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Covering a cake in fondant is not always easy but with the right tips, you will be able to cover your cake in fondant in no time. It may seem challenging at first but with continued practice in no time, you will be covering your cakes in fondant like a pro.
Covering a cake with fondant that is perfectly smooth, without wrinkles and air bubbles can be a little tricky, I do remember struggle with it at first and to this day still find myself having minor issues with air bubbles, from time to time but the secret to obtaining a smooth cake begins with how smooth your cake is prior to covering it in fondant.
You have to remember fondant is a flexible agent, made out of sugar, water, corn syrup, and gelatin. When stretching and rolling it out you need to be sure you have enough to fit over your entire cake, you have to make sure you know how much you roll and if it’s is enough to cover a cake without ripping the fondant
Before we go deeper into how to cover a cake with fondant, let’s talk a little about what fondant is and why do so many bakers use it.
What is Fondant Icing?
Fondant is a type of icing used to sculpt and decorate cakes and cupcakes. It comes in a variety of different forms. Most bakers typically use the rolled or poured method.
For this blog, we will be discussing the rolled method.
Rolled fondant is basically rolled after it is made and turned into a flat sheet that can be draped over a cake.
Can you make Fondant at Home?
Yes, some bakers make their own fondant out of powdered confectioner sugar and melted marshmallows but when using a large volume of fondant for cakes, I find it more convenient to purchase pre-colored rolled fondant. The easiest way to describe fondant to a non-bakers is fondant is edible play-doh for cake decorators.
My rule of thumb when measuring out how much fondant you will need to cover your cake is to roll out double the size so have more than enough fondant to cover the entire cake. So let’s get started!
How to Cover a Cake in Fondant
To get started you will the following tools and ingredients:
- A cake thinly frosted and chilled with buttercream.
- Fondant colored in your choice of color
- Rolling pin
- Pizza cutter
- Duster filled with cornstarch and powdered sugar.
- Decorating Mat
Before rolling out the fondant, you want your cake to be covered in a thin layer of buttercream.
The buttercream acts like the glue to help the fondant stick to the cake, so it’s important that the top and sides of the cake are smooth. Try to get the surface as smooth as possible, by taking out any lumps or bumps that will show.
If your cake has any cracks or holes, be sure to fill them up using buttercream. Think of it this way by having a smooth foundation you are setting yourself up for a wrinkle-free fondant cake.
Take your pre-colored fondant out of its packaging and begins to knead it with your hands until it’s workable. Sometimes fondant can be a little stiff, kneading helps to get the fondant at a good consistency that will allow it to stretch.
What if the Fondant Becomes Sticky?
If you are noticing the fondant is becoming sticky and sticking to your hands. Lightly dust your surface area or decorating mat with the powdered sugar and cornstarch combo to prevent sticking. Be sure spread the mixture generously over your mat making sure not to add too much as your fondant can become too stiff.
Use your hands to flatten the fondant into a roughly circular shape. Do not make it too thin. Just like pizza dough you want to keep moving and lift your fondant to make sure it’s not stick in one area of your mat.
Keep turning your fondant 180 degrees every so often while you are rolling it out. To hold the circular format which is helpful when dealing with a round cake. Do not lift and flip the fondant over, as this may cause it to rip.
Roll out the fondant to about 1/4 (0.64 centimeters) thickness. If needed add more powdered sugar and cornstarch combo to prevent the fondant from sticking to the mat. Roll out your fondant as mentioned previously double the size of your cake. Remember you can always trim any excess fondant off later.
Once your fondant has been rolled to the correct size, gently roll your fondant over your rolling pin it should be loose be sure to use the powdered sugar and cornstarch mixture on each roll over the pin to prevent sticking.
Slowly start at one end and roll your fondant to the opposite end. This will help you transfer the fondant to the cake and lessen any chances of ripping.
Position your cake and gently lift the rolling pin containing the fondant horizontally over the cake, set the rolling pin close to one of the edges and unroll the fondant over the cake.
Using your hands and a smoother. Start on top of the cake and in a circular motion start smoothing down the top and sides of the cake. Work quickly, as the weight of the fondant hanging
If small cracks develop, you can rub create a fondant paste using a small piece of fondant and vodka and spread a little into those crack spots which will help to disguise them.
If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of the cake and trim off all excess fondant using your pizza cutter.
Make sure all sides are smooth and wrinkle-free and now your cake is now ready to decorate.
I hope you found this tutorial helpful, leave me a comment on any tips you found useful when covering a cake.
Until next Happy Caking!
I am truly driven by what I create and bring the knowledge of what I have learned throughout the years to help other bakers turn a hobby into a new venture. I hope you find this blog warm and inviting as my goal is to fill it with delicious treats and awesome recipes.
