What Kinds of Cakes Use Fondant?
Fondant is the edible, moldable layer on top of iced cakes that can be made into stunning decorations, such as flowers, scenery and other cake art for weddings and special occasions. Fondant is a mixture of icing sugar and water with glycerin, flavoring and coloring agents cooked to free flowing or stiff consistency that sets hard upon cooling. Stiff fondants are called rolled fondants and the free flowing fondants are termed pouring fondants. Does this Spark an idea?
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Wedding Sponge Cakes With Rolled Fondant
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Fondant can be laid or applied on cakes that are firm enough to withstand the weight of fondant decoration. Cakes which are not firm will crumble under the weight of the fondant. It is necessary to make a cake at least 4 inches in height as it will be heavy and firm by itself. Wedding cakes adapt well to fondant decoration. Castles, football fields, groom and bride miniatures, gardens, and fruit baskets can all be made on wedding cakes as required. Wedding cakes are typically plain sponge cakes with a buttercream icing that helps fondant adhere to the surface of the cake.
Fruitcakes With Rolled fondant
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Fondants can be laid over fruit cakes as well. Fruitcakes are laden with candied fruit, raisins , orange or lemon zest, and plums or prunes. These add to the weight of the cakes and render them firm. A thin layer of butter icing will help fruitcakes adhere better with the fondant dressing of the cake.
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Pound Cake With Rolled fondant
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Pound cakes are cakes prepared traditionally by using a pound each of eggs, flour, sugar and butter. They are also prepared with additional fruit and leavening agents, such as baking powder and soda. These cakes are dense in consistency and very suitable for fondant laying. They are firm cakes and can be iced lightly to allow fondant to set and adhere without any crumbling.
Petit Fours With Pouring Fondant
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Pouring Fondant sets quickly on smaller cakes and is best suited for petit fours. These are, essentially, small rectangle or square cake pieces sandwiched with layers of jams, preserves or sauces. They are prepared in round and diamond shapes as well. These petit fours are firm and dense due to layered cake pieces in them. Pouring fondant adheres quickly as it is thinner than rolled fondant. The layers of cream or jam in the petit fours work like butter icing making the fondant stick firmly.
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