Blog / Tulsa Wedding Cakes – What Is Fondant?
Tulsa Wedding Cakes – What Is Fondant?
Poured fondant is a little thing that is known as a cream confection. This cream confection is often used as a filling and coating for cakes, pastries, sweets and even candies. In the most simple terms, fondant is a mixture of sugar and water that has been cooked into a shape that resembles a soft ball. Then it is cooly slightly over a period of time. After this excitement ends, it is then beaten for awhile until it becomes a consistency that is creamy.
Although some brides do not like fondant, no matter what is done is done to it, other brides prefer to have lemon added to the overall mixture to create a unique taste. Fondant comes in a variety of flavorings and colorings as well. Although most people are not aware of this, the main filling for the Cadbury Egg is actually poured fondant, and I love Cadbury Eggs. They tricked us.
In the wedding business it is very common for rolled fondant or rolled icing to be used, however this is not the same material as poured fondant. This incredible substance actually includes geleation, and a substance known as food-grade glyercine (don’t worry it will not explode). This stuff helps to keep the sugar in a pliable form and helps to create the dough-like consistency. This can also be used to make powdered sugar and those incredible items known as marshmallows. Rolled fondant is usually handled in a manner that resembles that of pie crust and is used to cover a cake. I personally like fondant, but my opinion does not matter.
The Chemistry of Fondant
Although only about 2% of the people reading this will care about what I am about to write, there are some brides having Tulsa wedding cakes that want to know, so here we go. Poured fondant is actually created by a process known as supersaturating water with sucrose. Although it seems impossible, more than twice the amount of sugar will dissolve in water at a boiling point than at room temperature. After the incredible sucrose has dissolved, the sugar will remain in a dissolved state until the supersaturated solution transitions by entering into the nucleation phase. Although this sounds made up it is true.
While the solution is more supersatured than you or I can possibly comprehend, even the smallest seed crystal that falls into the mix at this point will become crystallized which result in large crunchy crystals to form. This is how that great stuff we call “rock candy is made.”
For more information about Tulsa’s top wedding cakes visit the Icing On the Top website. For more information about wedding cake fondant is made please visit Mr. Wizard.
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