Fondue Icing: A Unique Twist On Cake Decorating

Fondue icing, also known as fondant, is a type of icing used to decorate cakes, cupcakes, or pastries. The name comes from the French word fondre, which means to melt, and is also the root of the word fondue. Fondant is typically made from sugar, water, gelatin, vegetable oil or shortening, and glycerol, and has a clay-like texture. It is often chosen for its appearance rather than its taste, as it is very sweet and has a chalky flavour. Fondant is available in two forms: rolled and poured. Rolled fondant is commonly used to cover cakes and create a smooth surface for decorations, while poured fondant is a thick liquid used for fillings or covering cakes.

Fondue icing's ingredients

Fondue icing, more commonly known as fondant icing, is used to decorate or sculpt cakes and pastries. Fondant is made from a variety of ingredients, depending on the type of fondant and the recipe being used. Here is a detailed breakdown of the ingredients used in fondant icings:

Rolled Fondant

This type of fondant has a clay-like texture and is commonly used to cover and decorate cakes, especially wedding cakes. It can be rolled out like pie crust and used to create a smooth surface for further decoration. Rolled fondant typically includes the following ingredients:

• Sugar
• Water
• Gelatin (or agar for vegetarian recipes)
• Glycerine (food-grade)
• Vegetable oil or shortening

Poured Fondant

Poured fondant has a thick, gelatinous liquid consistency and is less commonly used. It is often used as a filling or to cover cakes. The ingredients for poured fondant typically include:

• Sugar
• Water
• Corn syrup

Marshmallow Fondant

This type of fondant is a popular choice for home bakers and hobbyists due to its versatility, ease of use, and taste. It is made by combining:

• Marshmallows (mini or regular-sized)
• Powdered sugar
• Water
• Vegetable shortening

Commercial or Shelf-Stable Fondant

Ready-made fondant sold in stores may have different formulations, but they often include:

• Sugar
• Hydrogenated oil
• Cellulose gum
• Water

Sculpting Fondant

Sculpting fondant is similar to rolled fondant but with a stiffer consistency, making it ideal for sculpting detailed shapes and decorations. In addition to the ingredients in rolled fondant, sculpting fondant may also include:

• Corn syrup
• Glycerin

Sugar Paste or Gum Paste

Sugar paste, also known as gum paste, is used for creating larger cake decorations that completely harden. It is made primarily from:

• Egg whites
• Powdered sugar
• Shortening
• Tylose (optional, for more pliability)

How to make fondue icing

Fondant icing, also known simply as fondant, is a type of icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. Fondant has a unique texture that sets it apart from most icings, and it comes in two main forms: rolled fondant and poured fondant. Rolled fondant has a stiff, clay-like texture, while poured fondant is a thick, gelatinous liquid.

Ingredients:

• 16 oz. miniature marshmallows
• 1 pound confectioners' or icing sugar, plus extra for dusting
• Food colouring (optional)
• Flavor extracts (optional)
• 1 teaspoon of shortening
• Small container of vegetable shortening

Method:

• Start by preparing your work surface. Ensure that your work surface is clean and dry before you begin. Gather all the necessary tools and ingredients, including a rolling pin, cornstarch, and a cake smoother.
• In a microwave-safe bowl, place the miniature marshmallows and heat them in the microwave for 30-45 seconds until they become puffy.
• Remove the marshmallows from the microwave and use a rubber spatula to stir them until they become smooth and liquid.
• At this stage, you can add food colouring and flavour extracts if desired. Stir well to combine.
• Begin adding the confectioners' sugar to the marshmallow mixture, a little at a time. Continue adding sugar until the mixture becomes too stiff to stir.
• Dust a flat surface and your hands with confectioners' sugar. Knead the mixture until it becomes smooth and flexible. If the mixture is still sticky, you can add more sifted powdered sugar, a little at a time, until it reaches the desired consistency.
• Once the fondant is ready, you can roll it out or shape it as needed.
• To cover a cake with fondant, roll out the fondant on a surface dusted with a mixture of powdered sugar and cornstarch. Roll it out slightly larger than the size of your cake.
• Use a rolling pin to gently lift the fondant and lay it evenly over the frosted cake.
• Press the fondant gently around the cake to ensure it sticks evenly to the frosting.
• Cut off any excess fondant using a fondant cutter or a sharp knife.
• Smooth out the fondant using a flat spatula or a fondant smoothing tool.
• Decorate the cake further as desired. You can create fondant designs, ribbons, flowers, or other shapes to place on top of the cake.

Fondant icing is a versatile and creative way to decorate cakes and pastries. It can be flavoured and coloured to suit your preferences and provides a smooth, elegant finish to your baked goods.

Fondue icing's taste

Fondant icing, also known as fondant, is a type of icing used to decorate cakes, cupcakes, and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. The texture of fondant is notably different from most icings, with a clay-like consistency when rolled out and a thick liquid consistency when poured.

The taste of fondant is often considered a weak point, with many people finding it too sweet and chalky. Some bakers who use fondant for its appearance even recommend against eating it. Fondant is typically chosen for its smooth finish and ease of sculpting rather than its flavour.

However, there are variations of fondant that are said to be tasty. For example, marshmallow fondant, made from melted marshmallows, water, powdered sugar, and vegetable shortening, is a popular choice for home bakers. This variation is said to be much tastier than regular fondant and is also easier to work with.

Fondant can be flavoured with just about anything, and the sky's the limit when it comes to flavour experimentation. The most common flavours are vanilla, chocolate, and almond, but some bakers are experimenting with more unusual flavours like lemon, raspberry, coffee, or maple. Seasonal flavours like pumpkin spice or peppermint are also an option for a festive twist.

While the taste of fondant may not be for everyone, it certainly provides a lot of room for creativity in both flavour and design.

Fondue icing vs buttercream

Fondue icing is not a standard type of icing. However, there is a concept of an icing fondue, where people dip bite-sized foods into different varieties of icing. Fondant, on the other hand, is a type of icing used to decorate cakes, cupcakes, and pastries. It can be poured or rolled out into a sheet. Rolled fondant has a clay-like texture and is used for sculpting and decorating cakes. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. Poured fondant is a thick liquid and is used for fillings or covering cakes.

When comparing fondant icing with buttercream, there are several differences and similarities to note. Buttercream is a classic icing made from butter, sugar, and cream. It can be coloured easily and can be spread smoothly. However, it has limited decorative capabilities. Fondant, on the other hand, offers endless decorative possibilities. It can be coloured and sculpted into various shapes and designs. Fondant also protects cakes from going bad as it "seals" off the outside surface, whereas buttercream melts easily and gets hard when too cold.

In terms of taste, buttercream is creamy and delicious, and it can be lightly flavoured. Fondant has a marshmallow-like flavour, and while it is edible, people often remove it from cakes before eating due to its texture and flavour.

Both types of icing have their advantages and disadvantages. Buttercream is preferred for its taste and ease of use, while fondant offers more creative possibilities for cake designers. The choice between the two depends on factors such as appearance, budget, and durability.

Fondue icing's uses

Fondue icing, more commonly known as fondant icing, is a type of icing used to decorate cakes, cupcakes, and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. Here are some of its uses:

Covering and Decorating Cakes:

Fondant is often used to cover and decorate cakes, creating a smooth and elegant finish. It can be draped over the entire cake, providing a blank canvas for further decorations. It is commonly used for wedding cakes and high-end birthday cakes.

Sculpting and Modelling:

Fondant has a clay-like texture that makes it ideal for sculpting and modelling. It can be used to create whimsical scenes, shapes, characters, and 3D objects such as dragons, cars, flowers, and musical instruments. It is a versatile medium for cake artists to express their creativity.

Filling and Glazing:

Pourable fondant, also known as poured fondant, can be used as a filling or glaze for cakes, cupcakes, cookies, and other confections. It is made by melting sugar in water and pouring it over the dessert, creating a smooth and professional-looking finish.

Enhancing Flavours and Colours:

Fondant can be flavoured and coloured to enhance any cake design. It can be tinted with food dye and flavoured as desired, making it a versatile ingredient for customising cakes. Common flavours include vanilla, chocolate, and almond, but bakers also experiment with more unusual flavours like lemon, raspberry, coffee, or maple.

Extending Cake Life:

Fondant helps seal a cake, creating a barrier that can extend its shelf life. It protects the cake from drying out and keeps it fresh for longer, making it ideal for occasions where the cake needs to be prepared in advance.

Frequently asked questions