21. Fondant can be cut into designs, formed into shapes, flavored or tinted.22. Commercial shelf-stable rolled fondant often consists principally of sugar and hydrogenated oil. 23. The chocolate cone itself and the vanilla fondant filling have altered in recent years. 24. Fondant is heavier than traditional knife spread frosting.25. Then an embossed fondant roller is slowly rolled across the surface of the fondant. 26. Then an embossed fondant roller is slowly rolled across the surface of the fondant . 27. When cool, drizzle with Fondant Icing. 28. I found an image of fondant on Google Images for use in the fondant article. 29. I found an image of fondant on Google Images for use in the fondant article. 30. Using this new form of fondant artistry should be used on a heavy cake consistency.
