KOMPAS.com – Fondant is a favorite choice for decorating cakes because the final result is smooth and flexible for various shapes.
Making your own fondant at home is quite easy if you understand the tips and tricks so that the result is soft and doesn’t crack easily.
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In this article, there are practical ways for beginners to professionals. With simple ingredients and the right techniques, you can make fondant that is no less than that made by famous cake shops. All Recipes.
1. Use High Quality Butter
Choosing high-quality butter will ensure the fondant’s texture is soft and non-sticky. Plus, butter provides a richer flavor so homemade fondant tastes tastier.
2. Add powdered sugar gradually
Powdered sugar should be added little by little to the mixture. This step is important so that the fondant has the right consistency—not too hard and still elastic when used.
3. Use sweetened condensed milk as a binder
Sweetened condensed milk not only helps bind the dough, but also makes the fondant more elastic. In addition, the sweet taste adds a delicious taste to the fondant.
4. Stir until the consistency of clay
The fondant mixture needs to be stirred until the texture resembles clay. This kneading process ensures that the dough is mixed evenly and is easy to shape into decorations.
5. Use Gel Food Coloring
Gel food coloring is more effective than liquid because it produces intense colors without making the dough too soft. Add little by little until you get the desired color.
Illustration of a chef kneading fondant dough.
6. Sprinkle the work surface with powdered sugar
Before rolling out the fondant, dust the work surface and rolling pin with powdered sugar. This step is important to prevent the fondant from sticking, making the rolling process easier.
7. Store Fondant in Plastic Wrap
Fondant that is not used immediately should be stored in airtight plastic wrap. This method keeps the texture of the fondant soft and prevents it from drying out.
8. Avoid high temperatures when processing
High temperatures can make fondant sticky and difficult to shape. If working in a hot place, add a little powdered sugar to stabilize the dough texture.
9. Use Printing Tools for Neat Shapes
Special printing tools will help produce neat and consistent shapes, especially for small details such as flower decorations or writing on cakes.
10. Warm Firm Fondant
Fondant that is too hard after being stored can restore its elasticity by heating it briefly in the microwave. Just heat for 5-10 seconds, then knead again until pliable.
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