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If you’ve started hunting for the perfect wedding cake, you’ve likely heard the term fondant thrown around by everyone from the woman at the bakery to your Maid of Honor.
Feeling a little clueless? Don’t worry, Dear Bride, cakes can be a complicated thing! Having a solid understanding of the basics can make your wedding cake journey much simpler – and more rewarding!
What is Fondant?
Fondant is a fancy word for icing. But it’s not the icing your mom used to whip up for birthday cakes – this is far more elaborate! Fondant can be divided into two very basic categories: rolled, and poured. Rolled fondant is rolled out like a pie crust, and then carefully draped over the cake. It can be molded, worked with, and prodded to create complex and stunning finishes on cakes. Then there’s poured fondant - think of the creamy texture of a Cadbury egg filling – that’s poured fondant, plain and simple. Easter memories aside, fondant is a sweet, creamy delight that – in the world of wedding cakes – is used either as a filling or a topping.
Made more-or-less of sugar and water, bakers love fondant for its smooth texture and its easy workability. It can be adjusted to work with virtually any color scheme, from the bright and funky to the perfectly-matched yet subtle hues. It can also be used to create elaborate designs.
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An Age Old Argument
One of the greatest debates amongst cake decorators and brides-to-be is whether to use fondant or butter-cream to finish the cake. Each has its own pros and cons, and you’ll need to discuss it with the person creating your masterpiece.
Butter-cream is usually regarded as the tastier of the two, with its rich flavor and delightful consistency. Fondant, however, looks much sleeker and modern. Want the best of both worlds? Ask your cake decorator to include a layer of butter-cream under the fondant – or have your cake finished with one and filled with the other. There are many versions of fondant, and while some look stunning, the taste isn’t always up to scratch. Be sure to discuss your wishes with the person creating your cake – and ask for a taste test in advance – to ensure that the cake you serve on your wedding day is the cake you’ve always dreamt of.
Do It Yourself
If you or a close friend or family member plans to make your cake from scratch, don’t be intimidated by fondant – like most things, it simply takes a bit of practice to get right! It’s not as difficult as it looks, and with a few tries, you’ll be turning out cakes that look professional, smooth, and silky. Follow the recipe carefully, and be careful of over or under-heating the sugary syrup.
In the old days, wedding cakes were famous for look delicious – and tasting like cardboard. Surely you don’t want this to be the fate of your cake! Fondant can make a spectacular finish, but be sure to pay lots of attention to the cake itself; it’s filling, and the what will be layered under the fondant. After all; as all brides know, while looks might catch your eye, it’s what’s on the inside that truly matters!
-- Fondant Wedding Cake --
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