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Fondant is a cream confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to a point, specifically the soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Fondant is commonly used to decorate wedding cakes. This gives the cakes a smooth appearance. The term confectionery refers to food items rich in sugar. ... For other uses, see Cake (disambiguation). ... Pastry the name given to various kinds of dough made from ingredients such as flour, butter and eggs, that are rolled out thinly and used as the base for baked goods. ... Candy is a term for a type of confectionery prepared by dissolving sugar in water or milk and boiling it until it starts to caramelize. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... This article is about sugar as food and as an important and widely-traded commodity. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... For other uses, see Candy (disambiguation). ... Buttercream swirls are piped onto the sides of cake. ...

A fondant-covered cake depicting a sewing kit.

Chemistry

Fondant is formed by supersaturating sucrose in water. More sugar will dissolve in water with a higher temperature. Enormous highly pure, single crystal substances can be grown from a solution at the metastable boundary between an unsaturated and supersaturated solution. ... Flash point N/A Except where noted otherwise, data are given for materials in their standard state (at 25 Â°C, 100 kPa) Infobox disclaimer and references Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ...

Then, after the sucrose is dissolved, the solution is left to cool and the sugar will remain dissolved in the supersaturated solution until nucleation occurs. Bubbles in a soft drink each nucleate independently, responding to a decrease in pressure. ...

• If, while the solution is supersaturated, a seed crystal (undissolved sucrose) falls into the mix, or the solution is agitated the dissolved sucrose will crystallize to form large, crunchy crystals.
• If, however, the solution is allowed to cool and then stirred furiously, violently mixing the entire mixture, it will form many tiny crystals and result in a smooth texture.

A seed crystal is a small piece of single crystal material from which a large crystal of, usually, the same material is to be grown. ...

See also

• Inverted sugar syrup

Inverted sugar syrup is sucrose-based syrup treated with the glycoside hydrolase enzyme invertase or an acid, which splits each sucrose molecule into one glucose and one fructose molecule. ...

References