Knowing About Fondant

WHAT IS FONDANT?

Fondant is one of several kinds of icing-like substances used to decorate or sculpt pastries or cakes. It is a creamy white sugar, a thick mass used in different forms for the purpose of confectionary and cake decorating.

In the culinary arts, the word fondant can refer to one of two types of sugar-based pastes: Rolled fondant used in preparing and decorating cakes, figures, covering cakes, pastries and confections. Poured fondant is a sweet, creamy paste that can be used as a filling or icing for pastries. 
Rolled fondant is almost like very sweet dough, made from powdered sugar, corn syrup and water, to which is also added glycerin and some sort of gelatin. For covering cakes we use rolled fondant as it leaves a perfectly smooth, satiny surface and is ready to use, hence the common product description ‘Ready to Roll’ or ‘RTR’. The fondant is rolled out flat into sheets which can then be colored and used to decorate cakes. Fondants are sometimes flavored and there are a variety of different brands. Vizyon White sugar paste, is one of the brand which is available in India.
You can purchase pre-made, ready-to-use fondant from a variety of sources: Wilton
Satin Ice
Fondarific
FondX

Or you can make your own from scratch:Rolled Fondant Recipe
Rolled Marshmallow Fondant Recipe

About Fondant/ Sugar Paste:

The first think you need to know is fondant dries out quickly, so you need to store it wrapped tightly in plastic wrap. I like to wrap mine in plastic wrap and then put it in a zip-top bag for extra protection against air exposure.

Working with fondant is very hands-on so you MUST wash your hands before you begin! Also, be careful what you wear. Any lint or hair particle on your shirt will show up in your fondant as you work. For this reason, knit tops and dark colors are usually avoided. Or just wear an apron!

When you first open your fondant, it won't have much elasticity. If you pull the fondant in opposite directions, it will just break as shown in the pictures below.

So you have to knead it for a while until it become stretchy and elastic.

Now, you're ready to work with it!

You can do so many things with fondant, including but not limited to:
Cover Cakes with Fondant
Decorate Cookies
Add Fondant Accents/Cut-Outs to Buttercream or Fondant Cakes
Make Fondant Bows , Make Fondant Pleats

For many of these applications, you'll need to roll the fondant out to a thin sheet. If you're just beginning, you may want to use Wilton's rolling pins with guide rings. On the rolling pin pictured below, the purple rings allow you to roll your fondant to 1/8 of an inch thick and the pink rings let you go all the way to 1/16 of an inch thick. Using these guide rings helps you get an even thickness throughout your fondant sheet and ensures that you get the thickness you're aiming for.

Before I begin rolling the fondant, I always "smoosh" it with my hand. Just flatten it a little so it's easier to roll.

And now you have a sheet of freshly rolled fondant to use for whatever your little heart desires!

IMPORTANT RULES: You will need to follow some very important rules when managing fondant icing.

1. Your icing will dry out very quickly so it is important to work quickly to avoid your icing becoming cracked and difficult to use.
2.    When you are not using your icing (even for a minute) put it in a plastic bag or covers it with vinyl to avoid it drying out.
3.  If you have hot hands this will tend to make your icing sticky and then you will be tempted to over use corn flour that will dry your icing. Cool your hands under cold water and keep your corn flour to a light sprinkle.
4. Weather will affect your fondant icing - humidity will make the icing sticky and very cold weather will make it as hard as rock. We often wait a day if we have bad fondant weather.
5. NEVER EVER refrigerate your icing when it is on a cake. Fondant will sweat in the fridge. Once your cake is covered it is perfectly fine to store in a cool place (20 degrees) or in an air conditioned room. If you kept your fondant covered and decorated cake in the fridge, when you take out it will sweat,don’t touch on it. Keep in a cool place ( in a a/c room is best or underneath fan) untill all the sweat dries out.
6. Your excess fondant icing is best stored in a sealed bag or container. 
7.  Safety: Always work the icing in small amounts and try and get above your icing when you knead it on the bench. If you are short, get a stool so you can use your body weight to help you knead. If you try and knead large amounts of icing you will put undue pressure on your wrists and make your job very difficult.
8. Never cover a cake straight from the fridge. To achieve a professional finish only cover cakes at room temperature.
9.  Never use icing that is too dry or over kneaded. This will make the corners crack very easily.
10. When making dark colours (such as red, black, brown, purple) make them the day before so the icing has time to relax and rest. Don’t keep the fondant in direct sunlight. Keep it in a cool place.