Can You Eat Fondant or Not? Here’s What You Need to Know

Have you ever been to huge weddings or birthday parties? If yes, then you have probably noticed cakes with elegant designs and decorations. Some are too big and fancy that it will make you wonder if it is even edible.

Cakes for special occasions are usually covered with fondant instead of just cream frosting because they are heavy, packed, and layered.

The question is, can you eat fondant or not? Some says that it’s just for design while others rave about how it taste.Well, let’s all find out!

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What Is Fondant?

Technically speaking, fondant is a frosting in paste form that can be molded into different contours and sizes. Since it can hold shape and be smooth out, it is perfect for customizing cakes and even cupcakes.

There are two different main types of fondant: rolled and creamy paste.

Rolled fondant are usually available now in the market, but generally, it is made from gelatin, powdered sugar, vegetable shortening, water, and some corn syrup.Creamy pastes, on the other hand, does not contain gelatin.

Can You Eat Fondant?

Are you ready to hear the answer? Yes, you can definitely eat fondant! It is basically and mostly just made out of powdered sugar and some other edible ingredients.

Personally, I find it too sweet but if you have a sweet tooth then I bet you would love how it taste. You have to be mindful, though, of how much you eat. Remember that it is high in sugar content and that’s not good for your health.

Eating too much fondant can cause toothache, tooth decay, high blood sugar, and a lot more.

What Does Fondant Really Taste Like?

Long time ago, bakers and cake decorators are not that much particular about the flavor of fondant because its sole purpose is to make the cake look aesthetically pleasing. The more important thing is the chiffon inside it.

A lot of people are not fond of it because it kind of taste chemical-y.

Good thing, as time passed by, chefs, food technologist, and other baking experts have found ways to make fondant palatable.

If you are interested to make your own fondant, then you may also adjust its flavor according to your liking.

Are you supposed to eat the fondant together with the chiffon, or peel it off and eat separately? It is up to you. There is no particular manner as to how you are supposed to eat fondant, especially if you are in a formal party or gathering.

Although, I suggest that you take a bite of it together with a small piece cake just to balance out the sweetness. Most of the time, the chiffon of the cake covered with fondant is not that sweet so the two will have complementing taste.

Where And How Can You Get Fondant?

You have two options: find a specialty store that retails it or make your own at home. If there’s a store near you where you can buy one, then that’s great. Although, if it is not available or you do not like store-bought ones, you can just make your own.

The great thing about making your own fondant is that you can control the flavor, size, shape, thickness, and color, but if you do not have the time or baking skills, then a store-bought one would be very convenient.

How To Make Fondant At Home?

Personally, I make my own fondant whenever I need it for cake or cupcake decorations because, then I can control its flavor, color, and texture. Some store-bought fondants are too hard or stiff to mold.

If you are interested to learn how to make your own fondant at home, here’s my go to recipe.

What You Will Need:

  • 25 oz. gelatin, preferably unflavored.
  • ¼ cup (60mL) tap water.
  • ½ cup corn syrup (or any sweetener syrups you have on hand).
  • 1 Tbsp. glycerin.
  • 5-6 tsp. vegetable shortening.
  • 1-2 tsp. pure vanilla extract
  • 8-10 cups powdered sugar, preferably sifted∙ food coloring, the colors you want to use (I prefer paste over liquid food coloring but it’s up to you what you want to use).
  • Rolling pin.
  • Parchment paper.
  • Flavoring or scent (optional)

How To Do It:

  • 1. Prepare or preheat a double broiler. (if you do not have a double broiler, you can just boil hot water in a pot, but make sure that the bowl you will use on the next step is a bit larger than the mouth of the pot and is heat-proof.)
  • 2. In a large mixing bowl, pour the water and add the gelatin. Stir it gently.
  • 3. Once the gelatin has softened, pour it into the double broiler (or put the bowl on top of the pot with boiling water). Keep stirring until the gelatin is completely dissolved.
  • 4. Take the mixture out of the double broiler, then add about 4-5 cups of powdered sugar. Fold it in until it melts.
  • 5. Next, add another 4-5 cups into the mixture together with syrup, glycerin, vegetable shortening, and vanilla extract. Stir until everything is blended. If you find it a bit stiff, you may add a bit more water, but if it is too soft or runny, then you might have to add a little more powdered sugar.
  • 6. If you are opting for different colors, divide the fondant mixture depending on how many colors you want or need.
  • 7. Take a small amount of the food dye and then start kneading until you achieve a uniform color.
  • 8. Now, it is time to roll! Secure a parchment paper on your table or counter top. Put the fondant on top and flatten it with your rolling-pin until you reach your desired thickness.
  • 9. Once the fondant is as thick as you need it to be, you are free to cut out shapes and designs you need on your cake or cupcake.

You may also make fondant using marshmallows. Here’s how:

Some More Tips And Tricks

Whether you are working on homemade or store-bought fondant, you will need these tips and tricks:∙

  • Before rolling your fondant ‘dough’, make sure that the surface you have is clean, smooth, flat, and not sticky. I always prefer using parchment paper. I just tape it down on my counter top.∙
  • If you have a vegetable cooking spray (or just ordinary cooking oil, really), use it to grease both hands, the rolling-pin, and your surface to make it easier for you to knead and roll your fondant.∙
  • How to know the perfect fondant consistency? Take a pea size of the ‘dough’ and flatten it with your rolling-pin. If it went on smoothly and the dough did not crumble or break apart, then you can roll the rest of the mixture.∙
  • I use around ¼ to 1/8 in thick fondant for cakes. That’s the standard thickness, but you still have the last say on how thick you want your fondant to be.∙
  • The finer the powdered sugar, the better.

That’s it guys! The next time you attend a party or gather, you’ll know that you can eat the fondant on the cake. Plus, you can also create your own at home using the recipe I provided you with.

I hope this was helpful. If you have any questions, suggestion, or comments, please leave them down below. I would love to hear from you.

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Sophia Gardner
 

I'm Sophia, food blogger, dog lover, homemade cooking and travel passion. I really hope you enjoy my blog, i'll do my best to share great recipes, healthy living tips and just general 'food' thoughts!

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