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Fondant
Appears in
By Flo Braker
Published 1984
Fondant is very sweet, so only a thin coat should be applied. Since a thin coat would emphasize any imperfections in a cake, it is necessary for an apricot glaze or buttercream to be used as a foundation to ensure a smooth finish.
In order to work with fondant successfully in glazing cakes or petits fours, it must be melted and thinned to make it fluid enough to handle. You must thin it with a solution most like itself—i.e., Soaking Syrup—to maintain its crystalline structure. (Water is too thin and would disrupt its structure.)