What is the Fondant?

Smooth, almost flawless icing that can be seen on many traditional wedding cakes is a fund. Depending on the type, it can be reversed and scraped through a cake or poured through the cake as a liquid. The fondant gives the cake a smooth, professional look, keeps the cake damp longer and provides a strong taste and texture.

This icing is difficult. The sugar mixture must be heated and cooled very precisely to form small crystals. These small sugar crystals give the fondant its smooth, silky appearance. If sugar is too heated, the frost will be boring and bold. With too many of these ingredients it solidifies and it is difficult or impossible to work. The Fondant without a sufficient amount of glucose or cream of the climb remains the liquid and does not reach the dough similar to the consistency necessary for the correct icing.

For these reasons, most bakers buy a pre -manufactured fondant from craft or supply stores. Pre -prepared forms are ready for use in a closed container orThey can be purchased in powder form. The variety ready for use is faster and easier, but after purchase it must be used earlier. The dried fondant must be hydrated before use, but better stores.

icing, a cake with a fondant can be a complex process, but with a little practice it is not difficult. First, the cake should be covered with a light fruit glaze or a thin layer of marzipan or cream topping. Glazure or icing will help in two ways. First, the cake gives a smooth surface for the fondant and prevents crumbs to make the surface appear lump. Secondly, the icing forms a layer between the cake and the fondant, which prevents the cake to pull the moisture out of the cover and cause it to seem dry.

with a smooth layer of icing or GLZE on the cake, you are ready to use a fondant. If you use the variety poured, start in the center of the top of the cake and slowly pour it to flow at the top and down the sides, using a knife or spatula directedand smoked the fondant.

For rolled fondant, use powder sugar to shoot the rolling pin and work area. Ride the icing into a thin, flat plate large enough to completely cover the cake. When it is tied to the size, it flips it freely on the rolling pin and carefully cover it over the cake. Be careful not to pull the fondant through the cake, otherwise the blanket can tear. When you have it, smooth the sides of the cake and cut off any excess fondant around the bottom using a sharp knife.

Fondant is elegant, beautiful icing. Not only for wedding cakes, but for all occasions you can see on cakes that are made at home by professional bakers and amateur chefs. If you bake a cake, you can consider this type of icing a sound, new way to freeze it.