Types of fondant
1. Poured fondant
Poured fondant is a creamy confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to the soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Sometimes lemon or vanilla is added to the mixture, mainly for taste. Other flavorings are used as well, as are various colorings. For example, the main filling of a Cadbury Creme Egg is poured fondant.
2. Rolled fondant/ fondant icing/ pettinice
Rolled fondant, fondant icing, or pettinice, does not have the same texture as poured fondant. They are commonly used to decorate wedding cakes. Although wedding cakes are traditionally made with marzipan and royal icing, fondant is increasingly common due to nut allergies as it does not require almond meal. It includes gelatine and food-grade glycerine, which keeps the sugar pliable and creates a dough-like consistency. It can also be made using powdered sugar and melted marshmallows. Rolled fondant is rolled out like a pie crust and used to cover the cake.
How to make fondant?
Fondant can be made with marshmallows, powdered sugar and water. Some people prefer making this marshmallow fondant compared to store bought fondant as marshmallow fondant taste sweeter and nicer.
However, marshmallow fondant would turn sticky in moist, humid conditions and does not hold as we as normal fondant when placed over frosting.
Here are the steps to making your very own fondant 🙂
450g powdered sugar (plus extra for dusting)
2 tbsp water
Food coloring or flavored extracts, optional
1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows expand and become puffy.
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want coloured or flavoured fondant, you can add several drops of food colouring or extracts at this point and stir until incorporated. If you want to create multiple colours or flavours from one batch of fondant, do not add the colours or flavours now. Instead, refer to step 6 below for instructions.
3. Add the powdered sugar and begin to stir with the spatula until the sugar is incorporated and it becomes impossible to stir.
4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet–this is normal. Dust your hands with powdered sugar, and knead the fondant mixture working the sugar into the marshmallow with your hands.
5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth–too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used.
6. If you want a coloured or flavoured fondant, flatten it into a round disc. Wear gloves to avoid getting food colouring on your hands. Add your desired amount of colouring or flavouring to the centre of the disc, and fold the disc over on itself so that the colour or flavour is enclosed in the centre of the fondant ball.
7. Begin to knead the ball of fondant and you will begin to see streaks of colour coming through from the centre. Continue to knead until the fondant is a uniform colour.
How to store fondant?
Wrap it in cling wrap as a well-wrapped fondant can be stored in a cool room or in the refrigerator. Refrigerated fondant needs to be kneaded until supple before use.
Fondant makes the cake look beautiful and colourful but it may not taste very nice. Coating the cake with chocolate ganache or buttercream are other alternatives that can be used to cover the cake.