Cake artisans of the popular cable shows and most amateurs will tell you that store-bought fondant will save time and frustration, and I happen to agree.  However, the successful application of fondant icing is very tricky and takes plenty of practice.  I recommend purchasing some cheap fondant icing and a pound cake and practicing before attempting to wow your guests. A few tips that are worth keeping in mind during the process:

  1. Make sure the fondant is room temperature before rolling it out.

  2. Keep a spray bottle with cool water nearby to smooth edges and fill cracks and fissures.

  3. Measure the cake width and height. If you are doing a multi-tiered cake, measure one tier at a time. For a round cake, add the cake width plus twice the height. For example, if it is a 10" cake that is 3" high, your measurement will be 10+3+3=16". Add 4 to 8 inches (10.2 to 20.3 cm) to this measurement. This is the diameter you will need your fondant to be. For any other cake, measure the greatest width across the top (this would be diagonally, from corner to corner on a square or rectangle cake) and then add twice the height. For example, if it is an 8" square cake that is 3" high, your measurement will be 12+3+3=18" (the 12 is rounded up from 11.31). Add 4 to 8 inches (10.2 to 20.3 cm) to this measurement.

  4. Roll the fondant between two vinyl covers, each one coated with powdered sugar.  Avoid wetting the vinyl covers during the process as fondant can stick.  Use the rolling pin to flatten the fondant to your desired thickness, usually about 1⁄4 inch (0.6 cm). Every few 'rolls,' flip the fondant (using the vinyl covers) and (very important) pull the vinyl off and re-sprinkle with sugar. If you don't do this, you will end up with fondant covered vinyl (the fondant won't come off). Fondant covered vinyl will not be as tasty as Fondant covered cake, and will most likely require a trip to the hospital.

  5. As you approach the cake, begin un-peeling the fondant over the cake. Do not start at the base of the cake. Start on the table, then cover the side, then take the remainder of the fondant sheet across the cake, down the other side and you should have a somewhat equal remainder on the table on the side opposite your starting position.

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Tips & Technique

Tips & Techniques

  1. Freezing the Top Tier
  2. Measurements
  3. Substitutions
  4. Mixing
  5. Baking Terms

Articles

  1. Perfect Topper
  2. Anniversary Customs
  3. Picking Cake Shapes
  4. What is Fondant
  5. C is for Cake
  6. Heart Shaped Valentines Cake

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August 8, 2015 Orlando, FL

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