They're all big contenders when it comes to the world of cake
decorating. But what exactly are each of these three confectionery
concoctions? Here's a brief primer:
Fondant:
Generally when it comes to cake decorating, rolled fondant is the type
in question. Rolled fondant is a pliable, dough-like icing which is
popular for use on occasion cakes. It is made of sugar, water, gelatin
and food-grade glycerine. Its smooth appearance gives cakes a polished
look, and rolled fondant is also flexible and workable enough to mold
into shapes, which is very effective for decorating cakes.
Gum Paste:
Like fondant, gum paste is a pliable dough which is often used for cake
decorating. However, instead of gelatin it is made using egg whites,
confectioners' sugar, and shortening. It can be rolled quite thin and is
ideal for creating hand-modeled flowers or other intricate decorations.
While fondant will remain soft, gum paste dries quite hard and is
better suited for decoration on a cake than for, say, covering an entire
cake.
Modeling Chocolate:
This is a chocolate paste made by melting chocolate and combining it
with corn syrup or simple syrup and then kneaded until it reaches a
stiff, pliable consistency. Used like clay, this modeling chocolate can
be molded into a variety of shapes that are not as easily performed with
the softer fondant. Modeling chocolate can be made from white, dark,
semi-sweet, or milk chocolate. White chocolate is the easiest type to
tint in colors.
Of course, while this is helpful, it's always nice to have a
visual, so here are a few more defining differences between fondant, gum
paste and modeling chocolate.
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