From handcuffs to purses to the old ball and chain, fondant chains appear in all forms on cakes. When it comes to fondant techniques, a basic chain is simple but tedious. The bigger the links, the easier the project, but chains can be intricate, which makes it a more challenging undertaking. With an eye for detail and a bit of patience, decorators of any skill level can create a fondant chain embellishment.
Things You'll Need:
- Luster Dust Or Spray Food Coloring (Optional)
- Rolling Pin
- Pastry Mat Or Parchment Paper
- Fondant Cutter Or Pastry Wheel
- Prepared, Colored Fondant
Creating a Fondant Chain
Prepare the work surface. Lay out a pastry mat or parchment paper and dust it with cornstarch to prevent sticking.
Roll out the fondant to the desired thickness. For large chain links, roll the fondant to about 1/8 inch thickness. For small, delicate links, roll the fondant very thin in small batches.
Cut the fondant sheet into thin strips. There is no need for precision at this point.
Roll the fondant strips with your hands into ropes. Make them as thick or as thin as your need. Apply a bit of cornstarch at a time if fondant becomes too sticky. Working in a cool, dry area will help prevent stickiness.
Cut the rope into equal-sized pieces. For large links, keep the pieces long. For small links, make short pieces.
Make a link of one piece of fondant. Seal the ends by pressing them together with your fingers. Loop the second piece through the first link and seal. Avoid flattening the links to keep a rounded appearance. If the links are very small, do not seal the link before looping the next one through. Continue until the chain is as long as you want it.
Paint the finished chain with metallic luster dust for a shiny finish, or airbrush with food coloring to create texture.
Emily Jarvis is a graduate of University of Georgia Grady College of Journalism. Her articles have appeared in "Southern Distinction Magazine" and "The Red & Black." Jarvis holds a Bachelor of Arts in magazine journalism and a Master of Arts in journalism.