A kind of soft candy, made of a thick creamy sugar paste by boiling solutions to the point of crystallization, and usually molded; as, cherry fondant.
this thick wedding cake icing has a gummy, porcelain finish perfect for making confectionary flowers and faux pearls.
A white sugar-based cream center which is enhanced by fruits, nutmeats, flavors, etc.
This is a sweet elastic icing made from sugar, syrup and gelatin that is used to be draped over the wedding cake for decoration.
A carefully measured mixture of water, sugar and glucose which is boiled to the soft ball stage, then poured onto a marble slab and worked into a white opaque paste. It is used to form a smooth, white shiny liquid paste used to decorate cakes and petit fours. Rolled fondant has a smooth, satiny texture that covers cakes with a soft, matte glow and seals in the freshness.
Often used on wedding cakes, an icing made out of gelatin, confectioners sugar and water. It is cooked to a specific temperature and then kneaded to a smooth, soft paste that dries hard. Fondant can be colored or flavored. Unlike buttercream frosting which is spread onto the cake with a knife, fondant is rolled to a uniform thickness and then laid over the cake. It can also be used for detail work such as making intricate flowers. A fondant-covered cake can be spotted by its rounded edges.
A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
A mixture of sugar, water, and cream of tartar, cooked to the soft-ball stage, then beaten and kneaded. Fondant is used as a filling for candy or for decorating cakes.
a. Soft-textured sweet made of flavoured icing. b. Fondant potatoes are sautéed potatoes, crisp on the outside and melting in the middle.
Sugar boiled with water and stirred to a heavy paste. It is used for the icing of cake or the making of French candies.
A grained mixture of sugar, glucose and water and used in the production of confectionery. Can also be a covering paste, made with sugar icing. Also a name for dark chocolate.
A soft sweet icing. Sautéed potatoes crisped with a soft centre.
a cake with a very soft centre
Sugar icing of thick liquid.
A sweet, elastic icing made of sugar, corn syrup, and gelatin that's literally rolled out with a rolling pin and draped over a cake. It's a smooth, firm base for gum paste flowers, decorative details, and architectural designs, and has a porcelain finish. A fondant cake should not be refrigerated.
This is a sweet icing made from sugar, syrup and gelatin that has supple qualities which enable a layer to be draped over the wedding cake like a fabric. It is then used as the base for other elaborate decorations and designs.
A type of icing. Fondant is rolled out like a dough and laid over the cake. It provides a matte finish, and can be used to make many decorative elements that simply can not be achieved with buttercream icing. Fondant has a reputation (I feel undeservedly) as not tasting good, but if you like the look, taste it and decide for yourself. It is also rumored to contain gelatin, which is not true of the brand we use.
This is an icing made of sugar syrup and glucose, which is cooked to a specific temperature and then kneaded to a smooth, soft paste. This paste can then be colored or flavored and used as an icing for cakes and petit fours.
soft icing made from melted sugar.
Used as both candy and icing, fondant is a simple sugar-water and cream of tartar mixture cooked to the soft-ball stage. After cooling, the mixture is beaten and kneaded until extremely pliable. It is often formed into decorations or candy that can be dipped in chocolate.
A sweet, elastic icing made of sugar, corn syrup and gelatin, then rolled out and draped over a cake. It makes a nice firm base for gum paste flowers and decorative details. A fondant cake should not be refrigerated.
Thick semi-liquid sugar icing. (fr)
A sweet paste made by heating and beating a mix of sugar, water and a flavouring (usually vanilla, cocoa or coffee).
A concocotion of sugar, water, and cream of tarter that is kneaded/worked to malleable consistency.
This is a mixture of sugar, water, and cream of tartar cooked to the "soft-ball" stage. This mixture is cooled, then beaten and kneaded until pliable. Used both as a candy and as an icing.
An elastic frosting made of sugar, corn syrup, and gelatin that is rolled out and draped over a cake. It's a smooth, firm base for gum paste flowers and decorative details and has a porcelain finish.
"melting"; refers to cooked, worked sugar that is flavored, then used for icing cakes. Also, the bittersweet chocolate high in cocoa butter used for making the shiniest chocolates. Also, pur?ed meat, fish, or vegetables shaped in croquettes.
a sweet, thick opaque sugar paste commonly used for glazing pastries or making candies.
Fondant is the French word for dark or "Pure" chocolate. (Contrasts with milk chocolate or "Lait")
Fondant is a sweet itself and is also used as an icing...
Fondant is a confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to a point, specifically soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Typically, glucose is added to prevent the syrup from graining while cooking.