Fondan

Fondan, also known as fondant or sugar paste, is an edible decorating substance used in cake decorating and confectionery. It is made primarily from sugar, water, and gelatin, though variations exist with different binding agents and flavorings. The mixture is cooked to a specific temperature and then kneaded until it reaches a smooth, pliable consistency.

There are two main types of fondan. Rolled fondan is the firmer variety, ideal for covering cakes with a smooth, seamless finish. It is typically rolled out thinly and draped over the cake. Alternatively, it can be used to create decorative elements like flowers and figures. Cooked fondan, also known as poured fondan or icing, is a softer, more liquid form. It is often used to coat pastries, petit fours, and donuts, creating a glossy, smooth surface. It can also be used as a filling for certain candies.

Fondan's primary purpose is aesthetic. Its smooth, matte finish provides a clean canvas for intricate designs, and its pliability allows for sculpting and molding. While it is edible, its taste is often described as intensely sweet, and its texture can be somewhat chewy. Many decorators opt to remove the fondan layer before consuming the cake, preferring the flavor of the cake and frosting underneath. Despite this, its versatility and professional appearance make it a popular choice for special occasion cakes, such as weddings and birthdays.