Fondant
Our Fondant supplies the Baker and the Confectioner with the smoothest sugar base in the industry. It delivers an exquisite creaminess with a super clean flavor and silky texture. We use a special process to ensure that every pail and carton radiates a milky white appearance. This superstar blends seamlessly with color and flavor systems and will not clump.
Our Fondant is a blend of sucrose and corn syrup concentrated into a supersaturated solution. The end result is a white, sweet and creamy product. It may be soft and packed in a pail, or it may be stiff and packed in a cube. Fondant is used as a base or confectionary crème filling to improve flavor, texture and stability.
Fondant holds onto moisture much longer than raw sugar mixed with water, thereby prolonging the freshness of icings, which, in turn, prolongs the freshness of baked goods. Fondant retards crystallization of other sugars added to icings. It is generally described as 80/20 or 90/10, which refers to the ratio of sucrose to corn syrup solids, and we offer both varieties. It may be used in buttercrèmes, fudge-type icings and many other kinds of icings. It is generally used by adding the fondant to other ingredients in a mixer and creaming them together. It is then applied to the finished product in the same manner as regular icings.
Our Rolled Fondant is equally spectacular. It's a blend of sugars with a delicious vanilla or chocolate flavor. It’s super pliable, easy to roll and won't dry out. All you need is a rolling pin to make professional and exquisite cakes or rolled fondant decorations for sweet delights. This superstar works wonders on single layer 8” round cakes or 5” double layer round cakes.
This ready-to-use product is a cinch to roll out. For cakes, roll out our Rolled Fondant into round discs. To apply, simply crumb coat your cake with a thin layer of buttercrème icing. Center the rolled disc on top of the cake, and then gently smooth down the sides to adhere the fondant to your cake. Trim away any excess. Done.