Fondant: What is it and why do I want to use it?

I get a lot of customers asking about fondant.  In definition, fondant is a pliable sugar dough that can be rolled out, dyed and applied in different applications to cakes, cookies and cupcakes.  Most fondants are made from basic ingredients of powdered sugar, water, gelatin, corn syrup, glycerin and flavoring. Commercial fondants do have a few added ingredients as well (don't they all?).

Commercial Fondants
Commercially made fondants such as Satin Ice, Pettinice or Wilton brand are all made with a few added ingredients such as Tylose to harden the fondant like gumpaste and other preservatives.  Why use commercial fondants?  Though they have added ingredients, commercial fondants are stable and most importantly PREDICTABLE. I use Satin Ice for all of my cakes.  It tastes great (flavored with vanilla) and it is the smoothest dough in my opinion.  Wilton brand is one of the worst brands I have seen.  This fondant tends to crack and is not pliable, especially when rolling it for a larger cake.  I actually injured my shoulder trying to roll this fondant.  Aside from its lack of user friendly materials, it is also one of the worst tasting fondants.

Homemade Fondant
Homemade fondant has become a popular trend with so many cake decorators working out of their home or those decorating for hobby. It is cheaper, but very unpredictable.  One wrong measurement or a temperature change in your home and your homemade fondant can be sticky, gummy or extremely dry.  Homemade fondant does not harden over like commercially prepared fondants, which means colors can fade and fondant can start slipping off your cake in warmer conditions.  There are two types of homemade fondant -- marshmallow and classic recipe.  Though both are these are good for beginners, when making cakes professionally I highly recommend purchasing fondant.  In the long run the cost savings are not worth the hassle of unpredictable products.

Why Use Fondant?
A lot of clients want to know why they should use fondant on their cake. For wedding cakes, fondant is a stable product.  Your wedding cake will hold up in warmer temperatures (especially for an outdoor wedding), but also have a more refined and finished look.  When it comes to specialty cakes, there are certain decorations or styles that you need fondant in order to complete.  Designs such as the quilted pattern, require the use of fondant.  Do you have to use fondant?  Absolutely not, but when you are planning a wedding or party, consider where your cake will be, the weather and the overall design you are trying to achieve.

Though a lot of people comment to me that they do not like fondant, it usually comes to find out that they were either eating the Wilton brand or a homemade version of fondant.  Fondant is not necessarily used on a cake for its edible quality, but more so the design properties it brings to the table. Most cake decorators will have buttercream between the fondant and cake so that you and your guests can peel away the fondant and pretend it was never on the cake to start.

So in the end...fondant is a good medium to use, especially if you plan on decorating cakes professionally yourself.  Look for other posts on how to use fondant, dye fondant and even make fondant.