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Fondant
Fondant is a type of icing that is mainly used in decorating. There are several types, depending on how it is treated. Sometimes it is cooked to a soft stage and used as a filling, but it is mainly known for being rolled and formed into other shapes. Ribbons and other sculptures on cakes and pastries are often made of fondant.
120 Questions
if its storebought, you can put it in the microwave. but only for a few seconds. and still be very careful. the inside can be quite hot depending on how long it was heated for.
How do you make fondant frosting?
There are a few different types of Fondant.
- Rolled Fondant
- Poured Fondant
- Marshmallow Fondant
Rolled fondant is my favorite and is really easy to make once you get the hang of it.
Ingredients:
1 Tablespoon + 2 Teaspoons Unflavored Gelatine
1/4 Cup Cold Water
1/2 Cup Corn Syrup
2 Tablespoons Shortening
1 Tablespoon Glycerine
2 Pounds Powder Sugar
Directions For Rolled Fondant:In small microwave safe bowl or double boiling pot, combine non flavored gelatine and 1/4 cup of cold water. Let gelatine sit in cold water for about 1 minute.Start melting the gelatine in the water either in a microwave oven or in a double boiler.
Note: Do not let the gelatine boil, you only want it to get melted down.
Once your gelatine is melted, add 1/2 cup corn syrup and melt in. Add 2 tablespoons of shortening and keep over heat just until it starts to melt.
Remove gelatine mixture from heat just before the shortening is completely melted.
Add Glycrine and stir. This is also the best time to add any flavorings or colorings you may want.
Note: If you are planning on using one batch of the fondant for different colors, you can knead the color in the fondant after it has set up.
Next Step:
In a large bowl, pour in approximately 4 cups of powder sugar and create a well in the center.
Pour the gelatine mixture in the center of the well.
With a large wooden spoon, start stirring the gelatine mixture into the powder sugar, working from the center to the outer edge of the bowl. Continue mixing until all the fondant starts to form in a sticky ball.
Place the other 4 cups of powder sugar on a good work surface and place the fondant from the bowl in the center of the powder sugar that is on your work surface.
Continue kneading the fondant into the powder sugar until all of the powder sugar is incorporated into the fondant.
Once you have the consistency of a hard ball, wrap the fondant in a plastic wrap and let sit for at least 8 hours.
When you are ready to use the rolled fondant, make sure you knead it again on a powder sugar dusted surface. You may also use corn starch for this.
You are now ready to start rolling out your fondant for your decorated cakes and cupcakes.
You can watch the video on how to make rolled fondant at the website in related links.
Can you refrigerate fondant alone?
I would suggest that you didn't. Fondant can sweat and it will ruin the consistancy of the cake inside. Fondant alone can be refrigerated. I would suggest that you didn't. Fondant can sweat and it will ruin the consistancy of the cake inside. Fondant alone can be refrigerated.
How do you get a beige fondant color?
I just use very little brown gel paste coloring.
You can also add a little ivory food color to your fondant.
How long will a cake covered in ganache and fondant icing keep for?
If it is kept cool it will last about three or four days.
Wrap it tightly in plastic wrap and then place it in a plastic bag. If you have an airtight container, that's even better.
Can you put icing under your fondant on a cake?
Yes. Fondant has a very interesting texture and the few times I have had it its been very interesting. The kind i had was almond flavored and was very nice. I see no reason to not eat it unless the baker used the cheap Wilton brand fondant that you can buy from wal mart. That stuff tastes like plastic and I would not recommend eating it.
ive tried soo many recipes. but this is the best ever! 16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
½ cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl) NOTE: Please be careful, this first stage can get hot. Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I'm done, they are baby soft.) Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, "What are you doing?" Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water. Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.
from: http://whatscookingamerica.net/PegW/Fondant.htm GOODLUCK! :) its tons of fun.
Which is better Fondant or gum paste for modeling?
Fondant is mostly use to cover your cakes and gum paste is used for modeling people or furniture, animals, etc... but you can also use fondant for small details on your cake such as flowers, stripes, or polkadots! hope i helped! and good luck! (:
As the batter cooks, the outside cooks first and as the center continues to rise, the cracks are formed as it pushes up. Cooking on a lower temperature for a longer time will reduce the cracks.
Where can you buy fondant online?
Honestly, you can make it yourself in less time than it takes to order it online. Follow the link below and take all the credit yourself ;-)
p.s. It costs about a tenth of what it costs to purchase online, and you'll never have any qualms about quality when you make it yourself.
p.s. you can buy it at hobby lobby and maybe walmart but i bought it befour at hobby lobby
How do you make your marshmallow fondant less sticky?
Knead more powdered sugar into the fondant until it's not sticky, but still pliable. Add a small amount of the powdered sugar at a time, so you don't use more than necessary, or the fondant will get dry and difficult to work with.
Your fondant is to wet what to do?
Rolled Fondant INGREDIENTS * 1 (.25 ounce) package unflavored gelatin * 1/4 cup cold water * 1/2 cup glucose syrup * 1 tablespoon glycerin * 2 tablespoons shortening * 1 teaspoon vanilla extract * 8 cups sifted confectioners' sugar DIRECTIONS # Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. # Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm. # Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
How do you make fondant look clear?
i think you can't make fondant clear unless you use some other type of ingredients to make it clear.
How do you get painted on fondant gel to dry?
Keep it is a dry place, with low humidity. MOisture in the air will make the drying process slower. Also, keep the temperature about average. Too hot won't allow it to dry, too cool might not allow it to set up or will change the consistancy of it. Then just leave it to air dry.
How do you make a fence out of fondant cake icing?
Hi! You could use fondant to roll into little sticks and use gum paste to stick them together! A tip would to use Satin Ice Fondant and Wilton is the worst to use because it gets way to hard! Well good luck!
Preserving a piece of cake with fondant?
Fondant won't really "preserve" a piece of cake. It will keep it fresher a bit longer, but the cake will still go bad soon thereafter.
Marzipan under fondant icing makes the cake too sweet, because fondant icing makes the cake too sweet on their own. It is better to use a buttercream with less sugar.
Can you freeze fondant overnight?
*You could freeze the fondant but the ice crystals that form when its frozen would change the consistency. It would be best only to wrap tightly in saran wrap and place in the fridge if going to attempt to use the fondant again. Also let the fondant sit at room temp approx. 30min prior to attempting to use again.
Gumpaste is a edible modeling structure. It is often used to decorate cupcakes and cakes.
