Fondant, that smooth, pliable icing, can transform an ordinary cake into a stunning centerpiece. While making it from scratch is an option, prepackaged fondant offers convenience and consistency, making it a favorite among both amateur and professional bakers. This comprehensive guide will walk you through everything you need to know to use prepackaged fondant like a pro, from choosing the right brand to troubleshooting common problems.
Choosing the Right Prepackaged Fondant
The world of prepackaged fondant is vast, with a variety of brands and formulations to choose from. Selecting the right one for your project is the first crucial step. Factors to consider include taste, texture, elasticity, and price.
Exploring Different Brands and Types
Some popular brands include Wilton, Satin Ice, Renshaw, and Fondarific. Each brand has its own unique properties. Wilton fondant is known for its availability and affordability, making it a good starting point for beginners. However, some find it can be a bit stiff and less flavorful compared to other options. Satin Ice is a popular choice for its smooth texture and vanilla flavor. It’s also known for being easy to work with and offering a good balance between elasticity and firmness. Renshaw is a high-quality brand, known for its elasticity and ability to hold intricate shapes. Fondarific is praised for its superior taste and comes in a variety of flavors beyond vanilla.
Beyond brands, different types of fondant cater to specific needs. For example, modeling chocolate is a fondant alternative that hardens more like chocolate, making it ideal for creating sculptures and detailed figures. Gum paste is another option, known for its ability to be rolled very thin and hold intricate shapes, perfect for delicate decorations like flowers.
Considering Taste and Texture
Taste and texture are crucial factors influencing the final result. While some fondant brands have a distinct vanilla flavor, others are more neutral, allowing you to add your own flavoring. When it comes to texture, look for a fondant that is smooth and pliable, not too sticky or too dry. A good quality fondant should be easy to knead and roll out without tearing.
Evaluating Elasticity and Workability
Elasticity refers to the fondant’s ability to stretch without breaking. High elasticity is essential for covering large cakes smoothly and creating seamless drapes. Workability is how easy the fondant is to manipulate and shape. Some fondants are more forgiving than others, making them easier for beginners to use. Look for reviews and tutorials to gauge the workability of different brands before making your purchase.
Preparing the Fondant for Use
Before you can start covering your cake, you need to prepare the fondant. This involves kneading, coloring (if desired), and achieving the right consistency.
Kneading the Fondant for Optimal Consistency
Kneading is essential to make the fondant pliable and workable. The process involves folding and pressing the fondant until it becomes smooth and elastic. Start by taking the fondant out of its packaging and placing it on a clean, lightly greased surface (vegetable shortening works well). Use your hands to fold the fondant in half and then press down firmly. Repeat this process for several minutes until the fondant feels soft and pliable. If the fondant is too stiff, you can add a small amount of vegetable shortening to help soften it. Be careful not to add too much, as this can make the fondant sticky.
Coloring Fondant: Achieving Vibrant and Consistent Hues
Plain white fondant can be transformed into any color you desire using gel food coloring. Gel colors are preferred over liquid colors because they are more concentrated and less likely to alter the consistency of the fondant. To color fondant, create a well in the center of the kneaded fondant. Add a small amount of gel food coloring to the well. Begin kneading the fondant, gradually incorporating the color. Continue kneading until the color is evenly distributed throughout the fondant. If you want a darker shade, add more coloring gradually until you achieve the desired hue. Remember that the color will deepen slightly as the fondant rests.
Storing Leftover Fondant Properly
Once you’ve colored or kneaded your fondant, it’s important to store any leftovers properly to prevent them from drying out. Wrap the fondant tightly in plastic wrap, making sure to remove as much air as possible. Then, place the wrapped fondant in an airtight container. Store the container at room temperature, away from direct sunlight and heat. Properly stored fondant can last for several weeks or even months.
Covering a Cake with Fondant: A Step-by-Step Guide
Covering a cake with fondant may seem daunting, but with practice and the right techniques, you can achieve a smooth and professional finish.
Preparing the Cake: Achieving a Smooth Surface
Before you can apply fondant, your cake needs to be properly prepared. This means leveling the cake, applying a crumb coat, and chilling the cake until the frosting is firm. A crumb coat is a thin layer of frosting that seals in any loose crumbs, creating a smooth surface for the fondant. Ensure the crumb coat is as smooth as possible, as any imperfections will show through the fondant. Chill the cake for at least 30 minutes to allow the crumb coat to set firmly.
Rolling Out the Fondant: Achieving the Perfect Thickness
Roll out the fondant on a clean, lightly greased surface. Use a rolling pin to roll the fondant into a circle that is large enough to cover the entire cake, plus a few extra inches for trimming. The ideal thickness is about 1/8 inch. Avoid rolling the fondant too thin, as it may tear easily. Rotate the fondant as you roll to ensure it’s evenly thick and circular.
Applying the Fondant: Smoothness and Precision
Gently lift the rolled-out fondant and drape it over the prepared cake. Starting from the top center of the cake, smooth the fondant down the sides using your hands or a fondant smoother. Work quickly to avoid creases and air bubbles. Use a fondant smoother to smooth the fondant further, working from the top down. Pay attention to the corners and edges of the cake.
Trimming Excess Fondant and Achieving Sharp Edges
Once the fondant is smooth, use a sharp knife or pizza cutter to trim away any excess fondant around the base of the cake. Leave about an inch of excess fondant at the bottom. Then, use a fondant smoother or your fingers to tuck the excess fondant under the cake, creating a clean and sharp edge.
Decorating with Fondant: Unleashing Your Creativity
Once your cake is covered in fondant, the decorating possibilities are endless. From simple cutouts to intricate sculptures, fondant offers a versatile medium for expressing your creativity.
Creating Fondant Cutouts and Appliqués
Fondant cutouts and appliqués are a simple way to add detail to your cake. Use cookie cutters or fondant cutters to create shapes from rolled-out fondant. Attach the cutouts to the cake using a small amount of edible glue or water. For a three-dimensional effect, consider using fondant molds or sculpting the shapes by hand.
Sculpting Fondant Figures and Details
Sculpting fondant figures requires some practice, but it’s a rewarding way to create unique and personalized decorations. Start with a simple shape and gradually add details using fondant tools. Use edible glue to attach different pieces together. For support, especially in larger figures, use wooden skewers or toothpicks.
Adding Texture and Details with Fondant Tools
Fondant tools can help you add texture and details to your fondant decorations. Embossing tools can create intricate patterns, while veiners can add realistic details to flowers and leaves. Use a stitching tool to create realistic stitching effects on fondant.
Troubleshooting Common Fondant Problems
Working with fondant can sometimes be challenging. Here are some common problems and how to fix them.
Dealing with Dry or Cracking Fondant
Dry or cracking fondant is a common problem, especially in dry climates. To fix this, add a small amount of vegetable shortening or glycerine to the fondant and knead it until it becomes pliable again. You can also wrap the fondant in a damp paper towel and let it sit for a few minutes before kneading.
Addressing Sticky or Tearing Fondant
Sticky fondant can be difficult to work with and may tear easily. To fix this, dust your work surface and rolling pin with powdered sugar or cornstarch. You can also add a small amount of Tylose powder to the fondant to make it more elastic.
Preventing Air Bubbles and Imperfections
Air bubbles can be frustrating, but they can be easily fixed. Use a pin or needle to pop the air bubble and then smooth the fondant over the hole. To prevent air bubbles in the first place, make sure to smooth the fondant carefully and thoroughly.
Storing Fondant Decorations Properly
Fondant decorations should be stored in a cool, dry place away from direct sunlight. Avoid storing them in the refrigerator, as the humidity can cause them to become sticky. Store the decorations in an airtight container to protect them from dust and moisture.
By following these tips and techniques, you’ll be well on your way to mastering prepackaged fondant and creating beautiful, professional-looking cakes. Remember that practice makes perfect, so don’t be afraid to experiment and try new things. With a little patience and creativity, you can transform your cakes into works of art.
What is prepackaged fondant, and what are its benefits compared to homemade fondant?
Prepackaged fondant is a commercially produced sugar paste used to cover cakes and create decorative elements. It typically consists of sugar, glucose, water, vegetable gums, and sometimes flavorings and colorings. The primary benefit of using prepackaged fondant is its convenience. It eliminates the time and effort required to make fondant from scratch, which can be a complex process involving precise measurements and temperature control. This is especially beneficial for beginners or those who need a quick and reliable result.
Another advantage is the consistency and predictability of prepackaged fondant. Manufacturers have refined their formulas to ensure a smooth, pliable texture that is easy to work with. This consistency can be difficult to achieve with homemade fondant, which can be affected by factors like humidity and ingredient variations. Furthermore, prepackaged fondants often come in a wide range of colors, saving you the effort of mixing your own shades.
How do I properly knead prepackaged fondant to prepare it for use?
Kneading prepackaged fondant is crucial to developing its elasticity and workability. Start by unwrapping the fondant and placing it on a clean, lightly greased surface (vegetable shortening works well). Gently press the fondant down to flatten it slightly. Then, use your hands to fold the fondant over on itself and press it down again. Repeat this process, turning the fondant regularly, for about 5-10 minutes.
The goal is to warm the fondant slightly and activate the gums within the mixture. As you knead, you’ll notice the fondant becoming softer, more pliable, and less likely to crack. If the fondant feels too stiff or dry, try adding a tiny amount of vegetable shortening or glycerin to help soften it. Be careful not to over-knead, as this can make the fondant tough. The fondant is ready when it’s smooth, elastic, and holds its shape without cracking.
What are common problems encountered when working with prepackaged fondant, and how can I fix them?
One common problem is fondant cracking, which usually happens when the fondant is too dry or has been overworked. To fix cracks, gently knead a small amount of vegetable shortening or glycerin into the fondant. This will add moisture and restore its elasticity. You can also try smoothing the cracks with a fondant smoother, applying gentle pressure to meld the edges together. Prevent cracks by ensuring the fondant is properly kneaded and not exposed to air for too long.
Another issue is fondant tearing or sticking to the surface. This often indicates that the fondant is too thin or the surface is not properly prepared. To prevent tearing, roll the fondant to the correct thickness (usually around 1/8 inch). Ensure your work surface is lightly greased with vegetable shortening or dusted with powdered sugar or cornstarch. If the fondant is sticking, try gently lifting it with a spatula and adding more powdered sugar or cornstarch underneath.
How should I color prepackaged fondant to achieve vibrant and consistent shades?
When coloring prepackaged fondant, use gel food coloring rather than liquid food coloring. Gel colors are more concentrated and less likely to alter the consistency of the fondant. Start with a small amount of gel color and knead it thoroughly into the fondant. The color will deepen as you knead. If you need a darker shade, add more color in small increments until you achieve the desired result.
To ensure consistent coloring, especially when making larger quantities of fondant, divide the fondant into smaller portions. Color each portion separately using the same amount of gel coloring for each. Then, combine the colored portions and knead them together until the color is evenly distributed. This will help to avoid streaks or unevenness in the final color. Remember that colors may deepen slightly as the fondant sits, so it’s best to color it a few hours before you need to use it.
What are the best practices for storing prepackaged fondant to prevent it from drying out or hardening?
Proper storage is crucial to maintaining the quality of prepackaged fondant. After opening, wrap the remaining fondant tightly in plastic wrap, ensuring there are no air pockets. Then, place the wrapped fondant in an airtight container or resealable bag. This will prevent it from drying out and hardening. Store the fondant at room temperature, away from direct sunlight and heat.
Avoid storing fondant in the refrigerator, as this can cause it to become sticky and difficult to work with. If you do refrigerate it, allow it to come to room temperature gradually before kneading it. Before using stored fondant, always check its consistency. If it feels dry or hard, knead it thoroughly with a small amount of vegetable shortening or glycerin to restore its pliability. Properly stored fondant can last for several months.
How do I apply prepackaged fondant to a cake for a smooth and professional finish?
Before applying fondant, ensure your cake is properly prepared. Crumb coat the cake with buttercream or ganache and chill it until firm. This provides a smooth, even surface for the fondant to adhere to. Lightly brush the chilled cake with water or simple syrup to help the fondant stick. Roll out the fondant to the desired thickness, ensuring it’s large enough to cover the entire cake with some overhang.
Carefully lift the rolled fondant and drape it over the cake. Use a fondant smoother to gently press the fondant onto the cake, working from the top down and outwards. Smooth out any air bubbles or wrinkles. Trim off the excess fondant with a sharp knife or pizza wheel. Use the fondant smoother again to refine the edges and create a clean, professional finish.
Can I use prepackaged fondant for modeling figures and other intricate decorations?
Yes, prepackaged fondant can be used for modeling figures and creating other intricate decorations, but it’s often beneficial to mix it with gumpaste or Tylose powder. These additives help the fondant to dry harder and hold its shape better, which is essential for detailed modeling. Gumpaste provides greater strength and elasticity, while Tylose powder acts as a hardening agent.
When using fondant for modeling, knead in a small amount of gumpaste or Tylose powder according to the manufacturer’s instructions. The exact amount will depend on the desired consistency and the complexity of the model. Allow the modeled figures to dry completely before handling them. This will prevent them from deforming or collapsing. For intricate details, you can use edible glue to attach small pieces of fondant together.