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Fondant

Fondant is a pliable, sugar-based icing used extensively in baking and confectionery for creating smooth coverings and decorative elements on cakes, cupcakes, and pastries.^[1] It is typically composed of sucrose, water, glucose or corn syrup, and sometimes gelatin or glycerin, resulting in a glossy, partially crystalline texture that can be rolled, poured, or molded.^[2] The name derives from the French verb fondre, meaning "to melt," highlighting its origins as a melted sugar confection.^[3] Originating in France during the 1500s, fondant began as a creamy candy filling before evolving into a key tool for cake decoration, with rolled varieties gaining widespread popularity in the 20th century through Australian influences and later global baking trends in the 2000s and 2010s.^[3] Its production involves dissolving sugar in water, boiling to reduce moisture to 10-15%, cooling, and agitating to form fine crystals, ensuring a smooth consistency without large grains.^[2] Commercially, it often contains 64-71% sucrose and 9-16% glucose syrup, while homemade versions may incorporate marshmallows for elasticity and ease.^[2]^[1] Fondant comes in several types tailored to specific applications: rolled fondant, a dough-like paste ideal for draping over cakes to achieve a seamless finish; poured fondant, a fluid mixture that hardens into a shiny glaze when applied warm (below 100°F); marshmallow fondant, an accessible DIY option made by melting marshmallows with confectioners' sugar; and sculpting fondant, a firmer variant for crafting three-dimensional figures and details.^[1]^[3] Its primary uses include sealing cakes to extend freshness, providing a neutral canvas for piping, airbrushing, or edible artistry, and forming elements like flowers or figurines, though it is sometimes criticized for its mild flavor and learning curve in handling.^[1] Fondant is generally allergen-free and shelf-stable when stored properly, making it a staple in professional and amateur baking alike.^[2]

History

Origins

The origins of fondant trace back to early modern Europe, where the first printed recipe for a pliable sugar paste appeared in Girolamo Ruscelli's De' secreti del reuerendo donno Alessio Piemontese, published in Venice in 1555. This formulation combined fine sugar with rosewater, lemon juice, egg whites, and gum tragacanth to achieve malleability for molding and shaping, marking an early advancement in confectionery techniques accessible primarily to elites due to sugar's high cost.^[4] During the Renaissance, this sugar paste, often referred to as gum paste, became essential for creating intricate decorative elements on cakes and pastries, allowing confectioners to sculpt elaborate figures and architectural forms from boiled sugar mixtures.^[5] The techniques described trace back to French culinary traditions, from which the term "fondant" later derived in the 19th century from the verb fondre, meaning "to melt," which described the process of heating sugar to a liquid state and then cooling it to form a smooth, workable paste.^[6] In the 16th and 17th centuries, sugar paste found applications in royal banquets across Europe, such as the grand sugar sculptures crafted for a 1574 ball honoring King Henri III of France at Venice's Palazzo Ducale, where molded figures and architectural models served as edible centerpieces.^[5] Apothecaries also employed these pastes in medicinal sweets, blending sugar with gums and flavors to create palatable remedies and conserves that masked bitter herbs while preserving their therapeutic qualities.^[7] These early innovations established the foundational techniques for later evolutions into poured and rolled fondants.

Modern Development

In the 19th century, significant advancements in sugar refining technology, including the development of centrifugal machines and vacuum evaporation processes, produced purer, clearer granulated sugar that facilitated the creation of more consistent and transparent fondant for commercial confectionery production.^[8] These innovations, driven by industrial-scale beet and cane sugar processing, reduced impurities and enabled finer control over crystallization, transforming fondant from a labor-intensive artisanal product into one viable for mass manufacturing.^[9] The late 1800s marked a pivotal shift with the introduction of invert sugar—produced by hydrolyzing sucrose into glucose and fructose—and corn syrup, both of which inhibited excessive crystallization in fondant mixtures, yielding smoother, more stable textures.^[8] French confectioners in patisseries pioneered these additives, leveraging them to refine traditional poured fondant recipes for petit fours and elaborate pastries, as invert sugar's hygroscopic properties helped maintain moisture and pliability during setting.^[10] Corn syrup, commercially viable after its invention in the 1860s, further supported this by providing a cost-effective alternative that prevented graininess, solidifying fondant's role in professional baking.^[11] Modern rolled fondant emerged in Australia in the 1950s and gained popularity in the United States and United Kingdom in the late 20th century, becoming integral to multi-tiered wedding cakes amid rising demand for ornate, durable decorations.^[12] This variant gained initial prominence through Australian innovations in the mid-20th century, influencing global trends.^[13] This surge was propelled by post-war cultural trends favoring lavish celebrations, with rolled fondant offering a malleable alternative to brittle royal icing for intricate designs. Commercial brands like Satin Ice, introduced in 2001, accelerated adoption by providing pre-made, shelf-stable products that simplified preparation for bakers and hobbyists.^[14] Key recipe and patent developments in the early 20th century enhanced rolled fondant's workability, notably through the incorporation of glycerin, which imparted elasticity and prevented drying during rolling and application.^[15] This addition, part of broader innovations in sugar paste formulations, allowed for thinner, more uniform coverings on cakes, supporting the era's shift toward professional-grade confections while maintaining fondant's core crystalline structure.^[11]

Types

Poured Fondant

Poured fondant is a creamy, pourable icing consisting of finely crystallized sucrose suspended in a saturated sugar syrup, which forms a glossy, opaque coating as it cools and sets.^[2] This liquid form distinguishes it from other fondants by its fluid consistency at application, allowing it to flow evenly over surfaces before hardening into a smooth, shiny layer.^[1] It is primarily used to glaze petits fours, napoleons, and fruit cakes, creating a thin, hard shell that seals in moisture and provides an elegant finish.^[2]^[1] The resulting coating offers a smooth, non-sticky surface that is non-pliable once set, enhancing the visual appeal of delicate confections without adding bulk.^[2] Due to its pourable nature and tendency to crystallize quickly, poured fondant has a short working window, requiring precise temperature control—typically maintained around 100°F (38°C)—to ensure even application before it thickens.^[1] Originating in 19th-century France, where the term derives from "fondre" meaning "to melt," poured fondant gained preference in both French and American baking traditions for coating small confections, owing to its ease in dipping and uniform glossy results on items like petits fours.^[2]^[6] In American contexts, it became a staple for high-end pastries and tea-time treats by the 20th century.^[2] Unlike rolled fondant, which suits molding and covering larger cakes, poured fondant excels in glazing petite baked goods for a refined, professional appearance.^[1]

Rolled Fondant

Rolled fondant is a thick, elastic paste composed primarily of sugar, water, and gelling agents such as gelatin or gum tragacanth, which can be rolled out like dough and draped over cakes to create a smooth, seamless covering.^[16] Unlike the more rigid poured fondant used for glazing, rolled fondant offers pliability for shaping and application on complex surfaces.^[16] Its key attributes include a moldable texture that allows for intricate three-dimensional decorations, such as flowers, figures, and ribbons, while holding fine details with a glossy, uniform finish that dries firm but remains flexible.^[16] When stored properly in an airtight container, rolled fondant has a longer shelf life, often lasting several months without hardening excessively, making it suitable for professional and large-scale projects.^[16] Commercial forms of rolled fondant, available as pre-made, consistent products from brands like Satin Ice, dominate modern usage due to their reliability and ease, particularly in wedding and tiered cake designs that gained prominence in the United States starting in the late 1970s and 1980s.^[16]^[17] Homemade versions, while customizable, require precise technique to achieve similar elasticity and are less common in high-volume settings; a popular DIY method involves melting marshmallows with confectioners' sugar to create marshmallow fondant, which is easier for beginners but has a shorter shelf life.^[16]^[1] Challenges in working with rolled fondant include drying out or cracking if overworked or exposed to air, which can be mitigated by dusting surfaces with cornstarch or applying shortening during handling to maintain moisture and prevent tears.^[16]

Specialty Variants

Sculpting fondant is a modified version of rolled fondant designed for creating detailed figurines and structures, achieved by incorporating tylose powder (also known as CMC or carboxymethylcellulose) to enhance its strength and drying properties. This additive, typically used at a ratio of 1 teaspoon per 500 grams of fondant, is kneaded into the paste to make it firmer and more pliable for modeling, mimicking the qualities of traditional gum paste while remaining edible.^[18] The resulting mixture dries faster than standard fondant, allowing for intricate shapes that hold their form without sagging, though it requires quick working to avoid cracking if overused.^[18] Flavored variants of fondant expand its versatility by infusing additional taste profiles, with chocolate fondant being a prominent example that incorporates cocoa powder and melted chocolate into the base recipe for a richer, more decadent option suitable for decoration. This specialty form, often made with ingredients like mini marshmallows, water, chopped chocolate, cocoa, corn syrup, shortening, and powdered sugar, provides a smooth texture for covering cakes or sculpting while imparting a genuine chocolate flavor that elevates confections beyond neutral sweetness.^[19] Commercial chocolate fondants, such as those from Wilton, are pre-formulated for ease, offering milk chocolate or dark varieties that roll thinly without tearing and maintain stability under ambient conditions.^[20] Hybrids combining fondant with modeling chocolate represent another specialized adaptation, blending the smooth workability of sugar-based fondant with the intense flavor and moldability of chocolate paste made from melted chocolate and corn syrup. These mixtures, like Satin Ice's Dream Chocolate Fondant, create a premium product that is easier to handle for professional detailing, resisting drying or cracking while allowing thin rolling for elegant finishes on pastries and figurines.^[21] Modeling chocolate itself serves as a fondant alternative in hybrid applications, providing a pliable, chocolate-tasting medium ideal for accents where sugar overload is undesirable.^[22] Commercial specialties cater to professional bakers with pre-mixed formulations that include stabilizers for consistent performance, such as Satin Ice fondants, which are renowned for their smooth rolling, vibrant colors, and allergen-free composition derived from high-quality sugar and glucose bases. Quick-gum paste, a rapid variant, is prepared by kneading 1-3 teaspoons of tylose powder into 1 pound of commercial fondant, yielding a fast-drying medium for detailed floral or structural elements without the need for from-scratch gum paste.^[23] Satin variants, like those in the Satin Ice line, incorporate fine textures and flavors (e.g., vanilla or buttercream) for superior elasticity and a satin-like sheen post-application.^[23]

Ingredients and Preparation

Core Ingredients

Fondant, whether poured or rolled, relies on a few fundamental ingredients that form its supersaturated sugar base, enabling the desired smooth texture and structural integrity. The primary component is sucrose, typically in the form of granulated or powdered sugar, which provides the essential sweetness and forms the fine crystals that give fondant its characteristic structure upon cooling and crystallization.^[10]^[24] High-purity refined sucrose is preferred to ensure consistent crystallization and avoid impurities that could affect clarity or graininess.^[24] Water serves as the solvent to initially dissolve the sugar, creating a supersaturated solution necessary for the fondant's pliability and stability.^[10]^[1] Liquid sweeteners such as corn syrup or glucose syrup are incorporated to inhibit unwanted large crystal formation, or "graining," by interfering with sucrose crystallization and maintaining a smooth, glossy finish.^[10]^[24] These syrups, derived from starch hydrolysis, must be food-grade to preserve the fondant's purity and prevent off-flavors.^[24] For rolled fondant, stabilizers like gelatin and glycerin enhance elasticity and prevent drying, allowing the paste to be kneaded and shaped without cracking.^[1]^[24] Gelatin, a protein derived from animal collagen, is typically sourced as unflavored, high-bloom food-grade powder for optimal gelling strength, while glycerin, a vegetable-derived humectant, retains moisture to keep the fondant supple.^[1]^[24] Optional additives include cream of tartar, an acidulent used in poured fondant varieties to adjust pH and promote the breakdown of sucrose into glucose and fructose, thereby controlling crystal size for a finer texture.^[24] Vegetable shortening may also be added to rolled fondant for improved workability and to reduce stickiness during handling, with food-grade, hydrogenated varieties ensuring stability.^[1] These ingredients collectively influence the final texture by balancing crystallization and moisture retention.^[10]

Preparing Poured Fondant

Poured fondant is prepared by creating a supersaturated sugar syrup from core ingredients including granulated sugar, water, and a stabilizer such as corn syrup or cream of tartar.^[25]^[26] To begin, combine the sugar and water in a heavy saucepan and heat over medium heat, stirring until the sugar fully dissolves.^[25] Add the corn syrup once the mixture boils, then cease stirring to avoid premature crystallization.^[25] Continue boiling the syrup to the soft-ball stage, reaching a temperature of 234–240°F (112–116°C), as measured by a candy thermometer; this forms the supersaturated solution essential for fine crystal development.^[25]^[26] Upon reaching the target temperature, immediately remove the syrup from the heat and pour it onto a dampened marble slab or into a heatproof bowl to initiate cooling.^[25]^[26] Allow the syrup to cool undisturbed to approximately 110°F (43°C), which typically takes 20–30 minutes depending on ambient conditions; lightly mist the surface with water during cooling to prevent a crust from forming.^[25]^[26] Avoid any agitation or stirring at this stage, as premature movement can induce large sugar crystals, resulting in a grainy texture.^[27] Once cooled to 110°F, begin agitating the syrup vigorously using a wooden paddle, bench scraper, or electric mixer fitted with a dough hook to promote the formation of fine, uniform sugar crystals.^[25]^[26] Fold and scrape the mixture continuously for 3–5 minutes until it transforms from a clear, glassy syrup into an opaque, creamy white paste that holds its shape.^[25] If desired, incorporate flavorings or colors at this point, but adding them earlier during cooking can lead to graininess.^[28] Overcooking the initial syrup beyond 240°F may also produce coarser crystals, yielding a less smooth fondant.^[29] Common issues like graininess often stem from rapid cooling on a cold surface or overcooking, which encourages oversized crystals; to mitigate, ensure gradual cooling and precise temperature control.^[27]^[29] Scraps or imperfect batches can be remelted by gently reheating over a double boiler to 100°F (38°C) and stirring until fluid again, allowing reuse without waste.^[30] The yield from a standard recipe using 2–3 pounds of sugar is approximately 2–3 pounds of finished fondant.^[26] For storage, pack the cooled fondant into an airtight container, optionally covering with a thin layer of water to prevent drying, and refrigerate for up to 2 weeks; bring to room temperature before use.^[30]^[25]

Preparing Rolled Fondant

Rolled fondant is prepared using a low-heat method that avoids full cooking, relying on the gentle warming of gelatin to facilitate mixing and achieve a pliable dough-like consistency. The process begins by blooming unflavored gelatin in cold water, typically in a ratio of about 2 teaspoons of gelatin to 1/4 cup of water, allowing it to absorb the liquid and thicken for several minutes. This bloomed gelatin is then gently heated in a double boiler over low heat until fully dissolved, without reaching a boil to preserve its setting properties. Once dissolved, liquid glucose or corn syrup—around 1/2 cup—is stirred in along with 1 tablespoon of glycerin, followed by 2 tablespoons of shortening, which is added last and stirred until the mixture becomes runny but is removed from heat just before the shortening completely melts.^[31]^[32]^[33] The warmed gelatin mixture is next combined with sifted powdered sugar, starting with about 4 cups in a large bowl to form a well, into which the liquids are poured. Stirring with a wooden spoon or dough hook on low speed incorporates the mixture until it becomes sticky and the sugar is mostly absorbed, then additional powdered sugar—up to 8 cups total—is gradually added to reduce stickiness. This core combination of ingredients provides the elasticity essential for the fondant's ability to stretch and drape without tearing. The dough is turned out onto a clean surface lightly dusted with cornstarch or additional powdered sugar to prevent sticking, and glycerin and shortening are kneaded in if not fully incorporated earlier, working the mass by hand for 5-10 minutes until it reaches a smooth, pliable texture that holds its shape without cracking.^[31]^[32]^[33] After kneading, the fondant is formed into a ball, double-wrapped in plastic, and allowed to rest at room temperature for at least 8-24 hours. This resting period enables the gelatin to fully set and the moisture to distribute evenly, resulting in a more workable texture for rolling. Once rested, the fondant is portioned as needed; a typical recipe yielding 2-3 pounds is sufficient to cover a standard 10-inch round cake that is 4 inches high, rolled to about 1/8-inch thickness, with excess trimmed away. For larger or multiple cakes, batches can be scaled to 4 pounds while maintaining proportional ingredient ratios to ensure consistent pliability.^[31]^[33]^[34]

Physical and Chemical Properties

Sugar Crystallization Process

The sugar crystallization process in fondant begins with the formation of a supersaturated sucrose solution, achieved by dissolving sucrose in water at elevated temperatures beyond its equilibrium solubility limit at room temperature.^[35] Upon controlled cooling, the solution becomes unstable, prompting the nucleation and growth of sucrose crystals. Nucleation sites, often introduced through agitation or seeding agents, initiate the formation of microcrystals ideally sized between 10 and 20 microns, which are essential for the smooth, non-gritty texture characteristic of fondant.^[36] These small crystals embed in a saturated sugar syrup, creating a stable suspension that defines fondant's structure.^[35] A key aspect of controlling crystal size involves partial sugar inversion, where sucrose hydrolyzes into glucose and fructose, catalyzed by acids such as cream of tartar or by heat during boiling. This reaction is represented as:

\text{C}_{12}\text{H}_{22}\text{O}_{11} + \text{H}_2\text{O} \rightarrow \text{C}_6\text{H}_{12}\text{O}_6 + \text{C}_6\text{H}_{12}\text{O}_6

The resulting invert sugars interfere with sucrose crystal growth by increasing solution viscosity and providing competitive nucleation, thereby limiting crystals to the desired microcrystalline range and enhancing fondant's creaminess.^[35]^[37] Crystal morphology differs between poured and rolled fondant due to processing variations in aeration and mechanical working. In poured fondant, aeration during cooling promotes fine, uniform microcrystals that yield a creamy, fluid consistency suitable for glazing.^[35] Conversely, rolled fondant develops a denser network of slightly larger, more interconnected crystals through kneading, conferring plasticity and strength for molding.^[38] Temperature plays a critical role in this process, as sucrose solubility follows a steep curve, reaching approximately 487 g per 100 g of water at 100°C, allowing high concentrations to be prepared before cooling induces crystallization.^[39] This solubility increase with heat enables the supersaturation necessary for controlled crystal formation in fondant production.^[35]

Factors Affecting Texture and Stability

The texture and stability of fondant are significantly influenced by humectants such as glycerin, which act to retain moisture and prevent drying or cracking during storage and handling. By attracting and holding water molecules, glycerin maintains a pliable consistency, minimizes moisture loss, and enhances overall workability without altering the fundamental sugar crystal structure.^[40]^[41] pH levels play a crucial role in fondant's long-term stability, particularly in preventing excessive sugar inversion that could lead to texture degradation over time. Acidifiers like cream of tartar (potassium bitartrate) are incorporated to adjust pH, typically lowering it slightly to inhibit uncontrolled hydrolysis of sucrose while promoting a smooth, non-sticky finish and providing secondary preservation effects. This controlled acidity helps sustain the fondant's firmness and prevents unwanted softening or graininess.^[40] Environmental conditions, especially humidity and temperature, directly impact fondant's handling properties and shelf life. Relative humidity above 65-75% can cause fondant to absorb excess moisture, resulting in stickiness and reduced stability, while levels below this may lead to drying; thus, storage in controlled environments with equilibrium relative humidity around 65-75% is recommended to preserve texture. Optimal storage temperatures of 65-72°F (18-22°C) in airtight containers extend longevity to up to several months for unused fondant by slowing moisture migration and maintaining pliability, whereas exposure to heat or fluctuations accelerates degradation.^[40]^[42]^[43] In commercial fondants, additives such as preservatives including potassium sorbate or propionic acid derivatives are employed to inhibit microbial growth, particularly molds and bacteria, thereby enhancing shelf life and ensuring stability under varied conditions without compromising texture. These antimicrobials work by disrupting microbial metabolism, allowing products to remain safe and consistent for extended periods in distribution.^[44]^[45]

Culinary Uses

Cake and Pastry Decoration

Rolled fondant is widely used to cover tiered wedding cakes, providing a smooth, professional finish that supports intricate multi-level designs. The process begins with preparing each cake tier by applying a thin crumb coat of frosting to seal in moisture and crumbs, followed by chilling to firm the surface for better adhesion. Fondant is then rolled out to a uniform 1/8-inch thickness on a surface dusted with cornstarch or confectioners' sugar, using a fondant roller to achieve the required size—calculated as the cake's diameter plus twice its height. The fondant is draped centrally over the chilled tier, smoothed from the top downward with a fondant smoother tool to eliminate air bubbles and creases, and excess is trimmed at the base for a clean edge. For stability in tiered structures, dowel rods are essential; after icing the base tier on a board larger than the cake, 5-7 plastic or wooden dowels are cut to the height of the tier, inserted evenly within an imprinted circle outline, and the next tier is centered over them, repeating for additional levels. A central dowel may be hammered through all tiers to the base board for reinforced support, ensuring the structure withstands the weight of upper layers during transport and display.^[46]^[47]^[48] Intricate designs on fondant-covered cakes are achieved by creating borders, pillars, and appliques with specialized tools like cutters and molds. For borders, a fondant sausage is rolled to match the mold's depth, pressed firmly into a silicone border mold (such as serrated rope or pearl designs), and released by flexing the mold before attaching sections around the cake's base or tiers with edible glue for a seamless effect. Pillars, often mimicking architectural elements, are formed using two-part molds: one half is filled with colored fondant reinforced by a cocktail stick for strength, the second half is glued on, and the complete pillar is demolded and painted for detail. Appliques, such as floral motifs or geometric shapes, involve pressing fondant into detailed molds (e.g., carousel or honeycomb patterns) using a Dresden tool to reach fine corners, dusting with Tylo powder for firmness, and cutting excess with plungers or cookie cutters before adhering to the cake surface. These elements allow for customizable, three-dimensional embellishments that enhance the cake's aesthetic without compromising structural integrity.^[49] To ensure adhesion and improve flavor, rolled fondant is typically layered over a base of buttercream or ganache on the cake tiers. A crumb coat of buttercream is first applied thinly to trap crumbs, chilled for 10 minutes, followed by a thicker layer that is shaved smooth with a warmed metal scraper to create a textured surface for fondant grip; this method not only secures the fondant but also adds a creamy vanilla note that complements the neutral sweetness of fondant if the outer layer is removed. Ganache serves as an alternative base, particularly for chocolate-themed cakes, offering a firmer set in warm conditions and a glossy finish that promotes even fondant draping, though it requires chilling to prevent bulging between layers. This underlayer enhances overall taste balance and prevents the fondant from sticking directly to the cake, facilitating easier adjustments during assembly.^[50] In modern patisserie, cake decoration trends oscillate between minimalist and ornate styles, as showcased in competitions like Cake International, where entries range from clean-lined, subtle textures in neutral tones for elegant simplicity to elaborate floral sculptures and metallic accents for dramatic impact. Minimalist designs emphasize refined elegance with smooth fondant surfaces accented by geometric appliques or single bold elements, appealing to contemporary tastes for understated luxury. Ornate approaches, conversely, feature multi-tiered constructions with layered borders, pillars, and hand-molded details, drawing from traditional wedding aesthetics while incorporating innovative textures like ruffles or drapery. These contrasting styles highlight fondant's versatility in professional showcases, with winners often blending both for balanced visual appeal.^[51]^[52] Specialty variants of fondant may be employed briefly for detailed sculpting in ornate pieces.

Confectionery Applications

In confectionery, fondant serves as a versatile soft center for chocolates, where it is piped into molds, allowed to set, and then enrobed in a layer of tempered chocolate to create truffles or bonbons. This application leverages fondant's creamy texture and ability to hold flavors, providing a smooth contrast to the outer chocolate shell.^[53]^[54] The fondant centers can be flavored with essences such as vanilla or fruit extracts before enrobing, ensuring even distribution of taste upon biting.^[55] Poured fondant is commonly used to glaze dipped fruits or nuts, forming a thin, sealed, glossy coating that preserves freshness and enhances visual appeal in confections. This technique involves heating the fondant to a pourable consistency and immersing the prepared items, allowing excess to drip off before setting at room temperature.^[56] The resulting layer not only adds a sweet, crystalline finish but also acts as a barrier against moisture, extending shelf life for items like chocolate-dipped cherries or candied almonds.^[57] Fondant can be molded into various shapes to produce holiday candies, often incorporating flavors like peppermint extract for a refreshing mint profile suitable for seasonal treats. The pliable nature of prepared fondant allows it to be pressed into silicone molds or hand-shaped into forms such as stars, bells, or simple patties, which are then allowed to firm up. These molded pieces may be dusted with powdered sugar or further decorated with edible accents, making them ideal for festive gifting or display during holidays like Christmas.^[58] In industrial settings, continuous fondant machines enable mass production of cream fillings for candy bars, processing large volumes of sugar syrup through crystallization and beating stages for consistent quality. These automated systems, such as tabling or cooker-based units, handle the precise control of temperature and agitation needed to produce uniform fondant crème that serves as a stable filling in products like chocolate bars or filled wafers.^[59]^[60] The technology supports high-throughput operations, often integrating with enrobing lines to streamline the assembly of finished confections.^[61]

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Fondant Recipe - Baking Sense®
Rating 4.6 (113) · 8 hr 30 minNov 2, 2017 · Rolled fondant is made by adding gelatin, corn syrup and glycerin to powdered sugar. Marshmallow fondant is made by melting commercial marshmallows then adding ...Missing: textbooks | Show results with:textbooks
[32]
Fondant Icing Recipe - Allrecipes
Rating 4.6 (199) · 35 minNov 15, 2023 · Ingredients ; 1 (.25 ounce) package unflavored gelatin ; ¼ cup cold water ; ½ cup glucose syrup ; 1 tablespoon glycerin ; 2 tablespoons shortening.
[33]
How To Make Rolled Fondant Recipe (With Video)
Rating 4.5 (573) · 20 minNov 23, 2022 · In addition to glucose and glycerin, all you'll need is gelatin, vanilla extract, and water. A ball of rolled fondant with the word "fondant ...
[34]
Fondant Amounts to Cover Cakes | Wilton's Baking Blog
May 20, 2021 · Easily determine how much fondant you'll need to cover your cake with this simple chart. From small 6 in. cakes to large 3-tier wedding cakes.
[35]
Phase/State Transitions of Confectionery Sweeteners ...
Dec 13, 2010 · For fondant, maximal crystallization is desired to create numerous tiny crystals that provide the desired texture and smoothness during eating.<|control11|><|separator|>
[36]
Fondant - an overview | ScienceDirect Topics
Fondant is a sugar-based icing or filling made of small sugar crystals in a supersaturated solution, often with corn syrup, and is a soft to firm white mass.
[37]
The effect of invertase concentration on quality parameters of fondant
The results showed that invertase treatment dramatically effects on the quality characteristics of fondant even in the low concentration such as 0.1%.
[38]
Fondant: Where Baking and Thermodynamics Mix - AIP Publishing
Jun 27, 2023 · With further kneading, however, the large sugar crystals began to break up, leading to a peak in torque and resulting in a thicker solution ...
[39]
Sugar Solubility in Water - The Engineering ToolBox
Maximum solubility of sugar in water vs. temperature. Sucrose vs. Solution (%); Sucrose dissolved in 100 g of water (g); Specific Gravity Solution (SG).
[40]
[PDF] Bakery & Confectionery - Rohtas Mahila College
Variables affecting the properties of fondant. The key variables which affect the properties of fondant are described below. Moisture content. The moisture ...
[41]
5 Ways to Use Glycerine in Baking | Queen Fine Foods
Adding just a tablespoon of glycerine to your homemade fondant recipe will help improve its texture and workability. Better yet, if you have an older batch of ...Missing: stability | Show results with:stability
[42]
How to Store Fondant & Freshness Guide | Wilton
May 12, 2021 · If stored properly, fondant should keep for about 2 weeks at room temperature. It's imperative that your fondant doesn't develop a crust.
[43]
https://www.gloriascakeandcandy.com/blogs/news/how-to-store-fondant-tips-for-long-lasting-freshness
[44]
Artificial Preservatives | Baking Ingredients - BAKERpedia
Antimicrobials: restrict and inhibit the growth of spoilage organisms, such as mold and rope bacteria. · Antioxidants: stabilize fats and oils, as well as delay ...
[45]
Microbial Preservation and Contamination Control in the Baking ...
Thus, certain organic acids, such as acetic, citric, propionic, and sorbate, can be used as preservatives to inhibit mold and bacterial growth in bread baking.
[46]
How to Cover a Cake with Fondant | Wilton's Baking Blog
May 10, 2021 · To start, place your fondant roller in the middle of your rolled out fondant. ... Re-knead the fondant, buttercream and all, and re-roll it and ...Missing: ganache | Show results with:ganache
[47]
Autumn Wedding Cake Design Demo with Ron Ben-Israel
Oct 24, 2017 · The trick is using a metal ball fondant tool to thin the edges out a bit more to replicate real leaves which are “thin, delicate and elegant”.Missing: covering | Show results with:covering
[48]
[PDF] Advanced Cake Decorating Units 10-12 - Colorado 4-H
Using a hammer, lightly tap the dowel rod so it goes through the cake layers and boards all the way to the base. This will add additional structural support to ...
[49]
Beginner's Guide to Cake Decorating With Moulds
### Techniques for Creating Appliques, Borders, and Pillars Using Fondant Molds and Cutters
[50]
The Right Way to Use Buttercream Under Fondant - Craftsy
Mar 31, 2018 · Step 1: Prepare the cake · Step 2: Layer on the buttercream crumb coat · Step 3: Add a thicker coat · Step 4: Shave the cake · Step 5: Get rolling.
[51]
8 pastry chefs redefining cake design with bold new trends
Nov 18, 2024 · New cake trends include artistic expression, visually striking designs, and unusual treats, with chefs creating bold, artistic takes on cakes.<|control11|><|separator|>
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Competition | Cake International
Cake International provides an inclusive platform for the international cake decorating and sugar arts community to celebrate together and share their passion.
[53]
Science of Candy: What's Special About Fudge? - Exploratorium
One is fondant, a wetter version of fudge that you find inside soft-center chocolates. The other is rock candy, for which a sugar solution is left for days ...
[54]
Satisfy Your Sweet Tooth: The Science of Sugar - University of Idaho
Fondant consists of small sugar crystals surrounded by a saturated sugar solution. It is a thick, creamy white sugar mixture that can be dipped in chocolate or ...
[55]
[PDF] The art of Candy Making - Utah State University Extension
Fondant too soft. Knead in macaroon or flake co- conut and allow it to stand 10 minutes to absorb excess mois- ture. Shape into centers. Tips & Hints. • Don't ...
[56]
Basic Homemade Fondant Recipe - The Spruce Eats
Rating 3.6 (170) · 1 hr 20 minApr 29, 2021 · Once the poured fondant hardens, it can be served as is, as the ... Using two forks, submerge the fruit, nuts, or fondant balls in the ...
[57]
How to Make Cake Glaze - Crafty Baking
Jul 16, 2024 · Before using a Poured Fondant glaze, make sure the cake's covered in marzipan, a hardened Apricot Glaze or a thin layer of icing first so it ...
[58]
Willacy County News (Raymondville, Tex.), Vol. 18, No. 2, Ed. 1 ...
Oct 17, 2025 · candies molded in the shapes of. Christmastime, to parade down the ... the peppermint extract, this fondant makes a delicious stuffing for dried
[59]
Fondant Crème Preparation Machine | High Output Cookers
Our hygienic and easy to use systems provide you with continuous production of fondant and fondant crème. Get flexible and seamless production for your ...Missing: cream fillings
[60]
VomaTAB - Vomatec
The VomaTAB is a continuous fondant tabling machine designed for consistent crystallization and smooth texture in sugar-based masses such as fondant, cream ...
[61]
Fondant making equipment
Which fondant technology do you need? · Soft candy production line · Continuous production fondant beater · Batch weighing system for precise ingredient metering.