Content

• Ingredients
• To step
• Part 1 of 2: Getting started
• Part 2 of 2: Roll out and use the fondant
• Tips
• Necessities

You want to cover a cake with fondant, but have you heard that it is too difficult? It may seem like a task, but it is not as difficult as you may think. With a little practice and knowledge, you will be able to easily apply fondant to a cake and decorate the cake beautifully.

Ingredients

• butter cream
• Fondant
• Powdered sugar
• Cake

To step

Part 1 of 2: Getting started

1. Prepare the buttercream and set it aside. Then measure the top and the sides of the cake with a piece of string. Place a long piece of string over the cake and put the ends down at the sides. Cut off any string that touches the board. Remove the string from the cake and set it aside. You will be using the string to measure the fondant.
   • If you are making a cake with several layers, measure one layer at a time.
   • For other types of cakes, measure the widest part at the top (this is measured diagonally, from one corner to the other corner if the cake is square or rectangular) and add twice the height.
2. Use a palette knife to cover the cake with a thin layer of buttercream. The buttercream will keep the fondant from sticking to the cake, so make sure to apply buttercream to the top and sides of the cake. Try to make the surface as smooth as possible, because you will be able to see bumps immediately. If there are cracks or holes in the cake, fill them with buttercream and smooth the spots.
   • Consider using a cake turntable to make this step easier and faster.
   • You can also use light or dark ganache or apricot jam instead of buttercream.
3. Put the cake in the fridge for 30 minutes. This is long enough for the buttercream to harden. If the buttercream is too soft, the fondant will simply slide off the cake.
4. Clear a large, smooth work surface and sprinkle icing sugar on it. The surface must be smooth because you will be able to see all the bumps and dents in the fondant. Sprinkling a thin layer of icing sugar on the surface will prevent the fondant from sticking to the work surface.
   • If the humidity is high, use a mixture of one part cornstarch and one part powdered sugar. If it is very dry, consider applying a thin layer of vegetable fat.
5. Let the fondant come to room temperature. This will make it easier for you to work with it. You can knead the fondant for about five minutes to make it softer and easier to work with. Don't let the fondant get too soft and sticky, though.
   • Consider kneading some gel or paste food coloring into the fondant. You can also add some flavorings. Do not use liquid food coloring.

Part 2 of 2: Roll out and use the fondant

1. Ready.

Tips

• Cover the fondant when not in use so that the fondant does not dry out.
• Keep the fondant rolled up into a ball. Cover the fondant with oil and wrap plastic wrap around it to prevent it from drying out.
• For a smaller cake, use a serving of marshmallow fondant. For a larger pie or a pie with several layers, use one or two servings. You can always make too much better.

Necessities

• Rope
• Rolling pin
• Smooth, clean surface to work on
• Knife or pizza cutter
• Tool for smoothing out the fondant (optional)