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How To Make Fondant Cakes At Home

How To Make Fondant Cakes at Home

One who adds beauty to the cake is the fondant. A precise technique is required to make the fondant;  It should be smooth and preferably have a clean finish, as it can create or break your cake – both in taste and appearance. Learn how to how to make fondant cakes at home, in easy steps. We all perceive that the fondant brought to the store is neither good in taste nor very cheap to buy. So, it is every time better to make fondant at home, which is not hard to make and can save you from spending too much money.  In addition, it can be easily stored, fully wrapped, at room temperature, and used for a long time.

There is a variation of fondants to choose from including rolled, poured, and quickly poured fondant. Porn fondant is a sweet paste commonly used as an icing or filling for cakes and other pastries. On the other hand, rolled, sweet dough is more preferred.  Many pastry chefs and bakers decorate sheets of rolled fondant on top of their basic cakes to cover before decorating them. All you have to do is follow these easy-to-make delicious recipes.

Make Fondant Cakes At Home
Fondant Cakes

What fondant is made of?

Store-bought fondant can be made of many things but in general, it is made with sugar, flavor, and some type of gum (to make it stretch).  Depending on the exact combination, the texture of your fondant can range from soft and sticky to chewy or even hard!  I often tell anyone that they say they don’t like the taste of fondant, which prefers cheap grocery store chocolates compared to coupons, quality matters. Not all buffs are made the same!

Anyone can tell you that good buffs exist.

Marshmallow enthusiasts do not have many things. Marshmallows give the main structure.  Marshmallow contains mostly sugar and gelatin. Lack of a little vegetable helps to keep the fondant from drying out. The best thing is that LMF works best when you use really cheap marshmallows which brings the price per batch down even further.

Types of fondant

There are different types of fondants that will suit according to person and situations.

Nourished fondant

Pour fondant is a thick liquid and is commonly used to pour into cakes and pastries.  Mostly they are homemade and made with sugar, water, and corn syrup.  The nourished fondant creates a crust on the cake that is shiny and enhances the beauty of any cake.  It dries to a semi-rigid smooth surface after pouring and is reusable as you can reheat it and use it.

Rolled fondant

Rolled fondant is used to make colorful and beautiful bows or flowers on cakes.  They make the cake smooth and iced, adding extra beauty to the cake.  They can be made at home or purchased from the market, and are also used to give flair to cakes and pastries.  These fondants form a dough-like structure when they are rolled before being applied to the cake;  The best thing is that if kept in airtight containers, they can last up to two months.  When the fondant hardens, you can leave it at room temperature and use it again when softened.

How to Homemade Rolled fondant is better

It’s true, some people don’t like the taste of fondant.  But I believe most people have only eaten commercially made dishes.  Some brands are better than others, but even the best commercial products have a texture and taste that is, sadly, reminiscent of Playdough.

I have always made up my hobby.  While I began making the cake about 30 years ago, you couldn’t buy it in stores and there was no internet, so I had no option but to make it.

How to make homemade rolled fondant

Rolled is considered very reliable for working with fondant.  A homemade rolled fondant is simple to color and lasts for several months stored in an airtight container at room temperature.

Materials for making traditional rolled:

  • 1 tablespoon gelatin
  • ¼ cold water
  • 4-5 cups sugar
  • ½ cup corn syrup or glucose
  • 1 tablespoon glycerin
  • 1 tablespoon melted butter (optional)

Method for making rolled fondant:

  • In a bowl, add powdered sugar and make a hole in the center.
  • Now take a saucepan, add cold water and sprinkle gelatin powder on top to soften for about 5 minutes.
  • Heat the gelatin and shake it until it is dissolved and cleaned.  Do not boil.
  • Turn off the heat and add glucose and glycerin.  Stir well until it is well beat.
  • Now, pour the mixture into the sugar well, and mix until all the sugar is mixed.
  • Use your hands to do it continuously until it becomes smooth and textured.
  • Butter can also be used to knead the dough to prevent it from drying out.
  • Wrap it in a plastic bag or Ziploc bag and store it for a week.
  • In the meantime use it whenever needed.

Materials to making marshmallow fondant

 It is very easy to make and is less time consuming.  It is relatively inexpensive to make compared to regular fondant.

Ingredients for making Marshmallow fondant:

  • 1 pack of marshmallows
  • 2 tablespoons water
  • 4 cups powdered sugar
  • 1 tablespoon melted butter (optional)

 Method of making marshmallow Fondant

  • Pour the marshmallows into a bowl and add water to it.
  • Microwave it for 1-2 minutes until it becomes bloated and spreads.
  • Sprinkle powdered sugar and mix it with the spatula to release it from the lump.
  • Start kneading it continuously until it reaches the level of smoothness.
  • Add butter to the flour and continue kneading it.
  • When it becomes firmer in texture and easier to stretch, it is complete.
  •  Wrap it in a plastic bag or Ziploc bag and store it for a week.
  •  In the meantime use it whenever needed.

How do you color fondant

  • First, always use edible food coloring gels to color the fondant.  Because they are very concentrated in color since they will not make your fondant soft either.
  • And, if you don’t have food coloring gels – you can use liquid paint at the beginning of the recipe, reducing the original amount of liquid in the recipe.
  • Food coloring gels will intensify over time. So, if you color it prematurely – make it a shade lighter and keep it for a few days.  That way, you won’t have to add more white or use too much color gel.
  • In addition, color gels can dye your hands. Therefore, when you like the color, it is best to use gloves. In addition, shortening the veg on your gloved hands also helps.  However, I find that working with gloves is not easy, especially with a sticky fondant.  Therefore, I am fond of rubbing my hand only with vegetable crunch, and then washing them with cream-based detergents.

Fondant covered cakes

How far in advance can you cover a fondant cake?  A basic chocolate or vanilla cake that contains buttercups or ganache is left at room temperature 2 to 3 days in advance.  And, if there is any perishable filling or frosting in the cake, it should be kept in the fridge.

How to store fondant cake?  – at room temperature!  Leave a fondant-covered cake in a cool dry place at room temperature away from open windows or air.  And, if the cake has perishable frosting, you can also keep it in the fridge.

How long do fond cakes last?  The shelf life of a cake depends on the filler and frosting used along with the cake recipe. In fact, the fondant does a good job of locking in moisture, which automatically extends the life of the cake.

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