Fondant

Do you often drool over the speciality cakes, that are designed keeping in mind a theme? Are you among the many who feel that they should just be used as showpieces and your heart skips a beat when the knife is used on it? If yes. You certainly have company.

Here we need to mention that much credit for that flawless finish needs to be given to fondant. Though bakers will be familiar with the term, for others we will describe it and also list the different kinds of fondants. In fact, there are numerous fondant decorating classes that are especially designed to train in the art of fondant making.

What is a fondant?

Fondant is a thick paste made of sugar and water. It is often flavoured or coloured. It is used either as a candy filling or as a frosting for cake. There are various fondant courses that are offered to guide you through the entire process.

Types of fondants

Rolled fondant: It is one of the most frequently used fondants. It primarily contains some combination of sugar, oil, glycerine, corn syrup and stabilizing gums or gelatine. The fondants starts off softer but eventually gets hard as it starts to dry, however, it does not become completely brittle or hard. They are rolled over cakes and can be either matte or shiny depending upon the recipe that you are opting for.

Poured fondants: They usually have a glaze that is poured over cakes and candies for a gloss finish. You can also use water-based food colourings. They can also be flavoured with essential oils. They can also be stored in air-tight containers for a minimum of three days.

Fondants are a must for cake decoration. If you wish to learn the tricks to a perfect fondant then enroll for the cookery classes.

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