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

Fondant is a soft, thick icing used to cover and decorate cakes. It is pliable, similar in texture and consistency to playdough, which makes it easy to work with and shape. Fondant is simple to make and, when made correctly, it is also easy to work with when decorating. Fondant can be made ahead and stored for later use but will dry out, so it is important to keep it in an airtight container. It can also be wrapped completely in plastic wrap. It is not necessary to refrigerate fondant.

How to make marshmallow fondant

Making marshmallow fondant is a simple and fun way to decorate your wedding cake. Here is a step-by-step guide to making marshmallow fondant:

Ingredients:

• 1 bag (16 oz / 453g) of mini marshmallows (a good brand)
• 2-3 tablespoons of water
• 4 cups (453g/1lb) of powdered sugar (also called icing sugar or confectioners' sugar)
• Flavorless oil (a little for your hands while kneading)

Optional:

• Food colouring
• Flavouring

Method:

First, you will need to melt your marshmallows. Place the marshmallows in a microwave-safe bowl and add a little water. Microwave in 30-second intervals until the marshmallows are melted. You can also do this in a double boiler.

Once melted, add in your powdered sugar and mix. You can use a kitchen mixer with a dough hook attachment, or do this by hand. If using a mixer, add in about 3/4 of the powdered sugar and mix on low speed. If doing it by hand, add the powdered sugar in gradually and stir well.

When the fondant starts to come together, turn it out onto a well-oiled surface and knead until smooth. You may need to add a little more powdered sugar if the mixture is too sticky.

At this point, you can add food colouring and flavouring if desired. Knead the fondant well to ensure the colour and flavour are evenly distributed.

Storing and Using Your Fondant:

To store your fondant for later use, grease the outside of the fondant ball with a little oil and wrap it tightly in plastic wrap. Place it in an airtight container or bag to prevent it from drying out.

When you are ready to use your fondant, roll it out on a surface dusted with powdered sugar or cornstarch. You can use fondant to cover a cake or create decorations. If your fondant is hard, microwave it for a few seconds to soften it before rolling.

Tips:

• Make sure your marshmallows are fresh and not stale or sticky. Check the expiration date and give the bag a shake to ensure they are not clumped together.
• Use a glass bowl to melt your marshmallows, as some bowls may melt in the microwave.
• Keep your hands and surfaces lightly covered with shortening or flavourless oil when working with fondant to prevent sticking. Do not use flour or powdered sugar, as this will make the fondant too stiff.
• If your fondant is tearing easily, it is too dry. Add a small amount of water and knead until it forms a smooth, elastic ball.

Now you are ready to create beautiful fondant decorations for your wedding cake!

How to roll out fondant

Rolling out fondant is a 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.
• Allow the fondant to reach room temperature if it has been stored in the refrigerator. Remove any plastic wrap but keep the bottom covered to prevent sticking. This usually takes 15 minutes to half an hour, depending on the climate.
• Sprinkle your work surface and rolling pin with icing/confectioners sugar or corn starch to prevent the fondant from sticking.

Rolling:

• Knead the fondant. Coat your hands with confectioners' sugar or corn starch to prevent sticking and knead the fondant for about five to eight minutes until it becomes smooth and pliable.
• If you are using white fondant and need to add food colouring, do so during the kneading process. You may want to wear plastic gloves to avoid staining your hands.
• Place the fondant on the prepared work area and roll it into a thick, even disk with the rolling pin. Use gentle but firm pressure and roll back and forth continuously to flatten the fondant evenly.
• 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 it outwards, away from yourself.
• Stop rolling when you reach your desired thickness. The thickness will depend on what you are using the fondant for. For simple cake coverage, the fondant can be rolled fairly thin, while thicker fondant is better for molding characters, flowers, and three-dimensional designs.

Application:

• Transfer the fondant to your cake. If you are draping a sheet of fondant over a cake, place the rolling pin on the fondant and gently lift and unroll it over the cake.
• Trim off any excess fondant with a clean utility knife or a very sharp paring knife for a precise finish.

How to colour fondant

To colour fondant, you can use food colouring. It is recommended to use gel-based colours, as liquid food colouring can make fondant sticky and messy. Natural food colouring can also be used, but it has a distinct flavour that may not be pleasant.

• Cut a piece of white fondant in the amount you need of a specific colour. It is easier to mix too much than to run out and have to match a colour later.
• Dip the tip of a knife or a toothpick into the food colouring and smear it onto the fondant, trying to keep it in one general place. Start with a small amount of food colouring, as you can always add more later to get a deeper or darker colour.
• Fold the fondant over the food colouring and start twisting and stretching the fondant until you achieve a uniform colour. If you see a blob of colouring, fold it over again to avoid it staining your skin. Continue until the colour is uniform.
• If you are using dark colours, be aware that they will bleed onto lighter colours. To avoid this, leave space between the different colours when storing, or bag them individually. If they do bleed, simply cut that portion off.
• Once you have achieved the desired colour, use the fondant immediately or wrap it tightly in plastic wrap to prevent it from drying out and discolouring.

Fondant is a thick vanilla-flavoured paste used to cover and decorate cakes. It is an edible icing made with sugar, water, gelatin, and flavourings. It is easy to work with and can be coloured, sculpted, and hardened to create long-lasting decorations.

How to flavour fondant

Fondant is a soft, thick icing that is used to coat and decorate cakes. It is pliable, similar in texture and consistency to playdough, which makes it easy to work with and shape. Fondant is not famous for its delicious taste, but you can easily make it more flavoursome. Here are some tips on how to flavour fondant:

Extracts and essences

This is one of the easiest and quickest ways to add flavour to your fondant. All you need to do is knead a few drops of your chosen flavour into the fondant. Remember to add flavour a little at a time and taste test as you go. Stick to extracts and essences and avoid anything labelled as a "flavouring", as these tend to be fake and can leave a chemical taste.

Vanilla bean paste

Vanilla is a popular flavour and goes with pretty much everything. You can add vanilla to fondant (even chocolate fondant) to create a creamy yet subtle taste. Vanilla bean paste (not extract) is the best option here. The tiny flecks of vanilla will also give your fondant a fancy, gourmet look. Simply add a teaspoon at a time to your fondant, mixing and taste testing as you go.

Flavoured powdered sugar

If you like to make your own fondant, flavoured powdered sugar is a great option. Simply substitute the powdered sugar in your recipe with flavoured sugar. You can find flavoured sugars online or make your own.

Try rolled buttercream

You can also try making your own rolled buttercream. Rolled buttercream acts like fondant (you can roll it out and use it to cover cakes), but it’s made with the same ingredients as buttercream plus corn starch, so it tastes great. One of the benefits of this method is that you can add reduced cocktail or alcoholic flavours into the mix, which is not possible with fondant as it would become too sticky.

Powdered fruit flavours

Another way to add instant flavour to your fondant is to use powdered fruit flavours. You can either make your own fondant and mix in a little powder, or you can knead it into store-bought fondant. Check out how Joshua John Russell does it in the latest episode of Man About Cake. The Chef Rubber powders come in five flavours — cherry, raspberry, strawberry, lemon and passion fruit — but the possibilities are endless when you mix them together!

Other tips for working with fondant

Fondant is simple to make and, when made correctly, it is also easy to work with when decorating. Here are some additional tips:

• Start with white mini marshmallows. The mini marshmallows work best for melting and mixing.
• Make sure the marshmallows are fresh! When you purchase the marshmallows, check the expiration date and shake the bag a little to make sure they aren’t all clumped together.
• Use a glass bowl to melt the marshmallows in the microwave and stir well.
• As you reach the needed consistency for the fondant, it becomes thick and more stiff. It is still pliable, but a hand mixer just won’t cut it. A dough hook is a life saver!
• Recognizing when to stop adding sugar and stop mixing is key when making fondant. It is ready to remove from the mixer when the colour is no longer glossy and has a matte appearance, and the consistency is thick.
• Once the fondant is ready to knead and colour, be sure to keep your hands and all surfaces lightly covered with shortening. Flour or powdered sugar will make it too stiff. Make sure it is pure white shortening. Butter-flavoured shortening or cooking spray has a yellow tint.
• Use an adjustable long rolling pin or dough roller to roll fondant. Most long rolling pins have thickness rings to get a smooth, even finish. A regular rolling pin works for most projects, but the long rolling pin is useful for projects like wedding cakes, making it possible to roll the fondant into a large enough circle to cover a large cake.
• Fondant can be made ahead and stored for later use. However, it will dry out, so it is important to keep it in an airtight container. It can also be wrapped completely in plastic wrap. It is not necessary to refrigerate fondant.

How to stick fondant to fondant

There are several ways to stick fondant to fondant. Here are some of the most popular methods:

Water

Water is a convenient and obvious way to stick fondant to fondant. However, it can be tricky to use as too much water can cause the fondant to slide around and leave tinted residue on the surface. It is best to use a small brush and a minimal amount of water when attaching fondant decorations to a cake. This method works well for putting fondant on buttercream.

Tylose "Glue"

Tylose "glue" is made by mixing a small amount of tylose with water and letting it sit overnight. It becomes a clear, gelatinous glue that works well for attaching fondant decorations to cakes. However, it requires advance preparation, which may not be suitable for last-minute projects.

Sugar Glue (or Fondant Glue)

Sugar glue, also known as fondant glue, is made by melting marshmallow fondant with a little water. It is a perfect, easy "glue" for all fondant decorations and can be prepared in just seconds. It has a thicker consistency than water, which makes it less likely to run or cause a mess.

Shortening

Shortening can be used to attach flat fondant decorations to a cake. It is especially useful when you need to adjust the placement of decorations, as it allows for easy movement without damaging the fondant. Simply rub a thin layer of shortening onto the back of the fondant pieces before attaching them to the cake.

Diluted Corn Syrup

Diluted corn syrup is another option for sticking fondant to fondant. Corn syrup is naturally sticky, but diluting it with a small amount of water gives it a more glue-like consistency. It works well for attaching fondant to a cake board or for sticking flat fondant decorations to the sides of a cake.

Melted Candy Melts

Melted candy melts can be used as a strong adhesive for heavier fondant decorations. They hold very well and can be useful for attaching popsicle sticks or skewers to fondant pieces that need to stand up on a cake. However, they harden quickly and can be clumpy, so they may not always result in a smooth finish.

Vodka

Vodka is a great alternative to water when sticking fondant to fondant. It dries faster and doesn't dissolve the sugar in the fondant as quickly, reducing the risk of messy drips or streaks. However, it should not be used on cakes for people who abstain from alcohol for cultural reasons. Additionally, it is important to note that traces of alcohol may remain even after evaporation.

Melted Fondant

Melted fondant is an extremely sticky adhesive that sets quickly. It is perfect for attaching dry fondant or gumpaste to other fondant or gumpaste pieces. It is also useful for attaching heavy items, such as fondant-covered rice Krispie treats, to a cake. However, it is important to be cautious when melting fondant, as it can get extremely hot.

Royal Icing

Royal icing can be used to attach fondant pieces, especially when the join will not be visible. It is one of the better-tasting glue options and is often used for attaching lollies to a cake. However, it takes a long time to dry, so it is important to avoid moving the pieces until they are completely dry.

Chocolate or Candy Melts

Melted chocolate or candy melts can be used as a glue for heavier fondant pieces. They usually set quickly, but it is important to use compound chocolate or candy melts, as real chocolate requires tempering to set firmly. Additionally, try to avoid getting chocolate on the fondant where you don't want it, as it can be difficult to remove.

Frequently asked questions