Butter cream, whipped cream and royal icing are the go-to icing choices of baking beginners. But, if you want to challenge yourself a bit more and discover new approaches to baking, it’s time to start getting fond of fondant.
Fondant is your icing choice if you want to exercise your creativity. As its consistency is pretty ‘clayish,’ you can easily mould it into different shapes; thus, giving you liberty to come up with practically any design. TheSugarBox.com.au suggests getting some cake decorating tools and ingredients to get you started. Here are the things that will help you make your own fondant designs.
What makes fondant achieve a clay-like consistency is the proportion of water and glucose. In some cases, the cream of tartar is also incorporated. The thickness of the fondant will depend on the consistency of the mixture or on the way you flatten, shape or roll it out.
Don’t keep it too thick or else its weight may distort the shape of your cake or tear it down. Don’t keep it too thin, either. Otherwise, the fondant will tear once you stretch it over the cake. The standard thickness is 1/8”. You can go for thinner fondant if you’ll use it for cut-out designs.
Cutting is a technique you need to master when using fondant on your cake design. Instead of using scissors or knives to cut the fondant mat manually, you can use a cookie cutter. Make sure there is no excess fondant at the edges that makes your shape appear messy. As you’re a beginner, the basic design skills you need to learn include overlays and draping.
On Keeping the Consistency
To keep the consistency and quality of the fondant, you need to put it in a sealed bag. If you leave it out in the open, it will get dry and may appear crumbly and flaky when you put it on the cake. When shaping or rolling your fondant, sprinkle some corn flour on the surface to avoid sticking.
Fondant gives cakes a more elegant and scrumptious look, but making it is a bit difficult. Follow these tips to make sure your fondant won’t end up a disaster.