Professional confectioners use different types of sweet decor to decorate their sweet masterpieces, but fondant cake is most often used for soulful home baking. But it can be different in color and taste: chocolate, sugar, milk, marmalade, cream.

Classic Sugar Fondant Cake

This lipstick is suitable for covering Easter cakes, rum women, donuts, pastries and cakes. If desired, it can be painted in any color using food coloring. Moreover, gel can be used to color the finished mass immediately before application to the cake, and dry ones should be added at the cooking stage of the syrup so that the color turns out uniform.

Proportions of components for sugar decor:

  • 250 g of fine sugar;
  • 150 ml of water;
  • 2.5 ml of lemon juice.

The recipe for the steps:

  1. Pour sugar into a stewpan with a thick bottom, pour it with hot water and stir until all crystals are completely dissolved. Sweet grains sticking to the walls of the dishes, brush off with a wet silicone brush and put the sugar solution on fire.
  2. After boiling the syrup, cover the stewpan with a lid and boil the mixture without interfering, until the sample is on a soft ball - when a soft caramel ball easily rolls from a drop of syrup in ice water.
  3. Pour and mix lemon juice quickly. Then in an ice bath, cool the syrup to 30 degrees. Beat the chilled liquid with a wooden spatula until it becomes snow-white and coagulates into a mass of small crystals.

If there is no lemon in the kitchen, its juice can be replaced with a solution of citric acid. To do this, it is enough to dissolve one measure of volume (for example, a teaspoon) of acidic crystals in two measures of hot water.

The finished fudge needs only to be heated to 40-45 degrees and you can start glazing cakes and other confectionery products.

Chocolate decoration

It is difficult to imagine your favorite Prague cake in a classic design with a different decor. Chocolate coating is the most common decor for home baking. It is easy to make from available non-exotic ingredients and just as easy to use.

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Preparing homemade chocolate fudge for a cake from:

  • 60 ml of milk;
  • 80 g of sugar;
  • 40 g of cocoa powder;
  • 50 g of butter.

How to cook:

  1. Mix sugar with cocoa, pour milk into this mixture. Stir everything thoroughly until smooth, then boil, continuously stirring over moderate heat until the cream is thick.
  2. Cool the chocolate base to room temperature. Beat soft butter, adding a little cooled cocoa mixture. Fondant is ready for future use.

You can savor this fondant not only in the cake, but also as topping to pancakes, ice cream and other desserts.

How to make cinnamon

Chocolate fondant from cocoa acquires new taste shades if spices are added to it. The most popular spices added to this product are cinnamon, nutmeg, vanilla and, despite the use of desserts for decoration, red hot pepper.

For fudge with cinnamon you will need:

  • 100 ml of milk;
  • 100 g of sugar;
  • 60 g of cocoa powder;
  • 50 g butter;
  • 5 g of cinnamon.

Cooking method:

  1. Pour loose ingredients and spices into one container and mix thoroughly with a kitchen whisk. Then pour this mixture with milk and send to the fire.
  2. Heat the mass until it becomes homogeneous and smooth, resembling thin sour cream.
  3. Add butter to the fondant and mix until it is completely dissolved. A slightly cooled fondant can be used immediately.

If the dessert is prepared for adults with a sweet tooth, then you can add a little alcohol (rum or cognac) to it.

Marmalade fondant for cake

Delicious fruit fudge can be made from marmalade. An important point: fudge freezes very quickly, so you need to cover it with a cake very quickly.

The composition of the decoration includes:

  • 200 g marmalade;
  • 80 g of sugar;
  • 50 g butter;
  • 40 g sour cream.

Working process:

  1. Grind marmalade in small pieces, so this ingredient will be much easier to bring to a liquid state.
  2. All components of the fudge are transferred to a refractory container and put on moderate heat.
  3. Stirring to bring the mixture to a liquid homogeneous state, boil for about 10-15 minutes. Then cool slightly and use as directed.

Marmalade fudge can be like a kaleidoscope - multi-colored (red, yellow, green). To do this, you just need to purchase the marmalade of the desired color.

Cooking with oranges

Chocolate is made into fondant with an extraordinary orange relish. In order not to fail in the process of its preparation, you should buy only high-quality chocolate with a high percentage of cocoa (at least 76%).

The list of products that are needed for cooking:

  • 180 g of chocolate;
  • 90 ml of orange juice;
  • 120 g of sugar;
  • 80 g of butter.

The sequence of actions:

  1. Break the chocolate into pieces, cut the butter into cubes.Combine these two products and melt over low heat.
  2. When the butter and chocolate become a single mass, in parts add orange juice into it, pour sugar behind it.
  3. Stir the resulting mixture and boil until smooth. Before use, the hot mass should be slightly cooled.

Juice for fudge can also be packaged, but the brighter and more saturated taste of the final product will be obtained for those housewives who are not too lazy to squeeze the juice from the orange immediately before adding it to the chocolate-butter mixture.

From milk powder

White fondant is no less popular for decorating homemade pastries than chocolate. Not only sugar fudge is able to give a cake a snow-white color.

There are other options, for example, fudge based on milk powder:

  • 100 g butter;
  • 100 g of sugar;
  • 115 ml cream 33%;
  • 200 g of milk powder;
  • 5 g of vanilla sugar.

Cooking milk fudge as follows:

  1. Combine butter with both types of sugar (regular and vanilla) and over medium heat bring to complete dissolution of sugar.
  2. Pour the cream into a saucepan with butter and boil everything together for another five minutes. After that, cool the mixture to a warm state and, whipping it with a mixer, introduce milk into it. The consistency of fudge can be adjusted by increasing or decreasing the amount of milk.

Twenty cashew nuts can turn this fondant into delicious sweets. To do this, shift the finished mass into a rectangular shape lined with cling film, divide into twenty sweets, pressing each nut into the center, and let it harden.

Creamy fondant for cake decorating

Unlike glaze, creamy fudge has a more delicate texture. Thanks to just a couple grams of vanillin, this decor has a pleasant taste and aroma.

To get it, you need to prepare:

  • 600 g of powdered sugar;
  • 130 ml of heavy cream;
  • 40 g butter;
  • 2 g of vanillin.

Cooking:

  1. Send cream and butter in one container to medium heat and warm thoroughly until completely homogeneous.
  2. Pour powdered sugar and vanilla into the hot creamy butter mixture, remove from the stove. Beat the fondant with a mixer and cool.

The resulting mass can be used not only for decoration, but also used as an independent treat. To do this, lay a rectangular shape with parchment, evenly distribute fondant on it, and after hardening, cut it into rectangular candies.

Despite the fact that fudge is of a denser consistency than glaze, it can also not be applied to the product in a hot form. The mass should cool to a warm state, then it will lie in an even but not thin layer.

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