Where is fondant originated

The recipe included rosewater, sugar, lemon juice, egg white, and gum tragacanth, them called gum dragon. This vegetable compound is still used in commercial rolled fondant today. Mystery solved! Thank you Toba! More more information on the book Professional Decorating, please check out the following links:.

I also have that publication and it gave me so many ideas when it comes to fondant and decorating in general. Thanks for sharing. Pingback: Wedding Cakes and Marzipan ashley. Very handy, and it cuts right to the heart of what cake icings have been about from the beginning: preservation. I find that very cool. I find it surprising that fondant was originally used as a treat. Modern day fondant covered cakes are really unappetizing to me, and I typically peel off any fondant on a cake before eating it.

As a budding baker and cake-decorator myself, I always shudder a bit when people ask for fondant covered cakes. As handy as it is for preservation and smooth finish, I find the taste too unappealing!

Component Grams Carbohydrate When prepared at home, avoid stirring until it cools down properly to avoid formation of large crystals. Cake surface crumbs should be removed prior to applying rolled fondant. Use icing or jam as a sealant or adhesive. Avoid placing refrigerated fondant covered cakes in humid environments to maintain acceptable appearance.

Cakes and cupcakes, especially wedding cakes. Leave A Comment Cancel reply Comment. We're using cookies! We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Since this is made of sugar, you can expect nothing but sweetness. While some people find it delicious, others have a strong aversion against its sweetness and thickness.

Fondant is usually elegantly smooth and is also very versatile for textured designs. This can cost considerable money for a beginner because fondant is quite expensive to make from scratch or purchase pre-made.

You can eat the fondant on the cake if you can handle the sweetness as it is nothing but sugar. However, if the baker tells you not to eat, then that means it is made out of something that is not edible, just for decoration.

Fondant on the cakes is usually melted sugar or royal icing which are are shaped and frozen. Buttercream is made with far more fat than fondant. This can give it a more luxuriant, rich flavor that many prefer, taste-wise, to fondant. The formula for making buttercream is very forgiving. Fondant is actually more expensive than other icings, which is why most bakers recommend buttercream instead for budget-savvy brides.

Fondant tastes sweet and a little flat and chalky. It is sugar paste. It is mostly powdered sugar, mixed with enough water to make a paste and some glucose, gelatin and glycerin to make it hold together instead of crumble and to make it pliable enough to roll out. Why homemade rolled fondant is better. It just tastes like sugar. Yes, it is trendy and cute, but I think taste is more important.