How to Cover Cake with Fondant

To cover cake with fondant, first prepare your cake by filling and frosting it with a buttercream frosting. Set aside while you roll out your fondant.

How to Cover Cake with Fondant

Sprinkle your counter or mat with powdered sugar (or cornstarch) we prefer powdered sugar. You can use your kitchen counter or there is a fondant mat that shows you how big to roll your circle depending on the size of your cake. You want your circle to be larger than your cake so you can cut off the excess. You'd rather  have too much too cut off then not enough to cover the cake.

Roll fondant out. You want it to be about 1/8 or 1/4 inch thick or about as thick as a nickel.

With your hands or with your rolling pin place your rolled circle on top of your frosted cake. Smooth top flat with your hand starting in the middle and working toward edges. This lets the air out.
We went a little overboard with the amount of fondant for this picture you really don't need this much excess!
Move along the edges smoothing as you go. Fondant bubbles often occur while rolling or smoothing on the cake. You can easily pop them with a sewing pin and smooth out.


Cut excess fondant with a knife or pizza cutter close to the bottom edge.



Move your fondant covered cake to your cake board or cake platter. You can add a fondant ribbon strip to your bottom edge or pipe a border to finish the edges.
 
Need to cover a cupcake with fondant?

Tips when working with fondant

• You can grease your hands with shortening to soften your fondant
• Roll circle and turn to form an even circle.
• Don't flip fondant circle over to other side as you would other doughs when cooking. Just continue to turn circle until it is the desired shape and thickness.
• Save your excess pieces you cut off and make decorations for your cake or save for another day. Place in ziploc baggie and store at room temperature.
  

Video on Covering Cake with Fondant