For those who don’t know what’s fondant, fondant can refer to one of two types of sugar-based pastes used in preparing and decorating cakes, pastries and confections. Poured fondant is a sweet, creamy paste that can be used as a filling or icing for pastries and Rolled fondant is almost like very sweet dough.
The word “fondant” comes from the French word “fondre,” which means, “to melt.” Fondant was invented in the 16th century; Fondant icing did not achieve much popularity until the early 20th century, perhaps due to the prohibitively high cost of white sugar before that time. In those days fondant was made by hand. The innovation didn’t take long to spread to America, where it took off as a covering for formal wedding cakes, providing a smooth base for decoration.
Now in days Fondant has gain more popularity due to the increase of baking and cake-related television shows like
- Cake Boss http://www.tlc.com/tv-shows/cake-boss
- Martha Stewart Show http://www.marthastewartweddings.com/231251/china-inspired-wedding-cakes/@center/352432/wedding-cakes-style
and its not just for wedding cakes any more, it can be seen on cakes for all occasions, not just as a cover for a cake but it can also be mold into figures made both by professional bakers or chefs at home.
If you’re baking a cake, you might consider this type of icing as a fun, new way to frost it.
The Good News
Fondant can now be purchase no need to make it yourself, there’s many brands available that you can choose from, I personally recommend
- Satin Ice http://satinice.com
- Wilton http://www.wilton.com/store/site/department.cfm?id=D753C51F-1E0B-C910-EA028724EF621B61&fid=D753C53F-1E0B-C910-EA14C2024672BBF9
- Fondarific http://fondarific.com
Want to make your own Fondant
Some people don’t like the taste of the purchased fondant that’s why I leave you with this cheaper rolled fondant recipe that taste much better then the real thing:
16 ounce (450g) bag of mini marshmallows
2 tablespoons (30ml) water
2 pound (900g) bag of powdered sugar
1 teaspoon (5ml) flavoring, such as clear vanilla, peppermint, amaretto, orange essence, a twist of lemon, lavender
Liquid food coloring
1 Use shortening to oil a wooden spoon and your workspace. Marshmallows are extremely sticky, and you’ll have a difficult time handling them if you don’t use a lot of shortening throughout the fondant-making process. The shortening prevents the marshmallows from sticking to the countertops and the spoon you’re using.
Rub shortening all over the spoon, not just the bottom. Cover the handle as well.
Rub shortening on a large cutting board, baking sheet, or whatever work surface you’re planning to use when it’s time to knead and roll out the fondant dough. This is a messy job, so you’ll need a big surface.
2 Place the marshmallows in a big microwavable bowl. Use the largest one you have that fits in the microwave. Dump all of the marshmallows into the bowl, then pour the 2 tablespoons of water on top.
3 Microwave the marshmallows in 30-second increments. You want to completely melt the marshmallows, but do it slowly so they won’t make a mess. Check the marshmallows every 30 seconds to monitor their state, and remove the bowl from the microwave when they’re melted.
4 Stir in the powdered sugar. Pour half the bag of powdered sugar into the marshmallow mixture, and use the spoon to mix it in. Pour in more powdered sugar and keep stirring. The mixture will become very stiff, and eventually difficult to stir with the spoon. That’s when you’ll want to stop adding powdered sugar. You may not need the entire bag.