Fondant icing 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 glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting," coming from the same root as "fondue" and "foundry." However, what the French call "fondant" is sugar glaze, which has to be applied hot on pastries like "mille-feuille," while fondant icing would be referred as "pâte à
Fondant icing is similar to rolled fondant but with a stiffer consistency, which makes it a good sculpting material. "Sugar paste" or "gum paste" is similar to rolled fondant, but hardens completely—and therefore is used for bigger cake decorations, such as bride and groom figures, bigger flowers, etc. Sugar paste is made mainly of egg whites and powdered sugar. Poured fondant is formed by supersaturating water with sucrose. More than twice as much sugar dissolves in water at the boiling point as at room temperature. After the sucrose dissolves, if the solution is left to cool undisturbed, the sugar remains dissolved in