Fondant icing
Elaborate effects are labor-intensive and costly
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| The wedding cake
| The groom's cake
The most common cake
decorations are variants on butter cream icing. Skilled pastry chefs can produce elaborate and
delicious effects.
But some truly spectacular decorative treatments require fondant icing.
When you see cakes covered with a semi-hard, smooth icing that looks like
ribbons or draperies, you are looking at fondant. In its poured form, it can be a perfectly smooth,
semi-clear glaze.
Fondant can be molded or sculpted to form flowers, ruffles or braids.
This demanding material is a sugar syrup that is crystallized to a smooth,
creamy white mass. It is elastic and smooth, but is also very difficult to make and to work with.
Because it is so labor-intensive, expect to pay at least twice as much for
a fondant-iced cake.
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