Fondant 2003927 221305373 2008-06-23T23:08:22Z 67.190.120.173 {{Unreferenced|date=December 2007}} '''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 a point, specifically the [[Candy#Manufacture|soft-ball stage]], cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Rolled fondant is commonly used to [[cake decorating|decorate wedding cakes]]. This gives the cakes a smooth appearance. [[Image:Fondant.JPG|thumb|A fondant-covered cake depicting a sewing kit.]] == Chemistry == Fondant is formed by [[supersaturation|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 furiously, violently mixing the entire mixture, it will form many tiny crystals and result in a smooth texture. ==See also== * [[Inverted sugar syrup]] ==References== {{reflist}} [[Category:Confectionery]] [[Category:French words and phrases]] [[de:Fondant]] [[nl:Glazuur (gebak)]] [[pl:Lukier]]