Cake Decorating – How to Make a Flavorful Fondant

Cake Decorating – How to Make a Flavorful Fondant


-How to make fondant that you ask? Well, for
starters don??t make traditional fondant because it tastes gross. Try a simple white chocolate
version and be sure to follow our fun do??s and fun don??ts of making fondant. First,
melt your white chocolate in the microwave for 1 minute, stirring every 20 seconds until
melted. Then, stir one-third cup of light corn syrup into your melted candies. It will
look grainy and that??s okay. Wrap in plastic wrap and let stand an hour or until firm.
Next, knead your fondant in your hands until it??s pliable. If you wanna color it, this
will be the time to add food coloring. When smooth, form into a flat disk and coat evenly
with powdered sugar. Place wax paper on top of your fondant then roll it out. Flat the
fondant over and place another piece of wax paper on the other side before rolling more.
The wax paper lets you roll out the fondant without it sticking to your rolling pin. Once
it rolled out to your desired thickness, trim your fondant to the shape you need. We measured
our circle to equal our cake??s diameter plastic tape. Next, for a pro trick, roll your fondant
up on to your rolling pin. Unroll your fondant over your cake for an easy transfer. Now,
just slowly smooth out your fondant from the top down the sides of your cake. It??s okay
if the wrinkles get it. Once smooth, trim your fondant edges. Lastly, you can cut shapes
into any leftover fondant and decorate your cake with fun shapes or designs. And that??s
it. You just created an awesome cake that looks like it came straight from a bakery.

6 thoughts on “Cake Decorating – How to Make a Flavorful Fondant

  1. This is what most people call "chocolate clay".  It works well on cookies, taste good, but I find it not as forgiving as fondant when it comes to using on a cake as it doesn't stretch/smooth as well or easily as fondant as evidenced by the wrinkles on the cake in the video.  However, I have had success with mixing the chocolate clay 1/2 and 1/2 with fondant…. taste better than fondant and a bit easier to work with than the chocolate clay.

  2. I commend you for the beautiful video production, but FYI this is modeling chocolate and not fondant. Moreover, with all your respect and I don't mean to be mean, but it does matter if the fondant or modeling chocolate wrinkles when it is applied to the cake. Presentation is everything just like your video. If I present a cake covered in fondant to a client and it is wrinkled it is not ok or acceptable. I have had amazing results when using modeling chocolate and it needs someone with experience to achieve a super smooth look like fondant. In my Facebook page i have tutorial on how to make both the white and the dark modeling chocolate.

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