What is fondant?!
What is fondant?
a confection for cakes; a kind of frosting
Answers:
Fondant is a confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to a point, specifically soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Fondant is commonly used to decorate wedding cakes. This gives the cakes a smooth look. Fondant can be confused with sugar paste which is similar but contains Arabic gum. Sugar paste is called fondant ribbon in the USA. Traditional fondant does not have a pleasant taste. There are many variations of fondant.
its like playdoh but its edible. bakers use it to cover their cake to make it look nicer
Fondant is different things to different people. It is the center of piece of a chocolate buttercream candy. It is the smooth, white-as-snow covering of some particularly fancy cakes. It is the gooey juice that gushes out of a chocolate-covered cherry. It is the traditional topping for elegant French petits fours. Fondant, as you can see, is central to the production of some confections.
There are also various ways of making it. The standard is to create a sugar syrup with water, sugar and glucose (or corn syrup), which inhibits the sugar’s tendency to crystallize. The mixture is cooked to the "soft-ball stage" (don’t think sports, think 238°F or 115°C), after which it is cooled a bit and then laboriously stirred by hand for 30 to 40 minutes, until it sets up to the consistency of a very thick frosting. Some slackers, us included, think that processing the fondant for two to three minutes in a food processor is preferable to all that stirring. Fondant made by this method is smooth and shiny, and, particularly when mixed with a flavoring, relatively tasty.
If the fondant is to be poured over petits fours, it must be warmed and thinned with a sugar syrup to make it pourable. Otherwise, it can be flavored (chocolate, raspberry, vanilla, mint ― essentially any flavor you’ve ever seen in a candy store) shaped into centers, and dipped in chocolate. Or small pieces can be wrapped around cherries and dipped in chocolate, after which a reaction with the cherry causes the fondant to liquefy within a few days. Or it can be kneaded by hand a bit to make it workable, colored if you like, then rolled into a very thin sheet, and draped and smoothed over the surface of a cake for a stunning presentation. Bits of fondant can be shaped into flowers and other decorations to finish the cake.
A molding chocolate for cakes.
It is frosting that is used by many bakers. It is very sweet.