Fondant Cakes

Cake is a food that is generally sweet and is baked. Cakes are usually made of flour (refined flour) a sweetening agent (sugar) and a binding agent (egg or gluten or starch) fat(butter or magarine) sometimes fruit puree substitute fats, a liquid(milk, water or fruit juice) flavours and a leavening agent(yeast or baking powder).

Cake is used as a dessert for ceremonies especially weddings, anniversaries, baptisms and birthdays.

History of cakes

Cakes were generally cooked and eaten centuries ago. But these cakes are very different from the cakes available today. Earlier cakes were breadlike and sweetened with honey. Egyptians were the first to make cakes.

The precursors of modern cakes were first baked in Europe around mid 17^th century. Cake hoops were used to make cakes. Sometimes Cake pans were used to make cakes. The fruit icing was a composition of sugar, egg whites and flavourings which were boiled and poured on the cake, the cake was then placed in an oven. Cakes at this time had dried fruits (raisins, currants and citrons)

It was in the middle of 19^th century that cake as we know it today was made, with refined flour and baking powder instead of yeast.

Butter cream frostings with the compositions of butter, cream, confectionaries, sugar and flavourings replaced the traditional icings of boiled sugar.

How cakes were made earlier?

In the seventeenth century cakes were made in tin or iron hoops similar to modern flan rings. The hoop was placed on iron or tin sheet and floured paper layers were put at the bottom. Sometimes paper hoops were used to make cakes. Some cooks even used wooden hoops as they do not easily rust and were easier to store. For large cakes only wooden hoops were used as they would not burn so easily.

Decoration of cakes

A cake is often covered with decoration known as frosting or icing and toppings were added such as sprinkles called "jimmies". These decorations were famous in the United States. Fondant are also a type of decoration used on the cakes. This is also a popular decoration on wedding and other cakes.

What is Sprinkles?

Generally small pieces of sugar and oils coloured with food colouring is called sprinkles.

Fondant Cakes

Definition of fondant

Fondant is made by supersaturating sugar in water.

Sugar is dissolved in water at normal temperature and as the temperature is raised more sugar is dissolved. The liquid is allowed to cool. The mixture is then stirred furiously to form tiny crystals and a smooth textured paste is formed.

Fondant or sugar paste can be colored using gel or paste colors and can also be flavored.

How is fondant made?

Fondant is usually used as a decoration of the cake. Fondant cakes are popularly used in weddings and are liked for their beautiful satin finish. Fondant cakes are generally not made by bakers as they are very expensive to make. The icing is generally not very good to taste as it is usually peeled of the cake while eating.

After the fondant mixture is made as said above, the dough has to be kneaded to make it a soft mixture. It is kneaded with hands. Once kneaded, more powdered sugar is added and some more kneading is done. If the mixture is tearing after this process it is dry hence some more water has to be added to make it smooth elastic ball which will stretch.

Storing of Fondant

Fondants can be stored in refrigerator for weeks together as it does not freeze.

How to shape the fondant?

In case the cake is round the icing has to be disc shaped, for rectangular cakes the icing has to be log shaped.

How is fondant cakes made?

Fondant is rolled into a circle using a rolling pin. The cake is coated with buttercream, ganache or apricot jam is placed over the cake and the sides as closed. The excesses are cut-off with a sharp knife or scissors. The Cake is then decorated with icing and gum paste flowers.

How to attach the fondant to the cake?

The method of attaching the fondant to the cake is called shortening. Cornstarch is used for this method, grease can also be used for the method. The third method is the Roulpat Mat. If the non stick rolling pin is not available, an ordinary pin with some corn starch rubbed on the surface can be used. After the fondant is attached to the cake it is decorated with butter cream shells, stars or flowers to give that beautiful look.

How to store a fondant cake?

A fondant cake will hold the moisture for 3 to 5 days. The covered cake should not be refrigerated because the moisture will condense when the cake is taken our. The other option is to store the cake in a sealed cardboard box which will keep the dust off the cakes and allows the fondant to breathe.

Finally fondant cakes are best for wedding as they may be I or III tiered and beautifully decorated to be in the memories forever.

Some couples even go the extent of freezing the cakes upto their first anniversary. A keepsake of the memory of the best day of your life.