Fondant for cake covering
1 serving
60 minutes
Cake covering fondant is an exquisite element of pastry art that gives baked goods elegance and a flawless appearance. It is widely used in European cuisine to create smooth surfaces, figurines, and decorative elements. Its delicate, pliable texture resembles modeling clay, making it easy to work with, while its sweet milk-vanilla flavor harmoniously complements pastries. Historically, fondant was a privilege of professional pastry chefs but has become accessible to every baking enthusiast over time. Its main advantage is the simplicity of preparation: by mixing dry and condensed milk with powdered sugar, one can achieve the perfect working mass. This versatile ingredient makes cakes not only beautiful but also deliciously tasty, turning ordinary baking into a true work of art.
1
Mix dry milk powder and powdered sugar, pour in condensed milk, and knead until you get a dough-like consistency.
- Dry milk: 100 g
- Powdered sugar: 100 g
- Condensed milk: 50 g
2
If the fondant sticks to your hands while preparing, add powdered sugar; if it crumbles, add a bit more condensed milk.
- Powdered sugar: 100 g
- Condensed milk: 50 g
3
After preparation, wrap in plastic wrap to prevent drying out. Roll out with a rolling pin dusted with powdered sugar.
- Powdered sugar: 100 g