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.
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