Rolled fondant, often simply called fondant, is a smooth, pliable, dough-like icing used to cover cakes and create decorative elements. It’s admired for its ability to create a flawless, porcelain-like finish, making it a popular choice for special occasion cakes, especially wedding cakes. This guide will delve into the composition, uses, pros, cons, and everything else you need to know about rolled fondant.
The Composition of Rolled Fondant
Fondant’s unique properties stem from its specific ingredients. While recipes can vary, the basic components remain consistent. Understanding these ingredients is key to understanding how fondant behaves and how to work with it effectively.
The Primary Ingredients
The fundamental ingredients of rolled fondant include sugar, water, gelatin (or a vegan alternative), glucose or corn syrup, glycerin, and sometimes shortening or vegetable oil. Each ingredient plays a crucial role in the final product.
Sugar: Primarily confectioners’ sugar (also known as icing sugar or powdered sugar) forms the bulk of the fondant. Its fine texture is essential for creating a smooth surface.
Water: Water hydrates the other ingredients, allowing them to bind together. The amount of water is crucial for achieving the right consistency.
Gelatin: Gelatin acts as a binder and provides elasticity. It allows the fondant to be rolled thinly without tearing easily. Vegan alternatives like agar-agar or CMC (carboxymethyl cellulose) can be used.
Glucose or Corn Syrup: These ingredients contribute to the fondant’s flexibility and prevent it from drying out too quickly. They also add a subtle sweetness.
Glycerin: Glycerin is a humectant, meaning it attracts and retains moisture. This keeps the fondant pliable and prevents it from cracking.
Shortening or Vegetable Oil: A small amount of shortening or vegetable oil can be added to improve the fondant’s elasticity and prevent it from sticking to surfaces.
Variations and Additives
While the core ingredients remain fairly standard, there are variations and additives that can be used to customize fondant.
Different flavors, such as vanilla extract, almond extract, or citrus zest, can be added to enhance the taste. Food coloring, either gel or liquid, can be used to achieve the desired color. Tylose powder, a form of CMC, can be added to make fondant firmer, especially for creating 3D decorations.
Uses of Rolled Fondant in Cake Decorating
Rolled fondant is incredibly versatile and can be used for a wide range of cake decorating techniques. Its smooth finish and pliability make it ideal for achieving professional-looking results.
Covering Cakes
The most common use of rolled fondant is to cover entire cakes. It provides a smooth, even canvas for further decoration.
The process involves rolling out the fondant to the desired thickness and carefully draping it over the prepared cake. Any air bubbles are smoothed out, and the excess fondant is trimmed away. This creates a flawless, professional finish that is difficult to achieve with other types of icing.
Creating Decorations
Beyond covering cakes, fondant is a fantastic medium for creating decorative elements. Its pliability allows for intricate shaping and modeling.
Fondant can be molded into flowers, figures, ribbons, and other decorative accents. It can be cut into shapes using cookie cutters or sculpted by hand. The use of tylose powder can help fondant decorations harden and hold their shape.
Combining with Other Decorating Techniques
Rolled fondant can be seamlessly combined with other cake decorating techniques for stunning effects.
It can be painted with edible colors, airbrushed for subtle shading, or stenciled with intricate patterns. Royal icing can be used to add delicate piping details, and edible glitters or luster dusts can add sparkle and shine.
Advantages of Using Rolled Fondant
Rolled fondant offers several advantages over other types of cake coverings, making it a popular choice for many bakers.
Smooth, Professional Finish
The primary advantage of rolled fondant is its ability to create an exceptionally smooth and professional finish. This is especially important for wedding cakes and other special occasion cakes where appearance is paramount.
Versatility in Decoration
Rolled fondant is incredibly versatile and can be used for a wide range of decorative techniques. It can be molded, sculpted, cut, and painted, allowing for endless creative possibilities.
Protection for the Cake
Fondant acts as a protective barrier for the cake, helping to keep it moist and fresh. It also provides a sturdy base for heavier decorations.
Stability at Room Temperature
Unlike buttercream, rolled fondant is stable at room temperature for extended periods. This is particularly beneficial for cakes that need to be displayed for several hours or transported over long distances.
Disadvantages of Using Rolled Fondant
Despite its advantages, rolled fondant also has some drawbacks that bakers should consider.
Taste
One of the most common criticisms of rolled fondant is its taste. Many find it to be overly sweet and lacking in flavor compared to other types of icing. However, flavored fondants and thin application can mitigate this.
Difficulty to Work With
Rolled fondant can be challenging to work with, especially for beginners. It requires practice and patience to achieve a smooth, flawless finish. It can be prone to tearing, cracking, and elephant skin (a textured, uneven surface).
Cost
Rolled fondant can be more expensive than other types of icing, particularly if you purchase pre-made fondant. The cost of ingredients and tools can also add up.
Can Be Thick and Heavy
When applied too thickly, rolled fondant can be heavy and overwhelming. This can detract from the overall enjoyment of the cake. It’s important to roll it thinly and apply it carefully.
Tips for Working with Rolled Fondant
Working with rolled fondant can be challenging, but with the right techniques and tips, you can achieve professional-looking results.
Kneading and Preparing the Fondant
Before rolling out the fondant, it’s essential to knead it thoroughly until it is smooth and pliable. This helps to remove any air bubbles and ensures a consistent texture.
Start by gently warming the fondant in your hands. Then, use a rolling pin or your hands to knead it until it becomes soft and elastic. If the fondant is too sticky, add a small amount of confectioners’ sugar. If it’s too dry, add a few drops of water or glycerin.
Rolling Out the Fondant
When rolling out the fondant, work on a clean, smooth surface lightly dusted with confectioners’ sugar or cornstarch. Use a rolling pin specifically designed for fondant, which is typically made of non-stick material.
Roll the fondant evenly in all directions, turning it frequently to prevent it from sticking. Aim for a thickness of about 1/8 inch to 1/4 inch. Thicker fondant is more prone to cracking and tearing.
Covering the Cake
Before covering the cake with fondant, make sure it is properly prepared with a crumb coat of buttercream or ganache. This provides a smooth surface for the fondant to adhere to and prevents crumbs from showing through.
Carefully lift the rolled fondant and drape it over the cake, centering it as much as possible. Gently smooth the fondant from the top down, working your way around the cake. Use a fondant smoother to eliminate any air bubbles and create a flawless finish.
Trim away the excess fondant with a sharp knife or pizza cutter. Leave a small amount of overhang at the bottom edge, then tuck it under the cake and smooth it into place.
Preventing and Fixing Problems
Even with careful preparation, problems can still arise when working with rolled fondant. Here are some common issues and how to address them:
Tearing: If the fondant tears, gently patch it with a small piece of fondant and smooth it over with a fondant smoother.
Cracking: Cracking can be caused by dry fondant or air bubbles. Knead the fondant well to rehydrate it, or use a pin to prick any air bubbles and smooth them out.
Elephant Skin: This textured, uneven surface is often caused by over-kneading or drying out. Lightly spray the fondant with water and smooth it with a fondant smoother.
Sticking: If the fondant sticks to your surface or rolling pin, dust with more confectioners’ sugar or cornstarch.
Storing Rolled Fondant
Proper storage is essential to maintain the quality of rolled fondant.
Unused fondant should be wrapped tightly in plastic wrap and stored in an airtight container at room temperature. Avoid storing it in the refrigerator, as this can cause it to become sticky and difficult to work with.
Fondant decorations can be stored in a cool, dry place away from direct sunlight. They should be protected from moisture, as this can cause them to soften or melt.
Homemade vs. Store-Bought Fondant
Bakers often face the decision of whether to make their own fondant or purchase it pre-made. Both options have their pros and cons.
Homemade Fondant
Making your own fondant allows you to control the ingredients and customize the flavor. It can also be more cost-effective than purchasing pre-made fondant. However, it requires more time and effort, and it can be challenging to achieve the same smooth texture as store-bought fondant.
Store-Bought Fondant
Store-bought fondant is convenient and readily available. It typically has a consistent texture and is easier to work with than homemade fondant. However, it can be more expensive, and you may have limited control over the flavor and ingredients. Many high-quality brands are available to suit different preferences.
Conclusion
Rolled fondant is a versatile and essential tool for cake decorators. While it can be challenging to work with, its ability to create a smooth, professional finish and its adaptability for various decorations make it a popular choice for special occasion cakes. By understanding the ingredients, techniques, and tips outlined in this guide, you can master the art of working with rolled fondant and create stunning cakes that are sure to impress. Remember to practice, be patient, and experiment with different techniques to find what works best for you.
What exactly is rolled fondant and how does it differ from other cake coverings?
Rolled fondant is a smooth, pliable sugar paste that is rolled out and used to cover cakes, creating a flawlessly smooth and professional-looking finish. It’s primarily composed of sugar, water, gelatin, and sometimes vegetable fats or shortening, resulting in a dough-like consistency that can be easily manipulated. This consistency allows for intricate sculpting, detailing, and the creation of sharp edges on cakes.
Unlike buttercream or ganache, rolled fondant provides a firm, non-perishable outer layer that protects the cake and prevents it from drying out quickly. Buttercream and ganache are softer and often require refrigeration, whereas a fondant-covered cake can often be left at room temperature for extended periods. The smooth surface of fondant also serves as an excellent canvas for painting, airbrushing, and applying edible decorations.
What are the main ingredients in rolled fondant and what do they contribute?
The primary ingredients in rolled fondant typically include granulated sugar, which provides sweetness and bulk, and water, which acts as a solvent and helps bind the other ingredients. Gelatin is another key component that acts as a binding agent, contributing to the elasticity and structure of the fondant. The gelatin’s ability to set and create a firm, yet pliable texture is crucial for achieving a smooth finish.
Often, vegetable shortening or glucose syrup are added to improve the fondant’s texture and flexibility. Shortening adds moisture and prevents the fondant from drying out too quickly, while glucose syrup enhances its smoothness and pliability, making it easier to roll out and drape over a cake. These ingredients work together to create a covering that is both aesthetically pleasing and functional, offering protection and a professional finish to cakes.
How do I properly prepare a cake for rolled fondant?
Preparing a cake for fondant involves ensuring a smooth, even surface for optimal adhesion and a flawless finish. The cake should be baked, cooled completely, and then leveled to ensure a flat top. Any imperfections, such as cracks or bumps, should be filled with a crumb coat of buttercream or ganache, which will act as a smooth base for the fondant.
After the crumb coat has been applied, it needs to be allowed to set completely. A chilled crumb coat is ideal, as it will provide a firm and stable base for the fondant. This step is crucial, as any imperfections in the crumb coat will be visible through the fondant. Once the crumb coat is set, the cake is ready to be covered with rolled fondant.
What are some common problems encountered when working with rolled fondant, and how can I fix them?
One common issue is tearing or cracking of the fondant, often caused by it being too dry or thin. To prevent this, ensure the fondant is properly kneaded and pliable before rolling it out. If it’s already cracking, add a small amount of vegetable shortening or glycerin to the fondant and knead it until it becomes smooth and elastic again. Rolling the fondant to the correct thickness is also vital – too thin, and it’s prone to tearing; too thick, and it will be difficult to work with.
Another frequent problem is the formation of air bubbles under the fondant, which can mar the smooth surface. To address this, use a fondant smoother to gently press out the air bubbles towards the edges of the cake. If bubbles persist, carefully prick them with a pin and smooth over the area. Dusting the work surface and the fondant with cornstarch or powdered sugar can also help prevent sticking and the formation of air pockets.
How should I store rolled fondant and fondant-covered cakes?
Unused rolled fondant should be stored in an airtight container or wrapped tightly in plastic wrap to prevent it from drying out. Placing it in a resealable plastic bag is also a good idea, ensuring all air is removed. Store the fondant at room temperature, away from direct sunlight and heat. Properly stored, fondant can last for several months.
A fondant-covered cake should also be stored at room temperature in a cool, dry place. Avoid refrigerating fondant-covered cakes, as condensation can form and make the fondant sticky or even cause it to melt. If refrigeration is necessary, wrap the cake tightly in plastic wrap to minimize moisture exposure. When removing the cake from the refrigerator, allow it to come to room temperature gradually before unwrapping it.
Can I add coloring or flavoring to rolled fondant?
Yes, rolled fondant can be easily colored using gel food coloring. Gel colors are preferred over liquid food coloring because they are more concentrated and won’t alter the fondant’s consistency as much. Add the gel color in small increments and knead the fondant thoroughly until the color is evenly distributed. Remember that the color will deepen slightly as it sits.
Flavorings can also be added to rolled fondant to enhance its taste. Extracts, such as vanilla, almond, or lemon, are good options. As with coloring, add the flavoring in small amounts and knead well to ensure even distribution. Be mindful of the amount of liquid you add, as too much can make the fondant sticky. Start with a few drops and add more to taste.
What are some alternative uses for rolled fondant besides covering cakes?
Besides covering cakes, rolled fondant is incredibly versatile for creating decorative elements such as flowers, bows, and figurines. Its pliability allows for intricate sculpting and detailing, making it perfect for adding personalized touches to cakes and other desserts. Fondant can be molded into various shapes and sizes using cutters, molds, and sculpting tools.
Rolled fondant can also be used to create edible accents on cookies and cupcakes. Cut out fondant shapes to decorate sugar cookies, or create small fondant toppers for cupcakes. Its smooth texture and ability to hold its shape make it an excellent medium for adding a professional and polished look to a variety of baked goods, not just cakes.