Fondant
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Poured fondant is a cream 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 the soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Sometimes lemon is added to the mixture, mainly for taste. Other flavourings are used as well, as are various colorings. The main filling of a Cadbury's Creme Egg is poured fondant.
Rolled fondant, which is not the same material as poured fondant, is commonly used to decorate wedding cakes. It includes gelatin (or agar in vegetarian recipes) and food-grade glycerine, which keep the sugar pliable and creates a dough-like consistency. Rolled fondant is rolled out like a pie crust and used to cover the cake. This gives the cakes a smooth appearance. Poured fondant can also be rolled out and used for this purpose.[1]
[edit] Chemistry
Poured fondant is formed by supersaturating sucrose in water. More sugar will dissolve in water with a higher temperature.
Then, after the sucrose is dissolved, the solution is left to cool and the sugar will remain dissolved in the supersaturated solution until nucleation occurs.
- If, while the solution is supersaturated, a seed crystal (undissolved sucrose) falls into the mix, or the solution is agitated the dissolved sucrose will crystallize to form large, crunchy crystals.
- If, however, the solution is allowed to cool and then stirred vigorously, it will form many tiny crystals and result in a smooth texture.
[edit] See also
[edit] References
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