Confect - sale of the month
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10% Off
Additional 10% off
on Prepaid Orders
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COD Available
PAN India
Wide range to choose from
Testimonials
I really liked the texture of fondant, first time I made this fondant cake. It's moulding very well and the best part is sticks perfectly if you use in a proper way...it's not melting, stays in a room temperature for longer time...if you want to keep the cake in fridge wrap and keep it...it's budget friendly also compared to other fondants which is available in market and taste wise very good not too sweet...
Dipika S.
Home Baker
I ordered their products and loved everything from the quality the taste and its consistency. The sugarpaste is really easy to roll and so forgiving! The drips are a dream and their consistency across products is impressive. Highly recommend
Sarbani
Chef
I'm not very much a fan of Fondant but with this brand I really loved using it! It Flavour wise it's pretty good in taste. Its Easy to mould. You can give this a try! I used it to make some delicious sugar cookie design. Very good flavor. And economical too. Its Easy to mould. You can give this a try! I used it to make some delicious sugar cookie design.
Kavita G.
Bakery Owner
FAQ
The amount of fondant needed will vary based on the size of your project. Please see our helpful guide. You can also watch videos on our Youtube Channel.
Kneading is the most important step to successfully using the fondant. As they are worked, both fondant and gum paste become more elastic and pliable. For best results, knead in small portions until the fondant is soft and pliable and then combine. If you are using large amounts, store each portion of kneaded fondant in plastic wrap. Watch a helpful demonstration by Chef Gauri
Yes, both fondant and gum paste can be kneaded with the dough hook on a mechanical mixer, although we recommend using your hands for more control and tempering of the product. When using a mixer it is possible to over knead and add too much air to the product.
Cake Artists use this technique to add a nice shiny finish to their cakes, in addition to removing any residue from dusting powder while working.To do this at home, make sure to cover your steamer opening with a cloth and rubber band to prevent steam from ‘spiltting.’
When preparing fondant for the sheeter there are three steps to follow. First, knead the fondant to the proper consistency. Then roll the fondant into a perfect ball. Make sure there are no folds in the fondant ball. Last, flatten the ball with your hands. Now your fondant is ready to run through the sheeter. This process is extremely important, because any imperfections in the fondant will be amplified by the sheeter and can lead to product cracking.
You can use whatever rolling pin you are comfortable with, although we recommend rolling pins without handles. To get fondant thin, it is a little difficult when using a rolling pin with handles, because the pressure tends to be stronger on the edges. This causes the sides of the fondant become thinner than the middle. The whole secret of success to making fondant thin all the way through, especially in the middle, is to push and pull from the center so that there is consistency throughout. See our list of recommended tools and watch a great video of rolling on our Youtube Channel.
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