Here's How to Make (And Use) Fondant Like a Professional Baker

If you are a sweets gal like I am, you’ve probably had your fair share of fondant—whether you know it or not. It can be polarizing, but when made well, it can elevate a cake or pastry, especially if you’re aiming for extravagant decorations. But what is fondant and how does it differ from regular icing? Here’s what you need to know. 

What is Fondant?

Fondant is a type of icing that is made from sugar, water, gelatin, vegetable oil, and/or corn syrup. These come together to make something that handles a bit more like sculpting clay or Play-Doh—though it’s very much edible, the texture is not at all like the fluffy buttercream frosting you may be used to. It’s primarily used to mold over a cake or baked good to achieve a sleeker look than regular piped frosting can, or to create sturdy (but, again, still edible) decorations that traditional frosting wouldn’t be able to achieve.

What Does Fondant Taste Like?

Fondant tastes sugary and mild—and not much else, though it can be pleasantly flavored with marshmallow and chocolate. In my experience, people either love fondant or are disappointed by its lack of flavor. But as evidenced in the recipes linked in this story, it’s easy to underestimate how good a good fondant can truly be. And even with a simple flavor, the sleek lines, intricate design work, and easy handling it allows for is why it’s chosen to decorate elaborate bakes for special occasions.

Types of Fondant

Not all fondants are created equal. Here are a few varieties you may encounter.

• Rolled Fondant: Traditional fondant of sugar, corn syrup, shortening, and salt that can be cut down into decorations or draped over chilled cakes.
• Poured Fondant: A thinner, more liquidy fondant that can actually be poured right over baked goods to give them a smooth finish. 
• Marshmallow Fondant: Fondant made with—you guessed it—marshmallow instead of vegetable oil and shortening.
• Chocolate Fondant: Fondant that is made with similar ingredients, with just a dash of cocoa powder and some melted dark chocolate added to the mix.

How to Make Fondant

Fondant is a relatively simple endeavor. Basic recipes will call for shortening or butter, salt, vanilla, confectioners’ sugar, and corn syrup. These are usually mixed together until you get the texture and consistency you want, then rolled out and dusted with more sugar. You can also color fondant by kneading it with a few dollops of food gel paste or icing coloring until you achieve your desired color.

How to Use Fondant

While handling it, be sure to dust powdered sugar on your surfaces so it doesn’t stick, and wear gloves so it doesn’t stick to your hands. If it gets too soft, add a bit more sugar, and if it gets too hard, add a bit of water. With those tips in mind, you’re off to the races. Lay it across your cake or baked good, and then focus on getting creative. Put together some pretty flowers that need more structural integrity than a whipped icing allows! Cut it into strips for an elaborate design, weave it or stack it as you please, and just have fun.