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Fondant

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Fondant provides a thin, smooth, shiny coating for cakes and serves as an excellent base for paper-cone decorations. Also, it is a good substitute for buttercream in hot weather, especially for cakes that, for one reason or another, may not be kept in a refrigerated case at all times.

When fondant is used to ice a cake, especially a sponge cake, it is a good idea to first brush the top and sides of the cake with hot apricot glaze. Let the glaze set before applying the fondant. This provides a moisture barrier between the fondant and the cake, and it reduces the chances of the fondant’s drying out and losing its shine. Also, it reduces the problem of loose crumbs that might spoil the smoothness of the icing layer.

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