Fondant

Fondant is a sweet, edible icing that is pliable enough to roll into sheets. Once thinned out, fondant sheets are typically used to cover cakes or made into smaller decorations for cake toppers, fondant cookies, or intricate fondant decorations.

Premade Fondant is primarily made with water and sugar with other stabilizers including gelatin and sometimes a form of shortening.

Premium fondant is formulated for optimum performance in hot and humid conditions. Click Here to learn more.

When working with your Bakell® Fondant be sure to check the expiration date on each package. To learn more about fondant storage and maximizing your time usage of Bakell® Fondants click here. 

To make fondant icing, simply combine cold water and gelatin in a double broiler. After adding glycerin and glucose, stir in confectioner's sugar until you reach your desired consitency.

Professional bakeries and home kitchens may opt into easy to use premade fondant, instead. This will cut down on the steps they need to finish a cake decoration and drastically save on time for the overall project.

The amount of fondant needed and how much fondant you need will vary based on the size of your project.

For example, a 10 inch round cake that's 4" high would need about 36 oz. of fondant. While a 10 inch round cake that is 3 inches high would need about 24 oz. Take a look at our Fondant Measuring Guide for a complete look at different quantities you might need.

Kneading is the most important step to successfully using the fondant. As it's worked, fondant become more elastic and pliable. For best results, knead in small portions until the fondant is soft and pliable and then combine. We also have fondant tools to help you with the kneading process too! If you are using large amounts, store each portion of kneaded fondant in plastic wrap.

Yes, fondant can be kneaded with the dough hook on a mechanical mixer, although we recommend using your hands for more control and tempering of the product. When using a mixer it is possible to over knead and add too much air to the product.

You can use whatever fondant tools or rolling pin you are comfortable with, although we recommend rolling pins without handles. To get fondant thin, it is a little difficult when using a rolling pin with handles, because the pressure tends to be stronger on the edges. This causes the sides of the fondant become thinner than the middle. The whole secret of success to making fondant thin all the way through, especially in the middle, is to push and pull from the center so that there is consistency throughout. To help you use fondant

The proper thickness for covering a cake is about 1/8”.

When preparing fondant for the sheeter there are three steps to follow. First, knead the fondant to the proper consistency. Then roll the fondant into a perfect ball. Make sure there are no folds in the fondant ball. Last, flatten the ball with your hands. Now your fondant is ready to run through the sheeter. This process is crucial, because any imperfections in the fondant will be amplified by the sheeter and can lead to product cracking.

Yes, fondant is indeed edible. A lot of the confusion with fondant as a whole comes in people's tendency to leave it off their bite of food when consuming. At weddings or company events, the cakes, cookies or other sweat treats may have fondant that may not be to everyone's liking.

Bakell's fondant has a good bite to it for chew and is actually tasty to consume. Still, most fondant on the market, though edible, tend to have a stale taste or a texture that makes it hard to chew comfortably. Those unpleasent traits may confuse some people at first to think if fondant is even edible — even though it is!

Fondant is usually made of sugar, corn syrup, and water. Depending on the fondant color, could have more ingredients for its dyes, and a lot of premade fondant generally tend to have a thickener like cellulose gum. Meanwhile, marshmallow fondant is typically just the packaged sweets melted together while carefully holding its temperature to assure it's easily pourable.

Don't be confused by a marshmallow fondant recipe, which is a substance typically made by melting down marshmallows. For smaller fondant cakes, some people may prefer this shortcut method to get a sugar icing instead of working with regular fondant sheets.

When possible, it's best to mix pre-colored fondant to achieve a specific color, as color additives can potentially alter the fondants consistency. If you are going to use a colorant to achieve a specific hue, we recommend using a gel color or our petal dust food coloring powder. Begin by kneading the fondant and then break up your fondant into four balls. Dip a toothpick in the bottle of color and rub it onto one of your fondant balls. Knead the color thoroughly into the fondant until it is completely mixed. Repeat the color process for the remaining three balls. When you are finished coloring each part, knead each of the parts back into one ball.