There are many ways to bring artistry to delicious cakes, but few options are as sophisticated or as versatile as fondant.
This unique form of icing creates a tasty yet visually appealing surface that offers a whole world of aesthetic opportunities. The result? Cakes that are almost too beautiful to eat.
Fondant presents amazing opportunities for creative pastry enthusiasts, who enjoy expressing themselves not only through various flavor profiles, but also in a distinctly visual manner.
However, there is a definite downside, as fondant can be finicky, making it difficult to bring creative ideas to life. Cracks and air bubbles are always possible, with even experienced pastry chefs often struggling to create the smooth surfaces they envision.
This makes a perfect fondant even more appealing. A unique satisfaction comes with producing a pristine surface, especially when you know that others find this so elusive. To help you discover the joy of a perfected fondant, we will explain, what is fondant and how can you use it to elevate the art of cake decorating?
History of Fondant
There is some disagreement regarding the origins of fondant, although many historians believe it emerged in France during the 1500s.
This technique was named after the French term “fondre,” which means “to melt.” Experts believe this began as a creamy candy filling but quickly made its mark as a cake decorating strategy.
Rolled fondant is thought to have preceded the poured variety, with Toba Garrett’s guide Professional Cake Decorating revealing that early recipes contained sugar, egg white, lemon juice, and rose water.
Our modern take on fondant arrived in Australia during the 20th century, used to create local delicacies such as Balfours frog cake. Fondant found further popularity during the 2000s and 2010s, with well-known baking shows such as Ace of Cakes and Cake Boss bringing the concept to a wider audience.
Types of Fondant
When understanding the question of what is fondant, it is far more versatile than even the biggest cake enthusiasts realize. Different types make it possible to drape or glaze fondant over cakes or sculpt unique figures. Other types of fondant may create distinct flavors. Common options include:
Rolled Fondant
When most people think of fondant, they picture a rolled version and a process that looks a lot like kneading and rolling a pie crust. Known as rolled fondant, this is the best technique for creating the signature draped effect.
Poured Fondant
Some fondants are poured (instead of draped) over cakes. These pourable fondants act as more of a glaze than the typical rolled fondant. This can create a delightfully glossy finish when applied to cake but also enjoys a wide range of applications, such as filling pastries or candies.
Chocolate Fondant
Wonderfully decadent, chocolate fondant can deliver a rich flavor that sets it apart from other types of fondant. It can be made with ingredients such as melted chocolate, melted butter, eggs, or cocoa powder. However, this should not be confused with ganache, which incorporates heavy cream and may have a thinner, more pourable consistency.
Marshmallow Fondant
An amazing option for novices (and even as a fun activity for children), marshmallow fondant is a specific type of rolled fondant, made, as its name suggests, from marshmallows and confectioner’s sugar. Recipes are often cost-effective and even people who don’t particularly like the taste of sculpted or poured fondant may still enjoy marshmallow varieties.
Sculpting Fondant
Ideal for creating visually compelling, three-dimensional figures, sculpting fondant is produced with modeling in mind. This is similar to rolled fondant but may have a firmer consistency, which allows figures to hold their shape. Specialized tools and techniques may be required to work with this unique type of fondant, but this hard work can produce amazing results: personalized cakes that look like edible works of art.
Fondant Uses
Fondant has long been a go-to strategy for elevated cake decorating, and for good reason. This delivers a wonderfully versatile and delicious canvas, along with an endless array of decorating possibilities. The result? Pastry chefs can bring their most ambitious ideas to life.
Typically, fondant is draped or poured over the cake to create a beautiful, smooth surface, but there are many other ways to leverage this wonderfully versatile icing.
- Sculpting or modeling – Fondant can be used to create unique three-dimensional figures, making it a great option for themed cakes. From floral imagery to animals or characters, fondant can create instantly recognizable visuals bound to surprise and delight.
- Airbrushing – Because fondant creates such a smooth surface, it’s an excellent option for airbrushing. This brings a whole new dynamic to already stunning cakes, with fine mists used to amplify shading and color gradients.
- Piping – Fondant is not generally used for piping because it can be so thick and stiff. Piping can enhance fondant surfaces, especially using royal icing, which is ideal for detailed lettering and designs. It is possible to apply piping directly on the fondant, assuming the surface is stable.
Tips for Working With Fondant
Working with fondant can be delightful, but a definite learning curve is involved. Be prepared to do your homework; research fondant varieties so you understand which types of fondant work best in various situations. A little insight will allow you to strategically select fondant based on your unique vision and current skill level. From there, essential steps in this process include:
Preparing Fondant
Beautiful and delicious fondant begins with ingredient selection. Many recipes are available, but these should reflect preferred decorating strategies and should also work well with the cake’s flavor profile. Ingredients such as confectioner’s sugar, glucose, or corn syrup should be stored at room temperature.
Upon choosing a recipe, combine the ingredients in a large bowl, using a well for wet ingredients if necessary. Kneading is one of the most important steps, with fondant typically kneaded by hand. Knead carefully until the dough becomes smooth and pliable. If the fondant remains too sticky for kneading, dust it with a light coat of confectioner’s sugar.
Applying Fondant
Many novices can successfully mix fondant, but applying it is a whole other matter. This is where finesse comes into play. Even small mistakes can destroy the smooth aesthetic of the fondant, leading to a final product that appears messy or unprofessional.
The key to a successful application is to work slowly, first while draping it over the cake and then while smoothing it from the center out. Excess fondant may need to be trimmed. From there, you can go all-in with decorations, using techniques like sculpting or piping to add intricate details to the cake.
To preserve the smooth finish of your fondant, avoid refrigerating fondant-covered cakes. Refrigeration can cause condensation, which may lead to a sticky or uneven surface when the cake is brought back to room temperature.
Troubleshooting Common Issues
Because fondant is so finicky, issues are not only possible but fully expected when you’re new to this challenging cake-decorating technique. Thankfully, it is possible to pinpoint and address small problems before they lead to bigger concerns. These troubleshooting strategies should help:
- Tearing or cracking – Fondant is incredibly prone to tearing, which is especially likely if it is rolled too thin. Rough handling can also cause problems. Tears can be unsightly, and given the smooth appearance of fondant, even small cracks stand out. Thankfully, it is often possible to fix these, especially if a small amount of fondant is left over. This is used to create a patch, which can be applied over the tear. Prevention is even more important and is best achieved by placing a thin layer of buttercream frosting beneath the fondant.
- Air bubbles – Small pockets of air can easily become trapped under the surface of the fondant, especially in response to vigorous kneading. This can lead to unsightly bumps, preventing the cake from achieving its signature sheen. Again, prevention is important, with gentle and even pressure used while kneading. It is also important to work slowly and carefully while applying the fondant to the cake. Should air bubbles emerge, it may be possible to remove these with a rolling pin or a dedicated fondant smoother.
- Flavor and personal preferences – Not everyone is ‘fond’ of the signature fondant flavor. Although chocolate fondant is often delicious, other recipes may seem to sacrifice taste for the sake of sculpting ability. For this reason, fondant has attracted ire from many cake lovers, even sparking an entire subreddit called /r/FondantHate, which protests the “fad of beautiful cakes that taste awful.” Complaints of chalky textures or artificial flavors are common, although these may be prompted, in part, by low-quality ingredients, not to mention improper storage or handling.
Discover the Art of Cake Decorating With JWU’s College of Professional Studies
You feel drawn to the creative possibilities of pastry arts and are ready to see your vision take shape. The next step? Embracing fondant and other challenging techniques as you pursue your Bachelor of Science in Baking & Pastry Arts & Food Service Management.
Our passionate faculty members will reveal the secrets behind today’s most beautiful cakes and pastries — and we can also help you elevate your vision and even shape the future of pastry arts through high-level management courses.
For more information about completing your degree online, complete the Request Info form, call 855-JWU-1881, or email [email protected].