The term “fondant” can refer to a couple of different things. In many British cookbooks, for instance, a soft-centered chocolate cake is called “chocolate fondant.” The term primarily refers to a cooked mixture of sugar, water and cream of tartar that can be used either as a candy filling or as a frosting for a cake.
Fondant is made by boiling sugar and water to the soft ball stage. Cream of tartar is generally added just for stability. Once the mixture has been cooked and cooled slightly, it is very pliable and can be kneaded, rolled and molded into all kinds of shapes. For cakes, it is most often colored with some type of dye and rolled out into a sheet that can then be draped over a cake. Fondant will last for quite some time after it has been made, so it’s easy to make up a big batch and refrigerate it if you do a lot of cake decorating.
Even easier to use is ready-made fondant. This type of fondant is easy to find in craft stores and baking stores as an alternative to attempting to make it from scratch. To give it added stability and longevit, it is not made with the simple sugar-water-cream of tartar mixture alone, but uses preservatives (and often loads of extra sugar). Fondant can be flavored with anything, but the slightly chemical taste that often accompanies store-bought fondant is what turns people off to it as a decorating tool, when in fact the classic from-scratch fondant can actually taste quite nice.
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Fondant: Fondant, as mentioned in the article, is a versatile component with dual applications. In British cuisine, it is associated with a soft-centered chocolate cake known as "chocolate fondant." However, in the broader context, fondant primarily refers to a cooked mixture comprising sugar, water, and cream of tartar. This mixture can serve as a candy filling or a cake frosting.
Making Fondant from Scratch: The process of making fondant from scratch involves boiling sugar and water to reach the soft ball stage. Cream of tartar is added for stability. After cooking and slight cooling, the resulting mixture becomes pliable, allowing it to be kneaded, rolled, and molded into various shapes. For cake decoration, the fondant is often colored using dyes and rolled into a sheet to drape over the cake. The homemade fondant has a distinct advantage as it can be made in large batches and refrigerated for an extended period.
Ready-Made Fondant: For those seeking convenience, ready-made fondant is readily available in craft stores and baking supply shops. Unlike the simple sugar-water-cream of tartar mixture used in homemade fondant, the store-bought variety includes preservatives and additional sugar for enhanced stability and longevity. However, one drawback commonly associated with commercial fondant is its slightly chemical taste, a result of the added preservatives. Despite this, it's essential to recognize that classic, from-scratch fondant can offer a delightful taste in comparison.
In summary, fondant stands out as a dynamic element in baking, providing both aesthetic appeal and flavor. Whether made from scratch or purchased ready-made, fondant opens up a world of creative possibilities in cake decoration, making it a key ingredient in the repertoire of any baking enthusiast.
