Creating Fondant Icing For Your Dream Wedding Cake

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 then draped and shaped over a cake. It is often used for wedding cakes as it can endure warmer temperatures and is ideal for creating elaborate shapes and designs such as ruffles, blossoms, and lace textures. Making fondant at home is easy and requires just a few simple ingredients, such as marshmallows, powdered sugar, water, and shortening.

Fondant ingredients and recipe

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 shape. Fondant can be made with a variety of ingredients, and there are several recipes available. Here is a detailed guide on fondant ingredients and a recipe to make your own fondant for a wedding cake.

Ingredients:

• Marshmallows: Mini marshmallows are recommended, and it is important to ensure they are fresh and not stale or sticky.
• Powdered Sugar (also called icing sugar or confectioner's sugar): This is added gradually until the desired consistency is achieved.
• Water: A small amount of water is used in the recipe.
• Shortening: A small amount of shortening is used, and it is important to use white shortening to avoid discolouring the fondant.
• Vegetable Shortening: This is an alternative to regular shortening and is used in some recipes.
• Flavourings: Vanilla extract or other flavourings can be added to enhance the taste.
• Glucose: Glucose syrup is used in some fondant recipes.
• Glycerin: This is another ingredient used in fondant recipes to achieve a super-smooth finish.

Recipe:

• Start by microwaving the marshmallows in a glass bowl for short intervals, stirring in between until they are melted.
• Add water and shortening to the melted marshmallows and stir.
• Using a stand mixer with a dough hook attachment, gradually mix in the powdered sugar until the desired consistency is achieved. The fondant should be thick and pliable, similar to play dough.
• Once the fondant becomes too stiff to mix, remove it from the mixer and knead it on a surface lightly covered with shortening to prevent sticking.
• If desired, add food colouring to the fondant and knead until the colour is evenly distributed.
• Roll out the fondant to the desired thickness. For best results, a thickness of 1/4 inch is recommended.
• Cover the cake with a layer of buttercream frosting to help the fondant stick.
• Gently lift the fondant and lay it evenly over the frosted cake.
• Press the fondant gently around the cake, smoothing it out with a spatula or fondant smoothing tool.
• Cut off any excess fondant with a fondant cutter or knife.
• Decorate the cake with fondant designs, ribbons, or fresh flowers as desired.

Fondant can be made ahead of time and stored in an airtight container or wrapped in plastic wrap. It is important to keep it at room temperature and not to refrigerate it. Fondant is a versatile and fun medium to work with, allowing you to create elegant and unique wedding cakes.

How to roll out fondant

Rolling out fondant is a relatively simple process that can be done with little more than confectioners' sugar and a rolling pin. Here is a step-by-step guide on how to roll out fondant:

Preparation:

• Work on a clean, flat surface, such as a countertop, or a marble or wooden chopping board if your counter has an irregular shape.
• Allow the fondant to reach room temperature if it has been stored in the refrigerator. Remove any plastic wrap. This usually takes around 15-30 minutes, depending on the climate.
• Sprinkle your work surface with icing/confectioners' sugar to prevent the fondant from sticking. You can also use corn starch as a substitute.
• Knead the fondant with your hands to make it smooth and pliable. Coat your hands with confectioners' sugar or corn starch before kneading to prevent sticking. This should take around 5-8 minutes.
• If you need to add food colouring to the fondant, do so during the kneading process. You may want to wear plastic gloves to avoid staining your hands.

Rolling:

• Place the fondant on your prepared work area.
• Roll the fondant into a thick, even disk using a rolling pin. Remember to coat the rolling pin with sugar or corn starch to prevent sticking.
• Apply gentle but firm pressure and roll back and forth continuously to flatten the fondant evenly.
• Stop rolling when you reach your desired thickness. The thickness will depend on what you are using the fondant for. For a simple cake covering, roll the fondant fairly thin to make it easier to drape over the cake. If you plan on moulding the fondant into shapes or designs, a thicker fondant is better.
• If you are trying to roll the fondant into a large circular shape to cover a large cake, try turning the circle 90 degrees every few rolls and roll outwards, away from yourself.

Transfer and Trim:

• Transfer the fondant to your cake. You can use the rolling pin to help lift and drape the fondant over the cake.
• Trim off any excess fondant with a sharp knife to create a neat finish.

Using fondant to cover a cake

Fondant is a great way to cover a cake, especially a wedding cake, as it can be rolled out to cover a cake or used to sculpt three-dimensional flowers and other details. It is made of sugar, sugar water, corn syrup, and sometimes gelatin or cornstarch. Fondant is a thick, clay-like icing that is 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.

• Start with a glass bowl and combine fresh, white mini marshmallows with water and shortening. The mini marshmallows work best for melting and mixing. Do not use coloured or flavoured marshmallows as colouring and flavouring can be added later.
• Melt the mixture in a microwave, stirring frequently to avoid lumps.
• Use a mixer with a dough hook attachment to combine the melted marshmallows with powdered sugar. The mixture will become thick and stiff, but still pliable.
• Recognise when to stop adding sugar and mixing. The fondant is ready when it has a matte appearance and a thick, play dough-like consistency.
• Once the fondant is ready, knead it and colour it with food colouring if desired. Keep your hands and surfaces lightly covered with shortening to prevent sticking. Do not use flour or powdered sugar as this will make the fondant too stiff.
• Roll out the fondant with a rolling pin. For a wedding cake, you may need a long rolling pin to roll out a large enough piece of fondant to cover the cake.
• Once the fondant is rolled out, gently lift it with the rolling pin and lay it evenly over the frosted cake.
• Press the fondant gently around the cake so it sticks evenly to the frosting.
• Cut off any excess fondant with a knife or fondant cutter.
• Smooth out the fondant with a spatula or fondant smoothing tool. Shape and smooth as needed.
• Finally, decorate the cake with fondant designs, ribbons, or flowers.

Fondant is a great way to create a smooth and professional-looking finish on a wedding cake, and with practice, you can create beautiful and elaborate designs.

Storing and re-using fondant

Fondant is a sugar dough used to cover and decorate wedding cakes, and it can be made in advance and stored for future use. Here are some tips to properly store and reuse fondant:

Storing Fondant:

• Keep Fondant Airtight: Fondant dries out quickly when exposed to air, so it's important to keep it airtight. Wrap the fondant tightly in multiple layers of plastic wrap, ensuring no air pockets remain. Then, place it in an airtight container or resealable bag.
• Store in a Cool, Dark Place: Fondant should be stored in a cool, dry location, ideally with a consistent temperature. A dark pantry or cupboard is ideal. Avoid storing fondant in direct sunlight or near heat sources, as this can cause it to dry out or melt.
• Use Within a Few Months: Freshly made fondant can be stored and used for up to 2 months if stored properly. After this time, the fondant may start to dry out or become brittle.
• Add Moisture if Necessary: If your fondant starts to dry out, you can add a small amount of moisture back into it. Use a light mist of water or a small amount of shortening, and knead it into the fondant until it reaches the desired consistency.

Re-using Fondant:

• Bring to Room Temperature: Before reusing fondant, allow it to come to room temperature. If it has been stored in the refrigerator, let it warm up slowly to avoid condensation forming, which can make the fondant sticky.
• Knead to Restore Consistency: Fondant may become firm or develop cracks during storage. To restore its smooth, pliable consistency, knead it vigorously for several minutes until it softens and becomes easier to work with.
• Add Fresh Fondant if Needed: If your fondant has dried out excessively or developed cracks, it may be easier to blend a small amount of fresh fondant into the stored batch. This will help restore its softness and make it easier to work with.
• Avoid Over-Handling: When reusing fondant, try to handle it as little as possible. The warmth and moisture from your hands can cause the fondant to become sticky and difficult to manage. Use gloves or minimal touch when handling the fondant.

Fondant is a versatile tool for creating beautifully decorated wedding cakes, and proper storage and reuse techniques will ensure your fondant remains in the best condition for future use.

Decorating a cake with fondant

Prepare the Fondant:

Fondant is a soft, thick icing used to coat and decorate cakes, giving them a smooth and elegant finish. It is pliable and easy to work with, similar to playdough in texture and consistency. You can make your own fondant using recipes that typically include marshmallows, powdered sugar, water, and shortening. You can also add food colouring to create your desired shade. Store-bought fondant is also an option and can be more convenient.

Cover the Cake:

Before applying fondant, ensure your cake is chilled and has a layer of buttercream frosting. This will help the fondant stick to the cake. Gently lift the fondant using a rolling pin and lay it evenly over the frosted cake. Smooth it out, pressing gently around the cake so that it adheres evenly to the frosting.

Trim and Smooth:

Using a fondant cutter or a knife, carefully trim off any excess fondant around the base of the cake. This will give your cake a neat and polished look. After trimming, use a flat spatula or a fondant smoothing tool to gently smooth out any imperfections, creating a seamless finish.

Decorate:

Now comes the fun part—adding decorations to your fondant-covered cake! Fondant is versatile and can be used to create a variety of designs. You can shape it into fondant flowers, ribbons, or other intricate details. It can also be painted on with food colouring to create unique patterns or designs. Fresh flowers are also a beautiful addition to a fondant-covered wedding cake.

Tips for Success:

• Practice: Fondant can take some time to master, so don't be afraid to practice on single-layer cakes before moving on to more complex designs.
• Work Surface: Keep your hands and all surfaces lightly covered with shortening to prevent the fondant from sticking. Avoid using flour or powdered sugar, as they can make the fondant too stiff.
• Rolling Pin: Invest in an adjustable long rolling pin to ensure you can roll out the fondant to the required size, especially for larger cakes like wedding cakes.
• Consistency: Achieving the right consistency is key. The fondant should be pliable but not sticky. If it's too soft, add more sugar, and if it's too stiff, add a drop of water at a time.

By following these steps and tips, you'll be well on your way to creating a stunning and delicious wedding cake with fondant decorations.

Frequently asked questions