The use of fondant for cakes

There are two types of icing: butter cream and fondant. Buttercream is fluffy with a lightly sweet taste. On the other hand, fondant is the consistency of putty and therefore is very moldable, allowing to intricate designs. 

Fondant is an icing comprised of confectioners; sugar and gelatin (among other ingredients). It is a good substitute for buttercream, especially for cakes that for one reason or another, may not be kept in a refrigerated case at all times.

In its most common incarnation for cakes, fondant is kneaded into the form of soft dough and rolled out to form a smooth covering that’s seals in freshness and adds a perfect looking, smooth, hard coating to cakes. 

The fondant may develop tiny cracks or ‘elephant skin’ if too much time elapses. An undericing provides extra sweetness and clean, smooth surface. Powdered sugar or cornstarch can be used on the countertop to keep the fondant from sticking.

Fondant is often preferred for cakes appearing at outdoor events because it tends to hold up in hot or humid conditions.

For quality icings, a suitable flavor should be added to the fondant. For chocolate, the use of unsweetened chocolate or bloc chocolate is recommended; for coffee, a coffee extract; whilst for fruit flavors, concentrates or juices of the fresh fruit should be used.
The use of fondant for cakes