Fondant a Cake

So you want to fondant a cake, but you've heard it's too difficult? It may seem challenging, but it's not as hard as you might think. With a little practice and know-how, you'll be able to easily fondant a cake and and create a spectacular presentation.

Ingredients

  • Buttercream
  • Fondant
  • Powdered sugar
  • Cake

Steps

Getting Started

  1. Prepare your butter cream and set aside. Then measure the top and sides of your cake with a piece of string. Lay a long piece of string over the top of the cake and fold the ends down against the sides of the cake. Trim of any excess string that touches the plate. Take the string off and set it aside. You will be using it to measure the size of your fondant.[1]
    • If you are doing a multi-tiered cake, measure one tier at a time.
    • For any other cake, measure the greatest width across the top (this would be diagonally, from corner to corner on a square or rectangle cake) and then add twice the height.
  2. Cover the cake with a thin layer of buttercream using a pallet knife. The buttercream will help the fondant stick to the cake, so make sure to get the top and sides of the cake. Try to get the surface as smooth as possible, as any bumps will show. If there are any cracks or holes in the cake, be sure to fill them in using buttercream and then smoothing it down.[2]
    • Consider using a cake decorating turn table to make this step easier and quicker.
    • You can also use light or dark ganache or apricot jam instead of buttercream.[3]
  3. Put the cake into the refrigerator for 30 minutes. This will give the buttercream enough time to harden. If the buttercream is too soft, the fondant will slide right off.
  4. Clear a large, smooth work surface and dust it with powdered sugar. The surface must be smooth, as any imperfections will get imprinted in the fondant. Lightly dusting the surface with powdered sugar will prevent the fondant from sticking to your work surface.
    • If it is humid where you live, use a mixture of one part cornstarch and one part powdered sugar. If it is very dry, then consider using a thin layer of vegetable shortening.[4]
  5. Allow your fondant to reach room temperature. This will make it easier to work with. You can knead it for about five minutes to make it softer and easier to work with; do not let it get too soft and sticky, however.
    • Consider kneading in some gel or paste icing color. You can also add in some Make Flavored Fondant as well. Do not use a liquid food coloring.[3]

Rolling and Using the Fondant

  1. Use your hands to flatten the fondant into a rough pancake shape. Do not make it too thin yet. If you are covering a square or rectangular cake, then flatten the fondant into a square or rectangular shape.
  2. Roll out the fondant until it is about 1/4 to 3/8 inch (0.64 to 0.95 centimeters) thick. Make sure to turn the fondant 180° every so often while you are rolling it out. This will help keep it circular and even. Do not lift and flip the fondant over, as this may cause it to rip.
  3. Measure the fondant with the piece of string. Take the string you cut earlier and lay it across the fondant. The fondant should be the same size as the string or a little bit bigger; you can always trim any excess fondant off later.
  4. Loosely roll the fondant onto the rolling pin. Place the rolling pin at one end of the fondant, and roll it towards the opposite end, picking the fondant as you go. This will help you transfer the fondant to the cake and lessen the chances of it ripping.
    • Lightly the rolling pin with powdered sugar before attempting this.
  5. Gently unroll the fondant over the cake. Place the rolling pin down on top of the cake, close to one of the edges, and roll it towards the other end, unwinding the fondant.
  6. Smooth the fondant over the cake. Start at the top first, then smooth down the sides, using your fingers. Make sure that there are no folds, wrinkles, or air bubbles.Trim off any excess fondant. You can use a knife or even a pizza cutter. Try to cut as close to the bottom of the cake as possible.
  7. Finish smoothing the fondant. You can give your cake a smooth, professional finish by "ironing" the surface of the fondant with a flat-sided glass or a fondant smoothing tool.
    • Add shine by spraying it lightly with cooking oil mist and smoothing it over again.
  8. Finish decorating the cake. You can leave the cake as it is, or you can add decorations to it using buttercream frosting, such as lettering, swirls, or flowers. You can also use embossed silicon gel mats to give your fondant a pattern.
  9. Finished.



Tips

  • Keep the fondant covered when not in use so it doesn't dry out.
  • For a smaller cake, use one batch of Marshmallow Fondant. For a larger or multi-tiered cake, use two or more batches. It's always better to over-estimate.
  • Store the fondant rolled into a ball and sealed with oil and plastic wrap to prevent drying.

Things You'll Need

  • String
  • Rolling pin
  • Smooth, clean surface to work on
  • Knife or pizza cutter
  • Fondant smoothing tool (optional)

Related Articles

Sources and Citations

  1. ↑ BBC Good Food, How to Marzipan a Cake
  2. ↑ BBC Good Food, How to Cover a Cake with Fondant Icing
  3. ↑ 3.0 3.1 Pastry Chef Central, Rolled Fondant Cake Covering Procedures
  4. ↑ Wilton, Fondant Tips & Tricks
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