16/01/2026
Did You Know?
Did you know the functions of all these in fondant?
No 1 ICING SUGAR
Icing sugar, also known as powdered sugar or confectioner's sugar, is a type of sugar that's finely ground into a powder.
Function in fondant:
In fondant, icing sugar plays a crucial role:
Prevents stickiness*: Icing sugar helps to prevent fondant from becoming too sticky or tacky, making it easier to work with.
Adds structure: The fine powder of icing sugar helps to add structure and stability to fondant, allowing it to hold its shape and maintain its texture.
Enhances pliability: Icing sugar helps to make fondant more pliable and easier to roll out, shape, and mold.
No 2. Gelatin in fondant
1. Improved pliability: Gelatin helps make fondant more flexible and easier to shape.
2. Increased elasticity: Gelatin allows fondant to stretch and mold without cracking.
3.Better stability: Gelatin helps fondant hold its shape and maintain its structure.
4.Binds ingredients: Gelatin helps bind the sugar and other ingredients in fondant together.
5.Adds strength: Gelatin adds strength and durability to fondant.
Now to achieve all this you have to make sure you Bloom gelatin properly i.e Soak gelatin in water for minimum of 3hours before use.
No 3. Glucose in fondant
1. Prevents crystallization: Glucose helps prevent sugar crystallization, keeping fondant smooth and stable.
2.Maintains texture: Glucose helps maintain fondant's texture, preventing it from becoming too brittle or grainy.
3.Extends shelf life: Glucose can help extend the shelf life of fondant by inhibiting sugar crystallization and moisture absorption.
4.Retains moisture: Glucose helps retain moisture in fondant, keeping it pliable and workable.
No 4. CMC (Carboxymethyl Cellulose)
1. Improved pliability: CMC helps make fondant more pliable and easier to work with.
2.Increased stability: CMC helps fondant hold its shape and maintain its structure.
3.Reduced stickiness: CMC can help reduce stickiness, making fondant easier to handle.
4.Thickening agent: CMC acts as a thickening agent, helping to achieve the right consistency.
Understanding the role of each ingredient in fondant is crucial for achieving the perfect consistency and texture.
These are some Common issues and potential causes
1. Fondant breaking: Insufficient glucose syrup or imbalance in sugar-to-glucose ratio.
2.Fondant not coming together: Inactive or insufficient gelatin, or inadequate kneading.
3.Fondant too rubbery*: Excessive CMC or overworking the fondant.
By understanding the functions of each ingredient, you can make informed adjustments to your recipe to achieve the desired texture and consistency. This might involve:
1.Adjusting glucose syrup levels: To prevent breaking or improve pliability.
2.Gelatin levels or activation: To ensure fondant comes together smoothly.
3.CMC levels: To achieve the right balance between pliability and stability.
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