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Fondant icing Elaborate effects are labor-intensive and costly Return to articles index | 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. Return to articles index |
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