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A fondant is a kind of creamed sugar paste used in confectionery. It is used for the preparation and decoration of pastries, cakes, and other confections. It is made using sugar, corn syrup, and water. It has a soft and smooth texture, like a play-doh, and can be easily molded into various shapes. It can be used as a filling in candies or as a type of icing used to decorate cakes. Fondants are usually sugary and loved by children. However, some types of prepackaged fondant are not palatable. Fondant icing used in modern times are stamped with designs, sprinkled with edible sparkling powder, colored, or made into beautiful shapes. Fondant is popular in all countries across the globe. It is also called a sugar paste in some cultures.

History of Fondant

Usage of fondant is traced back to 15th century, where people decorated their cakes with paste made from a mixture of sugar and almonds. Another earlier version was made with egg white, rosewater, lemon juice, and gum paste. Fondant, in early times, was mostly used in candies. It came to be used as an icing in the 20th century. In recent years, using rolled fondant has become a popular practice in cake decoration.

Popular Fondant Types

The two types of fondant used in confectionery are:

  • Poured Fondant. This is of liquid consistency and is used as a filling in desserts. Cadbury’s Crème Egg has poured Fondant as a filling.
  • Rolled Fondant. This has a solid consistency because of the gelatin it contains. Rolled fondant is mainly used as an icing. In addition to the usual ingredients, gelatin and glycerin are used to make this type of fondant. These are rolled out to cover cakes and are also used to make different shapes for added decoration on the cakes.

Ingredients Used and Popular Methods of Preparation of Rolled Fondant

A rolled fondant recipe usually requires gelatin, cold water, corn syrup or glucose, glycerin, and confectionery sugar.

The rolled fondant is prepared in the following way:

  • Gelatin is added to cold water until it becomes thick.
  • This is then heated until it dissolves.
  • Now, glucose or corn syrup is added to this and mixed well.
  • The mixture is now removed from the heat and glycerin is added.
  • Color and flavor are added.
  • The mixture is cooled until it is lukewarm.
  • This is added to the sugar powder and stirred well until it gets a smooth dough consistency.
  • It is stored in an airtight container in cool dry place until further use.

Using the Fondant

The fondant is rolled out into thin sheets and cut as needed. It is flipped over the cake and pressed on all sides. Excess fondant around the cake base is trimmed with a knife. The trimmed fondant can be made into different shapes and placed on top of the cakes for decoration. The cake covered with fondant is served immediately and is not refrigerated. The fondant on the cake is not mostly eaten.

Health and Nutrition Facts

The fondant contains mostly sugar and does not have any nutrition in it.

Miscellaneous Facts

Though fondants can be homemade, there are several brands of fondants being sold. They can be found in retail stores or specialty cake stores.

Fondant Trivia

Some reality television shows such as Cake Boss, Ace of Cakes, and Ultimate Cake Off shows cakes that are made with complex fondant designs.