Rolled Fondant is a thick, smooth white sugar mass, similar to a pie dough used in for decorating cakes. Rolled Fondant is to be rolled and draped over a cake. Fondant originates from the word “fondre” which means to dissolve named so because it melts in your mouth when eaten. Fondant is fairly new to this nation and has been gaining in popularity over the last ten years or so. Rolled Fondant has been prominent in Europe, South Africa, Australia and New Zealand for decades. This influence is spreading here as availability of prepared Fondant increases. Rolled Fondant is sold to the baking and foodservice industry in 20 lb., 5 lb. and 2 lb. pails. Rolled Fondant products can be stored in an airtight container designed for up to one year.

This is what the professionals do to prepare their Rolled Fondant. After removing your Fondant from the bucket, divide the product into smaller pieces and place in mixing bowl with dough hook. If you coat or spray the bowl and hook with a vegetable shortening this will put a stop to the icing from sticking and allow for easy removal of product once mixed. Mix on low speed for 1-2 minutes, kneading the icing to a smooth even uniformity. Color or flavor may be added prior to blending.

Note: Comparable to chewing gum, the gums in rolled fondant become more flexible and extendable once worked, this is why it is essential to knead well ahead of rolling out.

The adding of extra gum will make the icing more extendable, and will also cause the product to dry faster. Ready-made Gumpaste is accessible for this purpose and is perfect for the production of sugar flowers, ruffles, etc. Gum Paste flowers can also be made well in advance of use.

Regular climate temperature changes may necessitate the icing to be softened or made a little stiffer. If you sense the need to stiffen the product, knead into the product some powdered sugar. The addition of a few drops of glycerin to the fondant will soften the icing during the colder winter months, however once the product is stored at room temperature no additions or product changes should be required.

Any time your Rolled Fondant remains exposed to the air it will dehydrate, therefore it is very important that product storage is sealed. I suggest storing it in its bucket after use. Your covered cakes can be refrigerated and/or frozen. When doing so the cake should be kept covered or packaged, as refrigerated units often have high moisture which may cause water condensation on top of the cake facade.

For more information visit your local oasis cake decorating supply store.