THE BEST TIPS FOR WORKING WITH FONDANT RAQUEL ALICIA TERAN HUNTER
Fondant-covered cakes are popular because they have a smooth, ceramic-like appearance and are the perfect canvas for painting or stencil work. Fondant can also be sculpted into 3D designs or textured to mimic any surface or background.
Fondant consists of simple ingredients such as confectioner’s sugar, corn syrup, water, gelatin, and shortening. While the results can be breathtaking, there are a few beginning tips you should remember before jumping in.
The first thing you want to do is prepare. This means not only getting your fondant ready, but also acquiring all the necessary tools, including coloring, flavoring and equipment in order to have a successful application.
Fondant is known for its ability to dry out quickly which leads to cracks. It’s important to roll it out thinly, approximately ⅛”, and to apply it quickly.
Fondant cannot be applied directly onto a dry cake or cookie, it needs something to stick to. For cookies, this typically means a light layer of corn syrup.
Cake bakers apply a thin layer of buttercream icing before starting fondant work. This initial layer of frosting is known as a crumb coat or a dirty ice layer.
The iced cake must go into the refrigerator for two reasons: 1) To gain stability by firming up, which in turn will prepare it for the weight of the fondant layer. 2) To provide a smooth underneath canvas for the fondant to lay on, which will give a much smoother overall effect to a cake.