Let’s start from the beginning… The title of this post “Fondant 101″ implies that this will be a post that will teach you the basics of fondant, and that is true. But the title may also imply that I am an expert on the topic of fondant, and I’m not so sure that’s true.
When I first threw myself into decorative baking (about 4 years ago) I had a fear of fondant… all I knew about it was that some people don’t care for the taste, and that (some) bakers can do amazing things with it. I had never tasted fondant or attempted to work with it. I enrolled in a one night course through our local parks and recreation department on “Gourmet Cookie Decorating” and that night, I learned how to cover cookies with fondant. I also discovered that night, that fondant is not so scary after all. I’m hoping that after you spend some time reading this post you may feel the same way.
Fondant 101 ~
Fondant (also known as rolled fondant) could be described as a sugary play-dough. Pre-made fondant is made mostly from sugar, gelatin, and glycerin. Fondant can also be made at home using powdered sugar and melted marshmallows (this is called Marshmallow Fondant- recipe link at the end of this post). Pre-made fondant is sold at craft stores, cake supply stores and on-line. The brand of fondant I prefer to use is called Satin Ice. This is also the brand most often used by cake professionals. The brand most commonly available at craft stores, Wilton, has a reputation for having a pretty poor taste, and I would avoid using it if possible (sorry Wilton, just my opinion!)
Fondant can be used for decorative baking in a number of different way. Cakes, cupcakes and even cookies can be covered with layer of fondant. Fondant can also be used to add decorative accents onto frosted cakes, cupcakes and cookies. Fondant can be shaped using special fondant molds and cutters, or hand molded into any shape or design imaginable.
Here are a few examples of the ways I’ve used fondant…
~Fondant covered cupcakes ~
~ Fondant covered cookies ~
~ Fondant covered cakes ~
Over the next few months (and beyond) I will come back and add links to this post as I go into more detail on specific fondant projects.
Fondant Graduation Caps (as cupcake toppers)
How to make Fondant Ladybugs
How to make Fondant Ribbon Roses
How to make Fondant Butterflies
For today, in keeping with the “Fondant 101″ theme of this post, I’ll show you the very basics for handling and preparing fondant for any project.
As with any craft project, preparing an organized work station with the proper supplies will help you work efficiently and allow you to enjoy your project with limited interruptions (children not included!).
Above is a photo of the way I set up my work station (a.k.a. my dinning table). You don’t have to set up your work area exactly like mine, but I think this will give you an idea of the basic supplies needed.
1. A paper plate to set fondant pieces on to dry.
2. Fondant cutters (these could be small cookie cutters, or cutters designed for fondant- see my source list at the end of this post)
3. A small bowl of vegetable shortening (Crisco). This will be worked into your fondant (in a small amount) to help keep it pliable, and applied to your hands (or gloves) to prevent sticking.
4. A small pouch of corn starch (I made mine with a paper towel and poked a few holes in the bottom of the pouch with a pin). This can be used to prevent sticking- it may be used on your work surface, cutters or added to the fondant if it gets too sticky.
5. Food coloring (I use Americolor gels).
6. Plastic bag for fondant (keep your fondant in a sealed bag at all times or it will dry out and become unusable).
7. Plastic gloves (this will prevent your hands from becoming stained from the coloring, and helps keep your fondant as clean as possible).
8. A non-stick rolling pin (available in small and large sizes from most craft supply stores).
9. A clean, smooth work mat.
10. A lint-free dish towel (just handy to have around).
1. Remove a small ball of fondant from the plastic bag (only take out of the bag the fondant your are working on right then- fondant will dry out quickly in the air and become stiff and unworkable). Knead the ball of fondant until pliable. Rub a bit of Crisco onto your hands (or gloves), to prevent the fondant from sticking to your hands.
2. Add a drop of food coloring (this could be gel or paste- not liquid). I use Americolor brand most often.
3. Knead the coloring into the fondant. If the fondant is sticking to your gloves (or hands), add a tiny bit more Crisco onto your gloves (or hands).
4. Continue to knead until the color is fully incorporated. You may add additional color to reach the desired shade.
5.- 6. Continue to knead as necessary to incorporate all of the color.
7. Roll out the fondant using a non-stick rolling pin.
8. Roll to desired thickness.
(Note- If you plan to hand mold the fondant into a 3-D shape there is no need to roll it out.)
That’s it… your fondant is now ready to cut into shapes and be used as decorations on cakes, cupcakes and cookies. If you are planning to cover a cake with fondant, the coloring and rolling process is the same, only you’ll need a larger ball of fondant and a larger rolling pin.
Now you have plenty of information to get you started, if you have little or no experience with fondant. Don’t be intimidated to give it a try. Fondant can be a fun medium to work with and with a bit of practice can yield impressive results.
Helpful links and resources ~
You-Tube is a great source for videos on working with fondant. Here are links to several that I have found helpful…
How to make Marshmallow Fondant (includes recipe)
How to cover a cake with fondant
How to cover a square cake with fondant
Sources for fondant supplies ~
Country Kitchen SweetArt (a great selection of fondant and baking supplies)
Global Sugar Art
Jester’s Discount Cake Supply (a great source for fondant, and many fondant and baking supplies)
The Little Fox Factory (a great source for mini sized cookie cutters, perfect for simple fondant accents)
See that cute birthday girl in the photo above? That’s me! At least it was me in 1983.
The photo is me celebrating my 5th birthday at preschool, with a birthday cake made by my mom. This was one of the many “clown cakes” my mom made over the years. The cake is decorated with cute plastic clown heads placed on bodies made of frosting. I remember standing in the kitchen watching my mom make these cakes (she made several over the years). We (kids) would pose in the position we wanted the clowns to be in, and my mom did a pretty great job matching our request.
My mom is a wonderful cook and baker and almost always made our (me and my two sisters) birthday cakes. I think this is one of the reasons it’s important to me to make the cakes for my two girls. I remember how special it was to get to watch my mom make our cakes, and get to add our input. I recently dug through old photos looking for some of the cakes my mom made for me. My mom is not a professional chef, but the cakes she made were so special and beautiful to us.
(Above) Here is my 8th birthday cake. I’ve always loved rainbows. Oh, and look… more clowns!
(Above) My mom bringing me a homemade birthday cake. I think I was turning 10.
(Above) Me and another special cake made by my mom (I think I’m turning 11 here). I think it’s clowns again… my mom actually made several other designs (I remember a 3D panda, a barbie doll dress, and several others) it just happened that the photos I found were mostly the clown ones!
So fast forward a few years… I’m married and have two daughter’s of my own. My oldest daughter’s 4th birthday was her first “big” party, and the first time I attempted cake decorating. My daughter had requested a “Princess castle cake”. I spent several months searching for ideas and watching cake decorating videos on You-Tube. Then I spent the better part of a day and a half doing my best to fulfill her request.
Here is Grace with her “Princess castle cake”.
By Grace’s next birthday, I had a little more decorating experience and wanted to try covering a cake with fondant. So I made my first fondant cake in the requested theme, Hello Kitty.
That same year, I made a Strawberry Shortcake themed cake for my youngest daughter, Joy’s 2nd birthday.
Along with matching strawberry cupcakes…
Last year, it was Grace’s turn for a “big” party again (we do big parties for our girls every other year), and I made a cake and cupcakes to accompany her candy themed birthday (blogged here
(Photo by Nathan Chilton)
(Photo by Nathan Chilton)
Last month we had a fun ladybug themed party (blogged here
) for my “baby” Joy (now 4). Here is the ladybug cake I made (decorated with sugar cookies made by Sweet Sugar Belle
I look forward to many more years of making birthday cakes for my daughters. And I hope they will remember them as fondly as I remember the ones my mom made for me.
As a side note…
I think homemade birthday cakes are very special, but that in no means equates to saying that there is anything wrong with the vast majority of moms/families who buy store bought cakes. If you enjoy making homemade cakes, great… if not, feel no guilt from me!
(Above- one of my earliest cupcake photos, I was very proud of these at the time)
I’m a perfectionist. A grade of an ‘A-’ is almost the same as an ‘F’ to me. I almost never feel pretty enough, thin enough, talented enough, good enough… I usually assume everyone else has it all together, and since I don’t… I must be doing it all wrong. Some of these thoughts are just part of my wiring… and many are thanks to the society we live in. Our entire economic system is completely dependant on everyone being so dissatisfied with their life that we have to always be buying things that will surely help us be thinner, prettier, more organized, more popular, happier.
I think women are particularly hard hit with this… we are all convinced that other women are prettier than us, smarter than us, better wives, better moms… you name it!
I’ve realized overtime that in some small way I may be simply another voice in your head reminding you that you are not good enough… your cupcakes don’t look like mine, your parties don’t look like mine, your photos aren’t as pretty as mine…
Today I want that to stop!
No one is perfect, and that certainly includes me! Can I make pretty cupcakes? Yes.. but that’s not the whole picture. When I post a photo on this blog you don’t see that my kitchen that looks like a bomb just went off… You don’t know that my family had pizza for dinner because I spent all day making pretty cookies… You didn’t hear me snapping at my little girls to get away from my project.
Please consider that I’m only showing you what I want you to see! You don’t see the cookies I’ve made that are ugly. Yes, ugly… I assure you that not everything I touch turns out beautiful! More than once, I have put an entire batch of cookies or cupcakes right into the trash! And, not every photo I take magically comes together the way I imagined. For that matter, when I post two or three photos of a project, those are out of a set of maybe 40 photos. Not to mention, I often use Photoshop to enhance the lighting, and have even been know to edit out a misplaced sprinkle or two!
So, just for today I want you to see me in a bit more realistic light….
Here I am (with hubby) in my gourmet kitchen…
Don’t we look glamorous? =)
And here are some of the less than “glorious” treats I’ve made over the years. Granted, I don’t take photos of projects I’m really not happy with, so these are sort of the best of the worst =). This may be the one and only time I post 100% un-edited photos!
Not exactly photos you’ll see on the cover of a magazine anytime soon, right? =)
I do hope that my pretty photos (the ones I usually post) are a source of inspiration for you, but I never want anyone to read my blog and feel that they are somehow lacking. Every person on earth has so many wonderful strengths, please don’t expect that yours should be exactly the same as mine. And don’t be discouraged by the well lit, cropped, and edited version of my life that I usually show you… it’s not the whole picture!
Baking, party planning, crafting… these should be fun activities! Allow yourself to enjoy the process, regardless of the end results.
I have spent the past several years baking hundreds and thousands of cookies, cupcakes and treats. They don’t all come together perfectly, but in the end most of them are eaten, enjoyed and then I get to “practice” some more another day!
From one imperfect person to another…
Fudge Mint Brownies… I think the title pretty much tells you all you need to know!
I discovered these brownies a couple years ago, adjusted the recipe a bit and have made them dozens of times. I’m actually a bit famous for them in my little world =)
These are dense, rich and so delicious! They can be cut into small squares and are a great dessert to serve on a dessert table, or bring to a dinner party.
Fudge Mint Brownies
1/2 cup butter, cut into pieces
4 oz. dark chocolate (apx. 80% cocoa, or use half unsweetened and half bittersweet)
1 1/4 cups sugar
1 teaspoon vanilla
2 large eggs
3/4 cup all purpose flour
1/4 teaspoon salt
3 Tablespoons butter, at room temperature
1 cup powdered sugar
1 Tablespoon heavy cream (or milk)
1/2 teaspoon peppermint extract (or 1/4 teaspoon creme de menthe and 1/4 teaspoon peppermint)
1 drop green food coloring (I use americolor mint green)
3 oz. semisweet or bittersweet chocolate (apx. 70 % cocoa)
1 Tablespoon butter
Andes Mints (apx. 1/2 package, or 14 whole pieces, about 2.5 oz.), chopped
Preheat oven to 325*F. Prepare a 9″x9″ (or 8″x8″) square baking pan by lining parchment paper across the bottom and sides of the pan, like a sling. You can use a little butter on the pan to help the paper stay in place.
In a stainless steel bowl over a pan of simmering water (or double boiler), melt the butter and chocolate.
Once melted, remove from heat and stir in the sugar and vanilla. Add eggs, one at a time, beating well with a spoon. Stir in flour and salt and beat with a spoon until the batter is smooth and glossy (about 1 minute). Pour the brownie batter evenly into the prepared pan.
Bake in preheated oven for 25-30 minutes, or until brownies start to pull away from the sides and a toothpick inserted in the center comes out almost clean. Remove pan from oven and place on a wire rack to cool completely (about 1 hour).
In the bowl of your electric mixer, or with a hand mixer, beat all ingredients until smooth. Add 1 or two drops of green food coloring (one at a time, you don’t want it too green). If the frosting is too thick, add a bit more cream (the frosting should be just thin enough to spread). Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes, or until slightly firm.
In a heatproof bowl over a pan of simmering water, melt the chocolate and butter. Spread over the mint filling, then top with chopped Andes mints. Refrigerate for about 30 minutes, or until the chocolate glaze starts to dull.
Remove brownies from the pan by lifting the ends of the parchment paper, and transfer to a cutting board. With a sharp knife, cut into apx. 1-1 1/2 inch squares. For best results, rinse off the knife in hot water, then wipe dry after each cut.
Brownies can be stored in the refrigerator for 2-3 days, best served at room temperature.
Makes about 25-30 small squares.
Recipe adapted from Joy of Baking.
Chocolate and peanut butter… a marriage made in heaven!
I recently found some cute tiny sized Reese’s peanut butter cups at the store and thought they would look perfect on cupcakes. I mean how could topping a cupcake with pieces of candy ever be a bad idea? I used my favorite Chocolate cupcake recipe and topped it with about the most delicious frosting ever! If you don’t like chocolate and peanut butter together, I can’t help you… but if you do, make sure you have a big glass of milk on hand and go make these!
(makes 24-27 standard sized cupcakes)
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
1. Line muffin tin with paper liners. Heat oven to 350*F.
2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4. Stir in boiling water (the batter will be thin, don’t worry, this is right).
5. Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
6. Bake cupcakes for approximately 22-24 minutes.
7. Cool completely on wire rack before frosting.
Peanut Butter Frosting
1/2 cup (1 stick) unsalted butter
1 cup smooth peanut butter (chose a natural peanut butter, with no added sugar)
1 (8-ounce) package cream cheese (cold, directly from fridge)
4 cups powdered sugar
1 tablespoon heavy cream (or milk)
Beat the butter until smooth. Add the cream cheese, and continue to beat until smooth and fully combined with the butter. Add the peanut butter and beat until well combined. Slowly add the powdered sugar and continue to mix until the frosting is smooth. Add in the cream, and beat another 30 seconds. Frost cupcakes.
Frosting Recipe by Glorious Treats
Cupcakes Recipe Adapted from Hershey’s