Fondant icing is the equivalent of clay to the baker. It is an alternative to the buttercream icing (frosting) that is spread on cakes. Fondant has a base of gelatin that allows the icing (frosting) to be rolled out into sheets. The sheets are then draped over cakes so that they can be decorated. Fondant is pliable like clay, and bakers can sculpt realistic flowers and other detailed figures for artistic cakes.
Place a pan of water on the stove and bring the water to a simmer so that it is steaming.
Hold the fondant flower over the steam for a short period and not too low. If the fondant gets too warm, it will lose its shape. This little bit of steam will make the flowers shiny.
Follow manufacturer's directions for starting the handheld steamer.
Hold the steamer and pass it quickly over the cake. The steam will make the cake shiny and correct small imperfections such as very small cracks.
Too much steam or steam that is too hot will thin the icing (frosting).
Tips and warnings
- Too much steam or steam that is too hot will thin the icing (frosting).