Fondant Cakes are so good and taste great. A sweet paste usually used as an icing or filling for cakes and other pastries. Poured fondant is made mainly of sugar, water and corn syrup. Rolled fondant, on the other hand, is more like sweet dough.
If you walk around Metro Manila and its key Cities, you’ll see a Fondant Cake shop around every corner.
Fondant Cakes are the luxury dessert we all deserve. The Four Ms Cake shop is your number one source for fondant cakes. Can you say mmm?
I don’t really know the history of the Fondant Cake. All I know is they are colorful and people really, really like them.
With its malleable structure, smooth texture, and easy transportability, it is hard to imagine a time without fondant in the world of cakery…
Rolled fondant’s earliest stages of development date back to the 1500s, when its ingredients consisted of sugar, rosewater, egg white, lemon juice, and gum tragacanth. From the seventeenth through the nineteenth centuries, the term “icing” typically referred to a cake made of marzipan, which was a celebratory food. Marzipan was paired with rolled fondant to sculpt into centerpieces and candies. In the mid to late nineteenth century, royal icing became popular and the wonderful technique of piping was born. It wasn’t until the 20th century that fondant was used as icing. It is believed that the British invented fondant as a softer covering for fruitcakes to replace the rock hard royal icing, which was typically placed over marzipan. Fondant was also found to insulate wedding cakes on hot days, allowing them to keep longer.
This amazingly sculpt-able material has become increasingly popular among cake designers in the past few decades, opening up all kinds of creative doors to cake artistry. With fondant, cakes can now take endless forms and be adorned with an infinite combination of cutouts, flowers, textures and toppers. Its taste is not often preferred to buttercream, but perhaps fondant flavor will be the next development in the history of this fabulous material!