Rollfondant
Rolfondant is a sugar paste made mainly of sugar and glucose. Fondant is perfect for lining and decorating your cakes and other pastries. It has a smooth, satin finish and is very malleable, making it easy to roll out and shape. With its malleable texture and satin sheen, fondant is ideal for covering and decorating. Fondant on cakes provides a smooth and professional finish.
How do you work with fondant?
- Make sure your work surface is clean and dry. Sprinkle a little icing sugar or cornstarch to prevent sticking.
- Knead the fondant. Important with fondant is kneading for elasticity. Make sure it is smooth, but not too soft or sticky. Kneading until smooth prevents tearing when rolling out. Also after colouring or setting aside, knead again before use.
- Use a smooth rolling pin to roll out the fondant evenly to about 2-3 mm thick. Turn the fondant regularly to avoid sticking. Fondant is not just for covering, you can also mould with it!
- Cover your cake with a thin layer of buttercream, ganache or other sticky undercoat so that the fondant adheres well. For fondant decorations, you can use edible glue.
- Carefully lay the rolled-out fondant over your cake. Use a fondant smoother or your hands to smooth it and cut away excess fondant for a neat finish.
- Let your decorated cake stand for a while to allow the fondant to harden. This helps the fondant keep its shape and become firmer. How long this takes depends on the thickness, humidity and temperature.
Fondant van marsepein?
The difference between fondant and marzipan is in the ingredients, texture and flavour: Fondant is a sugar paste made from sugar, glucose syrup and water. With its smooth, elastic texture, similar to clay, you can easily roll it out and shape it into beautiful decorations. Its neutral, sweet taste makes fondant perfect for lining and decorating cakes and pastries!
Marzipan consists mainly of ground almonds and sugar. With its grainy texture and distinctive almond flavour, it is perfect for traditional decorations and treats!