Fondant is a type of cake icing that can be used to mold or sculpt cakes, cupcakes, or pastries. It can be rolled or poured with the poured variation being more common for fillings and the rolled variant more common for covering cakes and other baked goods. It has a texture that is similar to clay and it is what makes cakes look sculpted.
If you want to make specialty cakes, fondant is the way to go. It is soft and delicious and it will take your cake decorating to a new level.
How Is Fondant Made?
Poured fondant is made of sugar, water, and corn syrup; gelatin or glycerin is included when the fondant is going to be used for sculpting.
In the past, marzipan and royal icing were used to sculpt fancy cakes but both are made of raw egg whites and almond meal, which are known allergens, so fondant has taken over as the most popular method.
Poured Fondant Icing
Poured fondant is sweet and creamy and can be used as a filling in the center of candies or éclairs, or it can be poured over cakes and other baked items while it is warm. It hardens to a shell that is creamy inside and it is delicious.
You need the following ingredients to make regular poured fondant:
- Confectioner’s sugar
- Water
- Corn syrup
You blend all three ingredients in a saucepan and stir until it is well mixed and sugar is dissolved. If it is too runny, you can add more of the confectioner’s sugar.
Once the ingredients are fully dissolved, you can pour it over whatever you are going to glaze. It should be warm when it is poured and it will harden on the cake or item.
Rolled Fondant Icing
Rolled fondant is made with the same ingredients but gelatin or glycerin is added to give it a doughy texture. Once it is made, you roll it out and cover a cake or other baked goods with it. You can color the sheets of fondant.
You need the following ingredients to make regular rolled fondant:
- Confectioner’s sugar
- Water
- Corn syrup
- Gelatin or glycerin
To make rolled fondant, you can mix the ingredients and form a ball of dough. You can then roll it out and use it to cover cakes or any other baked goods.
It does have a chewy texture and you can flavor it with different ingredients.
Marshmallow Fondant
People love to make marshmallow fondant in place of regular fondant for several reasons.
First of all, it is easier and takes less time because the first step of forming the dough is simple with melted marshmallows. Second, it tastes light and sweet and people really love the flavor.
You need the following ingredients to make marshmallow fondant:
- Mini marshmallows
- Confectioner’s sugar
- Water
When you use marshmallows to make fondant, you start by melting the marshmallows. Then you can mix in the sugar and water. It takes around ten minutes to make and it is ready to roll and cover your cake.
Many people find that marshmallow fondant is so easy to make and it is less expensive as well. It tastes delicious and it is easy to work with because the marshmallows help it keep its shape.
There are many different ways to add flavors and colors to any fondant and this is a great way to decorate your baked goods.
Marshmallow vs. Regular Fondant: The Bottom Line
Of the two, marshmallow fondant has the advantage. It is less expensive, is easier to make, and tastes delicious. Most people find that they rarely have a bad batch whereas regular fondant requires more effort.
Some bakers say that regular fondant is more reliable. In addition, some people don’t eat the fondant so they find the taste to be less of a factor in deciding which type to use.
However, most people discover that because the melted marshmallows make it easier to form the dough with sugar and water, it takes ten minutes or less to make and it is less expensive as well.
If you have fondant left over, you can make little candies or all kinds of decorations for your cake. When you use fondant in place of icing, your cake will be beautiful and look absolutely perfect.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.