Fondant Cake



Tutorial on Fondant Cake for Beginners

These days, Fondant has become very popular among cake decorators. Almost any episode of 'Ace of Cakes' or similar cake shows on Cooking Channel or Food Network would use Fondant for decorating cakes. I personally love the fact that you can freely exercise your creativity on this versatile material, to sculpt, roll, paint, color or air-brush it and draping it over the cake gives it a smooth clean finished look.

Ever since my learning experience with the Fondant Cake for my daughter's first birthday, I have been hooked on this material for most of my bakery decorating. I was initially intimidated to work with fondant especially since it was unexplored territory for me but after atleast a month's worth of research I was ready to make my move. The information on the Internet and various Youtube videos were all that I had to rely on as I had no formal cake decorating or pastry experience. But with each cake I made I learnt more and more and I have now complied all this information into one place to make life easier. I believe that the below compilation is all you would ever need to get started; I also wish you luck in any fondant adventures that you decide to embank on and really hope this information helps you!

Source: http://www.wilton.com, http://www.wisegeek.comhttp://www.foodnetwork.com, http://en.wikipedia.orghttp://www.ehow.comhttp://www.shopbakersnook.com

  1. What is fondant?
  2. Types of fondant
  3. Where do you get/buy fondant?
  4. Can you make your own fondant?
  5. What is the difference between fondant and marzipan?
  6. How to add color or flavor to fondant?
  7. How to add shimmer to fondant? How to work with luster dust?
  8. How to cover cakes with Rolled Fondant?
  9. How much fondant do you need to cover your cake?
  10. What is Gum paste? What is the difference between Fondant and Gum paste?
  11. How to stick decorations to the fondant covered cake?
  12. How to store a fondant covered cake?
  13. My Fondant Cakes
  14. Tools and Accessories used to make Fondant cakes

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What is fondant?

Fondant is one of several kinds of icing-like substance used to decorate or sculpt pastries. It is an extremely versatile product that can be used in a variety of ways.It can be sculpted, rolled, painted, coloured, and air-brushed. It can be rolled out and draped over a cake to give it a smooth clean finished look

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Types of fondant

Poured fondant is a creamy confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to the soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Sometimes lemon or vanilla is added to the mixture, mainly for taste. Other flavorings are used as well, as are various colorings.

Rolled fondant, which is not the same material as poured fondant, is commonly used to decorate wedding cakes. It includes gelatin (or agar in vegetarian recipes) and food-grade glycerin, which keeps the sugar pliable and creates a dough-like consistency. It can also be made using powdered sugar and melted marshmallows. Rolled fondant is rolled out like a pie crust and used to cover the cake. ** I use Wilton’s ready-made rolled fondant for my cakes.
Rolled fondant is versatile. It can be tinted, flavored, modeled, formed, twisted, imprinted, and shaped into numerous of decorative pieces.

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Where do you get/buy fondant?

In US, it is available in stores like Joann, Michaels, and similar crafts stores. It is also available in some grocery store in the Cake Decorating aisle. I have also found them in Wal-mart.
Popular brand – Wilton rolled fondant

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Can you make your own fondant?

Yes. You can find a lot of recipes on the Internet. I personally buy the fondant because I prefer to invest the extra time paying attention to the finer details of the cake.

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What is the difference between fondant and marzipan?

Although fondant and marzipan are both used in cake decoration and candy making, they have distinct differences. Of the two types of fondant, rolled and poured, rolled is used in cake decorating for professional, sleek-looking cakes, whereas poured may be used as candy coatings or shaped into candies itself. Marzipan is versatile enough to be used for cake coating and candies. Fondant and marzipan both contain large amounts of confectioner's sugar, but marzipan's main base is almond paste, so it has a stronger flavor than fondant.

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How to add color or flavor to fondant?

Tint a small ball or enough fondant to cover a whole cake. As with any icing, tint colors at one time; matching colors later may be difficult. Add just a little of the concentrated icing color at a time, until you arrive at the exact shade you want. If you'd rather not mix color yourself, use pre-tinted fondant
Any type of flavoring can be used — regular food flavors (vanilla, almond, etc.) or candy flavorings. Candy flavorings are very concentrated and should only be added by drops. Flavor the fondant lightly so it does not detract from the flavor of the cake.

Steps
  • Roll fondant into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of icing color or drops of flavor in several spots.
  • Knead color or flavor into your fondant ball. We suggest using food-safe gloves when coloring fondant to keep your hands stain-free.
  • Continue kneading until color is evenly blended; add a little more color or flavor if needed.

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How to add shimmer to fondant? How to work with luster dust?

Luster dust gives colors a high sheen metallic-like finish. It can be used either alone or mixed with similar colored matte dusts to create a lustrous sheen, without lightening the color. They can also be used on gum paste, royal icing or any frosting recipe that dries hard and is firm to the touch. It is nontoxic.
Luster dusts can be incorporated into buttercreams to add shimmer cake decorations.
When using luster dust, use an airbrush, blush brush or a small artist paintbrush to apply.
Because luster dust is not water soluble, never mix them together to make paint colors. Instead use white spirits like vodka, gin, clear vanilla extract or lemon extract - the dust will absorb into these liquids and result in a more intense color. They also dry faster.

How to use:
  • Use a bowl, mix a small amount of the dusting powder with a clear spirit.
  • Luster dust comes in small, 2-gram, tubs. Carefully open the cap and, without breathing, put about 1/4 teaspoon into a very small cup.
  • Add a few drops of vodka, lemon extract or clear vanilla extract. Use a small clean paintbrush to mix the liquid with the dust. Proceed to paint and decorate.

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How to cover cakes with Rolled Fondant?

You will need:
  1. Wilton's Roll & Cut Mat or Plastic sheet or your Kitchen counter top
  2. Fondant smoother (optional)
Steps
  • Prepare cake by lightly covering with buttercream icing
  • Before rolling out fondant, knead it until it is a workable consistency.  You can microwave the fondant for 10-15 second and add a small amount of vegetable shortening while kneading it.
    • If fondant is sticky, knead in a little confectioners' sugar. 
    • If the fondant looks very dry add a little more vegetable shortening
  • Unroll a clean plastic sheet on the work surface. You can do this on your cleaned kitchen counter top too but I prefer to do this on a plastic mat. Lightly dust your smooth work surface and your rolling pin with confectioners' sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed.
  • Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.
  • Shape fondant to sides of cake with Easy-Glide Smoother. I recommend using the Smoother because the pressure of your hands may leave impressions on the fondant. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a pizza cutter or a sharp knife.
  • Your cake is now ready to decorate.


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**Amounts listed do not include decorations
Cake Size:
Size
Use this Amount
Rounds
4 in. high
6"
18 oz.
8"
24 oz.
10"
36 oz.
12"
48 oz.
14"
72 oz.
16"
108 oz.
18"
140 oz.
Rounds
3 in. high
6"
14 oz.
8"
18 oz.
10"
24 oz.
12"
36 oz.
14"
48 oz.
16"
72 oz.
18"
108 oz.
Sheets
2 in. high
7 x 11"
30 oz.
9 x 13"
40 oz.
11 x 15"
60 oz.
12 x 18"
80 oz.
Ovals
4 in. high
7 3/4 x 5 5/8"
24 oz.
10 3/4 x 7 7/8"
48 oz.
13 x 9 7/8 "
48 oz.
16 1/2 x 12 3/8"
72 oz.
Hearts
4 in. high
6"
18 oz.
8"
26 oz.
9"
32 oz.
10"
36 oz.
12"
48 oz.
14"
72 oz.
15"
72 oz.
16"
96 oz.
Petals
4 in. high
6"
18 oz.
9"
30 oz.
12"
48 oz.
15"
72 oz.
Squares
4 in. high
6"
24 oz.
8"
36 oz.
10"
48 oz.
12"
72 oz.
14"
96 oz.
16"
120 oz.
Hexagons
4 in. high
6"
18 oz.
9"
36 oz.
12"
48 oz.
15"
84 oz.
Paisley
4 in. high
6 x 9"
20 oz.
9 x 12-3/4"
48 oz.
12 x 17"
72 oz.
Diamond
4 in. high
10-1/4 x 7-2/5"
24 oz.
15 x 11"
36 oz.
19-1/4 x 14-1/4"
60 oz.
Pillow
4 in. high
6-3/4 x 6-3/4"
16 oz.
10 x 10"
28 oz.
13-1/4 x 13-1/4"
48 oz.

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What is Gum paste? What is the difference between Fondant and Gum paste?


The simple answer is that you use fondant to cover a cake and you use gum paste to make flowers and bows.
As with anything in life it is not necessarily that cut and dry.You can use fondant to make flowers and bows, but they do not dry quite as hard as they do out of gum paste. You can make your fondant act more like gum paste by kneading in gum paste with rolled fondant. This will make it dry harder than it would normally.
**You never want to cover your cake in gum paste. This is never its intended use.
So I usually follow this rule of thumb, cover my cake in fondant and use fondant as an edible ribbon around the base of a cake. For my flowers, 3-D decorations and bows, gum paste is your safest option, especially in humid weather.


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How to stick decorations to the fondant covered cake?

You will need
  1. Water in a small bowl
  2. Small painting brush
  3. Toothpicks for large decorations like figurines
Steps
  • Dip painting brush in water and wipe of the excess water on the side of the bowl.
  • Take the decoration and brush the water on it and on the fondant surface of the cake where you need to stick. 
  • Hold it in place for 30 sec. 
  • **If you working with bigger decorations like figurines then you should use toothpicks to keep them in place. Wooden skewers can also be used. 
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How to store a fondant covered cake?

Never store Fondant covered cake in fridge!
  • Ideally, you should be able to place the finished cake in a pastry box and leave it at room temperature until the time comes to serve it. Fondant itself, a dough-like mixture made primarily from powdered sugar, needs no refrigeration. Indeed, refrigeration tends to soften fondant, leading to a sagging and gooey coat. Rolled fondant seals the inside of a cake, keeping it fresh, but fillings that always require refrigeration will still need refrigeration. It is best to use a cake filling that doesn't require refrigeration with a rolled fondant coating.
  • If you are making the cake in advance, it is a good idea refrigerate the buttercream covered cake and wait until the day of the event to place the fondant on the cake. 


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Tools and Accessories used to make Fondant cakes



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18 comments :

  1. I have many friends who are interested in fondant...just mailed them your link....

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  2. Thanks so much Indu. Hope they find this useful :)

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  3. Shema, this is really interesting. Never tried fondant before...now I might.

    Aparna

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  4. Really informative Shema! Thx a lot for sharing with us :)

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  5. Very helpful...I have never tried using fondant..Scared of using it...Thanks for sharing..

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  6. Thank u, Shema! This is an excellent and informative post, been waiting to read up on the net, but you solved my dilemma on where to start!:-) Shreya

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  7. Thanks so much for this post. Really look forward to make one soon. You have an amazing blog with such stunning pictures. Lovely!

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  8. bookmarking this... thanx fr ths one!! tried fondant jst 3 times.. made a minney mouse cake recently...i wud ve chkd ths one..

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  9. nice post ! thanks for sharing :)

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  10. Thanks for sharing Shema!
    Sangeetha Paul

    ReplyDelete
  11. Very informative, Shema! Pinning it!

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  12. Very Informative.. Gorgeous Cakes..

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  13. This is such a wonderfully detailed and informative post. Working with fondant seems so apprehensive to me. Especially seeing all the tools required is kind of putting me off further :-/ :-( (Personal capability issues, never mind!)
    Anyhow...LOVE your toadstool house cake - perfection, I say.

    ReplyDelete
  14. Hi :) Leeza recommended your website to me :) all recipes looks really good..I'll be trying 'Dum Aloo (Golden fried potatoes simmered in spiced yogurt)' soon :) I love baking and decorating :) here is my page: https://www.facebook.com/pages/Mary-Caters/685489721469006

    how you usually make gum paste? thanks..Joxy

    ReplyDelete

First of all thanks a lot for stopping by my space. I would be very happy to hear from you and would love to see your comments and feedback :)
Thanks a bunch,
Shema

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