Fondant Icing

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Classic rolled fondant icing is a mixture of gelatine, glycerine, glucose and icing (confectioner's) sugar. There is also popular home-made version made from marshmallows and another type called rolled buttercream fondant which contains vegetable shortening. One of the problems with rolled fondant is that in very hot and humid environments the icing can become very sticky and difficult to handle, no matter how carefully you make it.

We understand that it may be possible to buy rolled fondant icing on-line in India and you could try the website below as a possible source. When you are handling the fondant try to do so in a cool place and dust your work surface with some icing sugar to reduce the risk of the icing sticking to the work surface. Fondant that is too soft will tear very easily and can slide off the cake. It is best not to refrigarate a cake after it has been covered with fondant as the fondant will develop beads of condensed water on its surface so avoid using fondant on cakes that are very perishable.

If you are colouring fondant then it is best to use the stronger gel based colours as liquid colours can make the icing sticky. Use a cocktail stick (toothpick) to add a very small amount of the colour to the icing and knead until the icing is a uniform colour. The gel colours are concentrated so it is better to be cautious and add a very little at a time until you get your desired tone. The fondant can become vert soft as you knead it, hence it is best to colour the fondant 24 hours before you plan to use it, so that the icing has time to relax. Once you have coloured the fondant form it into a ball, wrap it tightly in clingfilm (plastic wrap) and seal it in a plastic bag, removing as much air as possible. If you are leaving it for more than 24 hours then in addition put the bag of fondant into an airtight container.

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