One of the most widely used icing materials is rolled fondant icing. You can achieve its beautiful smooth surface in butter cream but it is not nearly as good! To distinguish it from Poured Fondant Icing (as seen in Petit Fours), or Candy Fondant, it is called Rolled Fondant. After kneading the dough to its correct texture, you begin with sugary dough.
You can make your own from many great recipes… but it’s just too hard! All the recipes that I have been successful with require you to knead the cakes by hand. The bigger the cake is, the more you will need to knead. I prefer to have my strength when it comes to the fun part.
There are many ready-to-roll fondants. Cake Art carries a variety of them. I will describe each type and list the brands that we sell.
Standard rolled fondant
Standard rolled fondant (Bakels and Satin Ice) This icing is made up of confectioner’s sugar and gelatin as well as flavorings. These three brands are preferred by different decorators. To form your own opinion, you might try them all. Keep in mind taste and ease of usage. You can get the Bakels or Satin Ice in Vanilla or Chocolate flavors. Wilton Ice and Satin Ice come in many colors in addition to white. Satin Ice now has a butter cream-flavored fondant. These fondants come in different sizes.
Americans love fondant’s beautiful appearance, but many people don’t like the texture or taste of it once it has been applied to cakes. The texture of fondant becomes more “chewy” with drying and setting up, although it looks satiny smooth when we cover cakes. The fondant will stay soft inside if you apply a consistent thickness of butter cream frosting to the cakes before adding the fondant. You should also cover the cakes with fondant as close to the time as possible. You might need to cover a cake with fondant earlier if it is very elaborately decorated. If possible, make your decorations ahead of time and have them ready for you to place on the freshly covered cake.
FondX
FondX, another type and brand of fondant we have in stock, is also available. It is reminiscent of marshmallows in flavor and texture. Although it’s more expensive than standard fondants, some designers believe it’s well worth the extra expense. Fondant in White or Ivory is available in 10 lb. containers.
Choco-Pan is a special-formulated fondant that combines the flavors and characteristics of fondant and candy clay. It is a creamier version of white chocolate. It comes in Wedding White, Bright White and Blanc (Ivory), as well as Noire (Chocolate). Choco-Pan’s per-ounce cost is offset by the fact you will use less. It can be rolled thinner because of its unique make-up.
General Tips for Rolled Fondant:
- You can tint fondant by either kneading colored fondant in white fondant or using various decorating colors to achieve the desired color. Make sure you color as much fondant for the project as you need. It’s not a good idea to match shades halfway through your masterpiece.
- To enhance the flavor of fondant, you can add flavored oils before you knead. LorAnn Oils work well for this purpose. The consistency of your icing will not be affected by adding a few drops of oil. Remember that oils can change the color of fondant.
- You will need to buy more fondant than you actually use when you calculate how much fondant you should purchase. If you are covering multiple cakes, and you have fondant trimmings that you want to use for each tier, you can use those fondant trimmings to make the fondant for the next level. Make sure the fondant is not contaminated with crumbs. You can simply add any butter cream to the fondant and knead it in.
- Make sure that you have enough butter cream icing for your cake to prevent layer separation.
- You can either refrigerate the butter cream icing or allow it to set at room temperature. The fondant must be “attached” to the cake. You will need to “attach” the fondant to the cake if your butter cream has become crusty.
- The ideal thickness for standard fondant is between 1/8 inch and 1/4 inches. Any flaws in the cake will be obvious if it is too thin. Too thick fondant can cause tearing and excessive weight. A thick layer of fondant on your cake can cause it to be too heavy, and your edges may become uneven.
You will be more comfortable working with Rolled Fondant the more you use it. You can try all of the available types to find your favorite!!