Cake Decorating: Covering a cake with fondant
Covering a cake with fondant icing Apply fondant to leveled, filled cakes that
have been crumb-coated with buttercream.
To learn how to crumb-coat, watch the other videos in our playlist.
Ingredients and useful tools, you can also find these in the description
box below. Start to roll out your fondant with a rolling
pin on a surface lightly dusted with confectioner’s or icing sugar.
Try not to get any sugar on top of the fondant. Keep it roughly circular in shape.
You’re aiming for a sheet around a half an inch or 4 to 5 mm thick.
To gauge how big a sheet of icing you will need, take a piece of string and
measure from the bottom of one side, across the top, and down to the bottom
of the other side of your cake. When your fondant is at the size you need,
take cooled, boiled water and lightly brush it over the surface of the cake
with a pastry brush. Bring the icing up onto the rolling pin, then
pick it up carefully and place it over the top of the cake.
Use your hands to smooth down the fondant, and get rid of air pockets.
Use a smoother to press the fondant right down to the cake board.
Then take a knife and cut away the excess fondant.
Again, use a smoother and go over the fondant until you are happy with the
look of the cake. If you don’t have a smoother to hand, a good
tip is to use a ball of excess fondant.
Ideally, leave overnight to let the fondant firm up before adding any