Fondant icing a supersaturated solution until nucleation occurs. While the solution is supersaturated, if a cook puts a seed crystal (undissolved sucrose) into the mix, or agitates the solution, the dissolved sucrose crystallizes to form large, crunchy crystals (which is how rock candy is made). However, if the cook lets the solution cool undisturbed and then stirs it vigorously, it forms many tiny crystals, resulting in a smooth-textured fondant. Fondant icing Fondant icing, also commonly referred to simply as fondant (, ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and
Modeling chocolate work with. It is usually expensive, but there are many ways to make it at home easily. Modeling chocolate Modeling chocolate, also called chocolate leather, plastic chocolate or candy clay, is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. Primarily used by upscale cakemakers and pâtisseries to add decoration to cakes and pastries, modeling chocolate is formed into a variety of shapes and structures that cannot be easily accomplished with other softer edible materials such as buttercream frosting, marzipan, or fondant. Modeling chocolate can be made from white, dark, or