Fondant for a cake is a confectionery decoration that gives a product a memorable shine, taste and aroma. It is a boiled sugar syrup with the addition of molasses or citric acid, into which, depending on aesthetic wishes, chocolate, fruit additives, cream or cocoa are added, trying to emphasize the exclusivity of the baked goods.

How to make fondant?

Homemade cake fondant has a variety of options. However, there is a classic recipe in which 800 g of sugar is dissolved in 270 ml of water and boiled until thickened, a citric acid solution is added and boiled for another 30 minutes. With the help of ice, the fondant is quickly cooled, whipped with a mixer and placed to mature for a day in the cold.

Chocolate fudge has two preparation options: chocolate-based or cocoa powder. The latter is relevant in the case when you need to quickly and without special financial costs make simple homemade baked goods tastier and more effective. To do this, you need to boil sugar with cocoa in milk and, after cooling, mix the mass with butter.

Ingredients:

• cocoa powder - 40 g;
• sugar - 125 g;
• milk - 80 ml;
• butter - 90 g.

Preparation

1. Stir in the sugar and cocoa.
2. Heat the milk and pour into the dry mixture.
3. Place the mixture on the stove and cook, stirring occasionally, for 2 minutes.
4. Remove from heat and cool.
5. Add soft butter to the mixture and mix well.
6. The chocolate fondant for the cake is applied to the products immediately.

Chocolate fondant for dark chocolate cake is traditionally used to decorate a product that needs to be given a shiny and effective surface. For this, an egg is added to the mass of butter and chocolate. As a result, the fondant becomes glossy and plastic, adheres well to the surface and does not cause any inconvenience in work.

Ingredients:

• dark chocolate - 200 g;
• oil - 110 g;
• icing sugar - 250 g;
• egg - 1 pc.

Preparation

1. Melt the chocolate and butter in a water bath.
2. Beat in an egg and stir quickly.
3. Add powder and beat with a mixer until smooth.
4. The chocolate fondant is applied to the product hot.

Creamy fudge at home - recipe

Creamy Fudge is a recipe for creating a delicate, silky finish for cakes, desserts, and a candy base. The fondant is made from cream, which, interacting with sugar, during the boiling process, acquire a caramel color and a soft but stable consistency, which is why the mass fits well and hardens quickly.

Ingredients:

• sugar - 250 g;
• cream - 120 ml;
• oil - 60 g;
• vanillin - 2 g.

Preparation

1. Combine cream, butter and sugar in a container.
2. Place on the stove and bring to a boil.
3. Add vanillin and cook, stirring occasionally, until the mixture has a pleasant caramel shade.
4. Check the readiness by dipping a drop of fondant into the water: the frozen drop is ready for use.

The most popular type of decoration. It is made from sugar syrup (for which it received the name sugar), boiled, cooled and whipped into a tight mass. Such a fondant is very convenient, since it can be stored in the refrigerator for a long time, and when heated to 40 degrees, it quickly takes on a viscous consistency.

Ingredients:

• sugar - 250 g;
• hot water - 150 ml;
• citric acid - 1/2 tsp;
• boiling water - 10 ml.

Preparation

1. Pour sugar over with hot water, stir, remove adhering crystals with a brush and cook until boiling.
2. Remove the foam and cook until sample on a soft ball, periodically dipping a drop of syrup into a container of cold water.
3. At the end of cooking, add citric acid diluted with boiling water, counting 12 drops.
4. Cool the syrup quickly and beat with a mixer until it turns white.
5. Sugar fondant for the cake hardens quickly, so you need to warm it up before glazing.

Milk fondant is the easiest and most financially beneficial option, in which you can create the perfect decoration from two components - milk and sugar. In terms of technology, it is similar to sugar fudge. The mass is also boiled down, cooled and kneaded for a long time. Milk gives the fondant a delicate creamy color and melted aftertaste, so it does not need to be supplemented with other ingredients.

Ingredients:

• milk - 450 ml;
• sugar - 400 g

Preparation

1. Dissolve sugar in warmed milk and bring to a boil.
2. Boil the syrup until creamy.
3. Spend samples on the "soft ball".
4. Cool the mass with ice and, stirring, bring to the state of a homogeneous smooth lump.
5. Before being applied to the surface, it is warmed up to a fluid state.

The perfect solution to add freshness and vibrant color to your baked goods. It has an attractive taste and distinctive cooking technology, which, in fact, resembles a custard. Unlike the latter, the fudge is cooked in lemon juice with the addition of zest, acquiring a delicate acidity and a pronounced citrus aroma.

Ingredients:

• lemon - 4 pcs.;
• sugar - 350 g;
• egg - 4 pcs.;
• oil - 225 g;
• starch - 10 g.

Preparation

1. Peel the zest from the lemons and squeeze the pulp.
2. Combine with beaten eggs, sugar, butter and starch.
3. Place on the stove and cook until thick, 8 minutes.
4. You can immediately decorate products with such fondant or transfer the mass to a jar and store in the refrigerator.

Chocolate fondant for sour cream cake

Fudge is a recipe aimed at not being expensive and to please everyone. In this case, chocolate fudge from cocoa and sour cream will help out. Eaters will appreciate the bitter taste and aroma, and housewives will save money on purchases and will not get tired when working with plastic mass, which, thanks to sour cream, will not crust after cooling.

Ingredients:

• sugar - 80 g;
• cocoa powder - 80 g;
• sour cream 20% - 80 g;
• butter - 50 g.

Preparation

1. Stir sugar with cocoa and sour cream and cook for 3 minutes.
2. Add oil and stir.
3. Such a fondant for a cake is taken to work slightly cooled down, a couple of minutes after being removed from the stove.

A fondant cake recipe can include healthy and healthy ingredients. A prime example is orange fudge, made from citrus zest and juice, rich in vitamins and natural flavors. It is worth stocking up on such a fondant for future use in order to use it both as a topping and as a fastening base.

Ingredients:

• orange - 2 pcs.;
• sugar - 120 g;
• oil - 70 g;
• egg - 1 pc.

Preparation

1. Remove the zest from the oranges, squeeze the pulp.
2. Combine juice and zest in a separate container and simmer for 5 minutes.
3. Strain, add butter and sugar.
4. Bring to a boil, pour the beaten eggs in a trickle and cook until the consistency of condensed milk.

Fondant confectionery can not only give the product an aesthetic look, but also make it memorable. For this, natural dyes are added to the mass. The latter give the fondant both color and light flavor. Sugar, milk and cream fondants are often used as the basis, which have initially soft shades.

The cake should not only be deliciously tasty, but also visually very beautiful! And fudge will help us with this, which will make the delicacy more appetizing and seductive. Let's take a look at a few cake fondant recipes with you.

Chocolate fondant for cake

Ingredients:

• milk chocolate - 100 g;
• egg - 1 pc.;
• - 50 g;
• powdered sugar - 150 g.

Preparation

Before making the fondant for the cake, melt all the chocolate in the microwave. Put the butter in a bowl, put on a low heat and bring to a liquid state. Then gently introduce the chocolate mixture, mix and remove from the stove. Cool the mass to room temperature, and then carefully break the chicken egg and beat the composition with a whisk. Next, gradually add the icing sugar and mix until a homogeneous and shiny consistency is obtained. After that, cover the confectionery with chocolate fondant and leave to harden for half an hour.

White fondant for cake

Ingredients:

• fine sugar - 2 tbsp.;
• filtered water - 0.5 tbsp.;
• (citric acid) - 1 tsp.

Preparation

Pour the granulated sugar into a saucepan, fill it with warm water, stir and put the dishes on a small fire. We boil the mass, stirring constantly, until all the crystals are completely dissolved. After the syrup boils, a white foam will appear on its surface. Carefully remove it with a tablespoon and cover the pan with a lid, continuing to cook the mixture until the sample is "on a soft ball". To check this, from time to time we take a little syrup from a saucepan with a teaspoon and lower it into a container with ice water. After a few minutes, we try to roll the contents into a ball. At the very end of cooking, add a spoonful of lemon juice or throw in a pinch of citric acid. We use ready-made white fondant, prepared at home, to decorate the cake.

Creamy fondant for cake

Ingredients:

Preparation

Pour the cream into a bowl, add the butter and throw in the sugar. We put the dishes on a low heat and, stirring, bring to a boil. Then we throw in vanillin to taste and boil the mixture until it acquires a pleasant creamy shade. We check the readiness of the fondant as follows: put a drop of the mixture in a saucepan with cold water and if you can mold a ball out of it, then it’s ready! Remove from heat, cool and use to decorate the cake.

Icing sugar fondant

A gorgeous thing. Both in appearance and in taste - royal, with the help of this glaze, any banal bun, cupcake or cake can be given such an appearance that even now it is at an international confectionery exhibition. Although the composition is almost 100% regular sugar, a drop of knowledge in food chemistry works wonders.

Making this glaze is quite difficult, or rather not even difficult, but laborious. Lighter, of course, than milk fudge, although the technologies are similar; but it's not for you to mix the icing sugar with water, as for a simple icing sugar. But the result is worth it. Delicate, melting in the mouth, very beautiful, silky fondant-glaze indescribably changes the taste of baked goods, especially yeast, and especially cakes and rum babies. No matter how much I did it, the top of the cake, covered with fondant, is eaten off first.

In general, I highly recommend it. It is also interesting to cook it, especially if you didn’t skip physics and chemistry at school, remember the theory of supersaturated solutions a little and you, in principle, like experiments on growing crystals. But even without this baggage of knowledge, it is interesting to watch how a transparent thick syrup turns into a snow-white flowing, and then almost solid mass, similar to plastic marble.

COMPOSITION
400 g sugar (16 tablespoons), 10 tablespoons water, 20 drops of citric acid

ADDITIONALLY
ice, a stainless steel ladle with a comfortable sturdy handle (for syrup), a bowl or plate in which you can put a ladle (for ice and subsequent cooling of the syrup), a strong wooden spatula (for whipping fondant)

A fondant frosting is essentially a very oversaturated sugar solution. It's just that such a solution - a lot, a lot of sugar and a little water - will begin to crystallize at the slightest cooling. But the addition of a small amount of anti-crystallizers slows down or even completely stops this process. In our case, citric acid will play the role of an anticrystallizer. It is very important to dose it accurately: if you do not fill it, the syrup still crystallizes ahead of time, and not in small delicate crystals, as we need, but in large coarse crystals, which is not tasty and ugly. But the turn will come to acid later, and first you need to cook the actual syrup ..

You measure sugar and water - without fanaticism, special accuracy is not needed here, we will still check the concentration of the syrup. If you pour water, you just have to cook the syrup longer so that the excess liquid boils away; underfilling ... well, it is difficult to underfill, 10 tablespoons is a lot with a margin, you only need to add 2-3 spoons so that it is underfilled. And put the ladle on fire ..

The sugar will dissolve in the water pretty quickly. Simple sugar syrup does not show such a desire to escape, like syrup for milk fudge, but the first minutes after boiling you need to keep your ears open. See, in the photo, a certain amount of white foam is floating on the surface? These are impurities in sugar. There are few of them, but thanks to them, after boiling, the syrup can suddenly foam and try to escape even from a very deep bucket. I almost ran away from mine, so be careful.

After this, the first and only attempt to escape, the syrup calmed down and began to behave decently. Quietly and evenly, he boiled over low heat, getting closer and closer to the necessary concentration - the syrup of the soft ball stage. How to determine if this stage has arrived? Only by experience. Drop a drop of syrup on ice (or just into a glass of very cold water), and see what happens to it. Dissolved? This is not a syrup at all, but a compote. She froze a little, became thick, but not yet so much that it could be picked up - is it dripping from your fingers? It is too early. You can take it on your finger, but the ball quickly spreads out of it into a pancake? It's too early, but a little more - and it will be. Can you take and mold a ball that holds its shape, but elastic when pressed? IT! We remove from fire! Is the ball hard, does not give in to pressing and knocks on the table? Digested, add water. Is the ball no longer transparent white, but with a yellow tint? This is no longer syrup, but caramel, burned it out, I don't know how you did it, but you can't make white glaze from this, pour it on foil, let it freeze - then break it into pieces and drink tea with caramels, and the icing must be cooked from a new portion of sugar.

All these rules apply to COLD syrup, so we pour it on ice. If a hot drop of syrup spreads, this may well be the stage of a soft ball, just let the drop cool down. But don't freeze on ice, just cool down to room temperature. And pay attention to the fact that sugar crystals do not stick to the walls of the ladle - they must be washed off the walls, otherwise they will come across in the fudge and crunch.

So the syrup is cooked. Immediately, without delay, pour citric acid into it and stir thoroughly. Exactly 20 (TWENTY) drops, and it is better not from a spoon, like me, but from a pipette, so as not to be mistaken. I made a mistake with a spoon, did not add enough, and my syrup became sugar-coated. I had to digest and add acid at my own peril and risk - I didn't know how much I didn't add. I dripped only 4 drops - it turned out that it was necessary, and then the syrup turned into a fondant perfectly. So, just 4 drops per pound of fudge, but the difference is huge ..

Now the acid syrup must be cooled. You can just leave it on the stove (for a long time), you can put it in a bathroom with cold water (there is a risk that the husband will not notice the ladle and decide to take a shower), you can put the ladle in a deep plate, push ice and pour some water (not in the ladle, but in plate) is the fastest and most reliable way. In the process of cooling, the syrup can be stirred a couple of times - at the bottom it cools down much faster. Well, watch out for the syrup - it should remain transparent. If it starts to grow cloudy, while remaining hot, then there was not enough acid. If it starts not only to get cloudy, but to be covered with a crust on top - that's all, you can not cool it to the end, it makes no sense, you still have to cook again, there is little acid. This was my first time, you can see what will happen if you try to beat the unoxidized syrup: literally in 30 seconds you have a hot prickly mass of large coarse sugar crystals, it is simply indecent to spread this on a cake. And tasteless.

And now how does the correct syrup behave. It is thick, silky, not a trace of a crust on top, it may dim a little from cooling, but no more. The longer it cools, the thicker it becomes; in a completely cooled syrup, turning the scapula is already decently difficult. Where the scapula passes, thin strips of air remain in the syrup, which shine like Murano glass. While the syrup is cooling down, we are not zealous with stirring, but when it is all at room temperature, it is better to remove the ladle from the bowl with ice and start active and decisive action. We stir the syrup with a spatula this way and that, carefully, grabbing both at the bottom and at the walls, without leaving a single piece unmixed. At first, the syrup will be difficult to give in, then it will become more plastic and cloudy. After 5-10 minutes, it will become liquid, like sour cream, very pliable and snow-white. And in another 2-3 minutes it will begin to thicken. That's it, the fudge is ready. It can be used immediately, it can be left in a ladle, covered with cling film, it can be transferred to an airtight container and put into the refrigerator, it can even be frozen. Anyway, it must be warmed up before use.

If you have been stirring the syrup for half an hour, and it is still liquid and does not think to thicken, it means that you have not boiled it to the stage of a soft ball or poured acids. I don’t think there’s any point in digesting the fondant - accept the semi-liquid, it’s even easier to apply.

Now about how to properly apply this fondant. Transfer it to a ladle (if you took it out of it) and put it on a quiet fire. Pretty quickly, the fudge will begin to melt - stir it incessantly, otherwise, where it is too hot, it will dissipate back into syrup or burn altogether. When the fudge is liquid, like cream, so that it can be poured onto the cake, and not spread, you can start glazing. The fudge at this moment should be very warm, almost hot, 40-50 degrees. If the fudge thickens again in the process, you can warm it up again. If this is not the first time you have warmed it up, one high temperature may not be enough, the heated fondant intensively loses water. Then add a little water to it.

It looks very beautiful not just the top that is filled evenly, but the fudge artistically flowing down the walls of the cake or cupcake. She herself rarely flows beautifully, she needs help in this. Choose a place where smudges seem appropriate to you, and use the corner of your shoulder blade to direct the fondant so that it flows exactly where you want it. If you dip a spatula in the fondant and lean the corner back where you marked it, the smudge will get bigger as the extra fudge drips off the spatula.

Properly cooked and applied, the fondant is glossy, shiny, delicate, easy to cut with a knife, but at the same time does not stick to your hands. If you leave a cake with such fondant just on the table, the fondant will dry out overnight and become dull. In my opinion, it is less beautiful, but it tolerates transportation much better. I like the fudge more, which has remained soft, so I do not leave it to dry - but who likes it.

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 fondant for 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 saucepan with a thick bottom, pour hot water over it and stir until all crystals are completely dissolved. Brush off sweet grains adhering to the walls of the dishes with a wet silicone brush and put the sugar solution on 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 lemon juice and stir 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 decoration 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.