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

Fondant is a popular choice for wedding cakes due to its smooth, clay-like texture and ability to seal in moisture, keeping the sponge fresh and full of flavour. It is typically made from confectioner's sugar, corn syrup, and water, with some recipes also including gelatin or marshmallows. Fondant can be easily rolled out and sculpted into beautiful patterns, decorations, and shapes, making it a versatile option for cake designers. However, it cannot be piped and has a candy-like flavour that may be less appealing to those who prefer the rich, soft taste of buttercream. Creating fondant at home is a simple process that allows for custom colours and flavours, making it a fun and cost-effective option for those looking to add a personal touch to their wedding cake.

Ingredients and measurements

Fondant is a thin, clay-like icing that can be used to cover the exterior of a cake. It is made from a combination of confectioner's sugar (also known as powdered or icing sugar), corn syrup, and water. The specific quantities required may vary depending on the recipe, but a common recipe calls for:

• 1 (.25-ounce) package of unflavored gelatin
• 1/2 cup of glucose syrup or corn syrup
• 1 tablespoon of glycerin
• 2 tablespoons of shortening or butter
• 1 teaspoon of vanilla extract
• 8 cups of sifted confectioner's sugar

Some recipes may also include gelatin, which is important to note if you have vegetarian or vegan guests. Additionally, fondant can be made with marshmallows, offering a simpler alternative.

When making fondant, it is essential to combine the gelatin with cold water and let it stand until it thickens. This mixture is then heated until dissolved and combined with the remaining ingredients. The process of making fondant is quite straightforward, and the ingredients are typically affordable and accessible.

Fondant is an excellent choice for decorating wedding cakes as it can be easily rolled out, creating a smooth and solid finish. It also seals in moisture, ensuring that your sponge cake remains moist and flavorful. However, it is important to note that fondant cannot be piped, and it dries quickly, which may cause cracks in the exterior of the cake.

How to roll out fondant

Rolling out fondant is a simple process, but it can be tricky to get right. Here's a step-by-step guide to help you achieve smooth and even fondant for your wedding cake:

Prepare your work area:

• Choose a clean, flat surface, such as a countertop or a marble/wooden chopping board.
• Sprinkle your work surface with icing/confectioners sugar to prevent the fondant from sticking. You can also use corn starch as a substitute.
• If you're using a rolling pin, dust it with sugar or corn starch as well.

Prepare the fondant:

• Allow the fondant to reach room temperature if it has been stored in the refrigerator.
• Knead the fondant with your hands to smooth out any lumps and make it pliable. Coat your hands with confectioners sugar or corn starch to prevent sticking.
• If you need to add food colouring, do so during the kneading process. Wear plastic gloves to avoid staining your hands.

Roll out the fondant:

• Place the fondant on your prepared work area.
• Use a rolling pin to roll the fondant into a thick, even disk, applying gentle but firm pressure.
• Rotate the fondant 90 degrees every few rolls to keep it in a circular shape and prevent stretching.
• Roll the fondant to your desired thickness. For covering a cake, aim for the thickness of cardboard or thick card stock. For molding characters or flowers, a thicker fondant (about 1/2 inch) is ideal.

Transfer and trim:

• Once you've reached the desired thickness, you can transfer the fondant to your cake. Use a rolling pin to wind the fondant around and then unroll it on top of the cake.
• Trim off any excess fondant with a sharp knife to create a neat finish.

Finishing touches:

• Apply a crumb coat (a thin layer of frosting) to your cake before adding the fondant to prevent crumbs from showing through.
• If there are cracks in the fondant, flip it over and inspect the other side. You can also gently rub solid vegetable shortening in a circular motion to fuse the fondant back together.
• Avoid using water to repair or revitalise fondant, as it will cause the sugar to break down.

Flavouring fondant

Fondant is a sweet, clay-like icing that can be draped over cakes or used to sculpt flowers and other decorations. Fondant is usually flavourless, but you can add flavouring to it.

Fondant is typically made from sugar, sugar water, corn syrup, and sometimes gelatin or cornstarch. When making fondant from scratch, you can add a few drops of your chosen flavouring to the mixture. You can use extracts like almond, lemon, rose water, or orange in place of vanilla extract in the recipe.

If you are using pre-made fondant, you can add flavouring by kneading it into the fondant. Start by adding a small amount of flavouring, tasting as you go, until you reach your desired taste. You can also thin out the fondant with a small amount of water or glycerine if it becomes too thick.

If you are using fondant to cover a cake, you can also add flavour by brushing the cake with a simple syrup that complements your chosen flavour. For example, if you have chosen an orange-flavoured fondant, you can brush the cake with an orange syrup.

Fondant is a versatile medium that can be used to create a flawless finish on a wedding cake. By adding flavouring to the fondant, you can enhance the taste and create a unique and memorable dessert.

Storing fondant

Fondant decorations can be made well in advance, and proper storage is essential to keeping them in good shape. Here are some tips:

• Use non-stick baking paper: Place a piece of non-stick baking paper on a flat surface, such as an acrylic ganache board, flat plate, or plastic container lid. Arrange your fondant cutouts on the paper.
• Use a resealable plastic bag: Slide the baking paper with the fondant cutouts into a large resealable plastic bag. If the cutouts are sticky, place another piece of baking paper on top to prevent sticking.
• Store at cool room temperature: Keep the sealed bag at cool room temperature, away from direct sunlight. Fondant cutouts should stay soft for a day or so, while gumpaste pieces or fondant with tylose will stay soft for a few hours.
• Minimize cornstarch or icing sugar: When rolling out the fondant, use as little cornstarch or icing sugar as possible, as they can dry out the fondant. Instead, use shortening to retain moisture.
• Add moisture: Optionally, place a small damp piece of paper towel in the bag to add moisture. Ensure it doesn't touch the fondant, or it will start to dissolve.
• Use an airtight container: While a plastic bag is ideal, you can also use an airtight container. However, decorations may dry out slightly more due to the air inside the container.
• Cover with plastic wrap: Some people prefer to cover soft fondant decorations with plastic wrap, but a plastic bag is more effective at retaining moisture.

Storing Dried Fondant Decorations

If you plan to keep your dried fondant decorations as keepsakes, here are some tips to ensure they remain in good condition:

• Use a cardboard box: Instead of an airtight container, store your dried fondant decorations in a cardboard box to allow airflow and prevent moisture buildup.
• Line the box: Line the box with paper towels or baking paper/parchment. Use paper towels for drier decorations and baking paper for softer ones.
• Arrange decorations: Place the decorations in the box, leaving space between each piece to prevent breakage. For flat decorations, you can store them in layers, separating each layer with baking paper or paper towels.
• Use rice for long-term storage: For long-term storage, spread a thin layer of dry, uncooked rice at the bottom of the box to absorb moisture.
• Use silica gel packets: Collect and use silica gel packets to absorb moisture. Keep food-safe packets separate from non-food-safe ones, and only use food-safe packets for decorations intended for future consumption.
• Store in a cool, dark place: Store the boxed decorations in a cool, dark cupboard to prevent discolouration and maintain their condition.

Storing a Whole Fondant Wedding Cake

Now, let's focus on storing the entire wedding cake:

• Short-term storage: For short-term storage, cover the fondant cake with plastic wrap and place it in a cake carrier or a corrugated cardboard box. Keep it at room temperature, away from direct sunlight, and use it within 2-3 days.
• Refrigeration: If your kitchen is hot or humid, or your cake has perishable fillings, consider refrigerating the cake. Wrap it in plastic wrap and place it in a corrugated cardboard box, taping the box shut to keep out moisture. However, avoid refrigerating fondant cakes if possible, as it can cause condensation and discolouration.
• Freezing: For long-term storage, you can freeze your fondant cake for up to 1 year. First, chill the cake in the fridge for 30 minutes to firm up the fondant. Then, cover it tightly with plastic wrap, followed by a layer of aluminium foil. Place the wrapped cake in a large freezer bag or airtight container and store it in the freezer.

Storing Slices of Fondant Cake

Finally, let's discuss how to store individual slices of fondant cake:

• Frost exposed sides: If you have leftover slices of fondant cake, you can store them for 1-2 days. Spread frosting on the exposed side of the slice to prevent it from drying out. Then, place it under a cake carrier and store it at room temperature.
• Wrap in plastic wrap: Alternatively, you can wrap the slice of cake in plastic wrap, ensuring no air is touching it. Store it at room temperature for 1-2 days.
• Freeze for long-term storage: For longer storage, wrap slices tightly in plastic wrap and place them in the freezer for up to 1 year.

Remember, fondant tends to dry out quickly, so proper storage is essential to maintaining its freshness and texture.

How to colour fondant

To colour fondant, it is best to use gel food colouring. Gel colouring is more concentrated and will not dilute the fondant. It is also less messy than liquid food colouring. You can experiment with different colours and brands, but it is important to test them first to see if the colour is different from what you are expecting.

When mixing the colour, it is best to wear plastic gloves to avoid staining your hands. If you are using multiple colours, you may want to have several pairs of gloves. You can also use a toothpick or a knife to add the colouring to the fondant.

First, cut an appropriate-sized piece of white fondant for what you need in a specific colour. It is always easier to mix too much than to run out and have to try to match a colour later. Then, add the colouring to the fondant, trying to keep it in one general place. Start with a small amount of food colouring and add more later if needed. Fold the fondant over the colouring and start twisting and stretching until the colour is uniform. If you see a blob of colouring, fold it over again to avoid it touching your skin.

You can also add flavouring to the fondant. Any type of flavouring can be used, such as regular food flavours (vanilla, almond, etc.) or candy flavourings. Candy flavourings are very concentrated and should only be added by drops. It is important to flavour the fondant lightly so that it does not detract from the taste of the cake.

• When making deep colours such as black, brown, or red, use Wilton paste food colours in larger amounts than normal. It can take up to 1 ounce of paste food colour per 1 cup of fondant to obtain deep colours.
• Sunlight or fluorescent light will cause some colours to fade, so it is best to keep the cake in a cool room and out of direct light.
• Dark colours will bleed onto lighter colours, so it is important to leave space between different colours or bag them individually.
• If you need a lot of red or black fondant, it is recommended to buy premixed colours.
• If you are making a lemon cake, avoid using Wilton brand brown fondant as it is chocolate-flavoured.
• For all other colours, purchase white fondant and colour it yourself, as it will be more cost-effective and you can make whatever shade you wish.
• Black: Artisan midnight black (number 36 on the chart)
• Magenta: Progel pink (number 28 on the chart)
• Cyan: Artisan azure blue (number 33 on the chart)
• Yellow: Artisan Sunshine yellow (number 30 on the chart)
• Red: Artisan red (number 29 on the chart)

Frequently asked questions