{"id":3110,"date":"2024-06-25T07:00:21","date_gmt":"2024-06-25T12:00:21","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=3110"},"modified":"2024-06-25T12:46:03","modified_gmt":"2024-06-25T17:46:03","slug":"the-facts-about-fondant","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/the-facts-about-fondant\/","title":{"rendered":"What Is Fondant? Uses, Types, &#038; Flavor Guide"},"content":{"rendered":"<p><em><strong>Listen to This Article:<\/strong><\/em><\/p>\n<div id=\"elevenlabs-audionative-widget\" data-height=\"90\" data-width=\"100%\" data-frameborder=\"no\" data-scrolling=\"no\" data-publicuserid=\"d443feec80bf8c8f2e009e26dafa4118e6eb9f14056a5516af577c77d4404c4e\" data-playerurl=\"https:\/\/elevenlabs.io\/player\/index.html\" data-projectid=\"KXbissWYjqiFerXPj9WD\" >Loading the <a href=\"https:\/\/elevenlabs.io\/text-to-speech\" target=\"_blank\" rel=\"noopener\">Elevenlabs Text to Speech<\/a> AudioNative Player&#8230;<\/div>\n<p><script src=\"https:\/\/elevenlabs.io\/player\/audioNativeHelper.js\" type=\"text\/javascript\"><\/script><\/p>\n<p>When most of us think of birthday, graduation, or wedding cakes, we think of sheet cakes, or stacked round cakes with buttercream frosting.<\/p>\n<p>But the world of high-end cakes is filled with stunning examples of exquisitely decorated pastry masterpieces that appear to have fabric draped over them, or hyper-realistic cakes made to look like ceramic vases or easy chairs, as featured on the baking game show <em>Is It Cake<\/em>.<\/p>\n<p>Fondant\u2014a moldable or pourable type of icing\u2014is what makes these amazing cakes possible. So what is this mystery frosting that allows cakes to appear magical, realistic, or chic? And how can you approach it <a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/baking-basics-essential-baking-tips-and-techniques-for-beginners\/\">if you\u2019re just starting out<\/a>? Let\u2019s explore the world of fondant.<\/p>\n<h2>What Is Fondant?<\/h2>\n<div id=\"attachment_20946\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20946\" class=\"wp-image-20946 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/Cake-decorator-applying-white-fondant-to-a-cake-768.jpeg\" alt=\"A thin sheet of white fondant is draped over a round cake, and a chef trims the excess away.\" width=\"768\" height=\"576\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/Cake-decorator-applying-white-fondant-to-a-cake-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/Cake-decorator-applying-white-fondant-to-a-cake-768-300x225.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-20946\" class=\"wp-caption-text\">Rolled fondant is draped over a cake to seal and decorate it. Fondant can be white or tinted with food dye and flavored however you like.<\/p><\/div>\n<p>There are multiple types of fondant, each used for different tasks in the bakery. Fondant is essentially a pliable, rollable icing made with sugar, water, corn syrup, and gelatin. The term \u201cfondant\u201d comes from the French word \u201cfondre\u201d which means \u201cto melt\u201d. It shares a root with the word fondue, the melted cheese sauce for dipping.<\/p>\n<p>Fondant has been used in cake decorating for centuries but currently is most commonly used in wedding and high-end birthday cakes.<\/p>\n<h2>What Are the Uses of Fondant?<\/h2>\n<p>The elegant smoothness of rolled fondant lends itself to the simplest use: as a cover around an entire cake.<\/p>\n<p>The matte finish is a clean, blank slate for a wide variety of decorations: molded figures, flowers, or shapes, decorative royal icing, relief carving, and more.<\/p>\n<div id=\"attachment_34230\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-34230\" class=\"wp-image-34230 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2014\/07\/A-three-tiered-theme-cake-showing-scenes-from-the-Nintendo-game-Super-Mario-Brothers.-768.jpeg\" alt=\"A three-tiered theme cake, showing scenes from the Nintendo game Super Mario Brothers.\" width=\"768\" height=\"768\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2014\/07\/A-three-tiered-theme-cake-showing-scenes-from-the-Nintendo-game-Super-Mario-Brothers.-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2014\/07\/A-three-tiered-theme-cake-showing-scenes-from-the-Nintendo-game-Super-Mario-Brothers.-768-300x300.jpeg 300w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2014\/07\/A-three-tiered-theme-cake-showing-scenes-from-the-Nintendo-game-Super-Mario-Brothers.-768-150x150.jpeg 150w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2014\/07\/A-three-tiered-theme-cake-showing-scenes-from-the-Nintendo-game-Super-Mario-Brothers.-768-125x125.jpeg 125w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-34230\" class=\"wp-caption-text\">Fondant can be used to create whimsical scenes, shapes, and characters on cakes for birthdays, weddings, or any special occasion.<\/p><\/div>\n<p>Because fondant can be tinted to any desired color and flavored as desired, it can enhance any cake design for fun or style. Fondant can also be used as an edible modeling clay to create anything you imagine, from dragons and cars to flowers and musical instruments. Pourable fondant can be used to glaze or ice <a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/baking-basics-essential-baking-tips-and-techniques-for-beginners\/\">cakes, cookies, cupcakes, and other confections<\/a>, or as fillings for other kinds of bakery treats, like bonbons or truffles.<\/p>\n<h2>Types of Fondant<\/h2>\n<p>Pastry artists use several types of fondant to enhance their creations. The main difference between them is their stiffness, which is created by small variations in the recipes.<\/p>\n<h3>Rolled Fondant<\/h3>\n<p>Bakeries most commonly use rolled fondant. Sugar, water, corn syrup, and gelatin are mixed and heated to just the right temperature. This type of fondant is rolled out flat in sheets then draped over an entire cake or used for making other types of designs, such as flat stars, ribbons, flowers, or hearts.<\/p>\n<p>You can make fondant in your own kitchen fairly easily, or buy pre-made sheets. Rolled fondant helps seal a cake, which can help it last a little bit longer. Pre-made fondant may have longer working time, but you\u2019ll have less control over the color and flavor than if you make your own.<\/p>\n<h3>Poured Fondant<\/h3>\n<p>Poured fondant is a mixture of melted sugar dissolved in water that is poured over cakes, cupcakes, or petit fours. Once in place, it hardens to create a smooth, matte or glossy finish. To create poured fondant, you mix sugar, corn syrup, and water until the sugar melts. You must use a candy thermometer to make sure the mixture stays below 100\u00b0F. Once the sugar is melted, you place your cake, cupcake, or <a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/confectionery-arts-the-sweet-side-of-baking-and-pastry\/\">other confection<\/a> on a cooling rack with a tray underneath, and pour the fondant. This creates a perfectly smooth, professional-looking glaze on your cakes, and if flavored well, it\u2019s delicious too.<\/p>\n<h3>Sculpting Fondant<\/h3>\n<p>Sculpting fondant is similar to rolled fondant, but the recipe is altered to make it more firm. This added firmness allows you to shape or mold it into figures or 3D shapes.<\/p>\n<h2>How to Make Rolled Marshmallow Fondant<\/h2>\n<p>When confronted with this strange, smooth cake covering, people often wonder what fondant is made of. There are many fondant recipes, but most share a basic collection of ingredients: confectioners\u2019 (powdered) sugar or icing sugar, liquid (usually water, milk, or heavy cream), corn or glucose syrup, gelatin for elasticity, and glycerin to keep the fondant soft, plus flavorings.<\/p>\n<p>The most common homemade fondant uses marshmallows instead of forcing you to go out and buy specialty ingredients; marshmallows already contain things like glycerin and gelatin.<\/p>\n\n\t<div class=\"blog-quote\">\n\t\t<div class=\"the-quote\">\n\t\t\t<div class=\"quotes\">\u201c<\/div>\n\t\t\t\u201cThere are several reasons why marshmallow fondant is a good DIY alternative to regular fondant. It is inexpensive to make. The ingredients are easily found in the baking aisle of your neighborhood supermarket and it tastes good.\u201d*\t\t<\/div>\n\t\t<div class=\"author \">\n\t\t\t\t\t\t\t<div class=\"image\">\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/04\/Colette-Christian-Featured-Image.jpg\"\n\t\t\t\t\t     alt=\"Colette Christian\"\n\t\t\t\t\t     width=\"150\" height=\"150\">\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"text\">\n\t\t\t\t\t\t\t\t\t<div>\n\t\t\t\t\t\t<strong>Chef Instructor Colette Christian<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tEscoffier Online Baking &amp; Pastry Arts\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n<p>Here is a basic Marshmallow Fondant recipe:<\/p>\n<ul>\n<li>1 pound confectioners\u2019 or icing sugar<\/li>\n<li>8 oz. miniature marshmallows<\/li>\n<li>2 Tbsp. water<\/li>\n<li>Food coloring (optional)<\/li>\n<li>Flavor extracts (optional)<\/li>\n<\/ul>\n<p>Some helpful tools:<\/p>\n<ul>\n<li>Large mixing bowl<\/li>\n<li>Bowl scraper<\/li>\n<li>Strainer or sifter (for powdered sugar)<\/li>\n<li>Extra powdered sugar<\/li>\n<li>Small container of vegetable shortening<\/li>\n<\/ul>\n<p>The vegetable shortening can help offset the stickiness that the marshmallows typically produce. You can also add some more sifted powdered sugar, 1\/4-cup at a time, to your mixture to reduce stickiness.<\/p>\n<p>Instructions:<\/p>\n<ol>\n<li>Microwave the marshmallows in a microwave-safe bowl for 30-45 seconds, until puffy.<\/li>\n<li>Stir with a rubber spatula until smooth and liquid.<\/li>\n<li>Add optional food coloring and flavoring, if desired.<\/li>\n<li>Begin adding confectioners\u2019 sugar until you can no longer stir.<\/li>\n<li>Dust a flat surface and your hands with confectioners\u2019 sugar and knead the mixture. Continue incorporating the confectioners\u2019 sugar until it\u2019s smooth and flexible.<\/li>\n<li>Roll out or shape how you\u2019d like!<\/li>\n<\/ol>\n<div id=\"attachment_34231\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-34231\" class=\"wp-image-34231 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2014\/07\/A-cake-decorated-with-simple-white-fondant-and-sculpted-fondant-flowers.-768.jpeg\" alt=\"A cake decorated with simple white fondant and sculpted fondant flowers.\" width=\"768\" height=\"888\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2014\/07\/A-cake-decorated-with-simple-white-fondant-and-sculpted-fondant-flowers.-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2014\/07\/A-cake-decorated-with-simple-white-fondant-and-sculpted-fondant-flowers.-768-259x300.jpeg 259w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-34231\" class=\"wp-caption-text\">A fondant-covered cake with sculpted fondant flowers by Escoffier Online Baking &amp; Pastry Graduate Christina Osorio.<\/p><\/div>\n<h2>What Does Fondant Taste Like?<\/h2>\n<p>A lot of people complain that fondant either doesn\u2019t taste like much, or is kind of gross. Some people even wonder, \u201cIs fondant edible?\u201d the first time they encounter it. It may not be for everyone. But the short answer is that it tastes like whatever you decide to flavor it with.<\/p>\n<p>Fondant is a very basic recipe made with sugar, corn syrup, and water, and the sky is the limit <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/how-culinary-students-explore-flavor-profiles\/\">when it comes to flavor<\/a>. Just about any flavor that blends well with your cake and filling is appropriate.<\/p>\n<p>The majority of fondant is likely one of the three traditional flavors: vanilla, chocolate, and almond. These basics blend well with white, yellow, or chocolate cakes and a variety of buttercream fillings. But some bakers are experimenting with some more unusual fondant flavors. Why not try lemon fondant on an orange-flavored cake, or raspberry fondant on a pistachio cake. Or coffee or maple?<\/p>\n<p>You could even have some fun with seasonal flavors like pumpkin spice or peppermint during the winter holidays. The bottom line is that fondant provides another way to blend unique flavors to enchant your customers\u2019 taste buds and explore your creativity. So have fun!<\/p>\n<div id=\"attachment_22823\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22823\" class=\"wp-image-22823 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/06\/Three-tier-cake-with-white-marble-frosting-made-by-Escoffier-Austin-pastry-arts-student-768.jpeg\" alt=\"A three-tiered wedding cake covered with rolled fondant and decorated with marble patterns and gold shapes.\" width=\"768\" height=\"960\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/06\/Three-tier-cake-with-white-marble-frosting-made-by-Escoffier-Austin-pastry-arts-student-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/06\/Three-tier-cake-with-white-marble-frosting-made-by-Escoffier-Austin-pastry-arts-student-768-240x300.jpeg 240w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-22823\" class=\"wp-caption-text\">Fondant can be plain or elaborately flavored and colored, like this example made by students at Escoffier\u2019s Austin campus.<\/p><\/div>\n<h2>Tips for Best Results When Working With Fondant<\/h2>\n<p>Though fondant makes a beautiful, smooth, and even covering for cakes, it can be a little tricky to work with, especially the first few times you try. Here are a few tips to make sure your fondant layer turns out just how you want it.<\/p>\n<h3>Prepare Your Work Surface<\/h3>\n<p>You will need to roll your fondant out before transferring it onto your cake. Make sure your work surface is completely clean and dry before you start. Any cake crumbs, bits of sugar, or moisture can affect the quality of your finished product, so be diligent. You\u2019ll also want to gather your materials: rolling pin, cornstarch and powdered sugar for dusting, cutting tools, and a cake smoother, if you\u2019ll be using one.<\/p>\n<h3>Prepare Your Fondant Properly<\/h3>\n<p>If you\u2019ll be adding food coloring to your fondant, do so a day or two ahead of time so it has a chance to settle fully. Bring your fondant to room temperature before working it, and thoroughly knead it before rolling. This helps prevent cracking and tearing when you roll it out.<\/p>\n<h3>Roll the Fondant on a Dusted Surface<\/h3>\n<p>Sprinkle a blend of powdered sugar and cornstarch on your rolling surface before beginning, unless it\u2019s very humid. In this case, it\u2019s best to use cornstarch only. Roll out your fondant a little larger than needed, and use your rolling pin to move it to your cake.<\/p>\n<h3>Smoothing, Shaping, and Cutting Fondant<\/h3>\n<p>Once you have your rolled fondant draped on your cake, your warm hands are generally the best smoothing and shaping tool. You can also try a cake smoothing tool, which kind of looks like an iron. A sharp kitchen knife or Exacto knife are great tools for cutting fondant. A pizza wheel can also be used.<\/p>\n\n\t\t<div class=\"blog-next\">\n\t\t\t<div class=\"blog-next-tagline\">Read this next<\/div>\n\t\t\t<a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/tips-for-choosing-the-perfect-pastry-bag\/\" aria-label=\"Read this next: Cake Decorating Tips: How to Choose the Right Pastry Bag\">\n\t\t\t\t<div class=\"blog-next-inner\">\n\t\t\t\t\t<div class=\"blog-next-image\" style=\"background-image: url('https:\/\/www.escoffier.edu\/wp-content\/uploads\/2015\/04\/Chef-decorating-a-white-cake-with-sunflowers-made-out-of-icing-1400.jpeg');\"><\/div>\n\t\t\t\t\t<div class=\"blog-next-contents\">\n\t\t\t\t\t\t<div class=\"blog-next-category\">Baking &amp; Pastry Arts<\/div>\n\t\t\t\t\t\t<div class=\"blog-next-title\">Cake Decorating Tips: How to Choose the Right Pastry Bag<\/div>\n\t\t\t\t\t\t<div class=\"blog-next-text\">Choosing a pastry bag? Discover how these tips might impact your cake decorating techniques in the kitchen.<\/div>\n\t\t\t\t\t\t<div class=\"blog-next-button\">\n\t\t\t\t\t\t\t<span class=\"button\">Read Article<\/span>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/a>\n\t\t<\/div>\n\n\t\t\n<h2>Common Fondant Pitfalls and How to Fix Them<\/h2>\n<p>What if your fondant tears after you\u2019ve applied it to your cake, looks lumpy, or develops air bubbles? Prevention is worth a pound of cure. Rolling your fondant to just the right thickness can prevent tears. But if your fondant does happen to tear, you can usually use your fingers moistened with a little shortening to smooth over the tear. If the tear is significant, either remove the whole piece and start with fresh fondant, or apply a patch of fondant and smooth it with your fingers. Don\u2019t reuse previously used fondant as it will have frosting and crumbs stuck to it and will no longer look clean.<\/p>\n<p>To prevent a lumpy appearance, make sure your cake and icing underlayer is very smooth. Any imperfections in your cake will show up through the fondant, so take extra care when preparing your cake.<\/p>\n<p>Finally, air bubbles do sometimes occur. You can use an acupuncture or sewing needle to puncture the air pocket and gently press the air out and smooth the fondant with your hands.<\/p>\n<p>If you truly can\u2019t fix your blemish, you can cover up any imperfections with a design element, like piped frosting, a piped or real-life flower, or other decoration.<\/p>\n<h2>When Should You NOT Use Fondant?<\/h2>\n<p>Even though fondant increases your cake decorating toolkit, it\u2019s not always the best option. If cost is one of your concerns, a cake with fondant will likely not be your best option. Any bakery can frost a cake with buttercream, but the ability to use fondant is a specialized skill set and will increase the cost of your cake commission. And if you\u2019re decorating your cake yourself but have never used fondant, there can be a steep learning curve to getting it right.<\/p>\n<p>Fondant is also not the most flavorful option. Many people agree that it tastes awful. To some people, fondant also has a disagreeable texture. So if your guests\u2019 satisfaction is important to you, you might choose a more traditional flavored buttercream or ganache to decorate your cake.<\/p>\n<h2>Learn to Make Fondant Like a Pastry Pro<\/h2>\n<p>Though fondant may look fancy and out of reach, professional pastry decorating is a learnable skill in culinary school. With the right training and support, you could learn how to create your own creative cakes.<\/p>\n<p>At Auguste Escoffier School of Culinary Arts, a diploma or associate degree in <a href=\"https:\/\/www.escoffier.edu\/academics\/baking-pastry-online\/\">Baking &amp; Pastry Arts<\/a> can help you develop your skill to become a pastry chef. If pastry arts inspire you, reach out to our <a href=\"https:\/\/www.escoffier.edu\/school-directory\/\">Admissions team<\/a> to learn more about the exciting opportunities available in our online and in-person culinary school options.<\/p>\n\t\n\t<h3 class=\"additional-articles-heading\">IF YOU LIKE THIS ARTICLE ABOUT FONDANT, CONSIDER READING THESE ARTICLES NEXT:<\/h3>\n\n\t\n<ul>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/food-entrepreneurship\/how-to-start-bakery-business-from-home\/\">How to Start a Bakery Business from Home<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/how-to-become-a-pastry-chef\/\">How to Become a Pastry Chef<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/do-you-need-pastry-school-to-be-a-pastry-chef\/\">Do You Need Pastry School to Become a Pastry Chef?<\/a><\/li>\n<\/ul>\n<p><em>This article was originally published on July 18, 2014 and has since been updated.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Take your cakes to the next level by learning all about fondant, the ultimate confectionary canvas.<\/p>\n","protected":false},"author":23,"featured_media":34228,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[24],"tags":[102,155],"class_list":["post-3110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-pastry","tag-food-trends","tag-pastry-chef"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What Is Fondant? Uses, Types, &amp; Flavor Guide - Escoffier<\/title>\n<meta name=\"description\" content=\"Take your cakes to the next level by learning all about fondant, the ultimate confectionary canvas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/the-facts-about-fondant\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What Is Fondant? 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