Fondant, a type of cake decoration, is making a comeback after being overlooked by serious pastry chefs.
Sarah Hardy, a British baker, drew inspiration from a painting by Fernando Botero and recreated a hazelnut, dulce de leche, and vanilla cake using fondant for a retro, mass-market aesthetic. Fondant, also known as sugar paste or plastic icing, has historical roots. It gained popularity in the 1960s as a ready-to-roll frosting. While contemporary cake trends often lean towards a more organic look, some bakers appreciate fondant for its classic appeal.
Decorative filigreed sugar-paste existed in Medieval Europe, and during the Age of Enlightenment, cakes were adorned with a poured fondant glaze. Rolled fondant, as we know it today, originated in the early 20th century. It was created by mixing boiled sugar with additives for a pliable consistency. Unlike royal icing, fondant is gentler and forgiving. It became commercialized in the 1960s and sold as a premade ready-to-roll frosting.
Fondant is like a blank canvas for bakers. Its smooth texture allows for easy adherence of food-safe dyes, making it an ideal backdrop for colorful designs. Some bakers knead color directly into it, while others paint or spray colors on its surface. However, one common drawback is its taste, described as overly sweet and chalky. Some bakers use alternatives like almond paste or mochi to achieve a similar look without compromising taste.
Despite its taste, fondant has its charm, especially for its vibrant and bold designs. Bakers appreciate it for its ability to enhance the visual appeal of cakes, and its longevity makes it perfect for decorative purposes. Fondant’s resurgence highlights a return to classic and campy aesthetics in contemporary baking trends.