How to Make Professional Cake Fondant Icing

A cake covered with white fondant.

Fondant icing is used to give cakes a smoother appearance than can typically be created with frosting. Fondant is popular among professional decorators because it can be rolled out and draped over cakes, cut into any shape for custom decorations or poured warm over the top of the cake for a smooth and shiny finish. While you can purchase fondant, making your own will allow you to add your own flavors and ensure that you always have fondant on hand when you need it.

Things You'll Need

• 2 cups sugar
• 2 tbsp. corn syrup
• 1 cup water
• Saucepan
• Serving platter
• 1 tsp. vanilla
• Fork
• Confectioners' sugar
• Wax paper
• Airtight container

Instructions

Rolled Fondant

1. Combine 2 cups granulated sugar, 2 tbsp. corn syrup and 1 cup water in a large saucepan.

2. Heat the saucepan over low heat, stirring constantly until the sugar is completely dissolved.

3. Cover the pan and cook over very low heat for two to three minutes. During this time, steam inside the pan will dissolve any sugar crystals stuck to the sides of the pan to prevent crunchy spots in your finished fondant.

4. Remove the lid and cook the mixture at a light boil until it reaches approximately 238 degrees F. Use a candy thermometer to determine the temperature of the fondant.

5. Run a large serving platter under cold water and place it on your counter. Pour the hot fondant directly onto the serving platter and let it cool. Do not attempt to touch the fondant at this point because it is extremely hot and will cause burns.

6. Add 1 tsp. of vanilla or any flavor extract you prefer to the fondant when it is cool enough to touch. If you are making white fondant, use clear flavor extracts because regular extracts contain dyes and will produce off-white fondant icing. Mix the fondant with a fork to distribute the flavor extract.

7. Knead the fondant on a counter dusted with confectioners' sugar. The fondant will start out somewhat lumpy and difficult to knead but it will become smoother and more pliable after several minutes. Keep kneading until it holds together well and has a shiny appearance.

8. Wrap the fondant in a sheet of wax paper and store it in an airtight container until ready to cover your cake.

Quick-Pour Fondant Icing

1. Measure 6 cups confectioners' sugar, 1/2 cup water and 2 tbsp. light corn syrup in a medium saucepan. Stir the ingredients together until no dry clumps of confectioners' sugar remain.

2. Attach a candy thermometer to the side of the pan with the tip of the thermometer immersed in the mixture but not touching the bottom of the pan. If the fondant icing is heated higher than 100 degrees F, it may appear dull on your finished cake.

3. Heat the icing over low heat while stirring occasionally. The icing will become uniform in color and consistency during the heating process. When the icing looks smooth and is white throughout with no clear or runny areas, it is done. Do not let the icing exceed 100 degrees F.

4. Remove the saucepan from the heat and immediately add 1 tsp. of any flavor extract. Use clear extracts for pure white fondant icing.

5. Add a few drops of liquid or gel food coloring to the fondant if desired. Stir the food coloring it has reached the desired shade.

Tips & Warnings

• Knead food coloring paste or gel into your fondant just before you roll it out and use it to decorate your cake. Liquid food coloring will result in pale colors, and if you use more than a few drops, it may thin your fondant making it difficult to work with.

• Quick-pour fondant icing is meant to be poured while warm over cakes, cupcakes or cookies placed on a wire rack. Place a baking sheet underneath the wire rack to catch the frosting as it runs down the sides of the item to prevent a mess. The icing will harden as it cools.

References

• "The Victor Cookbook"; Ruth Berolzheimer; 1944
• Wilton: Quick-Pour Fondant Icing Recipe