from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A sweet creamy sugar paste used in candies and icings.
- n. A candy containing this paste.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A flavored sugar preparation, used for icing cakes.
- n. Dark chocolate.
- n. A croquette.
from the GNU version of the Collaborative International Dictionary of English
- n. A kind of soft candy, made of a thick creamy sugar paste by boiling solutions to the point of crystallization, and usually molded.
from The Century Dictionary and Cyclopedia
- In heraldry, stooping, as for prey: said of an eagle, a falcon, etc.
- n. A thick, smooth, creamy paste of sugar, used as a basis of French cream candies.
- n. The base or flux, in enamel, which is colored throughout by metallic oxids while in a state of fusion.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. candy made of a thick creamy sugar paste
The name fondant comes from the French fondre, meaning “to melt,” and fondant is the base for what are called candy “creams,” the flavored, moist, melt-in-the-mouth interiors of filled chocolates and other candies.
The "tiers" (the base and the middle) are foam board wrapped in fondant, and were planned to be that way from the get-go to support the weight of the cake.
The fondant is (obviously) where I began to struggle.
In most of these cake show challenges, each cake is literally draped in fondant, which brings nothing to the flavor of the cake, and exists solely as a sculpting agent.
Austin includes directions for using a specific kind of fondant, which is something most home bakers don't mess with, and food-safe markers.
Its time for the fondant, which is mixed with green food paste and kneaded to achieve a uniform color before its rolled flat.
Real fondant, which is basically 100% sugar, is also more expensive than buttercream, and some places will use a fake fondant that is pretty gross.
Desserts include grappa chocolate fondant, which is a dome of dark chocolate mousse under a layer of chocolate, served with ricotta ice cream studded with slivered almonds, and a wonderful lemon brioche with lemon chibouste.
However under the fondant was a wonderful chocolate cake with raspberry buttercream.
Taffy or toffee, from the Creole for a mixture of sugar and molasses, and nougat, from the vulgar Latin for “nut cake,” entered the language early in the century; fondant, from the French for “melting,” the basic material of fudge and all semisoft or creamy centers, was developed around 1850.