What Is Fondant on Cake?

Fondant is a type of frosting or covering used on cakes and cupcakes. There are two kinds of fondant. Each kind uses a different technique and creates a specific look.

History

Fondant, as we know it, originated in Europe in the 18th century. It was created as a way to decorate elaborate cakes, usually for royalty.

Types

Rolled Fondant

The two main types of fondant used on a cake are pourable fondant and rolled fondant. While both can be used on cakes, rolled fondant is used more often.

Features

Pourable Fondant

Rolled fondant is a dry, firm fondant that is rolled out with a rolling pin and draped over a cake. Poured fondant is a liquid, pourable fondant that is poured on the cake and spread quickly before it dries.

Function

Fondant on a cake creates a smooth, stunning, seamless covering on wedding cakes and other cakes for significant traditional celebrations. Some fondant is used to create edible cake decorations.

Identification

Rolled fondant on a cake is known by its uniform shell matte appearance. Pourable fondant on a cake is a little thinner, but the main difference is its shiny appearance.

Misconceptions

Both kinds of fondant for cakes are edible, but people have the misconception that both taste good. Pourable fondant tastes relatively good, because it is cooked and often flavored. Rolled fondant is not cooked or usually flavored, so there is not much taste to it. Rolled fondant is for looks only and is often peeled off the cake before eating.

Resources

• Covering cakes with rolled fondant
• How to make a pourable fondant