Fondant is a mix of sugar and shortening that is rolled and used as a topping or decoration for cakes and cupcakes. Fondant can be purchased ready to use, or you can make fondant at home. Read on to learn how to make fondant.

There is an alternate method used to make fondant, which can be done at home, but is more suited to the professional baker. It uses granulated sugar and water, with some glucose or cream of tartar added. the solution is heated to 240 F, then cooled on a marble slab until it reaches 110 F, at which point it is kneaded by hand or machine until it is white of glossy.http://books.google.com/books?id=YrQZi41PqKEC&pg=PA366&lpg=PA366&dq=Fondant+is+a+sugar+syrup+that+is+crystallized+to+a+smooth,+creamy,+white+mass.+It+is+familiar+as+the+icing+for+napoleons,+eclairs,+petit+fours,+and+some+cakes.+When+applied+it+sets+up+into+a+shiny,+non-sticky+coating&source=bl&ots=TM8uF-SE_G&sig=PfZ24dRx4PChsJVmCQ9I9qo8zHo&hl=en&ei=JlWySvW2LpSSlAf97ZWYDw&sa=X&oi=book_result&ct=result&resnum=1#v=onepage&q=&f=false

Fondant gives a clean sleek look to cakes when used as a frosting. Fondant can also be used to form cake or cupcake decorations. This page has two recipes. The first is a classic fondant, which is very stiff, and will produce elegant results. The second has a higher fat to sugar ratio, and will be easier to work with for novice bakers.

This fondant will be pure white. If you are coloring it, feel free to substitute lemon juice for the water, and butter for the white shortening.

Classic Fondant Ingredients

• 3 tablespoons water
• 1 tablespoon gelatin
• 1/2 cup light corn syrup
• 1 tablespoon glycerine
• 2 tablespoons solid white shortening
• 8 cups confectioners sugar, sifted
• Additional confectioner's sugar for rolling out the fondant

Directions

1. Combine the water and gelatin in a microwave safe bowl.
2. Allow to sit for 3 minutes.
3. Microwave for 20 seconds on high.
4. Add the corn syrup, glycerine, and shortening.
5. Add the confectioner's sugar and mix with a spoon until the fondant forms a ball.
6. Continue mixing with greased hands until all the sugar is incorporated.
7. Roll it out, or wrap in plastic wrap and store in an airtight container until you are ready to use the fondant.http://www.foodnetwork.com/recipes/food-network-kitchens/decorating-with-fondant-recipe/index.htmlhttp://www.pastrywiz.com/season/fondant.htmhttp://allrecipes.com//Recipe/rolled-buttercream-fondant/Detail.aspx

Simple Fondant Ingredients

• 1/3 cup butter, softened
• 1/3 cup light corn syrup
• 1 tsp clear vanilla
• 2 cups confectioners sugar, sifted
• Additional confectioner's sugar for rolling out the fondant

Directions

1. Cream the butter, using an electric mixer
2. Add the corn syrup and vanilla and blend until smooth
3. Add the confectioner's sugar and mix until the fondant forms a ball.
4. Roll it out, or wrap in plastic wrap and store in an airtight container until you are ready to use the fondant.

1. Before rolling out the fondant, knead it until it is flexible. If it is sticky, knead in additional confectioner's sugar
2. Dust your work surface and rolling pin with confectioner's sugar to preven the fondant from sticking.
3. Roll the fondant out to 1/8 - 1/4 thickness.
4. Drape over the cake, or cut out decorations as desired.