Cake design

Choose your fondant according to the project

Covering a cake smoothly, modeling a figurine, shaping a sugar flower: these are not the same techniques, and especially not the same fondant. Too soft, a figurine collapses; too firm, a coating cracks. Here’s how to recognize each type of fondant and choose the right one for what you want to create.

Uses

Covering, modeling, flowers

Coloring

Gel colorings

Storage

Airtight, never refrigerated

None

E171, alcohol

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1.What is fondant?

Fondant is a paste made from powdered sugar, flexible, that colors, rolls out, and models like edible modeling clay. It is used to cover cakes with a perfectly smooth surface, sculpt figures, or create decorations and flowers. Depending on its composition, it is more or less firm and dries faster or slower: this is what distinguishes the main types.

Good news on safety: since the European ban on titanium dioxide (E171) in food, fondants sold in France are free of it. At Patissland, this is a rule we never compromise on.

2.The main types

Paste	Texture	For what
For covering (coating)	Flexible, rolls out thinly	Covering a cake smoothly
For modeling	Firm, holds shape, dries hard	Figurines, characters, volumes
For flowers (gum paste)	Very thin, dries quickly and hard	Flowers, petals, lace, fine decorations
Marzipan	Fatty, almond flavor	Coating, modeling fruits, underlayer

Find these types in the fondant section, with covering fondant for coating, modeling and flower paste for decorations, and marzipan as a flavorful alternative.

3.Choose according to the project

• Covering a layer cake or wedding cake: a flexible covering fondant. In hot or humid climates, choose a firmer paste that holds better in height.
• Modeling figurines: a modeling paste that holds its shape and hardens. Alternatively, firm up a covering paste with a bit of CMC (Tylo powder).
• Flowers and lace: a gum paste, which rolls out into very thin petals and dries hard without breaking.
• Sharp letters, numbers, and cutouts: modeling paste or firmed covering fondant, for edges that don’t sag.
• Richer coating: marzipan, for its flavor and softness, alone or as an underlayer before fondant.

4.Work it well, step by step

1. Soften. Knead the paste for a few minutes until it becomes soft and smooth. If sticky, dust with powdered sugar; if cracking, add a touch of vegetable fat.
2. Color. Add gel coloring in small amounts and knead until evenly colored. Avoid liquid colorings, which soak the dough.
3. Roll out. Roll on a lightly sugared surface (powdered sugar or starch), 3 to 4 mm thick to cover a cake, thinner for decoration.
4. Cover. Lay the fondant over the cake (ideally smoothed with a thin layer of ganache), press from top to bottom to remove folds, then trim the excess.
5. Smooth. Use a flat smoother for a clean surface and sharp edges.
6. Attach decorations. Fix flowers, letters, and models with a little edible glue or water, on fondant still slightly fresh.
7. Let dry. Flowers and figurines are placed in advance to harden. Allow several hours, or even overnight, in open air.

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5.Coloring and tooling

For color, gel food colorings are the standard: concentrated, they tint without softening the dough. For tools, a set of modeling tools, a smoother, and silicone molds for fondant save valuable time and give a clean finish, even for beginners. For cutting letters and numbers, head to the letters and numbers section.

6.Store it well

Fondant hates air and humidity. Wrap it tightly (cling film in contact then box or zip bag), at room temperature, away from light. Never refrigerate: condensation makes it sticky and tacky when taken out. Well protected, it keeps for several months.

7.Common mistakes

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Frequently asked questions