Fondant Vs. Fondu

I was to host this year’s Christmas in my home. My wife and I wanted to impress our host with the best cake recipe.

We had Fondant and Fondu on our kitchen cabinet and were unsure of the best. I had to research the two to make the right decision extensively.

I realize that most people have the same problem, and after reading several cookbooks and talking to chefs, I can answer some of the questions about the two.

This article focuses on how two completely different creations sound similar yet serve various purposes. Let’s begin

Fondant Vs. Fondu

Fondant and Fondue come from the French word fondre, meaning “melt.” However, Fondant and Fondue are different despite how much they sound alike.

The main difference between Fondant and Fondue is that Fondue is a smooth sugar paste used for cake decoration, while Fondue is a Swiss dish made with melted cheese or melted chocolate.

Despite their similar names, Fondant and Fondue differ in purpose, texture, preparation, and cultural contexts.

Fondant

Fondant is an edible icing made from sugar, water, gelatin, vegetable oil, and glycerol. It is used to decorate cakes, cupcakes, and cookies. Fondant comes in different types, including rolled, poured, chocolate, sculpting, marshmallow, and gum paste. 

Fondue

Fondue is a Swiss dish of melted cheese and wine served in a communal pot and eaten by dipping bread, vegetables, or other foods into the cheese. 

The term “fondue” is generalized to include other dishes where food is dipped into a communal pot of liquid, such as chocolate fondue and fondue bourguignonne. 

Here’s a closer look at what sets these two culinary creations apart:

1. Purpose

Fondant is all about visual appeal. It is a cake-decorating medium to add a smooth, polished finish to desserts. The texture allows bakers to create designs and patterns, making it ideal for weddings, birthdays, and other celebrations.

Fondue is all about the eating experience. It is a warm, melted cheese, chocolate, or oil dish. Fondue served as an appetizer. It’s designed to be interactive, where diners dip bread, fruits, or meats into the communal pot, making it a centerpiece for gatherings.

2. Texture and Preparation Methods

Fondant icing is made from sugar, water, gelatin, and glycerol to form a smooth, elastic consistency when rolled out. Poured Fondant has a thick, liquid texture covering petit fours or éclairs.

Once applied, Fondant hardens when left at room temperature, creating a firm yet pliable layer that holds its shape.

Fondue texture depends on its type but is always soft and warm. Cheese fondue involves mixing cheeses with wine or Kirsch, resulting in a creamy consistency perfect for dipping.

Chocolate fondue is silky and smooth, while oil-based fondues create a bubbling medium for cooking meats. It is served immediately after preparation to retain its warmth and consistency.

3. Cultural and Culinary Contexts

Fondant has its roots in European traditions, where it was first used as a luxurious icing in the 16th century.

Today, it’s a global favorite for professional bakers and hobbyists, often associated with high-end cake artistry and patisserie. Its usage is more about aesthetics than flavor, as its sugary taste can be overpowering for some.

Fondue originated in Switzerland, a culinary tradition with deep cultural ties. Cheese fondue was originally a way for Alpine farmers to use hardened cheese and stale bread during winter.

Over time, it became a symbol of Swiss hospitality and communal dining. Fondue has also been embraced globally, with variations like chocolate and broth-based fondues tailored to different tastes.

Fondant vs. Fondue: Key Differences

AspectFondantFondue
DefinitionA sugar-based icing for decorating cakes.A communal dish of melted cheese, chocolate, or oil.
TasteSweet and sugary.Savory (cheese) or sweet (chocolate).
Cultural ContextEuropean confectionery traditionSwiss dining tradition
TextureSmooth and firm when hardenedWarm, soft, gooey
IngredientsSugar, water, gelatin, glycerol, corn syrup.Cheese, wine, garlic, cornstarch (or chocolate and cream).
ApplicationCovers cakes or makes decorative elements.Eaten by dipping bread, fruit, or meat.
TemperatureHardens at room temperature.Served warm to maintain melted consistency.

What is Fondant Made Of?

Fondant is primarily made using simple yet specific ingredients that give it its signature smooth texture and elasticity.

Essential Ingredients for Fondant:

  • Sugar: Typically, powdered (confectioners’) sugar forms the base of Fondant.
  • Water: Used to dissolve gelatin or soften the mixture.
  • Gelatin: Provides elasticity and structure to rolled fondant.
  • Shortening: Prevents sticking and maintains pliability.
  • Glycerin: Adds softness and prevents the Fondant from becoming brittle.
  • Corn Syrup: Enhances pliability and gives a glossy finish.
  • Flavoring (optional): Vanilla, almond, or citrus extracts can be added for taste.

Types of Fondant

a. Rolled Fondant

Has a dough-like consistency and is rolled out to cover cakes or make decorative elements.

  • Ingredients: Includes gelatin and glycerin for added flexibility.
  • Usage: Perfect for creating smooth cake finishes, intricate figurines, or floral designs.
  • Key Characteristic: Hardens when exposed to air, holding its shape for decorations.

b. Poured Fondant

A thick liquid is a glaze or filling for petit fours, éclairs, and cookies.

  • Ingredients: Sugar, water, and sometimes corn syrup.
  • Usage: Gives a shiny, elegant coating to baked goods.
  • Key Characteristic: Remains soft and doesn’t dry out completely.

c. Marshmallow Fondant

Made by melting marshmallows with powdered sugar.

  • Ingredients: Marshmallows, water, and sugar.
  • Usage: Easy to make at home and more flavorful than traditional Fondant.
  • Key Characteristic: Tastes sweeter and is less elastic than rolled Fondant.

Uses in Baking and Decorating

Fondant is most commonly associated with cake artistry, but its applications extend beyond just cakes:

  • Cakes: Provides a polished, smooth finish for wedding and celebration cakes.
  • Cupcakes: Used to create toppers like flowers, bows, or themed designs.
  • Cookies: Rolled Fondant adds decorative layers or imprints on cookies.
  • Desserts: Poured Fondant is used for glazing pastries, petit fours, or éclairs.

How to Make Fondant at Home

While store-bought Fondant is convenient, making your own can be rewarding and allows for customization.

Ingredients:

  • 1 kg confectioners’ sugar, sifted
  • 1/4 cup cold water
  • 1 tbsp gelatin
  • 1/2 cup glucose
  • 1 1/2 tbsp glycerin
  • 1 tsp flavoring (vanilla or almond extract)

Process

1. Prepare Sugar Base
  • Sift confectioners’ sugar into a large bowl, creating a well in the center.
2. Dissolve Gelatin
  • Pour water into a saucepan, sprinkle gelatin over it, and let it soften for 5 minutes.
  • Heat gently, stirring until dissolved. Do not boil.
3. Combine Ingredients
  • Remove from heat and add glucose, glycerin, and flavoring. Stir well.
  • Pour the liquid mixture into the sugar well and mix thoroughly.

4. Knead

  • Knead the mixture with your hands until it becomes smooth and pliable. Add extra sugar if sticky.
5. Store
  • Wrap tightly in plastic wrap and place in an airtight container to prevent drying out.

Tips for Working with Fondant

  1. Drying Out: Work quickly to prevent the Fondant from drying. Store unused portions in a sealed bag.
  2. Coloring: Use gel-based food colors to avoid altering the texture. Knead the color thoroughly for even distribution.
  3. Humidity: In hot or humid weather, Fondant may become sticky. Dust your work surface with powdered sugar or cornstarch.
  4. Avoid Over-Kneading: When applied to cakes, overworked Fondant can crack or become stiff.

Common Mistakes and How to Avoid Them

a) Cracking Corners

Ensure the Fondant is evenly rolled and not over-stretched when covering cakes.

b) Sticky Fondant

If the Fondant becomes sticky, knead in a small amount of confectioners’ sugar.

c) Fading Colors

Keep finished cakes out of direct sunlight to preserve vibrant colors.

d) Refrigeration Issues

Avoid refrigerating fondant-covered cakes; condensation can cause “sweating.”

Types of Fondue

a. Cheese Fondue

A savory blend of melted cheeses, white wine, and seasonings.

  • Common Cheeses Used: Gruyère, Emmental, or a mix of Swiss cheeses.
  • Accompaniments: Bread cubes are the classic dipper, but vegetables, apples, or crackers can also be used.

b. Chocolate Fondue

Melted chocolate is often combined with cream or liqueurs for extra flavor.

  • Accompaniments: Fresh fruits (strawberries, bananas), marshmallows, pretzels, or cake cubes.

c. Oil/Meat Fondue (Fondue Bourguignonne)

In hot oil or broth, diners cook pieces of meat, seafood, or vegetables.

  • Accompaniments: Various sauces and dips, such as aioli, chimichurri, or mustard-based dips.

d. Broth Fondue (Chinese Hot Pot)

A lighter version of Fondue, where meats, seafood, and vegetables are cooked in a flavorful broth.

  • Accompaniments: Similar to oil fondue, it is served with dipping sauces.

How to Make Fondue

a) Cheese Fondue

Ingredients

  • One clove garlic
  • 1 cup dry white wine
  • 1 tbsp cornstarch
  • 2 cups shredded cheese (e.g., Gruyère, Emmental)
  • 1 tbsp Kirsch (cherry brandy)
  • Salt, pepper, and nutmeg to taste

Process

1. Prepare the Pot

Rub the inside of the fondue pot with a cut clove of garlic for flavor.

2. Heat the Wine

Add white wine to the pot and gently warm it over low heat.

3. Incorporate Cheese

Gradually add shredded cheese, stirring constantly in a figure-eight motion to prevent clumping.

4. Thicken the Mixture

Dissolve cornstarch in Kirsch and stir it into the cheese mixture.

5. Season

Add salt, pepper, and a pinch of nutmeg to taste.

6. Serve

Place the pot over a burner to warm the Fondue, and serve with bread cubes or other dippers.

b) Chocolate Fondue

Ingredients

  • 8 oz semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract or liqueur (optional)

Process

1. Melt the Chocolate

Heat the cream in a saucepan or fondue pot until it begins to simmer.

2. Add Chocolate

Gradually stir until melted and smooth in the chocolate chips.

3. Flavor

Stir in vanilla extract or liqueur for added depth.

4. Serve

Keep warm over a tea-light candle and serve with fruits, marshmallows, or cake cubes.

c) Oil/Meat Fondue

Ingredients

  • 2 cups of vegetable or canola oil (or broth for a lighter version)
  • Meat (beef, chicken, shrimp) cut into bite-sized pieces
  • Dipping sauces (e.g., barbecue, mustard, or garlic butter)

Process

1. Heat the Oil

Pour oil into the fondue pot and heat it until it reaches 375°F (190°C). Use a thermometer for accuracy.

2. Prepare Dippers

Arrange raw meat or vegetables on plates for guests.

3. Cook

Use fondue forks to dip the meat into the hot oil until cooked to the desired doneness.

4. Serve

Pair with sauces for enhanced flavor.

Fondue Top Tips
  • For cheese or chocolate fondues, maintain smooth consistency by stirring constantly.
  • For oil fondue, keep a lid nearby in case of spattering and avoid wearing loose clothing near the heat source.
  • Complement fondue with beverages like wine for cheese and chocolate fondue or tea for broth fondue.

Alternatives for Those Who Dislike Fondant’s Taste

Buttercream Frosting

A creamy and flavorful option that’s easier to work with.

Modeling Chocolate

Offers a similar smooth finish with a richer chocolate taste.

Ganache

Adds a glossy look and pairs well with many cake flavors.

Common Mistakes and How to Avoid Them

Fondant Mistakes:

1. Cracking

  • Cause: Fondant may dry out if exposed to air for too long or overworked.
  • Solution: Work quickly, and keep unused Fondant wrapped in plastic wrap. Adding a small amount of shortening can help maintain elasticity.

2. Tearing

  • Cause: Fondant that is rolled too thin or stretched excessively during application.
  • Solution: Roll to a consistent thickness and handle it gently when covering cakes.

3. Air Bubbles

  • Cause: Air trapped while rolling or kneading.
  • Solution: Use a small pin to release trapped air and smooth the area gently.

Fondue Mistakes

1. Burning Cheese

  • Cause: Cooking over high heat.
  • Solution: Always heat the cheese slowly over low heat, stirring constantly.

2. Wrong Consistency

  • Cause: Adding cheese too quickly or using inappropriate ratios of wine to cheese.
  • Solution: Gradually add cheese in small amounts and stir continuously. Use cornstarch to adjust thickness if needed.

3. Chocolate Seizing

  • Cause: Water or moisture getting into the chocolate.
  • Solution: Ensure all utensils are dry, and stir the chocolate gently as it melts.

FAQs

What is Fondant made of?

Fondant is made from sugar, water, gelatin, glycerol, and corn syrup. These ingredients are combined to create a pliable dough that can be rolled out and used to cover cakes or form decorative shapes. It has a smooth texture and is often colored or flavored for versatility.

Which is better, Fondant or icing?

The choice depends on preference and purpose. Fondant gives cakes a smooth, polished look, ideal for intricate designs. Icing, like buttercream, is tastier and easier to work with but lacks Fondant’s structural qualities. Fondant is better for aesthetics, while icing excels in flavor and simplicity.

What is Fondant called in the UK?

In the UK, Fondant is often called sugar paste or ready-to-roll icing. These terms refer to the same versatile product for decorating cakes and creating smooth, elegant finishes. The name difference highlights regional variations in terminology.

Is Fondant healthy to eat?

Fondant is unhealthy as it is high in sugar and contains no nutritional value. While it is safe to eat in small amounts, consuming it regularly or in large quantities is not recommended for those mindful of their sugar intake.

What is the disadvantage of Fondant?

Fondant’s main disadvantage is its taste, which some find overly sweet and artificial. It can also be challenging to work with, as it dries out quickly and is prone to cracking or tearing if not handled correctly.

What tastes better, gum paste or Fondant?

For most people, Fondant tastes better than gum paste as it is sweeter and softer. Gum paste is less flavorful and dries hard, making it ideal for decorations but less appealing for eating. Fondant is better suited for covering cakes and general consumption.

Why is gum paste not edible?

Gum paste is technically edible but is not meant to be eaten due to its hard texture. It is designed for creating intricate decorations like flowers or figurines that need to hold their shape rather than for consumption.

What are the two types of Fondant?

The two main types of Fondant are rolled Fondant and poured Fondant. Rolled Fondant is used for covering cakes, while poured Fondant is a liquid version used for glazing pastries and desserts like petit fours.

What is a tastier alternative to Fondant?

Modeling chocolate is a tastier alternative to Fondant. It provides a smooth finish and pliability while offering a rich chocolate flavor. Buttercream frosting is another popular choice for those who prioritize flavor over a polished appearance.

What can replace Fondant?

Buttercream, marzipan, modeling chocolate, or ganache can replace Fondant. These alternatives vary in taste and texture but offer unique aesthetics and flavors that cater to different preferences while decorating cakes.

What’s the difference between Fondant and marzipan?

Fondant is a sugar-based dough used for cake decoration, while marzipan is made from almonds and sugar and is often used for modeling or covering fruitcakes. Marzipan has a distinct nutty flavor, unlike Fondant’s sugary taste.

Does anyone like the taste of Fondant?

Opinions on Fondant vary. Some people enjoy its sweet, sugary flavor, while others find it overly artificial or chewy. Its primary appeal lies in its decorative use rather than its taste, but preferences differ widely.

Can Fondant and Fondue ever be combined creatively?

Yes, Fondant and Fondue can be combined creatively! For example, fondant shapes can be dipped into chocolate fondue for a fun and unique dessert experience, blending decorative baking with communal dining.

Which is easier for beginners to try at home?

Fondue is easier for beginners as it requires minimal preparation and equipment. Fondant requires more skill to roll and apply smoothly, making it more suitable for those with some baking experience or patience to learn.

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