Decorative element for cakes and cupcakes
Fondant is a smooth, pliable icing made primarily from sugar, water, gelatin, and glycerin, used to create decorative elements for cakes and cupcakes. It originates from Europe, with roots in 16th-century France, and has become a staple in professional cake decorating worldwide.
🍽️ Nutrition at a glance
Fondant is extremely high in carbohydrates, almost entirely from sugar, with negligible protein, fat, or fiber. A typical serving provides a quick energy burst but offers minimal essential nutrients, with calories coming almost exclusively from simple sugars.
Nutrition breakdown
| Calories | 116 kcal |
| Protein | 0.1 g |
| Carbs | 29 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 28 g |
| Sodium | 5 mg |
| Iron | 0.1 mg |
| Calcium | 2 mg |
| Potassium | 3 mg |
| Magnesium | 1 mg |
Per 1 piece (approx. 30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, fondant's ability to be rolled, shaped, and sculpted makes it the 'clay' of the baking world, enabling intricate, artistic cake designs. Nutritionally, it's essentially pure edible sugar, serving as a decorative medium rather than a significant source of nourishment.
