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Fondant icing also commonly called Fondant,is an edible icing sugar used to decorate cakes.
It is made from icing sugar, water, glucose, gelatin, etc. Fondant cakes cannot be kept in the fridge and also can not be placed under the sun for more than 30 minutes. It is best kept and stored at temperature between 20-25 degree Celsius.
This type of cakes can allow more creativity in terms of designs unlike the butter cream cakes. Tiered or stacked cakes can be done easily with this type of cake.
They are usually more expensive because of various and complex design in it which requires a huge amount of time the cake decorator have to make it look beautiful. Also the materials used to make this fondant is not cheap.
Delivering and transporting this type of cake is also a challenge, especially when it is a tiered cake, so the price is always higher when compared to butter cream cakes.
One thing you should know as a baker you need to know what fondant works for what weather
*Fondant recipe during the raining season.*
1kg icing or confectionery sugar
1tablespoon of gelatine
1teaspoon of glucose
1tablespoon of Cmc
4-6 tablespoon of water
More icing /confectionery sugar /cornstarch for kneading
*Process*
Pour a cup of water in a sauce pan leave to boil in low heat
From the water from the sauce pan scoop into a cup 4tbspn off the boiling water.
Place your cup of water in the boiling water in the sauce pan(doubleboiler)
Add your gelatine mix until dissolved, add glucose mix until it’s well blend with gelatine mix.
Turn off the heat .
In a bowl or a work board sieve icing sugar add Cmc and mix properly .
make a well pour your gelatine ,glucose mixture .
Mix properly and knead if too dry scoop water from the left over warm water from the saucepan .
Add more water bit by bit until you get the right consistency u need .knead properly and your fondant is ready to use.