Join the Fondant Frenzy of 2017 – How To Guide

If you read our last blog,What’s Baking in the Baked Goods Industry in 2017,you already know that 2017 will be the year of fondant!  Fondant is extremely popular this year for many reasons.  Here at BakeOne, Jerry Couvaras and his team have been using fondant on their baked goods for years.  Fondant allows you to be super creative when decorating baked goods:  Fondant can be poured or rolled, takes color well, and gives your baked goods that “WOW” factor as you can you can color it, twist it, shape it, and mold it.  Basically, baked good just look better with fondant!  If you want to see what I’m talking about, just search Pinterest for images of the most amazing fondant treats, cookies, and cakes you’ve ever seen!  If you’re interested in joining the fondant frenzy of 2017 and learning more about working with fondant, here is a basic recipe and how to work with fondant.

Rolled Buttercream Fondant1

Ingredients

  • 1 cup light corn syrup
  • 1 cup shortening
  • 1/2 teaspoon salt
  • 1 teaspoon clear vanilla extract
  • 2 pounds confectioners’ sugar

Directions

  • In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners’ sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners’ sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
  • To use, roll out on a clean surface that has been dusted with confectioners’ sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Now that you know how to make fondant, you can do most anything with it as fondant can be applied to many baked goods like tea cakes, cupcakes, cookies and cakes.  Many home bakers are intimidated by fondant, but with a few simple tips, even an inexperienced baker can have success with fondant.  Here are some helpful fondant tips from FoodNetwork.com2:

  1. Before applying fondant, a “sticky” surface should be applied to the cake which will help the fondant adhere to it. Many spread a thin layer of buttercream before laying out the fondant.
  1. When using rolled fondant to make decorations from, roll it to 1/4-inch thick. Either place them flat on greased (use shortening) wax paper or over forms to dry for 24 to 36 hours.
  1. Use royal icing to adhere fondant pieces to a rolled fondant iced cake and for the fine decorating commonly used on wedding cakes.
  1. The cake to be covered with rolled fondant must be cooled completely, preferably 24 hours, covered. This will tighten the crumbs and make the cake more solid.
  1. How far ahead you cover your cake with fondant will depend on the type of cake, filling, icing, etc. you use. With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it’s also how long it can stand without breaking down from the moisture in the cake. If you’re using a layer cake and/or perishable fillings or icings, then you need to do everything just a day or two before the event.
  1. Fondant dries quickly, so while working with it, always keep excess well-wrapped in plastic, as well as the parts on the cake you are not working on.
  1. Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature. Do not refrigerate or freeze. If it gets too hard, put it in the microwave for a few seconds to soften; it will be easier to knead.
  1. To smooth out the fondant once it is put on the cake, use cornstarch on your hands to smooth out the fondant.
  1. If tiny cracks appear in the surface of the fondant, knead it a little – the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny. Do not use water to smooth out cracks – water dissolves fondant as it is mostly sugar. Instead, use a bit of shortening on your fingertips to repair small tears.
  1. Cracking can also be caused if your fondant is rolled too thick. Fondant is heavy and if not rolled thin enough (1/4-inch thick is usually best) the excess can pull the fondant from the top of the cake causing it to crack.
  1. To cover a crack, try rubbing a little of the same Fondant over the crack in a circular motion, then using a smother or your hands to rub it in.
  1. If fondant pleats at the bottom, gently unpleat and smooth out with the palms of your hands. With the palms of your hands, rub slightly up on sides to form an even top edge.
  1. Try to work with fondant in a cool room and on a cool surface. A warm room may make the fondant too soft and difficult to work with.

If you’ve been inspired by the fondant frenzy this year, why not give it a try in your own home!  Anyone can have success with fondant, so just imagine how impressive your Valentine’s treats and Easter cookies can be with these simple tips.  For more fondant inspiration, simply look to Pinterest, and be sure to follow along with our blog for interesting baked goods industry news, recipes and trends, at BakeOne.com.

1 http://allrecipes.com/recipe/93157/rolled-buttercream-fondant/

2 http://www.foodnetwork.com/recipes/articles/decorating-with-fondant.html

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