With elaborate sugar flowers, intricate icing vines, and cascading ruffles, wedding cakes can be true works of art. But if you ask the artists behind these masterpieces what their preferred medium is, many bakers will likely share the same answer: fondant.However, what exactly is fondant cake?
Fondant is edible icing that can be rolled out to cover a cake or used to sculpt three-dimensional flowers and other details.It's made of sugar, sugar water, corn syrup, and sometimes gelatin or cornstarch. Simply put, it's a dream come true for those with a sweet tooth.
If you’re going for a significant wow moment with your wedding dessert, chances are high that this important baker’s tool will make an appearance. And to learn more about this type of icing, read on for everything you need to know about fondant cake, from how it tastes to its pros and cons.
Meet the Expert
Melanie Moss is the co-founder of Mini Melanie, a Brooklyn-based cake and dessert company. She was also a former contestant and winner on Chopped, a competition television show on the Food Network.
What Is Fondant?
As mentioned above, fondant is “A lot of sugar,” Moss jokingly says. “It’s super sweet, with a pretty good bite to it.” Rather than being silky and creamy, like buttercream, fondant has a thicker, almost clay-like texture. And instead of being spread with a knife, fondant must be rolled out and then draped and shaped over a cake.
What's more, another version of fondant is poured fondant. “It has a higher liquid content, and is used to cover traditional desserts like petit fours,” says Moss. “It’s very traditional, fancy, frou-frou, and you get a nice shine with it.”
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The Pros of Fondant
Fondant will harden, which means it can endure warmer temps and still hold its shape for the entire duration of your celebration. “If you’re having a summer wedding and the cake is going to sit outside for hours, a fondant cake is not going to melt,” says Moss.
The hard, flat surface is also the ideal canvas for painted cake designs, and is necessary to make anything more geometric or angular, such as a square wedding cake. Groom’s cakes, which often take on unusual shapes, like a football helmet or a whole building, also can’t happen without the icing. Finally, fondant’s malleability is what allows bakers to create the elaborate shapes and designs—ruffles, blossoms, lace textures, etc.—that make a wedding cake feel so special in the first place.
The Cons of Fondant
The taste and thick texture of fondant can be a bit intense for the average palette. For this reason, many wedding cake designers will either remove the fondant layer before serving slices to guests, or take Moss’s approach: “We like to make sure a cake tastes great by covering it in buttercream, and then adding on as many fondant decorations as you want,” she says. “It’s the best of both worlds.” What’s more, those fondant decorations can be removed and then preserved as wedding keepsakes.
Should You Use Fondant on Your Wedding Cake?
If you want your wedding cake to be a unique shape, resemble a sculptural work of art, or be adorned with sugar flowers or other three-dimensional structures, know that fondant will likely be a necessary part of the design. The same holds true for an outdoor wedding: If your cake will be exposed to the elements for several hours, a fondant coating will keep it from getting droopy or losing its shape ahead of your big cake-cutting moment.
If you’re going for something simpler and more rustic—like, say, a naked cake—fondant isn’t necessary. It’s also not necessary if height is your only concern: A multi-tier wedding cake can happen just as easily with a buttercream coating.
Meet the Expert:
Melanie Moss, the co-founder of Mini Melanie, a distinguished cake and dessert company based in Brooklyn, is not only an expert in the field but also a former contestant and winner on Chopped, a renowned competition television show on the Food Network. Moss's extensive experience and achievements in the world of baking and cake design establish her as a credible source for insights into the artistry behind wedding cakes, particularly those adorned with fondant.
Fondant Cake: A Masterpiece in Sugar Artistry
When it comes to wedding cakes that transcend the realm of culinary delights and become genuine works of art, fondant emerges as the preferred medium for many skilled bakers. Fondant is more than just edible icing; it is a versatile material that can be rolled out to cover cakes seamlessly or used to sculpt intricate three-dimensional details, such as flowers and vines. The composition of fondant typically includes sugar, sugar water, corn syrup, and sometimes gelatin or cornstarch, resulting in a confection that is a dream come true for those with a sweet tooth.
Fondant: The Essentials
Melanie Moss humorously describes fondant as "a lot of sugar" with a "super sweet" flavor and a substantial texture, almost reminiscent of clay. In contrast to the silky and creamy consistency of buttercream, fondant requires a unique application method—it must be rolled out and then draped and shaped over a cake. Additionally, there is another variation known as poured fondant, characterized by a higher liquid content, making it suitable for covering traditional desserts like petit fours, imparting a glossy finish.
The Pros of Fondant
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Durability: Fondant hardens, allowing it to withstand warmer temperatures without melting. This makes it an ideal choice for summer weddings or events where the cake may be exposed to the elements for an extended period.
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Canvas for Artistry: The flat, firm surface of fondant serves as an excellent canvas for intricate painted cake designs. It is also essential for creating geometric or angular shapes, such as square wedding cakes, and elaborate three-dimensional designs like groom's cakes shaped like football helmets or buildings.
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Malleability: Fondant's pliability is a key factor in the creation of elaborate shapes and designs, including ruffles, blossoms, lace textures, and more, enhancing the overall aesthetic appeal of a wedding cake.
The Cons of Fondant
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Taste and Texture: The intense sweetness and thick texture of fondant may not be universally appealing. To address this, some wedding cake designers choose to remove the fondant layer before serving slices or adopt a hybrid approach, covering the cake in buttercream and using fondant for decorative elements.
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Preference Variation: Individual taste preferences play a significant role in the decision to use fondant. While some appreciate its contribution to design possibilities, others may find the taste overpowering.
Should You Use Fondant on Your Wedding Cake?
The decision to use fondant on your wedding cake depends on your aesthetic preferences and practical considerations. Fondant becomes a necessity when aiming for unique shapes, sculptural designs, or intricate decorations like sugar flowers. It is also advisable for outdoor weddings where the cake may be exposed to the elements for an extended period. However, for simpler and more rustic designs, such as naked cakes, or if height is the primary concern, a buttercream coating can be a suitable alternative.
In conclusion, fondant serves as a valuable tool in the hands of skilled bakers, enabling them to transform wedding cakes into edible masterpieces. Melanie Moss's expertise in the field, coupled with her success on Chopped, underscores the significance of fondant in the world of wedding cake design. Whether you choose fondant for its durability, artistic possibilities, or a combination of both, it remains an integral element in creating a show-stopping wedding dessert.
