Rolled fondant, Massa Ticino

Fondant, roll fondant

The sugar mass used to cover cakes or as confectionery is known in technical language as fondant. If sugar paste is used for decoration in addition to the fondant, extraordinary cake creations can be made. In our online store you will find all fondant colors for this purpose. Uncolored fondant you could also color with food coloring, for unlimited flexibility. With the possibility of using fondant as icing, you can easily decorate and decorate any cake.

Classic cake icing, roll fondant

Roll fondant is the most commonly used fondant, which is also the simplest to use. It is suitable for covering cakes and pastries, as well as for modeling figures. By kneading it vigorously, it can be rolled out and shaped into its appropriate form. Shapes can be cut out of it, or you can cut out your own shapes with the fondant tool. One attempt goes wrong - no problem! Roll it out again and try again. In addition to the rolled fondant, we also offer paste from fondant to form additional filigree and floral decorations such as delicate flowers.

Interesting facts about fondant

Sugar, glucose syrup, water and various vegetable fats give the fondant the consistency and flavor that is so popular. Depending on the application, preservatives, thickeners and acidity regulators are added to the fondant to create a different consistency. Of course also available are these fondants in different colors as well as in different flavors. Unflavored fondant is neutral in flavor, but naturally tastes a bit sweet. Fondant and rolled fondant without additional flavor is particularly suitable for cake and pie recipes, because no flavor is masked by the fondant.

Rolled fondant is usually essential for the design of motif cakes, as it creates a smooth surface that can then be decorated with colors and other means. In this article, the Ready to Bake team will give you valuable tips for working with fondant.

Tips and tricks for roll fondant

Preparing the cake

As a basis for a cake cover of fondant can serve buttercream or even ganache. To avoid soft spots in the fondant, you should "seal" the cake or the cake completely with a cream . Here it should be noted that the cream only have a small to no water content, because water softens the fondant strongly. The general rule is: no cream or cream cheese creams under fondant.

Proper kneading

Before rolling out, the rolled fondant must be prepared. By kneading, the sugar mass reaches room temperature and is easier to roll out. However, kneading fondant requires patience and muscle strength. To prevent the mass from sticking to your hands, it is advisable to rub your hands with coconut oil or baker's starch. The correct kneading technique is crucial for a smooth fondant surface: If you knead "into" the fondant, a smooth surface is created by pressing air bubbles out of the mass.

Rolling out the fondant

The ideal fondant cover has a thickness of about three to five millimeters. At this thickness, the sugar mass is not too heavy and irregularities can be easily evened out by gentle stroking. As a rule of thumb, the thicker the fondant, the more weight will be applied to the cake. The roll-out area of the fondant should be about 10 centimeters more than the cake. Since it is difficult to add more sugar mass if the fondant cover is insufficient, a generous area should be rolled out right at the beginning. To prevent the fondant cover from melting, do not cover the cake after frosting.

Roll fondant in various colors and matching modeling tools can be found in our online store.

How to cover a cake with fondant without wrinkles?

To cover a cake with fondant without wrinkles, follow these steps:
1. Make sure the cake is completely cooled and firm. A cake that is too warm can cause the fondant to melt and wrinkle.
2. Prepare the fondant by kneading it to make it pliable. You can also use powdered sugar on the work surface and your hands to prevent sticking.
3. Roll out the fondant on a clean work surface lightly dusted with powdered sugar. The fondant should be about 3-5 mm thick and large enough to cover the entire cake.
4. Lay the fondant over the cake and smooth it out with your hands, starting from the center of the top and working down toward the sides. Gently press the fondant along the sides of the cake to avoid wrinkles.
5. If wrinkles or air bubbles appear, you can gently lift the fondant and smooth it again. It is best to use a smooth fondant smoother to achieve an even finish.
6. Carefully trim any excess fondant from the sides of the cake using a sharp knife or fondant scissors.
7. Decorate the cake with more fondant or other decorations as desired.
By following these steps and working carefully, you should be able to cover a cake with fondant without wrinkles. Practice makes perfect here, so be patient and try several times if needed.

What is the best way to store a finished covered cake with fondant?

A finished cake with fondant is best stored in a cool and dry place. Here are some tips on how to properly store your cake:
1. Refrigerator: If the cake is filled with fresh cream or other fresh filling, it should be stored in the refrigerator. Make sure the temperature is not too cold, as the fondant may form condensation due to moisture and begin to melt.
2. Room Temperature: If the cake is filled with a non-perishable filling or buttercream, it can be stored at room temperature. Make sure the temperature is not too warm, as the fondant can melt in direct sunlight.
3. Airtight packaging: To protect the cake from dirt, dust or bacteria, you can store it in an airtight packaging such as a cake box or cake cover.
4.Avoid moisture: Make sure the cake does not come into contact with moisture or water, as this could damage the fondant.
5. Do not stack: Avoid stacking other items on top of the cake to prevent damage.
6. Transport carefully: If you must transport the cake, keep it as straight as possible and avoid abrupt movements to prevent shifting or messing up the design.
By following these tips, you can be sure that your finished covered cake with fondant will be well stored and protected.

What is the difference between fondant and Massa Ticino?

Fondant and Massa Ticino are both sugar masses used to decorate cakes and pastries.
The main difference lies in their production and use. Fondant is made by heating sugar, glucose syrup and water, cooking it all together and then stirring it into a smooth paste. This mass is then used to decorate cakes and pastries.
Massa Ticino, on the other hand, is a high-quality rolled fondant mass produced by the Swiss company Carma. It consists of selected ingredients such as sugar, glucose syrup, water, humectant and vegetable fat. Massa Ticino has a finer texture than conventional fondant and is particularly elastic and easy to work with. It is particularly suitable for fine decorations and precise details.
In summary, fondant is a general name for various sugar masses, while Massa Ticino is a specific brand and variety of fondant known for its high quality. 

What is the shelf life of Massa Ticino or rolled fondant?

Massa Ticino or rolled fondant usually has a very long shelf life if stored properly. Massa Ticino is a high quality product and can keep for up to 6 months or even longer if stored properly.
To maximize shelf life, it is recommended that fondant be stored in an airtight container or resealable package and kept in a cool, dry place. Direct sunlight and moisture should be avoided as this can cause discoloration or mold.
It is also important to make sure that the fondant does not come into contact with other strong smelling foods as it can easily absorb odors. If the fondant shows signs of spoilage, mold or unpleasant odor, it should no longer be used.
It is advisable to observe the best-before date indicated on the packaging and use the fondant within this time to ensure the best quality and taste experience.

Where can I buy rolled fondant or mass Ticino?

Rolled fondant or mass Ticino can be purchased in various stores and online stores that offer baking supplies and food ingredients. Here are some examples:
1. Specialty stores for baking supplies: Visit local specialty stores or cooking stores in your area to find rolled fondant or mass ticino. These stores often offer a wide selection of baking ingredients and supplies, including fondant. In Zurich-Adliswil, you'll find a great selection of rolled fondant and massa ticino at miniSchoggi. The miniSchoggi baking store is open from Monday to Saturday.
2. Online stores: There are many online stores that offer rolled fondant or massa ticino.
Make sure that when you buy rolled fondant or mass Ticino, you pay attention to the quality and brand to ensure that you get a high quality product. In the online store of miniSchoggi you will find many different rolled fondants from Massa Ticino or also fondants from other brands.