Fondant is a delicious icing that can transform an ordinary cake into an edible work of art. It has a pliable dough-like texture and can be shaped into anything from a cascade of delicate flowers to a model of your child’s favourite Disney character. 레터링케이크
To work with fondant, you must first knead it until soft and pliable. You can also add color to the fondant before you roll it out.
Easy to work with
Fondant is a great way to decorate cakes. It offers a smooth surface and can be colored to match your party theme. You can also use fondant to make 3-D decorations that really add a wow factor. For best results, you should prepare the fondant before using it. You can do this by kneading it with your hands and warming it up. Fondant is sensitive to temperature and humidity, so it’s important to work in a cool place.
Fondant is made mainly of marshmallows and sugar and can be flavored with food coloring and extracts. Before adding color or flavoring, flatten the fondant into a disc and then apply several drops of the desired color. Knead the fondant to evenly distribute the color and remove any streaks. You can also add a few drops of flavoring at this time, but be careful not to overdo it. Flavorings are easy to add, but they can be difficult to take out if you overdo it.
Easy to color
Fondant is the stuff that adorns fancy wedding cakes and other specialty desserts. It looks like sugary play-dough, but it’s edible and can be used to cut out cool shapes for your creations. It can also be dyed in a variety of colors, but be sure to use gel food coloring rather than liquid. It will prevent your hands from staining and is less likely to cause the fondant to dry out or change color.
When tinting a ball of fondant, it’s best to add one drop of color at a time and to mix only enough for what you need. Too much at once can be difficult to match later.
For more tips on coloring fondant, check out this video by Jenny of The Decorated Cookie. She demonstrates how to properly knead the fondant after adding the color, so you can avoid air bubbles and distribute the color evenly. She also offers a few tips for choosing the right shade and using different combinations of colors to achieve unique results.
Easy to store
Fondant is much more stable than buttercream, so there’s less of a chance for smudges and tears during transport. It also holds up better to the heat, making it an ideal choice for outdoor events.
It’s easy to make at home. You’ll need sugar, glycerin, and water. You can use a hand mixer or a stand mixer with a dough hook. Once it’s ready, you can store it in an airtight container or the refrigerator. To use it again, bring it to room temperature and knead it until soft.
You can make it in a wide variety of shapes to decorate cakes. From zombies chasing survivors for a Halloween cake to Santa and your uncle Jim pounding brewskis for Christmas, the possibilities are endless. You can even add your own personal touches like letters and numbers to create a unique design for your special event. Just be sure to handle it carefully to prevent it from drying out and becoming crackable.
Easy to transport
Fondant is more stable than buttercream, making it easier to transport. It can also be coloured, which makes it a great choice for more elaborate cake decorating. It is also more temperature flexible than cream frosting. You can buy ready-made fondant in sheets that can be draped over your cake, or you can make it yourself. To prepare fondant, mix it with a bit of water and knead until it becomes soft and pliable. Then, add your preferred flavourings and a little colour to create the right shade.
Fondant is a popular type of icing that gives cakes an elegant finish and intricate designs. It can be shaped into flowers, ruffles, and other decorations to make cakes look truly spectacular. This versatile icing is often used for luxury cakes, such as those for weddings and other special occasions. It is made of sugar, water, corn syrup, glycerine, and vegetable fat (shortening or butter). There are two main types of fondant: poured fondant and rolled fondant.