Step-by-step recipes for fondants for cakes from proteins, powdered sugar, with gelatin, starch, chocolate

Assessment
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

2 gr.

0 gr.

Carbohydrates

300 kcal.

Option 1: The classic cake fondant recipe

In the traditional version, a protein glaze is prepared for Easter cakes. It was her that our mothers and grandmothers made for many decades. Who does not remember the thick and sweet foam that was laid on the cakes in caps? Since the proteins are used raw, it is important to pay attention to the quality of the eggs. We take only fresh product and from trusted manufacturers. You need a mixer for whipping, as making the fondant with a hand whisk will take a very long time.

Ingredients

• 2 squirrels;
• 180 g icing sugar;
• 5 ml lemon juice.

A step-by-step recipe for a classic cake fondant

Wash eggs thoroughly, wipe dry. We separate the proteins. It is important that not a drop of yolk gets to them. The second point is the use of exceptionally clean and dry dishes. If there is even a drop of fat or cream residues in the beating bowl, then it will be difficult to get a fluffy and thick fudge.

Begin to beat the whites with a mixer. Wipe dry with a napkin before use. We dip in proteins and turn them into foam. After that, add the powder in parts. You can use half of the pitch sugar, beat until dissolved, and then add the powder.

Once the proteins have turned into a thick and dense foam, it's time to add lemon juice. It is not used for taste, although it has a positive effect on it. The acid increases the density of the fondant, making it more stable and strong. But it is important to add this ingredient at the end. You can throw in a pinch of vanilla for flavor.

After adding the juice, beat for a few seconds to stir, and immediately turn off the mixer. We use the fondant right away or cover it and store it in the refrigerator for several hours. After smearing, we immediately decorate the cakes, dry everything together until it solidifies.

When separating the yolk, it is important to remove the white from the shell, often a rather weighty clot is glued to it from the inside. If the eggs are initially small, then we take three things for this amount of powder.

Option 2: A quick cake fondant recipe

The easiest version of cake fondant, which takes a few seconds to cook, but you have to work actively with your hands, you don't need a mixer. The main ingredient is powdered sugar. It is advisable to use a fine grind, with such a product it is easier to immediately achieve the desired consistency. You can use water or milk as a liquid.

Ingredients

• a glass of powder;
• 2 spoons of liquid.

How to make cake fondant quickly

Pour the icing sugar into a bowl. It is important that there are no lumps in it, you can sift it. Then add water or milk drop by drop. Thoroughly rub the powder with liquid until smooth.

As soon as the sugar turns into a homogeneous and smooth mass, but thick and stretchy, we no longer add water. Stir again, you can add vanillin.

Apply fondant to Easter cakes, sprinkle with multi-colored dragee immediately, until the coating sticks. The icing dries quickly enough, just leave the cakes for an hour at room temperature. If the room is humid, the process may take a little longer.

Sugar glaze is applied exclusively to the cooled surface of the cakes. If the baked goods are warm, the fudge will simply flow, and you won't be able to put the mass in a thick and neat layer.

Option 3: Fondant for Easter cake with gelatin

One of the most successful recipes for fondant for cakes, which does not crumble, does not crumble, baked goods are carefully cut. All decorative elements are perfectly adhered to such a coating. The fondant turns out to be perfectly white, but at the same time it perfectly tolerates staining. That is, this mass can be used not only for cakes, but also for other confectionery products.

Ingredients

• 6 tablespoons of water;
• 200 g sugar;
• 8 drops of lemon juice;
• 1 tsp gelatin.

How to cook

Pour a teaspoon of gelatin with two tablespoons of plain water and leave. The swelling time depends on the manufacturer and the product itself, usually it is in the instructions on the package.

We measure the granulated sugar and pour it into a saucepan, add the remaining four tablespoons of water. Stir and put on a small fire. We need to prepare the syrup, but it's important to get it right. Stir constantly and dissolve all the sand, only then let the syrup boil well. Make sure that nothing burns around the edges, otherwise the color of the fondant will change.

Remove the syrup from the stove and cool in a saucepan for exactly seven minutes, continue stirring occasionally. After that, we introduce the swollen gelatin, dissolve.

Now you can start whipping. We do it with a mixer. Very soon the syrup will begin to turn into a white and fairly dense foam, we bring it to a thickening.

At the very last moment, we introduce lemon juice, beat for another minute and you're done! Immediately apply the fondant to the cakes, it cannot be stored. The gelatinous glaze hardens very quickly, ten or fifteen minutes is enough.

If you need to make a colored gelatinous fondant, then add a couple of drops of dye to the finished mass. It is best to use gel pigments, they do not thin the consistency, do not affect solidification and density.

Option 4: White Chocolate Cake Fondant

A very simple, yet delicious variation of white chocolate fondant. You can use confectionery icing to melt, it is sold in specialized stores. Or we use white regular chocolate, but take the tiles without bubbles. Airy chocolate is not good for fondant.

Ingredients

• 180 g of chocolate;
• 45 g butter.

Step by step recipe

We break the chocolates, put them in a bowl, set it over a saucepan with hot water. That is, we are doing a steam bath. We turn on the stove.

Cut or rub the butter, add it to the chocolate. Melt everything together, stir. Overexposing such a fondant is not worth it, we only achieve dissolution. Moreover, the chocolate should not boil.

Remove the melted fondant from the fire, apply it to the cakes and decorate. It does not freeze for long, a quarter of an hour is usually enough. If the chocolate is hot and liquid, then first cool it down a little, otherwise the layer will turn out to be thin and all excess will begin to drain from the top of the cake.

White chocolate and glaze are quite capricious in their work; if moisture gets in, flakes can curl. Sometimes they appear when using a poor quality base or poor butter with a small amount of fat.

Option 5: Custard cake fondant with proteins

This variant of protein cake fondant is much safer than the previous one, since the mass will warm up. It does not boil or brew in the truest sense of the word. We take any sugar, we do not replace it with powder.

Ingredients

• 3 squirrels;
• 220 g sugar;
• 1.5 tsp lemon juice.

How to cook

We heat water for a water bath. We send sugar and proteins into a saucepan, beat a little, and then send it to heat. It is convenient to stir here with a whisk. All the sand should dissolve. But the temperature of the mass should not exceed 75 degrees, proteins should not be seized in flakes. Therefore, we constantly stir.

We remove the protein syrup from the water bath, remove the whisk and begin to beat with a mixer. Very soon, this whole mixture will turn into a white and thick foam. Pour in lemon juice. Beat until it is almost completely cooled.

We apply the protein mass on the cakes, decorate, and leave to dry completely.

For a water bath, it is convenient to use not a bowl, but pots from the same set, but of different sizes.

Option 6: Fondant for cake with starch

Another option for protein fondant for decorating cakes. It is prepared quite simply and easily, even a beginner can handle it. You will definitely need a small strainer.

Ingredients

• 0.5 tsp starch;
• 1 protein;
• 160 g of powder;
• 0.5 tsp lemon juice.

How to cook

Beat the protein, gradually add the powdered sugar. As soon as the mixture turns white and thick, add starch to them. Sift through a strainer to get no lumps.

Beat a little more with starch, then add lemon juice. Vanilla to taste. Stir and the fudge is ready. It is not fluffy, not airy, but dries quickly enough and does not stick.

Cornstarch is often used in confectionery products, but it is not always available on the shelves of conventional stores. Can be replaced with potato starch, such a small amount will not greatly affect the taste.

Fudgeneeded to decorate confectionery - muffins, cakes, Easter cakes. Even regular cookies can be made more attractive with fondant. Fudge there are two types - liquid (solidifies very quickly and becomes dull after solidification) and solid (poured into curly shapes, cooled). Solid fudge can persist for quite some time.

Here are some recipes for different hard fudge.

The fondant is creamy.

Homemade cake fondant. We need products:

• Cream - 1 glass;
• Sugar - 1.5 cups;
• Honey - 1 tbsp. the spoon.

Preparation:

Pour sugar into a saucepan, pour cream. Mix well until smooth.

Put on fire, bring to a boil, stirring constantly. Add honey - cook over low heat until tender, stirring constantly. Readiness is determined as follows: drip a little syrup into a bowl of cold water, try to roll the ball, if the ball does not stick to your hands, then the syrup is ready.
Pour the finished mass into a tray or pour into molds (for ice), leave to cool.

When the mass has cooled, remove it from the tray (molds), and then cut into squares.

Milk fondant for cake at home

Milk fudge is a very tasty dessert that is absolutely not difficult to prepare yourself at home.

We need products:

• Butter - 120 Grams
• Powdered sugar - 60 Grams
• Powdered milk - 220 grams
• Liquid Cream - 2 Teaspoons
• Pine Nuts - 50 Grams
• Cashew - 20 Gram

Servings: 6-7

In a convenient container, mix room temperature butter, milk powder, powdered sugar. Add 2 tablespoons of cream, pine nuts, knead the dough with your hands until smooth. The amount of milk powder / cream powder may vary. It is important that the mass has acquired a homogeneous soft consistency. Then we send the mass to the refrigerator for 10 minutes.

We sculpt cubes from the mass, decorate them with nuts and put them on a plate. Then we send the sweets to the freezer for 20-30 minutes.

We take them out of the freezer and serve them to the table.

Sugar fudge.

You can decorate homemade pastries - muffins, cakes, Easter cakes, even regular cookies with sugar fondant. It is very convenient that the fudge can be stored for quite a long time and can be prepared for future use.

We need products:

• Granulated sugar - 2 cups;
• Water - 0.5 cups;
• Lemon juice -1 teaspoon.

Preparation:

Pour sugar into a saucepan and cover it with warm boiled water. Stir well, cook over low heat until sugar is completely dissolved. After the syrup boils, a white foam forms on the surface. Remove it with a regular spoon.

After covering the pan with a lid, continue to cook the syrup until it is sampled into a soft ball. For such a sample, from time to time take a little boiling syrup from the pan with a teaspoon and lower it into a container of cold water. After one minute, try rolling from the contents of a teaspoon into a ball. If the ball does not work, let the syrup simmer. At the very end of cooking, add one teaspoon of lemon juice to the syrup. It can be replaced with citric acid solution.

Chill the syrup as soon as possible after boiling. To do this, place the pan with it in a container with cold water or on ice. Sprinkle the surface of the syrup with cold water as well to prevent crusting.

After cooling, beat the syrup (10-15 minutes) with a wooden spatula until a homogeneous white mass is formed. The resulting mass is called fondant.

To store the fondant, cover with a damp cloth and close the pan tightly with a lid. As needed, you can take a part of the prepared mass, heat it up in a water bath and use it to decorate a cake or any confectionery.

Chocolate fudge.

We need products:

• Condensed milk-395 g;
• Brown sugar-1 tbsp;
• Honey-2 tbsp. spoons;
• Butter - 125 g;
• Dark chocolate - 180 g;
• Cherries - 100 g;
• Pistachios - 100 g;
• Coconut flakes - 80 g.

Preparation:

Grease a 20 cm square dish, line with baking paper. Combine condensed milk, sugar, honey and butter in a saucepan. Heat, stirring occasionally, over low heat until the sugar is completely dissolved and the mass is smooth.

Increase heat slightly, bring the mixture to a boil. Cook, stirring constantly, for 6-8 minutes, until the mixture thickens and begins to lag behind the sides of the pan.

Remove from heat and stir in chopped chocolate. Stir until the chocolate is completely dissolved.

Add half the dried (or syrup-candied) cherries, half the pistachios and all the coconut flakes, and stir.

Pour the chocolate mixture into the prepared pan and smooth the surface quickly.

Spread the remaining pistachios and cherries over it, pressing them slightly. Set aside for 30 minutes to cool down the fudge. Then cover with plastic wrap and refrigerate for 6 hours to freeze. Cut into 2.5 cm pieces before serving. Bon appetit!

This is what the finished dish looks like.

Cake fondant.

Fudgeit turns out thick and freezes almost instantly, so everything must be done very quickly.

Stir 1/2 cup sugar with 2 tbsp. spoons of cocoa, add 2 tbsp. spoons of water. Stir everything over low heat until the sugar dissolves, add a piece of butter to the finished glaze. Cool slightly and cover the cake or pie. Caution, it freezes pretty quickly!

The specified volume is suitable for decorating pastries or cakes, for example, to make a beautiful spider web. If you wanted to completely cover the top and sides of the cake, use double the amount of food.

To cover the cake with fondant, it is best to pour the cake over the top, starting in the center. If the mass has already begun to solidify, you can warm it up to a liquid state so that it flows freely. The sides are coated with an already thickening mass.

Oil fondant.

We need products:

Powdered sugar - 1 glass

Softened butter or margarine - 80 gr.

1 tablespoon vanilla essence

Milk - 2-3 tablespoons

Combine butter, icing sugar, 1 tablespoon milk and vanilla essence. Beat with a mixer, adding milk a little, until a homogeneous mass is formed

You can make butter fudge with various additives.

Butter fondant chocolate.

Make butter fondant. Combine 1 tablespoon of cocoa powder and 1 tablespoon of hot water and cool. Mix with cooked fondant.

Coffee fudge.

Make a butter fondant by substituting water for milk. Combine 2 tablespoons of instant coffee and 1 tablespoon of hot water and cool. Mix with cooked fondant.

Lemon oil fondant.

Make a butter fondant by substituting lemon juice for milk and vanilla. You can also use oranges or limes. Add 2 tablespoons of finely grated zest to the fondant. Color the fondant with dyes if desired.

Now you are armed with several fondant recipes for decorating your "masterpieces".

Try it, experiment.

Everyone knows that dessert is not only sweet and tasty, but also very beautiful, appetizing and aesthetically pleasing. You should not invent something supernatural, it is enough to make fondant from chocolate or cocoa. It is suitable for decorating cakes, muffins and buns, donuts, cakes and rolls, eclairs. As for the variety of fondants, there are 3 of them: they can have the consistency of a very soft dough, there is a form of glaze and a rather viscous mass. The purpose of fondant is to turn an ordinary dessert into a culinary creation, a masterpiece, to make a "candy" out of it. Despite the many recipes, use tried and true cooking methods.

Homemade chocolate fudge is tender, sweet and delicious. If you still do not know how to make fondant for a cake and for buns, cakes, muffins, a simple and unpretentious recipe for making cocoa powder will suit you. As for the chocolate fondant for the cake, it should have the perfect consistency.

The correct recipe for chocolate fondant will help to significantly transform any cake, make its surface attractive, smooth and glossy. Chocolate fondant has a rich, bright color and pleasant aroma. It is important to note that this icing is great not only for cakes, but also for buns, muffins.

The main ingredient in this recipe is cocoa powder, the quality of which directly affects the final result, namely, color, aroma, taste and texture. It is desirable to use a high-quality, dark powder, which does not contain flavoring enhancers, various herbal additives.

Ingredients:

• butter - 100 grams;
• cocoa powder - 5-6 tablespoons;
• milk - 150 milliliters;
• white / brown sugar - 10 tablespoons.

Cooking algorithm:

1. Combine the cocoa with the desired amount of sugar in a saucepan. Rub them thoroughly with a regular spoon, it is important that they combine. Make sure there are no lumps of cocoa powder.
2. Melt the butter over low heat, then add to the sugar mixture and pour in the milk. Stir well, send to the stove and boil. Remember to stir constantly as the chocolate fudge can burn easily.
3. When the mixture comes to a boil, reduce the heat to a minimum, boil and stir. When the cream acquires a thicker consistency, it must be removed from the stove and cooled.
4. Cool the fondant to 38 degrees before applying the fondant to the confection.

If you make a chocolate fondant according to the proposed recipe, it will turn out to be shiny, smooth and without white bloom. This can be achieved if you used fatty butter, exactly at least 82-83%.

White fudge

Many people are interested in the question of how to make a chocolate fondant from white chocolate? The answer will surprise you, since the cooking process is extremely affordable and easy.

Ingredients:

• brown sugar - 100 grams;
• butter 82% - 65 grams;
• white chocolate - 140 grams;
• starch - 20 grams;
• egg yolks - 2 pcs.;
• cream - 75 milliliters;
• lemon zest - from 1 lemon;
• liquor - 20 milliliters;
• vanillin - 1 sachet.

Cooking technology:

1. Making white chocolate fondant is easy. To begin with, you need to break the white chocolate, send it with a deep bowl.
2. Mix the cream with the lemon zest, then add any liqueur. This will help enhance the flavor of the glaze.
3. Place the chicken yolks in a container, add brown sugar and vanillin. Do not beat with a blender / mixer, just use a wooden spatula and grind the ingredients. Make sure to learn a homogeneous structure.
4. After that, the cream with the zest should be sent to the stove and slightly warmed up, without bringing to a boil. After that, the yolks are added to the cream, everything is mixed. This is done intensively enough to avoid clumping.
5. Starch (corn, potato) should be carefully added to the resulting mixture. Keep on the stove until the mixture becomes thick. After waiting for this moment, add butter and stir with a spoon. Thanks to the performed manipulations, the finished white chocolate fondant will be smooth, shiny and uniform.
6. The resulting mixture is poured into pieces of white chocolate, whipped thoroughly with a whisk. The fondant is ready, you can safely decorate buns, cakes, muffins and cakes.

East West Dark Chocolate Fudge

For cooking, you need to prepare the necessary products, which are indicated in the recipe.

Ingredients:

• water - ¾ glass;
• dark chocolate - 60 grams;
• sugar - 9 tablespoons;
• citric acid solution - 12 drops.

Algorithm of actions:

1. To make a chocolate fondant, pour sugar into a small saucepan, pour in hot water and stir thoroughly. All crystals must be dissolved. Wipe the edges of the pan with a damp cloth to remove any sugar that might stick.
2. A container of syrup is sent to the stove, the strongest fire is needed. Bring to a boil, remove the foam formed on the surface. Cover the pot with a lid and cook until a hard ball is formed.
3. How to determine whether the syrup is ready or not? To do this, it is enough to do the following: a drop of syrup must be poured into ice water, the syrup is ready if a solid ball is formed.
4. Add the citric acid solution two minutes before the end of cooking. When the syrup is ready, it is worth sprinkling with water, place the pan in cold water to cool in a matter of minutes.
5. After that, beat it with a wooden spatula for ten to twenty minutes, until a white mass is obtained. After that, you need to add grated dark chocolate, heat the mixture to 55 degrees.
6. The finished fondant is placed on a baking sheet, it should look like a layer, its thickness is about two centimeters. The surface can be leveled with a spatula, cooled. Before serving with tea, cut into pieces, you can sprinkle with powdered sugar and coconut. You can add nuts to the chocolate mixture if you want.

Fondants for buns are very often used to decorate certain products, which we all often call confectionery. Because of this widespread use, there are a huge number of fondant varieties and their preparation methods.

One of the most popular is sugar fudge. Well, now more about this.

What is the difference between fondant for buns and icing?

It is actually very simple to prepare this sweet according to the recipe, but the main thing is that you can add certain ingredients on your own, due to the presence of which the taste and, accordingly, the color of the sweet that you want to make will change.

Glaze does not have the same flexibility as ordinary fondant for which it is very simple. Any (even inexperienced) hostess can cope with cooking, so you shouldn't worry!

How to make fondant?

You can make sweetness at home much better than some pastry shops do. Sometimes professional pastry chefs make products so tasteless that it is simply impossible to eat them.

Sugar fondant for buns: recipe

Ingredients:

• Exactly 200 grams of regular sugar.
• About 100 milliliters of filtered water.
• About 1/10 teaspoon of plain citric acid.
• Desire to cook something perfect! (the most important ingredient).

We pour our sugar into a not very large saucepan and fill it with almost boiling water (hot water). We put the saucepan on low heat, cook the so-called sugar syrup (do not forget to stir). After five minutes, turn off the heat, add a little and mix very well before everything dissolves.

We cool the syrup, but do not forget to stir constantly so that it does not freeze. In order for the syrup to cool faster, you can dip it in cold water in a saucepan, but again, do not forget to stir. Cool the resulting suspension to a temperature of 30-40 degrees.

Pour the mixture into a mixer (you can pour it into a bowl to stir it by hand) and beat it until a homogeneous pure white mass appears. Here you need to stop in time when the resulting mixture begins to become loose.

This fondant for buns is applied to the product in a slightly heated form.

Milk fudge: cooking method

Milk fudge is simply the perfect treat for people who love milk and all dairy products. Even an inexperienced man can make such a fondant at home, but for this you need to follow exactly what you read below!

Ingredients:

• Ordinary butter - 110-130 grams.
• Powdered milk, which can be bought in any hypermarket (about 200-250 grams).
• Any cream - a little more than 30 milliliters (taste of your choice).
• 60 grams of plain caster sugar (not sugar).
• A little (literally 50 grams).
• Cashew nuts (20-25 grams - no more).

We take some not very large (medium-sized) cup and, to make the fondant for buns perfect, add powdered sugar mixed with milk and milk powder. We mix very thoroughly, you can even in a mixer (or blender).

To the resulting milk-sugar-cream suspension, add the required amount of cream with any taste and, of course, delicious ones that must first be chopped. Mix again, you should get a mixture that we can easily call homogeneous. Once you've mixed well, you should have a delicate and very soft bun fudge. But if you somewhere made a small mistake, because of which your mixture became very liquid, then add a little more milk powder (at your discretion).

And for people who love something unusual, the following will do.

Now we need to send our "porridge" to the refrigerator for as long as 10 minutes. When the mixture is frozen in the refrigerator, we take it out and sculpt small volumetric figures from it, similar to rectangles or balls. To do this, boldly pinch off small pieces from the resulting mixture and actually create. When you finish sculpting the figures, decorate them (also crushed), put the unusual dish in the freezer for 15-25 minutes.

So that is all. Milk fudge can go to the table!

Professional pastry chefs use different types of sweet decor to decorate their sweet masterpieces, but fondant for the cake is most often used for soulful home baking. But it can also be different in color and taste: chocolate, sugar, milk, marmalade, creamy.

Classic Sugar Fudge Cake

This lipstick is suitable for coating Easter cakes, babes, donuts, pastries and cakes. If desired, it can be dyed in any color using food coloring. Moreover, gel can be used to paint the finished mass immediately before applying to the cake, and it is better to add dry ones at the stage of syrup cooking so that the color is uniform.

Proportions of ingredients for sugar decoration:

• 250 g caster sugar;
• 150 ml of water;
• 2.5 ml lemon juice.

Recipe step by step:

1. Pour sugar into a stewpan with a thick bottom, pour hot water over it and stir until all crystals are completely dissolved. Brush off the sweet grains adhering to the walls of the dishes with a wet silicone brush and put the sugar solution on the fire.
2. After the syrup has boiled, cover the saucepan with a lid and boil the mixture, without interfering, until a soft ball is sampled - when a soft caramel ball will easily roll out of a drop of syrup in ice water.
3. Pour in and mix the lemon juice quickly. Then cool the syrup to 30 degrees in an ice bath. Beat the cooled liquid with a wooden spatula until it becomes snow-white and curls up into a mass of small crystals.

If there is no lemon in the kitchen, its juice can be replaced with a citric acid solution. To do this, it is enough to dissolve one measure of volume (for example, a teaspoon) of acidic crystals in two measures of hot water.

The finished fondant only needs to be heated to 40-45 degrees and you can start glazing cakes and other confectionery products.

Chocolate decoration

It is difficult to imagine your favorite Prague cake in a classic design with a different decor. Chocolate coating is the most common decor for home baked goods. It is easy to make with non-exotic ingredients available and just as simple to use.

Preparing homemade chocolate fondant for the cake from:

• 60 ml of milk;
• 80 g sugar;
• 40 g cocoa powder;
• 50 g butter.