Creating A Fondant Fancy Wedding Cake: A Step-By-Step Guide

Fondant is a thick, sweet icing used to cover and decorate cakes. It is made from sugar, sugar water, corn syrup, and sometimes gelatin or cornstarch. Fondant can be poured or rolled out and draped over a cake. It is often used for wedding cakes as it can be moulded into elaborate shapes and designs, such as flowers, ruffles and lace textures. Fondant also has a harder texture than buttercream, meaning it can withstand warmer temperatures without melting, making it ideal for outdoor weddings.

Choosing the right fondant recipe

Fondant is a thick icing used to cover and decorate cakes. It is made of sugar, sugar water, corn syrup, and sometimes gelatin or cornstarch. It has a clay-like texture and needs to be rolled out and then draped and shaped over a cake.

Fondant can be purchased pre-made, but it is often expensive and may not be enough to cover your cake. Making your own fondant is a more affordable and straightforward option.

There are two main types of fondant: rolled fondant and poured fondant. Rolled fondant is the most common type, while poured fondant has a higher liquid content and is used for covering traditional desserts like petit fours.

When choosing a fondant recipe, it is essential to consider the ingredients, the taste, and the consistency. Fondant is typically made with a combination of sugar, water, glucose or corn syrup, glycerin, gelatin, and flavouring. The recipe you choose will depend on the equipment you have available, the desired taste and texture, and the amount of fondant required.

For example, if you want to add flavouring to your fondant, you can substitute vanilla extract with a few drops of almond, lemon, rose water, or orange extract. If you want to add colour, it is best to use paste food colouring instead of liquid colouring to avoid diluting the fondant.

Additionally, the consistency of the fondant is crucial. It should be smooth, pliable, and not stick to your hands. If the fondant is too soft, you can add more sugar, and if it is too stiff, you can add water a drop at a time.

• Combine gelatin and cold water in a double boiler and heat until dissolved.
• Add glucose or corn syrup and glycerin, and mix well.
• Stir in shortening and remove from heat just before it is completely melted.
• Stir in vanilla extract and allow the mixture to cool until lukewarm.
• Place confectioners' sugar in a large bowl and make a well in the centre.
• Stir in the lukewarm gelatin mixture using a wooden spoon.
• Mix in sugar, adding more gradually until the stickiness disappears.
• Knead in the remaining sugar until the fondant is smooth and pliable.

This recipe will give you a good base for covering and decorating your wedding cake. However, feel free to experiment with different recipes and ingredients to find the perfect fondant for your cake.

Preparing the cake for fondant

Fondant is a soft, thick icing used to coat and decorate cakes. It is pliable, with a texture and consistency similar to play dough, which makes it easy to work with and shape. It is usually made by combining marshmallows, water, and powdered sugar, and can be flavoured and coloured as desired.

When preparing a cake for fondant, it is important to ensure that the cake is level and has a smooth surface. If the cake has a lot of crumbs, it is recommended to apply a thin layer of buttercream or simple syrup to create a smooth base for the fondant to stick to.

For a fondant-covered wedding cake, it is advisable to use a sturdy cake recipe that can support the weight of the fondant. A dense cake, such as a pound cake or a mud cake, works well. The cake should be baked and cooled completely before applying the fondant.

Before applying the fondant, it is crucial to measure the cake to ensure that you have enough fondant to cover it. Roll out the fondant to the desired thickness, usually between 1/4 and 1/8 inch thick, on a surface coated with powdered sugar. The fondant should be large enough to cover the cake's top and sides, with some excess for trimming.

Once the fondant is rolled out, gently lift it using a rolling pin and carefully drape it over the prepared cake. Smooth the fondant around the cake, ensuring it adheres evenly to the frosting. Cut off any excess fondant with a fondant cutter or knife. Use a flat spatula or a fondant smoothing tool to smooth out any bumps or air pockets, creating a seamless finish.

If you plan to add additional decorations, such as fondant flowers or ribbons, it is best to do so while the fondant is still fresh. Fondant can be stored at room temperature in an airtight container or wrapped in plastic wrap. However, it is important to handle it carefully to avoid drying out or becoming brittle.

Covering the cake with fondant

Covering a cake with fondant is a simple process, but it requires some preparation. Firstly, it is important to note that fondant is used to cover and decorate cakes. It is a soft, thick icing with a clay-like texture that is pliable and easy to work with.

Before covering a cake with fondant, it is recommended to frost the cake with a thin layer of buttercream or another type of frosting. This helps the fondant stick to the cake and creates a smooth surface.

To cover the cake with fondant, start by gently lifting the fondant with a rolling pin and laying it evenly over the frosted cake. Press the fondant gently around the cake, ensuring it sticks evenly to the frosting. Cut off any excess fondant with a knife or fondant cutter. Smooth out the fondant with a flat spatula or a fondant smoothing tool, shaping and smoothing as needed.

Fondant can be stored and made ahead of time. However, it is important to keep it in an airtight container or wrapped in plastic wrap to prevent it from drying out. Additionally, it should not be refrigerated or frozen as this can affect its consistency.

Decorating the cake with fondant

Fondant is a fun way to decorate a wedding cake and can be used to create a smooth, elegant finish or more intricate shapes and designs. Here are some tips on how to decorate a wedding cake using fondant:

First, it is important to prepare the fondant properly. Fondant can be made from scratch or store-bought, and it is important to achieve the right consistency. It should be pliable and easy to work with, similar to the texture of play dough. If it is too soft, add more sugar, and if it is too stiff, add a small amount of water.

Before covering the cake with fondant, it is recommended to frost the cake with a thin layer of buttercream or another type of frosting. This will help the fondant stick to the cake and create a smooth surface.

To cover the cake with fondant, start by rolling out the fondant on a surface coated with powdered sugar. The fondant should be rolled out into a large, thin sheet, about 1/4 to 1/8 inch thick. Gently lift the fondant with a rolling pin and lay it evenly over the frosted cake. Press the fondant gently around the cake, ensuring it sticks evenly to the frosting. Cut off any excess fondant with a knife or fondant cutter.

Once the cake is covered in fondant, it can be further decorated with fondant designs, ribbons, or flowers. Fresh flowers are also a beautiful addition to a fondant-covered wedding cake. Fondant can be coloured using food colouring to create a unique look. It can also be flavoured with extracts such as almond, lemon, rose water, or orange.

Fondant is a great choice for wedding cakes as it can withstand warmer temperatures and will not melt, making it ideal for outdoor weddings. It also provides a smooth surface for painted cake designs and is necessary for creating more complex shapes and structures, such as ruffles, blossoms, and lace textures.

Storing and preserving fondant

Storing Fondant for Later Use:

• Fondant can be made ahead of time and stored for later. It is best to wrap it tightly in plastic wrap or store it in an airtight container at room temperature.
• Avoid refrigerating or freezing fondant, as condensation can form when it returns to room temperature, causing the fondant to wilt or sag.
• If storing for longer periods, roll the fondant into a ball, coat it with a thin layer of vegetable oil, wrap it in plastic wrap, and then place it in an airtight container. It can be stored this way for up to 2 months.
• To prevent drying, cover or wrap any fondant not being used with plastic wrap or store it in a plastic bag until you're ready to roll and decorate.
• Keep fondant in a cool, dark place, away from direct sunlight, to prevent discolouration and speed up drying.

Preserving Fondant on a Cake:

• If using fondant to cover a cake, ensure the cake itself is lightly covered with a glaze or buttercream frosting first. This provides a smooth surface for the fondant to stick to.
• Fondant-covered cakes must be stored at room temperature, as refrigeration will cause the fondant to break down. Avoid fillings that require refrigeration, such as mousse or cream cheese icing.
• Keep the fondant-covered cake in a covered box and out of direct light to prevent colour alteration.
• Fondant picks up dirt and lint easily, so ensure your hands and work surfaces are clean when handling it, and avoid wearing fuzzy clothing during decoration.

Troubleshooting:

• If fondant becomes too soft or sticky, knead in a small amount of confectioners' sugar to adjust the consistency.
• To prevent sticking when rolling, prepare your work surface with solid vegetable shortening or a dusting of equal parts confectioners' sugar and cornstarch.
• If fondant starts to dry out, a small bead of shortening can be kneaded into it to reactivate it and make it pliable again.

By following these storage and preservation tips, you can ensure your fondant stays in optimal condition for decorating your fancy wedding cake!

Frequently asked questions