Cake decorating fondant is a very easy way to add beautiful colour and decorations to any cake. It is kneadable and you are able to create coloured layers and beautiful designs to any type of occasion cake you are making.
Cake Decorating Fondant is different to sugar paste in that sugarpaste dries hard and is better for making cake decorations which need to be rigid such 
as flowers , where as cake decorating fondant is used to create shapes and designs which sit flat on the cake or even can cover the whole cake.
As you can see from the picture, they have used fondant to create the colours and stripes on this cake to create a vibrant look.
Once you have made your cake decorating fondant, you can then add your colours to suit your needs.
Cake Decorating Fondant Recipe
There are many different types of fondant such as chocolate fondant and a quick pour fondant.
Below is a recipe for rolled fondant as this is the easiest to smooth onto a cake and get a beautiful finish. It has a dough like consistency and is great for making shapes, making borders, cut outs and imprinting designs onto your cake.
Ingredients for Rolled Fondant
- 1 tablespoon + 2 teaspoons unflavored gelatin
- 2 tablespoons solid vegetable shortening
- 1 tablespoon Glycerin
- 8 cups (about 2 lbs.) confectioners’ sugar, sifted
Makes About 36 ounces (1 KG) of fondant.
Instructions:
Step 1
Combine gelatin and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of double boiler and heat and stir until dissolved. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm.
Step 2
In large bowl, place 4 cups confectioners’ sugar; make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place.
Step 3
Use fondant immediately or store in airtight container at room temperature until needed. If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft.
Step 4
This recipe yields enough to cover a 10 x 4 in. high round cake. If fondant becomes dry, either by adding too much sugar or air drying, add small amount of solid vegetable shortening and knead thoroughly.
It may take you some time to make this cake decorating fondant but the results you will get on your cake will be worth it.
Ready Made Fondant
If you don’t want to spend the time making your own fondant you can easily purchase ready made cake decorating fondant which will give you the same results.
This comes in all colours and is ready to use and can be stored easily. Click here to find out more.
Satin Ice Fondant is easily bought in retail cake decorating shops or online. It is generally bought in a small container and can be divided, kneaded until it is soft and rolled out to cover your cakes. You can get satin ice fondant
depending on your climate, you may need to add more icing sugar to stiffen the mixture or a few drops of glycerin to soften it. You may need to soften it if you live in a particularly cold climate and kneading the icing doesn’t have the desired effect.
