Course in Fondant Chocolate

The smooth, almost flawless icing seen on many traditional wedding cakes is fondant. Depending on the type of fondant, it can be rolled and draped over a cake or poured over a cake as a liquid. Fondant gives a cake a smooth, professional appearance, keeps the cake moist longer, and provides a distinctive flavor and texture.
Fondant is difficult to make correctly. The sugar mixture must be heated and cooled very precisely so that, as the fondant cools, tiny crystals are formed. These tiny sugar crystals give the fondant its smooth, silky appearance. If the sugar is heated too much, the fondant will become dull and gritty.