How do professional bakers create such smooth, polished cakes and cookies? They look so great that you think magic must be the main ingredient! It’s not magic – it’s fondant.
This is a central component in a variety of confections, including cakes, petit fours, chocolate-covered cherries, and butter cream candies. It can also be used to wonderful effect on cookies when you need an extra-special touch. If you have never used fondant before, it can seem intimidating.
How can you get that sheet of sugar to do what you want? Here are some tips for making your own fondant-covered cookie masterpieces.
Choosing Your Fondant
You can purchase pre-made fondant at stores with cake decorating sections (including box stores). Wilton is a highly respected name, and their website offers scores of tips and tricks to help you work with the sugar paste. These come in white, which you can tint yourself with food coloring, or pre-mixed colors. You can also make your own. If you are new to fondant, you may want to purchase it to experiment with so you don’t have to stock your cupboards with things like glycerin.