Fondant is a slightly stiff type of icing that can be shaped and decorated to create intricate or sophisticated cakes. Fondant is often used on wedding cakes due to its appearance and durability. New to fondant? Try using a ready-to-use fondant purchased in the size appropriate for your cake. Covering a cake in a fondant sheet is an easy first step. Then you can move on to relatively simple fondant blossoms that can be used to accent the same cake. Add this to my Recipe Box.
Instructions
Basic Rolled Fondant
1. Knead ready-to-use fondant, which comes out of the box somewhat stiff, until it is soft enough to roll out. Dust a clean spot of your kitchen counter or parchment paper with confectioners' sugar. Roll out the fondant with a rolling pin until it has a thickness of about 1/8 inch.
2. Lift one edge of the rolled fondant gently and slowly slide it over your rolling pin until the fondant shape is draped loosely over the pin. Move carefully so that the pin is positioned over the top of the cake. Slide the fondant off onto the cake and gently reposition with your hands until it is in the appropriate place.
3. Hold the fondant smoother --- a tool with a handle attached to a wide, flat surface --- and press the flat surface of the smoother across the fondant to work out wrinkles and bubbles without leaving fingerprints behind. Apply gently pressure and work in rows while smoothing. Trim off overhanging fondant along the cake's bottom, if there are any, using a sharp kitchen knife. Decorate your cake as desired.
Fondant Blossoms
4. Roll out ready-to-use fondant to 1/8 inch in thickness on a counter or parchment paper dusted with confectioners' sugar. Use a flower-shaped cookie cutter to cut shapes from the fondant.
5. Take a blossom and place it on top of a square of kitchen foam. Use the ball tool, a small metallic tool with a rounded nub at the end, to apply pressure into the center of the blossom, causing the sides to "open" or cup up. Set the opened flower aside and repeat with the other fondant blossoms.
6. Fill a disposable pastry bag a quarter of the way full with thinned royal icing. Fit on the No. 2 round decorating tip. Press gently on the bag to pipe a single dot in the center of each of the fondant blossoms.
Tags: fondant blossoms, ready-to-use fondant, confectioners sugar, counter parchment, counter parchment paper, flat surface