Fondant molds are a great way to give beautiful decorations to cakes. Talking about fondant molds, we will today discuss the history of fondant cakes. So, without a fuss anymore, let’s jump right into the topic of our conversation.
The invention of fondant dates back to the 16th century. Since then, it’s been popularly known as a frosting for its pliability and flexibility. A good thing about fondant is its ability to get stored for a long time, as opposed to other frostings.
Its surface provides itself conveniently for shaping and molding. Usually, cake makers choose to use fondant for a base frosting for detailed and stylishly decorated cakes, especially for wedding cakes. The reason is, it offers a seamless foundation on which to build.
Presently, many bakers often incline to synergize fondant frosting with other decorations, employing royal icing to cement fondant into the shapes they wish.
Genesis of fondants
In the past, sugar, rosewater, lemon juice, gum paste, and egg white were used to make early fondants. Precisely speaking, the chemical composition of fondant used to provide it pliability instead of other types of frosting. It used to contain no butter but only a paste of sugar and water.
The word “fondant” derives from the French word fondre, which refers to melt. The given term was applied more likely because fondant leads to melting inside the mouth.
In the beginning, early fondants gained popularity as candies. Later, it altered into cake icing.
Until the 20th century, fondant icing remained unpopular. The chances of it being unpopular were the costliness of white sugar before the 20th century.
Surprisingly, early fondant used not to get chilled to later apply to cakes. Alternatively, small-sized cakes used to get dipped in warm fondant and subsequently allowed to set.
Since fondant icing possesses a sharp sugar taste, flavors used to get often included in it. These included almond extract, citric acid, and chocolate. Some bakers would even improve the sugary taste of fondant by beating marshmallows or other kinds of frosting into it. Little cakes dipped with fondant were used to embellish larger-sized cakes.
In the 1950s, rolled fondant icing transformed. Bakers started working through the fondant until it adopted consistency and a creamy color instead of dipping cakes in warm fondant.
Subsequently, after the fondant turns cool, backers would roll it into seamless sheets and laid it to cakes.
Comparatively speaking, it is only sturdier cakes, like pound cake, which can get used in combination with fondant icing since lighter cakes miss the anatomical integrity to sustain the fondant’s weight.
Modern fondant icings may get dusted with edible sparkling powder, colored, stamped with designs, or split into beautiful shapes. Some of the bakers decide to mold fondant into painting details onto them with dipping chocolate.
Fondant cakes rejoice more fame today because of the rapid flow of cake-related TV shows in our time. These shows provide recipes or make intricate cake designs live using fondant. You can check fondant molds from here.