, then cover it tightly with plastic wrap and aluminium foil. Place the wrapped cake in a large freezer bag or airtight container and store it in the freezer.

Storing Slices of Fondant Cake

To store slices of fondant cake for one to two days, lay the slices on a plate and spread frosting on the exposed side to prevent the cake from drying out. Alternatively, you can wrap the slices tightly in plastic wrap and store them at room temperature. For long-term storage, wrap the slices in plastic wrap and place them in the freezer for up to one year.

Fondant alternatives

While fondant is a popular choice for cake decorating, it is not always a favourite when it comes to taste. Fondant alternatives can be used to create beautiful and tasty cakes without the cloying flavour that fondant can sometimes have. Here are some options to consider:

Buttercream Frosting

Also known as "frosting clay", this alternative has a similar texture to fondant but with a more appealing taste. It is made with butter, milk, vanilla, and confectioner's sugar, resulting in a delicious and malleable clay-like consistency. While it can be used for small decorations, it may not be ideal for covering an entire cake due to its greasy feel and limited coverage.

Gum Paste

Gum paste is very similar in texture to fondant but is closer in taste to traditional buttercream frosting. It is made with egg, shortening, and confectioner's sugar. This alternative is a great option for those who want a familiar flavour with the flexibility of fondant.

Isomalt

Isomalt is a non-sugar-based alternative that is perfect for creating decorations. It is a hard candy that can be melted and formed into various shapes, making it a popular choice for cake decorating competitions.

Sugar Candy

Sugar candy, similar to the material used for candy apples, can be used to create almost any flavour and design. It is a super easy recipe that can be moulded into amazing designs.

Chocolate

Chocolate can be made to act like fondant by adding corn syrup. This creates a flexible and mouldable substance known as modelling chocolate or chocolate clay. It is a great option for those who want the taste of chocolate with the versatility of fondant.

Fresh Fruit, Chocolates, or Sweets

For a more subtle and elegant approach, consider a "naked cake". Apply a thin layer of buttercream and then top it with fresh fruit or flowers. This allows the flavour of the cake to shine through while still providing a hint of sweetness.

Fondant vs buttercream

Fondant and buttercream are both popular choices for decorating cakes. While they are both sweet and can be used to cover cakes, there are some key differences between the two.

Fondant

Fondant is a mixture of sugar, glucose, water and gelatin that has a clay-like texture and can be rolled out and draped over cakes. It is often used for celebration cakes as it is easy to mould and can be personalised with intricate decorations, such as flowers or characters. Fondant can also be used to create cut-outs and fancy three-dimensional shapes. It is available in a variety of colours and can be flavoured with natural extracts. Fondant is a good choice for cakes that need to be transported as it is structurally sound and won't melt. However, it is generally chosen for its appearance rather than its taste, as it tends to be very sweet and is described as having a weak, chalky flavour and an unappealing texture. Fondant can also be difficult and time-consuming to make, with a tendency to dry out and split, so it is usually bought ready-made.

Buttercream

Buttercream, on the other hand, is a mixture of butter, sugar and milk that is whipped into a fluffy frosting and spread onto cakes. It has a rich, creamy taste that is generally preferred over fondant. It is also easier to make and correct if something goes wrong—simply add more sugar if the mixture is too thin, or a little milk if it's too stiff. Buttercream is a good choice for children's cakes as it is more likely to be eaten and enjoyed by kids. It is also less expensive than fondant and doesn't require any additional steps, as cakes need to be crumb-coated with buttercream anyway. While buttercream can't be moulded like fondant, it can be piped onto cakes in attractive patterns and is easier to write on. However, buttercream cakes tend to have a more rustic look and, as a wet mixture, require careful handling to avoid smudging.

Both fondant and buttercream have their pros and cons, and the best choice will depend on the specific situation and what is most important to you. If you're looking for a professional-looking cake with intricate details, fondant is a good option. If you prioritise taste and want something that is kid-friendly and easy to work with, buttercream might be the better choice. Ultimately, you can also use a combination of both for the best of both worlds.

Frequently asked questions