How to Cover a Cake with fondant

You want to cover your cake with fondant but it is said to be very difficult to do. This looks difficult, but it’s actually not as difficult as you think. With just a little method and practice, you can easily coat your cake with fondant and create an eye-catching decoration.

Table of Contents

Ingredient

Butter cream
Fondant
Powdered sugar
Custard cake

Prepare

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Prepare the buttercream and set aside. Then measure the surface and side dimensions of the loaf with a piece of string. Place the long string on top of the cake and fold the string down the side of the cake. Cut the excess wire from the cake plate. Remove the rope and set aside. You will use the string to measure the size of the fondant. ^{[1] X Research Source}

If you are making a multi-tier cake, measure the size of each layer separately.
For other cakes, measure the widest width of the cake (usually diagonally from one corner to the opposite corner of a square or rectangular cake) and then double the height.

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Cover the cake with a thin layer of buttercream with a pallet knife. The buttercream will make the fondant stick to the cake so you need to coat the whole cake evenly. Try to coat the buttercream so that it’s very smooth because the clumps will be obvious when decorating. If the cake has cracks or holes, use butter cream to fill it and spread it smooth. ^{[2] X Research Source}

You should use a cake decorating turntable to make this step easier and faster.
You can also use light or dark ganache or apricot jam in place of the buttercream. ^{[3] X Research Sources}

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Place the cake in the fridge for about 30 minutes. This will cause the buttercream to solidify. If the buttercream is too soft, the fondant will not hold in place.

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Clean a wide surface and coat with powdered sugar. The plane should be smooth as any protrusions will leave marks on the fondant. Coat a little powdered sugar on a flat surface so the fondant doesn’t stick.

If you live in a high humidity area, mix 1 part cornstarch with 1 part powdered sugar. If the climate is dry, substitute with a thin layer of vegetable shortening. ^{[4] X Research Sources}

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Leave fondant at room temperature. This will make it easier for you to work. You can knead the fondant for about 5 minutes to make it soft and easy to make; However, don’t let the fondant get too soft and sticky.

Try kneading more color gel or solid dough. You can also add a little more flavor. However, do not use liquid food coloring. ^{[5] X Research Sources}

Rolling and using fondant

Use your hands to flatten fondant into round pancake-like pieces. However, do not make it too thin. If you are using fondant to cover a square or rectangular cake, flatten it to the corresponding shape.

Roll fondant until it is about 0.6cm to 1cm thick. Remember to regularly rotate the fondant 180° while rolling. This will make the fondant even round. Do not try to pick up the fondant and turn it upside down as it will tear the fondant.

Use a string to measure fondant. Take the string you measured the cake with and place it on the fondant. The fondant size should be equal to the string or slightly larger; you can trim off the excess fondant after coating the cake.

Roll fondant onto a rolling pin. Place the rolling pin on one end of the fondant and roll the fondant on the other end to easily remove the fondant from the flat surface. This makes it easier to transfer the fondant onto the cake and reduces the risk of tearing the fondant.

Sprinkle a little powdered sugar on the rolling pin before making.

Advice

Cover fondant when you’re not using it so it doesn’t dry out.
For small sized cakes, a fondant from Marshmallow will suffice. For larger and more layered cakes, use 2 or more pieces. Excess is better than lack.
Roll fondant into balls when storing and cover with oil to prevent fondant from drying out.

Things you need

Wire
Flour Roller
Clean plane to perform
Knife or pizza cutter
fondant smoothing tool (optional)

Ingredient

Steps

Prepare

Rolling and using fondant

Advice

Things you need

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