Fondant has become an essential ingredient for modern cake decorating. With its smooth texture and versatile nature, it allows bakers to create stunning, professional-looking cakes without the complexities involved in making fondant from scratch. If you’ve ever wondered how to properly prepare store-bought fondant to achieve that flawless finish for your cakes and cupcakes, you’re in the right place! This detailed guide will walk you through every step of the process, from choosing the right fondant to preparing it for use and advanced decorating techniques.
Understanding Fondant: What Is It?
Fondant is a type of icing made primarily from sugar, water, and gelatin, which gives it a smooth and pliable texture. There are two main types of fondant: poured fondant and rolled fondant. For cake decorators, rolled fondant is the most popular choice due to its ability to be rolled out and draped over cakes, resembling a smooth canvas ready for decoration.
Benefits of Using Store-Bought Fondant
– Convenience: Skip the time-consuming process of making fondant from scratch.
– Variety of Flavors and Colors: Many brands offer a wide range of pre-colored and flavored options.
– Consistency: Factory-made fondant has a uniform texture and taste, ensuring reliable results every time.
Choosing the Right Fondant
Not all fondant is created equal. When selecting store-bought fondant, consider the following factors:
Brand Selection
Some of the most reputable brands include:
– Wilton: Known for its wide availability and consistency.
– Satin Ice: Offers a more premium texture and taste, especially popular among professional bakers.
– Fondarific: Known for its delightful flavors and ease of use.
Flavor and Color
Store-bought fondant comes in various colors and flavors. If you’re aiming for a specific theme or occasion, ensure the fondant color matches your vision. Many bakers prefer white or off-white fondant, which can be colored with gel food coloring to suit personalized needs.
Texture and Freshness
Before purchasing, check the texture. The fondant should be soft and pliable, with no cracks. Always check the expiration date to ensure freshness. Fresh fondant is easier to work with and produces better results.
Preparation: How to Prepare Store-Bought Fondant
Now that you’ve chosen your fondant, it’s time to prepare it for use. Here’s a step-by-step guide:
1. Gather Your Tools
Before beginning, gather the following tools:
– A clean, flat working surface (like a countertop)
– Cornstarch or powdered sugar (to prevent sticking)
– A rolling pin
– A sharp knife or fondant cutter
– Food-safe gloves (optional for handling)
2. Knead the Fondant
Upon opening the package of store-bought fondant, you may notice it is slightly stiff. To achieve the perfect consistency, follow these steps:
- Divide the Fondant: If you have a large batch, cut off a manageable piece to work with.
- Knead It: Place the piece on your clean, flat surface and begin kneading it gently. Apply a little pressure as you fold and press the fondant.
Tip: If the fondant feels too sticky, dust your surface with cornstarch or powdered sugar. Conversely, if it feels too dry and crumbly, add a small amount of vegetable shortening or water.
3. Color Your Fondant (Optional)
If you want to achieve a specific color, follow these steps:
– Choose Gel Food Coloring: Gel food colors are preferable as they don’t alter the consistency of the fondant.
– Add Color: With gloves on, make a small indentation in the center of the fondant and place a drop of gel coloring in it.
– Knead Again: Fold the fondant over the color and knead until the color is uniformly distributed. This may take a few minutes.
4. Roll Out the Fondant
Once your fondant is kneaded and prepared, it’s time to roll it out for use.
– Dust Your Surface: Lightly sprinkle cornstarch or powdered sugar on your working surface to prevent sticking.
– Using a Rolling Pin: Take your fondant and flatten it slightly with your hands. Place the rolling pin on top and gently roll it out, ensuring it’s evenly thick (about 1/8 inch is ideal).
5. Measuring and Cutting
Once rolled out, measure it against your cake to determine how much you need. Use a sharp knife or fondant cutter to cut the fondant into the right shape—either circles for cupcakes or large rectangles to cover cakes.
Applying Fondant to Cakes: Techniques and Tips
Applying fondant to your cake requires precision and care to achieve a professional finish. Follow these simple steps:
1. Prepare the Cake
Before applying fondant:
– Crumb Coat First: Spread a thin layer of buttercream or ganache over your cake to lock in crumbs. Chill the cake in the refrigerator until this layer is set.
– Smooth Surface: Ensure that the buttercream is smooth and even, as this will affect the final appearance of the fondant.
2. Using Cornstarch or Powdered Sugar to Prevent Sticking
Always keep your rolling surface dusted to prevent the fondant from sticking. If you notice it starting to stick as you work, dust the surface again and turn the fondant.
3. Drape the Fondant
Once cut to size, gently lift the fondant using a rolling pin and drape it over your cake. Use your hands to smooth down the sides, ensuring that there are no air bubbles.
4. Trim Excess Fondant
Using a sharp knife or pizza cutter, trim off the excess fondant at the base of the cake, ensuring a clean finish that looks polished.
Advanced Decorating Techniques with Fondant
With your fondant perfectly prepared and applied, you can explore creative ways to enhance your cake. Here are a few techniques:
1. Fondant Decorations
Create fun shapes and decorations using fondant. Roll out small pieces to form flowers, bows, or figurines. Attach them to the cake using a tiny dab of water or edible glue.
2. Texturing Fondant
Add depth and dimension to your cake by using texturing mats or tools. Press these into rolled-out fondant before applying it to the cake for an interesting finish.
3. Painting on Fondant
Use edible luster dust or petal dust mixed with clear alcohol to paint designs on your fondant-covered cake. This technique can add elegance and detail to your creations.
Storing Leftover Fondant
If you find yourself with leftover fondant, it can be stored for future use. Follow these steps:
– Wrap Tightly: Use plastic wrap to wrap the fondant tightly to prevent it from drying out.
– Store in a Cool, Dry Place: Place the wrapped fondant in an airtight container. This will keep it fresh for a few weeks.
Conclusion
Preparing and working with store-bought fondant can transform your cake decorating experience, enabling you to create stunning cakes with ease. By selecting quality fondant, properly preparing it, and exploring creative decorating techniques, you’ll produce eye-catching desserts that will impress your friends, family, and clients.
Visualizing your cake design and executing it with confidence is all part of the fun. With this comprehensive guide, you’re now equipped to take on fondant with finesse, making every celebration a delicious success!
What is store-bought fondant, and how is it different from homemade fondant?
Store-bought fondant is a pre-made icing that provides a smooth surface for cakes and desserts. It is typically made from sugar, water, and gelatin, giving it a pliable texture that can be rolled out and draped over cakes or molded into shapes. In contrast, homemade fondant can vary widely in texture and flavor based on the ingredients used, such as marshmallows or chocolate.
The primary difference lies in convenience and texture. Store-bought fondant saves time and often comes in various colors, while homemade fondant allows for more customization in flavor and texture, which might be more aligned with personal preferences. However, many people find store-bought fondant to be easier for beginners who are just starting to decorate cakes.
How should I store leftover fondant?
Leftover store-bought fondant should be stored in an airtight container to prevent it from drying out. It is recommended to wrap the fondant tightly in plastic wrap before placing it in the container. This helps maintain its moisture and pliability for future use. It’s also important to keep the fondant in a cool, dry place, as heat and humidity can affect its texture and usability.
If you plan on using the fondant again within a week or two, storing it at room temperature is sufficient. However, if you’re holding onto it for a longer period, you can refrigerate or even freeze it. Just remember that if you freeze fondant, it needs to be brought back to room temperature slowly before you attempt to knead or roll it out again.
How do I prepare store-bought fondant for use?
Preparing store-bought fondant is relatively straightforward. First, you need to knead the fondant to soften it, making it more pliable for rolling. Start by breaking off a manageable piece and rolling it between your hands to help warm it up. If it’s particularly stiff, you can microwave it for a few seconds at a time; just be cautious not to overheat it.
You may also want to dust your work surface and rolling pin with powdered sugar or cornstarch to prevent sticking. Once the fondant reaches the desired consistency, roll it out to match the size of your cake or dessert and then gently drape it over your creation. Trim the edges and smooth out any imperfections for a polished finish.
Can I color store-bought fondant, and if so, how do I do it?
Yes, you can color store-bought fondant using gel food coloring, which is preferred over liquid coloring since it won’t alter the texture of the fondant significantly. To color the fondant, break off a piece and place it in a bowl. Add a small amount of gel food coloring and begin kneading it in with your hands. You can wear gloves to avoid staining your fingers.
Continue to add more color until you achieve the desired shade. Be aware that the color may deepen as it sits, so it’s best to start with less and add gradually. If you’re coloring a large batch of fondant, it may be helpful to use a toothpick or a small spatula to mix the color evenly throughout.
How can I make store-bought fondant taste better?
Store-bought fondant often has a sweet but somewhat artificial taste, which may not appeal to everyone. To enhance its flavor, one method is to infuse it with extracts during the kneading process. You can add a few drops of flavored extracts like vanilla, almond, or even citrus to the fondant as you work it, which can help mask the more commercial taste.
Another way to improve the flavor is by rolling the fondant into thin layers and sandwiching flavor components, such as a layer of chocolate ganache or fruit preserves. This adds an exciting taste contrast and can make the fondant more enjoyable when eaten with the cake or dessert.
What tools do I need to work with fondant effectively?
Working with fondant generally requires a few essential tools to ensure a smooth and effective decorating process. A clean surface and a rolling pin are crucial for rolling out the fondant to the desired thickness. Additionally, you may want to have a fondant smoother, which helps eliminate air bubbles and smooths out imperfections once the fondant is on the cake.
Other useful tools include fondant cutters and molds for shaping and decorating, as well as a sharp knife or pizza cutter for trimming edges. Some people also find small paintbrushes helpful for applying water or edible glue, which assists in adhering fondant pieces together. Having a dedicated workspace and these tools will help streamline the fondant decorating process.
Will store-bought fondant melt or become too sticky in warm weather?
Store-bought fondant can indeed become sticky or start to melt when exposed to high temperatures or humidity. The sugar content in fondant is susceptible to moisture, leading to a change in texture that makes it difficult to work with. To mitigate this, it’s essential to keep your fondant creations in a cool, dry place until you are ready to serve them.
If you live in a particularly warm climate, consider refrigerating your decorated cake until shortly before serving. Just remember that refrigeration can sometimes lead to condensation, so allow the cake to come to room temperature before serving to avoid a soggy fondant layer. It’s all about finding that balance between temperature and storage for best results.
Can I use store-bought fondant for modeling figures and decorations?
Yes, store-bought fondant is great for modeling figures and decorations, but it’s best to use a specific type of fondant known as modeling or gum paste for high-detail work. However, store-bought fondant can be used for modeling as long as you take the necessary steps to ensure it maintains its shape. Allowing the fondant to air-dry for some time after shaping will help it firm up and hold its form.
When working on figures, consider combining fondant with other elements like tylose powder or gum paste to give it added strength and structure. This mixture allows for finer detailing and makes it easier to create sturdy decorations that won’t collapse or become too soft over time. Be sure to let them dry completely before attaching them to your main cake or dessert.