Fondant is a type of icing used to decorate or sculpt cakes and other pastries. Fondant translated in French means melted. Fondant has a dough-like texture that you can roll and drape over cakes. It can also be shaped into objects such as flowers or animals. Fondant consists mainly of gelatin, glycerine and sugar. If you have leftover fondant, you can store it to use later.
- Skill level:
Things you need
- Cling film
- Polythene bag
Wrap the fondant in cling film or place it into a polythene bag. Remove as much air as possible from the bag.
Store the fondant at room temperature for up to two months.
Remove the fondant from the container and knead it until it feels soft and pliable before you use it.
Tips and warnings
- Add a small amount of confectioner's sugar if the fondant is too soft or sticky.
- If you are going to work with the icing within the week you can also vacuum-seal it and make it pliable in a microwave for a few seconds.
- Avoid refrigerating or freezing the fondant because it will change the texture of the icing and make it unusable.
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