Many cake decorators have issues with how to cover a square cake with fondant. This is because unlike round cakes, a square cake has angles. These angles can be very frustrating to straighten out and smoothen.
In this article, we would be sharing some expert tips and advice from veterans that would help you cover your square cakes without issues.
Table of Contents
How To Cover A Square Cake With Fondant – Tools and Ingredients Needed
Covering a square cake with fondant needs basically the same ingredients and tools as for every other shape of cake.
These tools and ingredients include the following: –
Procedure For Covering A Square Cake With Fondant
Covering a square cake with fondant can be simple as long as you follow some basic rules. The following are the procedures to follow:-
Prepare the Cake For Covering
Level off your cake with the cake leveler or serrated knife. Trim all the edges of the cake to ensure that you have sharp edges.
Next, crumb coat the cake and leave to set; you can refrigerate for about 30 minutes. Lastly, cover the cake with a final coat of icing. Some decorators stop at crumb coating the cake; it’s your choice. If you are covering more than one layer of cake, level each layer and fill with frosting of your choice before starting on the crumb coating.
Roll Out The Fondant
Place your fondant on the rolling mat and roll out enough to cover the cake; make it about 1/8 th of an inch. If you are working on a surface without a rolling mat, ensure that you dust the surface with cornstarch.
Lift the rolled out fondant with your rolling pin and cover the square cake. Gently adhere the fondant to the top and sides of the cake; pay extra attention to the sides.
Smooth Out The Fondant
(i) Using your fondant smoothers on both sides of each edge, pinch the fondant together be careful not to tear off the top edge.
(ii) Next using your scissors, cut off the excess fondant on the edges. Be careful with cutting off the excess fondant. Do so a little at a time so that you wouldn’t cut off too much.
(iii) Still using the two fondant smoothers, smooth out the sides of each edge of the cake until the excess fondant falls off.
These steps are just the basic steps to covering a square cake with fondant. There are many other methods that cake decorators have perfected over the years.
Included in this article are two video. The first would show you the basic method we’ve explained with a few variations while the second would show you another method that you can use. Additionally, you can also check out one of our previous articles on how to cover a cake with fondant; click here to read it . You’ll surely pick up one or two useful tips.
How To Cover A Square Cake With Fondant – Expert Tips
Icing and Fondant Rules
(i) Do not roll your fondant thicker than 1/8 of an inch. If the fondant is too heavy, it would impact on the cake and be too difficult to work with. It would weigh on the sides (edges of the cake) and would give you the desired sharp edges.
(ii) We mentioned earlier that some experts insist that only a thin coat of icing is needed on a cake before covering with fondant. This is because too much icing underneath the fondant would make it stretch and be slippery. It can really get cumbersome to work with.
(iii) Other decorators however, do a full crumb coat and double coating before decorating their cakes. We have discovered that thin icing works better for us. You might want to experiment and find out what works best for you.
(iv) If you live in a region with high humidity, you might want to use more of cornstarch to dust your work surface and fondant. Those who on the other hand live in dry regions, would do well with work more with vegetable shortening. This would keep the icing from drying out while also giving it a glossy finish.
(v) It is best to chill your crumb coated and or iced cake before covering with fondant. This would help you achieve sharp edges easier.
Covering and Smoothing
(i) Quickly smooth out the top and sides of your cake so that the weight of the fondant would not rest on the sides of the cake
(ii) You can spritz your chilled cake with some water to help the fondant adhere better to the cake. Dry spots would cause your fondant to have air bubbles. But be careful not to spritz the cake with too much water as this would make the fondant slippery.
(iii) When smoothing out your fondant on a square cake, ensure that you get the four corner nicely smooth before working on the sides. This would help to ensure that the fondant doesn’t tear off from the corners.
How To Cover A Square Cake With Fondant – Conclusion
You do not have to remain scared of covering square cakes with fondant. Practice they say makes perfect but dare point out that practice only makes permanent. It takes practice of the right procedure and methods to make perfect.
You can start out with square cake dummies until you get comfortable enough to move on to real cakes. Bear in mind that your first time with a real cake might not be entirely flawless. However, practice with the cake dummies would have prepared for a little bit for what to expect.
On that note. We leave you with the second video.
PS – The method used in this video works best for square cakes with ganache. We also advise that you read the comments on the video; you’ll surely pick up more tips from them.
Although lots of people think that covering a cake with fondant is an easy task, getting straight sides and sharp edges needs a particular technique.
There are lots of methods to get a good finish and all of them are legitimate. You can reach the same destination by different paths, after all. You must follow a set of steps when covering a round cake, but the issue is further complicated if you want to cover square cakes. That’s why I want to show you how I cover square cakes with fondant.
Before covering the square fondant cake: 3 essential points
1. If you’re going to cover a square cake with fondant, make sure that the edges are right-angled and that the sides are perfectly straight. You can use specific tools like a ganache icing smoother or a steel square. Otherwise, the cake won’t be perfect and the covering won’t look good enough.
2. Evaluate the height of the cake. Bear in mind that tall cakes are more complicated to cover with fondant than shorter cakes. This happens because of the excess of fondant that is generated in tall cakes, which we have to reabsorb in order to get a perfect covering. If the cake is really tall, don’t stretch the fondant too thin. Don’t worry about the excess thickness, the fondant will be getting thinner as you smooth it. If it’s too thin from the beginning, it will break.
3. Choose a good fondant. I always use Renshaw Extra, because it’s great to work with. It’s elastic, firm and it never breaks.
15 steps for covering a square cake with fondant
1. In order to show you how to cover a square cake, I’ve chosen a tall dummy. It’s important to extend a great amount of fondant. I used 750gr of fondant. Bear in mind that you must stretch a big sheet of fondant so that it’s easier to handle. Before stretching it, give it a square shape.
2. Start stretching the fondant. Sprinkle a bit of icing sugar so that it doesn’t get stuck to your working surface. It’s important to keep checking it’s not stuck to the surface. Remember that the fondant needs to have the same shape as the cake or the dummy, so keep checking it as you stretch it.
3. A good trick for keeping the necessary shape of the fondant is to stretch in one direction, rotate it 45º and stretch again. And so on, until you get a big square. Measure the sides of the dummy from end to end to obtain the correct measurements of fondant that you need.
4. Place the cake on a swivel base and use a brush to wet the whole surface of the dummy. Be careful not to soak it, because the fondant will slip and will get very sticky.
5. Take the stretched fondant with both hands and carefully place it on the centre of the cake.
6. The first thing you should do now is to fix the corners quickly. When we cover tall cakes, we have a lot of fondant hanging and the corners hold a great amount of weight. If we don’t act fast, the corners will crack. The priority is to stick the fondant to the corners and the upper edges.
7. Once you’ve glued the top, you should glue the fondant to the sides. That way you’ll take the excess fondant through the centre of each side.
8. Repeat the operation until fixing the fondant on all sides. Don’t worry if you have excess fondant in the centre.
9. Start to remove the excess fondant through the centre. Open the wrinkles and slightly press the fondant downwards in order to smooth it.
10. Work each side. Don’t start with the next side until you’re done with the previous side. Finish removing the wrinkles downwards until the end of the dummy.
11. Once you’re done removing the wrinkles, take two fondant smoothers and start to smooth all sides. Be careful not to press too much.
12. Cut the excess fondant from the base and keep it in a plastic bag. Close it right, getting the air out.
13. Take two fondant smoothers to get perfect edges. Place them near the edge and press slightly until the fondant creates a right angle. Unlike in round cakes, you should work all edges.
14. Press the lower edges with a fondant smoother. Repeat this step until the fondant gets really thin on the base. That way, you won’t create any marks when you cut it.
15. Cut the excess fondant with cutter or an X-acto knife. Remove the excess and keep it in the plastic bag you used earlier.
A tip for covering a cake with fondant
If you’re covering a real cake with fondant, the excess fondant may contain cake or chocolate scraps. Be careful not to keep it with the rest of extra fondant, as it may get dirty and change colour, apart from getting damaged.
Do you think it’s easy to extend the fondant for a square cake?
I hope this tutorial about how to cover a square cake with fondant help you get a perfect covering. If you have any doubts, you can leave a comment below and I’ll answer asap.
Covering a cake with fondant is an art form. It’s a lot easier than you think. Basic steps to cover a square cake:
1. Cut the cake into square shapes.
2. Roll out the piece of fondant.
3. Smooth the fondant Out using fondant smoothers.
4. Use the Cake Knife to Cut the Fondant into Strips.
5. Lay the fondant over the cake.
6. Trim the excess fondant around the edges of the cake.
7. Use a sharp knife to make straight lines.
8. Use the cake knife to clean corners.
Can you put fondant on a round cake?
Yes, you can put homemade fondant on a round cake, but it won’t look like a round cake.
Fondant is a thick icing made from sugar, water, and corn syrup.
The best way to apply fondant is to use a small offset spatula to smooth out the straight edges of the cake. You don’t want any gaps or wrinkles in your fondant because they will show up when you slice into the cake.
If you are using edible glue instead of fondant, then you should be able to get away without smoothing down the sharp edges first.
Just make sure that there aren’t any air bubbles underneath the fondant before applying it.
How do I know if my fondant has dried properly?
If you have used fondant before, you probably already know how long it takes to dry. But what about beginner cake decorators who haven’t tried this yet?
Well, here are some tips to help you figure out whether your fondant is ready to go!
- First, check the color. It should be light brownish-yellow.
- Next, try lifting one corner of the fondant by pulling gently upward. If it doesn’t lift easily, then it needs more time to dry.
- Finally, test the consistency.
A good rule of thumb is to stick two fingers under the fondant and pull them apart slowly. When the fondant pulls back smoothly, it means that it’s done drying.
If you’re not satisfied with the results after following those three simple rules, then keep baking until it dries completely. This usually only takes 30 minutes or so.
What kind of fondant should I buy?
There are many different kinds of fondants available at stores today.
Some people prefer white fondant while others choose chocolate fondant.
White fondant tends to be softer than chocolate fondant. Softer fondants tend to work better for covering cakes with fondant since they spread easier over the surface of the cake.
However, harder fondants may crack as they cool off. Harder fondants also hold their shape longer once applied to the cake. For example, royal icing holds its shape much better than soft buttercream frosting.
Royal icing is often preferred for decorating cupcakes.
So which type of fondant would you recommend for covering a square cake?
Well, we think that both types of fondants work well. We suggest starting with white fondant and adding sprinkles later.
That way, you’ll avoid having to worry too much about cracking the fondant. And if you decide to add sprinkles later, you’ll still end up with a pretty design.
Do I need to refrigerate fondant?
No, you don’t need to refrigerate fondants unless you plan to store them for several days.
Refrigeration slows down the process of hardening. In fact, most store-bought fondant are pre-hardened. They simply require heating up again before being used.
Can I reuse fondant?
You certainly can re-use fondant. As long as it hasn’t been stored for very long, then you shouldn’t run into any problems. Simply heat it up again before putting it on another cake.
Can fondant be eaten raw?
Yes, fondant can definitely be eaten raw. But there are certain precautions that must be taken.
- First, make sure that the fondant is fresh. Fondant will start turning yellow within 24 hours from the date of purchase.
- Second, use caution when handling fondant because it can become sticky due to moisture loss.
- Third, do not leave fondant out overnight. The humidity level inside your home increases during nighttime. This causes fondant to lose some of its moisture content.
- Fourth, never put fondant directly on top of other foods. Instead, place fondant between two pieces of parchment paper or plastic wrap first.
- Finally, keep fondant away from children who have an allergy to nuts.
How should I apply fondant?
The best method for applying fondant involves using a pastry brush dipped in warm water. Warm water helps soften the fondant so that it spreads more easily across the surface of the cake without leaving behind lumps.
Once softened, dip the brush back the cake with water until it’s completely wet. Then gently dab the brush against the side of the cake surface where you want to begin spreading the fondant.
Gently move the brush along the flat edge of the cake while pulling upward slightly. Continue this motion all around the perimeter of the cake.
If necessary, repeat the dipping/dabbing procedure multiple times to ensure complete coverage.
If you’re working with a small amount of fondant, you may also try rolling it out onto waxed paper instead of brushing it over the entire cake.
Roll the homemade fondant out thinly and cut off excess once it reaches the desired size. Use scissors to trim the rough edges neatly.
Place the fondant piece on top of the cake and smooth it out carefully by pressing firmly with your fingers to make the fresh fondant flat.
Repeat this step until the whole cake is covered.
If you prefer to work with rolled fondant, follow the same steps above but roll the fondant thicker than usual (1⁄2 – 3⁄ 4 inch thick).
Cut off any extra fondant using fondant trimmer after smoothing it out. Smooth the fondant down evenly over the sides of the cake before cutting it off.
Fondant is safe to eat as long as you take care to avoid cross-contamination. However, it’s important to know what ingredients are contained in each type of fondant available at stores.
The no. 1 question I get asked by students working with fondant is “How much fondant do I need?”. There is nothing quite as frustrating as running out of fondant when you’re trying to complete a cake late into the night when the shops are closed.
If you’ve found yourself in the frustrating situation of having too much or too little fondant to work with, this Fondant Coverage Guide is just the thing you’ll want to Download and keep on hand.
The fondant coverage chart below can be used as a guide to determine the estimated amount of how much fondant (or sugar paste) is required to cover your cake based on the diameter, height and shape of your cake. I want to emphasise that this is chart is a guideline and not a fixed rule.
Important to note, the exact amount of fondant required will depend on how thick or thin your fondant is rolled to. I would recommend rolling your fondant to the optimal thickness of 3mm-5mm as that provides the best coverage whilst not overwhelming your guests with too much icing to consume.
If you’re interested to learn how I achieve a flawless smooth finish with razor sharp edges on both round & square fondant cakes, check out the Foundations Masterclass Online Course that my students’ have been raving about. I show you my 2 highly effective methods to achieving sharp fondant edges that virtually anyone can do in minutes.
The Guide below is for 4 inch height Round and Square cakes only, but if you’d like the full comprehensive Guide (which includes measurements for 3 inch and 5 inch height cakes), then Download the Free Fondant Coverage PDF Guide here.
Fondant Coverage Guide (4 inch Height)
No more second guessing! We cakers wear many hats and juggle many balls in the air, so we need all the time-saves and help we can get amiright?? 🙂 If you find this tool helpful, let me know in the Comments or Post a Review. Happy caking!
Learn how to cover a stacked, filled sponge cake with buttercream icing before rolling over fondant icing and polishing for a smooth, neat finish.
Points to remember
- Prepare your cake by stacking your layers and filling with jam and buttercream icing, then place on a cake turntable.
- Measure across the top and sides of the cake using a piece of string. This will act as a guide for when you roll the icing out later.
- Cover the cake generously with buttercream icing by piling it on top of the cake and easing it across the top and sides. Be sure to fill all the gaps when smoothing it down the sides.
- Create smooth edges and sharp corners by turning the cake on the turntable and simultaneously using a palette knife to smooth the buttercream on the sides and top, scraping off any excess as you go. Leave it in the fridge to firm for 30 mins.
- Make sure your work surface is clean and free of any crumbs. Dust liberally with cornflour or icing sugar. Knead fondant icing for a couple of minutes to soften, or pop it in the microwave for 10 seconds.
- Flip the smooth side to the top, then roll it out to fit the cake, using the string for guidance. Lift the icing using a rolling pin or your hands; drape it over the top of the cake. Smooth the fondant using cake smoothers, pushing out any air bubbles and creases, starting on the top then working down the sides.
- Use a small knife to cut away the excess icing – don’t cut too close to the cake. Save the offcuts for decoration. Polish using two smoothers together for a perfect finish.
DON’T LET FONDANT ICING DRY OUT
It’s really important that you keep your fondant icing covered at all times with cling film otherwise it will dry out.
WHAT TO USE TO DUST YOUR WORK SURFACE
You can use either icing sugar or cornflour to dust your work surface but cornflour is much better at preventing the icing from sticking.
KEEP YOUR FONDANT ICING SMOOTH
Before rolling out your fondant make sure you remove jewellery like bracelets or rings so they don’t leave marks in the icing.
STOP IT FROM STICKING
Keep moving the fondant as you roll it so that it doesn’t stick to the surface.
Covering a cake with rolled out fondant is one of those things that can seem utterly baffling to the beginner cake decorator. We’ve witnessed so many different ways people have covered a cake with fondant, from molding small sections around a baked cake to simply laying some fondant on top. If you’re feeling a little daunted at covering a cake, read on for our guide on how to cover a cake with fondant!
How to Cover a Cake in Fondant
What You Need
- Chilled and crumb coated cake
- Large rolling pin (silicone is preferred)
- Cornstarch to dust
- Pizza or pastry cutter
- Food-safe paintbrush
- Two fondant smoothers
1. Prep the Cake
Remove your chilled and crumb coated cake from the fridge and place it on a turntable. Use a paintbrush to lightly paint water around the cake’s edges.
Good to Know: If your crumb coat is a little tacky, you can skip this step — too much moisture on your cake’s edges can lead to unsightly lumps, bumps and air bubbles once you’ve added the fondant.
2. Work Your Fondant
Knead your fondant until pliable. Once it’s ready, dust your surface with a little cornstarch.
Roll out your fondant with a large silicone rolling pin to a thickness of around 4mm. Make sure to roll your fondant out to a similar shape as your cake; so for a square shaped cake try to roll your fondant into a rough square shape.
Using your rolling pin check if your fondant is roll out large enough by holding it against the cake at the top and sides then compare with your fondant.
3. Cover the Cake
Carefully pick up your fondant using your rolling pin. Gently drape your fondant over your crumb coated cake and quickly (but carefully!) work around pressing and smoothing the fondant up the sides of the cake. Try not to work downwards as this will lead to tears along the top edge of your covered cake.
4. Make Little Adjustments
Use your pizza or pastry cutter to cut away any excess fondant.
To smooth out the sides of your covered cake, take both smoothers and work around the top and sides.
After following this how-to post you should now be left with a lovely fondant covered cake! If you’re new to this technique don’t be disheartened if it does take a few tries to get a good look and covering. Covering a cake can take some time and practice to get just right so be patient and keep practicing; you’ll also discover how you prefer to work which is bound to help you for future projects!
Experience the world of cake decorating like never before with Cake Central Magazine!
When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
How To Cover Small (6″ And Smaller) Cakes With Fondant?
I’m happy with my fondant skills for larger cakes, but continue to have some bottom-edge distortion problems on my 6″ and smaller tiers. I’m rolling my fondant large and thick enough, and elevating the cake to allow the fondant to “pull-down” over the cake, but still can’t seem to get it perfectly smooth. I love to give 6″ layer “personal” cakes as gifts so improving my technique to achieve a really polished, professional result is very important to me.
I’ve found lots of posts mentioning that smaller cakes are more difficult to cover than larger cakes, but no discussion specifically focusing on the “how-to” for small cakes.
Does anyone have any special techniques or “secrets” to share for achieving perfection on small cakes? Thank you so very much for your help and never-ending inspiration!
I’m going to watch this to learn this myself!
Gosh. I have no issues covering a small cake. I would prefer them over larger cakes any day! You mention you think you roll the fondant to the right size, but am wondering if you use the formula of the height of the sides plus the width of the top to get your measure. So, if you have a four inch high by six inch cake, you would want to roll a fourteen inch circle -more or less. (4+4+6)
Strangely, I don’t even elevate my cake smaller cake. I don’t find I need to.
Other than that, I don’t have any great suggestions for you. –Just keep practicing!
You’ve probably seen this a million times but its all I could think of that might help. Its just a preview tho.
I much rather fondant a larger cake than smaller. any day.
The only suggestion I have. is to try it without elevating it and pull (gently) out while you smooth down. I always work away from the cake. Like I reach across the top of the cake and work on the backside and then turn it. I do that for all my fondant cakes (any size) but, it is especially helpful to do it that way for me when I work on smaller cakes.
I also find that I prefer the fondant a bit thinner on the smaller cakes. Not so much that it looks different than the other tiers I’m working on.
Just keep practicing. we’ve all got our “thing” that hangs us up at times.
ps. I don’t know why but whether I “elevate” depends on my mood. sometimes I do sometimes I don’t.
I definitely have more of a problem covering the smaller cakes with fondant too. Thanks for the tips.
I’m thinking that I will try the next one WITHOUT elevating. Maybe because the diameter of the cake is smaller, there is more pull on the center of the fondant caused by the rest of the fondant. In most cases, we have an extra 8+ inches of diameter of fondnant added to cover the sides of the cake – no matter what the diameter of the cake. So the ratio of top fondant to additional fondant is much smaller for the smaller cakes. So, if the side fondant is unsupported during the process, we’re going to see alot more “pull” than we do with the larger cakes. This may all be crazy, but I’m going to try this next time. I’ll powder the counter around my cake board so that the fondant doesn’t stick to the counter before I’m finished shaping the fondant to the cake.
Any opionions on this? Thanks so much for your discussion and thoughts!!
I’ve covered several small cakes with fondant.
1.) this cake has a 4″ top tier
2.) these “blocks” are 1 1/2″ x1 1/2″ cubes covered in fondant, if that’s not SMALL I don’t know what is!! lol
In any case, the best advice I can give you is do it JUST like the big cakes but roll the fondant MUCH thinner!
I roll my fondant about 1/8″ thick to 1/4″ thick for large cakes and roll it MUCH thinner the smaller the cake is, when using thicker fondant it tends to bunch up at the bottoms of the small cakes.
Experience the world of cake decorating like never before with Cake Central Magazine!
When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
The Best Thing To Use To Cover Cake Dummies With Fondant??
I was hoping someone could help me out fast. Client/friend waited until the DAY before her wedding to bring the cake dumies and stuff for me to “help” her. No problem but, I have never covered a cake dummy before. what is the best to use under fondant, to get ssmooth SQUARE cakes. any other tips for covering square..ex– edges– never can get them right. scrambling for help. PLEASE.
I just spritz them with a water bottle, give them a shake to get the excess water off and then cover them with fondant. If the edges of your dummies are sharp, roll your fondant thick or try and soften the edges because they’ll tear right through your fondant. I usually order mine with rounded edges so I don’t have to fuss with it.
I “paint” a thin layer of piping gel on the dummy part and apply the fondant. sticks like glue. I agree with stephaniescakenj on the edges. I hate it when they tear.
Take another piece of styrofoam and lightly sand the edges — that will keep your fondant from tearing over the edges. Cake gives but styrofoam doesn’t. I use piping gel and swear by it, but others like water and even other things, so I guess it’s a matter of preference.
You can also lightly sand the sharp edges with fine sandpaper.
I also use a light spritz of water.
aine2.. a c/cer shows how to cover a square cake on youtube. check it out. she has other tutorials on youtube also. this one on covering sqaure cakes will help you alot. if i roll my fondant on powder sugar .. i spritz the dummy with water litely.. if roll out on a mat with little shortening. i use piping gel on dummy. don,t roll too thin.. hth
I’ve tried just water, jam with a little water and piping gel.
By far, my favourite was piping gel.
If you want to reuse the dummy, try a thin coating of shortening on the dummy. Your fondant will adhere nicely, but you can easily remove it without damaging the dummy. Also, to soften the edges of the dummy, take your Celpin (or other smooth, rounded tool that fits easily in your hand) and rub it back and forth over the edges to quickly round those sharp edges. Learned both wonderful tips from classes with Julie Bashore. If you ever have the opportunity to take one of her classes, I highly recommend them – she is amazing!
I had heard, from where I do not remember, to cover your dummy in Saran Wrap first . . . then it is really easy to take off fondant for reuse. BUT I do not remember if you apply something on top of the Saran Wrap or not. I have not tried this yet though unfortunately. If someone has already and it doesn’t work, let me know! I won’t waste my time!
Definitely sand the edges. I also put packing tape around my styrofoam so that it cleans up easier.
I also sand the edges with styrofoam. I cover the dummy with Glad Press N Seal first, then use a thin layer of piping gel. Then, it’s easy to reuse the dummy, just peal the Glad off and it’s ready to reuse.
Hey, I might be too late to reply, and you are probably done with your cake, I still wanted to share a couple of videos that I found helpful for covering a square cake:
Brandy982006: I’ve used pipping gel for one of my cake show dummies and it doesn’t seem to come off. What do you use to remove the fondant for future use?
29 Comments · As an Amazon Associate I earn from qualifying purchases.
More Cake Making Tutorials
MORE FROM MEANINGFULMAMA
Wife of the perfect partner for me. Mother of Three. Lover of fun, creativity, cooking, adventure, puzzles, games, family but most importantly Jesus. I run the blog Meaningful Mama. The heart of my blog is the character development series for teaching kids. The icing on the top consists of parenting tips, crafts, recipes, cakes and more. Read more.
Become a part of the Meaningful Mama community to receive encouragement, ideas, tips and tricks.
wow who’da thunk? beautiful! thanks so much for the tute. your cake looks delicious too 🙂
I love your idee, going to make a ruler right now and throw the tape mesuere away
I’m so glad this was helpful. Thanks for commenting.
I just made one cake like that . And I did not liked it. I wish I had found your page 3 days ago . Amazing, thank you very much for sharing.
You are welcome. I’m so sorry yours didn’t turn out. The second attempt, I’m sure, will be much better. I know how disappointing it is when you have a vision of what you want and the execution doesn’t quite match the picture in your head. It is so frustrating. Thanks for commenting.
Thanks! I’ve been wanting to do quilting on a fondant cake but every time I attempt it, it’s crooked or uneven. 🙂 Thanks for the tips!
I’m so glad it this post was helpful. Let me know how it turns out!
thanks for sharing! it’s very helpful to me!
I’m so glad it was helpful. Thank you for commenting. I love to know my posts are being used and are helping others.
Thank you! This is very helpful.
I’m really glad it was helpful! Thanks for commenting.
I’ve just been asked to make a friend a birthday cake, and I had planned to make one of the tiers a quilted cake, I have always wondered how to do it,& this is very helpful and saves me having to go out a buy expensive tools for it, thank you so much for this tip, I will let you know how it turns out xx
I’d love to know how it turns out, and I’m so glad this has been helpful. Good luck! Thanks for commenting.
I have been wanting to a quilted cake for some time now, and i am so glad I found your blog 🙂 Every blog i’ve seen uses all these special tools, i have everything you mentioned around my house. Can’t wait to try it out, thanks for the breakdown!
I’m so glad you found me, Mua. Please let me know how it goes or if you have any questions.
Thank you, Thank You , Thank You…….. This post has been such a huge help to me….
I’m so glad it was helpful. I hope your cake turns out great!
Vvvb nice ..tx for sharing
No problem. I’m glad it was helpful!
Do you have to poke holes on the bottom too?
Hello. Sorry it’s take me so long to respond. No, you don’t need to poke holes on the bottom. The triangle edge you create will give the perfect guideline as to wear to stop each time to make it consistent. I hope that’s helpful.
Hi, Thanks so much for this. So much more clever and money saving than that cake supplier that does videos and sells cake supplies for this!
You are so welcome. I am glad it is going to be helpful to you. Once you have the system in place, it really is simple.
Thank you sooo much. This tutorial is excellent. It is exactly what i have been looking for to do my wedding cake. I wanted to buy a cutter which unfortunately are not easily available in Ireland. This is exactly what i was trying to find but i gave up looking. I did a google images search and your cake came up. I cannot wait to see the rest of you site.
Yay! I’m so glad this was helpful. I hope the cake turns out fantastic. Thanks so much for checking out my blog, and I hope you’ll be back!
Thank you for sharing this tutorial. You saved me some money.
Yay! So glad to help. Thanks for commenting!
thank you so much! I plan to do a cake for my friends wedding. I don’t want to spend lots of money on tools I may never use again.
I’m so glad this was helpful. I hope it goes really well!
Parenting is not easy, but it is so important. My goal is to help inspire and equip parents in a more intentional, creative and enjoyable parenting experience.
Become a part of the Meaningful Mama community to receive encouragement, ideas, tips and tricks.
More About Jodi
Jodi has a degree in education and is now a stay-at-home mom of three. She has used her experiences as a teacher, private tutor, camp counselor and youth worker and applied it to her parenting experiences. The classes she has taken in psychology, teaching kids, parenting, art and marriage all contribute to her parenting style and philosophy. She is a constant student of this thing called motherhood. Meaningful Mama embraces her passions for Jesus, motherhood, entertaining, creativity, and the culinary arts.
Fondant Covering Chart
Use the chart below to determine how much fondant icing you will need to use or buy for your cake projects. The amounts listed below should also leave you with some left over for peace of mind and additional decorations.
Whenever I start a cake project one of the first questions that needs to be answered is: How much fondant do I need?
The chat below is from my cake decorating books, and it’s a guide that I still use my self constantly.
Please note: This chart assumes your cake is 4 inches high and your fondant is rolled to around 3 – 5mm (1/8 – 1/5 inch) thick.
|Cake Size (inches)||Round (kg)||Round (oz)||Square (kg)||Square (oz)|
Tips for using fondant
Knowing how much fondant to use is important to save yourself time and avoid waste. Here are my top tips on how to use fondant.
Tip 1: Use the right brand or recipe
Having taught around the world and trying many different brands of fondant, I prefer working with Bakels Pettinice whenever I can. It works best for me and helps me get consistent results every time. Using one brand consistently for my classes and projects also makes it easier to observe and fix common issues.
Here are some things you should take into account when deciding what brand to use.
Do you make your own, or buy it in bulk?
Making your own fondant can be time consuming when you use a lot. It can also be inconsistent if you don’t have the right recipe or ingredient quality. Therefore, using a commercial brand can be a lot more predictable, which is what I prefer to do. Although, one benefit of making your own though is that you can adjust the recipe to suit your flavour or other needs.
Is your weather hot and humid, or cold and dry? Do you have climate control? Will it change throughout the year?
You might like that a softer fondant can be more pliable and easy to work with. However, it can also quickly fall apart in hot or humid weather. Whereas a firmer fondant can take a lot of work to become usable in a cold winter. Therefore, climate controlling your environment helps this a lot. It ensures the same result year round. But, you will also need to consider if your cake will spend any time outside (such as a wedding in a park). In this case, you might want to change your mixture or introduce some additives like Tylose or CMC to help. Some fondant brands use different formulations for specific climates, so buying locally is also something you should think about instead of importing.
Do you have hot hands?
It sounds a bit silly but some people have super hot hands compared to others. This is really noticeable in class when one person is struggling to mix their fondant and the person next to them has theirs nearly falling apart.
Tip 2: Know when to mix your own colours
When it comes to coloured fondant, I usually prefer to mix my own colours from a white fondant base. In some cases though you have to put so much colour (like black or dark red) that it’s best to buy some pre-mixed if that’s an option. Adding too much colour can change the consistency of the fondant, especially when using gel or liquid colours.
In case you’re not sure how to colour fondant I prefer using gel colours for fondant, dipping in the tip of a knife since it’s easy to slice into the fondant to wipe it all off. Then I fold and knead the fondant until it mixes evenly. Mix only as much as you can handle at once. If it’s too hard to work with your hands, then putting it in a microwave for a very short time (VERY short – like a couple of seconds for a few hundred grams) can soften it a little.
Once you think it’s mixed, cut through it to check it’s all even. Unless you want a marble effect, because then you can just stop earlier 🙂
When checking if your colour is mixed into your fondant, cut through it with a knife. For example, this one still needs some more mixing, unless you like the marbled effect.
Another option for larger batches is to mix a small piece of fondant a few shades darker. Then after you’ve done that, mix the smaller piece into a larger piece. When you do it this way. it helps the colour blend better. As a result, you don’t get any big splotches of concentrated colour paste. For example, watch the below video to see how I coloured a 7kg batch of fondant.
I also like using a colour swatch to match colours. For example, you can buy a book like this online or pick up some paint colour samples from a hardware store. It’s especially useful when discussing cake colours with clients in person, because people often have very different ideas about what various colours are called.
Tip 3: Know how to use additives when necessary
Even with a good fondant mixture you might need to adjust it from time to time. For example, you might need it to set harder for certain decorations, or maybe you’ve had a few weeks of rain and your fondant is just a bit too sticky.
When your fondant gets sticky, adding icing sugar can help firm it up a little. In this case, adding Tylose or CMC powder should help with that. If you need help with sticky or sweating fondant, you can read our blog post “Help! Why is my fondant sweating :(“
On the other hand if your fondant becomes too dry, you can mix in a little glucose or glycerine. When doing that, start small and mix thoroughly, you’ll need to do this mostly by feel. If you’d like a more in depth understanding of this problem, you can read our blog post “Why is my fondant dry and cracking?”
Tip 4: Less is more!
When using fondant, consider that there are some people who just love how fondant tastes, and others who hate it. If I’m going to be honest most people care more about the cake under it, so it’s best to use it sparingly. In other words, as a decorator you use less which is a big win for your bottom line.
As a general rule I try to roll fondant out to 3-5mm thick when covering tiered cakes, and always have it at 5mm thick or more for 3D structural cakes so it can stretch and bend around the shape of the cake more easily.
Fondant – Amounts Needed to Cover a Cake
|Cake Size:||Size – Inches||Use this Rolled Fondant Amount – Ounces (by weight)|
|Rounds 4 in. high||6″||18 oz.|
|10 “||36 oz.|
How do I calculate how much fondant I need for a cake?
To determine the diameter you need to roll fondant for covering the cake : measure opposite sides and top of cake across center; roll out fondant to that size, 1/4 inch thick. For example, an 8 inch, two-layer cake , with two sides each 4 inches, equals 16 inches diameter.
How much cake will 24 oz of fondant cover?
Fondant Amounts to Cover Cakes
|Cake Size:||Size||Use this Amount|
|Rounds 3 in. high||8″||18 oz .|
|10″||24 oz .|
|12″||36 oz .|
|14″||48 oz .|
Do you need to cover a fondant cake?
Cover and keep the cake at room temperature for up to 3 days. For short term storage, cover the fondant cake with plastic wrap. If you used a thin layer of buttercream or glaze under the fondant , you can still store the cake at room temperature.
How much buttercream do I need for a 10 inch round cake?
How Much Frosting
|Estimated Amount of Frosting Required|
|Cake Size||No. of Layers||Amount of Frosting|
|9 inch||2||4 cups|
|9 inch||3||5 1/2 cups|
|10 inch||2||5 cups|
Is fondant cake more expensive?
Another consideration is that fondant cakes tend to be more expensive than buttercream finish cakes , because they require additional product and labor to cover the base buttercream cake . The choice of a fondant or buttercream finish cake is a personal one.
How much fondant do you need to cover a 9 inch cake?
To cover a standard standard-sized 9 or 10-inch cake with fondant, you will need approximately 2 pounds of fondant. You can use purchased fondant (be sure you get “rolled” fondant as opposed to “pouring” fondant), or you can make your own marshmallow fondant or rolled fondant.
Is it OK to put fondant cake in the fridge?
Where as fondant cakes , you should keep them in fridge not in freezer and should properly cover it with a thin sheet or any thin lid in order to sustain the moisture. If fondant cakes are left open, the moisture get out of the cake and cake becomes dry.
Can I leave fondant cake out overnight?
24 i do try to keep my cake fridge at the warmest setting to minimize the difference between skillfully covered fondant cakes are deceptive the fondant looks so impeccably refrigerate it overnight and travel with it in a cooler i’ve had fondant cakes sit out at room temp for more than a week and still be the cake will
How far in advance can I make a cake covered in fondant?
you use. With a basic butter cake , the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it’s also how long it can stand without breaking down from the moisture in the cake .
Mixing the sweetness back into engineering, one cake at a time.
Subscribe To The Cake Engineer
Monday, November 1, 2010
How to Cover a Cake in Ganache
Some bakers actually ‘ice’ their cakes with chocolate ganache in lieu of buttercream.
Well, aside from tasting like chocolate truffle filling, ganache can have much more structural integrity than buttercream. It is easier to get sharp corners and smoothness by using a hot knife, has no air bubbles, and best of all. WON’T BULGE. 🙂 That’s right, ganache can withstand the added weight of fondant much better than most buttercreams.
I got the idea from this book:
Since the cake was already stocked with dark chocolate a plenty, I made a white chocolate ganache to cover the cake.
I started with 1.5 lbs of white chocolate, and added 8 oz of cream. I melted everything in the microwave, stirring every minute or so. After letting it stand (covered) for 5 mins, I whisked the ganache and let it set up over night. Before spreading it on the cake, I microwaved it again for about 15-20 seconds.
After covering the cake, I smoothed it out using a hot spatula.
By the way, my fondant rolling pin is a 2 ft length of PVC pipe.
What follows is called tip 1, tip 1.5, and a small leaf tip, some black royal icing, and no plan. 🙂
- How to Make Fondant Camouflage
- How to Make a Fake (Faux) Cake
- Calories in Fairy Cake
- How to Make Mini Cakes
- How to Cover Styrofoam With Fabric for a Wedding Cake Stand
Covering cakes with fondant gives you a flawless, satiny finish that can be further decorated. While fondant is a common fixture on wedding cakes, it is also becoming more popular on special occasion cakes and even cupcakes. Fondant doesn’t have a long shelf life, especially after the package has been opened, so, it’s important to buy just enough to cover and decorate your cake so there aren’t many leftovers that go to waste. To purchase the correct amount, you’ll need to measure before you cover and while you cover your cakes.
Before You Cover
Determine how many tiers your cake will have, their shape, and the size of those tiers. You’ll need to measure the diameter of your cake, how tall each tier will be, and the number of tiers. For example, you might have a two-tier round cake with one tier that is 6 inches wide and 3 inches tall, and a bottom tier that is 8 inches wide and 3 inches tall. Write down your measurements.
Use a fondant chart to determine how much fondant you will need. Because fondant is sold in pounds or ounces, you will need to know how many pounds or ounces are required based on the size of your cake. You can find fondant charts online on sites like Wilton.com and Baking911.com or by visiting the fondant manufacturer’s website, like Fondarific.com or SatinIce.com. For example, using the measurements above, you would need approximately 14 ounces for your 6-inch tier and 18 ounces for your 8-inch tier — making a total of 2 pounds of fondant. Note you will need more fondant for square or odd-shaped cakes than round cakes.
Consider your skill level with fondant. If you’re new to decorating cakes, add an additional pound to compensate for any fondant that might get ruined while you’re practicing covering your cakes. If you’re going to make fondant decorations, add an additional half pound or full pound to your measurement.
While You Cover
Cut, fill and assemble your cakes. Cover the cake or cakes with a thin layer of buttercream for the fondant to adhere to. Once the cakes are assembled, use your tape measure to measure each tier being covered again. Measure the diameter of the cake and how tall the cake is and write it down. For multitiered cakes, you must measure each tier individually.
Multiply the cake’s height by two and add that total to the diameter of the cake. Then, add an additional 1 to 4 inches to that total based on your experience. If you’re new to using fondant, add the full 4 inches, but if you’re experienced, just add 1 to 2 inches. Your final amount is the total diameter of rolled fondant you’ll need to cover your cake.
Roll out your fondant to a ¼ or 1/8-inch thickness until it reaches your desired diameter on all four sides. Measure the rolled fondant’s diameter before placing it on your cake.
Fondant looks pretty, but man, it sure does taste weird.
If you’ve ever slaved over decorating a cake with fondant, you know how disappointing it is to watch people peel it off and only eat the cake. You can avoid this by skipping the fondant altogether, but you’d also be giving up a slick and smooth-looking cake.
Well, I’d like to introduce you to the Viva paper towel frosting technique. This genius decorating hack makes it possible to achieve a professional, fondant-smooth cake—without actually using fondant. Big shout out to Brooke Edwards of Frost Me Up for introducing us to this clever cake hack.
The Best Frosting for the Job
As per Brooke’s recommendation, I used her classic white frosting recipe, which uses 100% vegetable shortening, rather than butter. Frosting made with shortening is less moist and forms a “crust” layer that doesn’t stick to a paper towel, whereas traditional buttercream frosting stays soft and will stick to the paper towel (making a mess you don’t want). Additionally, a frosting made with shortening will be much more pristinely white than a butter-yellow buttercream.
Step 1: Trim the Cake Layers
Trimming the top of the cake is essential to achieving a level and professional appearance. To trim your cake layers, you will need a long serrated knife (also known as a cake or bread knife). It may also be helpful to acquire a cake turntable.
Trim the cake by cutting about 1-inch into it with the knife held flat, parallel to the turntable. Move the knife like a saw, back and forth away from you, while spinning the cake turntable. Once you have turned the cake a full 360 degrees, saw across the rest of the cake to reveal an even layer. If you don’t have a turntable, no problem. Just carefully hold the cake with your hand and rotate it yourself.
Step 2: Fill & Frost the Cake
Top the first layer with any delicious fruit preserves or cream you’d like, or just use your frosting, as I did. Once this layer is covered, place the second layer upside down on top of it. Frosting the bottom side of the cake will prevent excess crumbs from peeking through the frosting.
Now start frosting the outside of the cake. Use a spatula to spread an even layer of frosting over the top of the cake.
Next, use your spatula to spread frosting evenly around the sides. Press the spatula against the side of the cake and spin your turntable to evenly distribute the frosting. Sweep your spatula across the top of the cake once more to flatten the “ridges” that formed around the edges.
Step 3: Smooth Out with a Viva Paper Towel
Viva brand paper towels are unlike any paper towel I’ve ever purchased, which is why I specifically endorse their use for this project. They are extremely smooth, soft, and cloth-like. the perfect tool to smooth out your frosting. Just note that these paper towels have two differently textured sides, so make sure you are using the smooth side of the paper towel against your cake.
Begin by placing the flat side of the paper towel over the top of the cake. Flatten your hand and smooth out the towel over the cake using light pressure, then carefully lift the paper towel off. As long as you used the shortening-based frosting recipe above, your towel should be clean and free of frosting. More importantly, you will be left with a surface that is so smooth and even that it could easily pass for fondant.
Next, fold the same piece of paper towel into a square and use it to smooth out the sides one section at a time. Rotate the cake on the turntable as you smooth the sides out, and try not to overlap your smoothing sections so that they remain even. After you have smoothed out the entire cake, it will look just like fondant, leaving you with the perfect canvas for cake decorating.
Step 4: Decorate
Go ahead—give your cake some personality! If you’re in need of some cakespiration, check out The Cake Blog for decorating ideas.
The Most Beautiful (& Delicious) Cake in All the Land
I think we can all agree that homemade frosting tastes much better than store-bought or even homemade fondant. Thanks to this paper towel technique, you don’t have to sacrifice flavor for a beautiful appearance. So the next time you plan to decorate a cake, don’t forget to add a roll of Viva paper towels to your shopping list. Your friends and family will compliment your cake decorating skills, and you won’t have to sadly watch them peel off one bit of fondant.
- Follow Food Hacks Daily on Facebook, Twitter, and Instagram
- Follow WonderHowTo on Facebook, Twitter, and Google+
More Cake Hacks:
- Stand Aside Mug Cake—The Single Serve Cupcake Is Here
- Banish Baked Cakes—Icebox Cakes are So Much Easier!
- The Formula to Making a Perfect Cake Without a Recipe
Want to master Microsoft Excel and take your work-from-home job prospects to the next level? Jump-start your career with our Premium A-to-Z Microsoft Excel Training Bundle from the new Gadget Hacks Shop and get lifetime access to more than 40 hours of Basic to Advanced instruction on functions, formula, tools, and more.
Wednesday 16th March 2016
What is fondant icing?
Fondant icing is actually the same thing as sugar paste. It can be bought as plain white icing, or you can colour it yourself with a gel colourant. The alternative is to buy a ready-coloured fondant like these, which you can find in a variety of different colours. You can also mix them to make your own colours, but be warned: a little experimentation and understanding of colour theory is advisable here.
Using fondant icing
Fondant icing is incredibly versatile. You can use it for covering and decorating a cake, or modeling foliage, objects and creatures to feature on a cake. Fondant icing is very easy to roll. You can buy it as ‘ready-to-roll’ icing, which gives you more time to spend planning your design. Our fondant icing products are the professional decorator’s favourite, but to get the best results from your icing it’s important to become familiar with how to make the icing malleable for the best results. Our detailed instructions attached to each recipe, as well as our helpful videos, can help you to create the desired effect.
Storing fondant icing
Fondant icing can be kept in an airtight container for up to nine months. It can even be frozen so you can keep it for a lot longer. The icing is easier to manipulate when it has been warmed, so you can pop it into the microwave for a few seconds to make it more versatile.
Seven simple steps to getting the best out of your fondant icing
- Out of the packet ready-to-roll fondant icing can feel a little tough and perhaps brittle. The key is in the preparation, so first knead the icing to the desired consistency.
- Make sure the surface of your cake is the shape you are happy with and has an even surface. You can use a butter cream as a kind of adhesive, or jam is a good alternative.
- It’s always crucial to dust the work surface with icing sugar to stop the fondant sticking.
- As you roll it out be sure to keep the icing moving by rotating it on the surface, adding a little icing sugar to the rolling pin if necessary. Be cautious you don’t dry out the fondant too much.
- Once it is the desired size, use the rolling pin to support the icing sheet as you gently drape it over the cake. Do this slowly to avoid trapping air.
- Rotate the cake to gently ease out the overlaps using a downward swooping motion with the side of your hand.
- Once you are happy with the covering, use a sharp knife to cut off the excess. Be sure that the icing reaches the base of the cake. (A cake turntable is an advantage when it comes to trimming your icing.) A ‘smoother’ can help you to create the perfect, smooth finish to your cake.
Getting creative with your fondant icing
Covering a cake with fondant icing will give you a beautiful, smooth finish. You can use shape cutters or craft freehand to create all sorts of shapes with which to decorate your cake.
Below are 5 of our favorite fondant cake decoration ideas. With each recipe there is easy-to-follow guidance so you can create something your friends and family will marvel at.
1) Rainbow Skittles Cake If you want a cake that screams colour, then the rainbow cake is the obvious choice. Ideal for kids’ parties, this cake is fun, frivolous and funky.
2) Gingerbread folk Cut out and kit out your gingerbread men in everything from brightly coloured knitwear to spotted swimwear. We suggest the Renshaw neon multipack icing to give your gingerbread people maximum wardrobe choices.
3) Vintage Lace Cake If ever a cake could showcase the simple loveliness of fondant icing then this is it. With its elegant sheen and gentle colouring, the vintage cakes exhibit the ultimate in sophisticated, tasteful decoration.
4) Carrot Cake Bites You don’t have to be a master sculptor to master the techniques needed to make these cute carrot cake bites. These little morsels of loveliness are as tasty as they are adorable.
5) Pink Ombre Cake This is a cake that knows how to show off the effectiveness of fondant icing colour gradations. It takes a little bit of patience to craft, but the effect is outstanding.
For more fun ideas with fondant icing, why not browse our recipes and experiment with possibilities for every occasion?
Cake Covering Guide for sugarpaste and marzipan
The following information is for general guidance only
Each manufacturer of sugarpaste and marzipan offers slightly different advice
Some brands, like Massa Ticino and Saracino, advertise that their sugarpaste can be pinned / rolled very thinly, so you use less to cover a cake. Some stockists use this as a selling point but, w hile we’re not disputing that it can be rolled thinly, we want to point out that not ordering enough – or a little extra – will always prove to be false economy
We feel there is a risk in accepting claims about how little of some brands you’ll need without considering the consequences of under-ordering . . . if a certain brand of sugarpaste doesn’t roll out just as thinly as claimed, then you won’t have enough to complete the cake and ordering more could be both time-consuming and costly
Other brands, like Satin Ice , actually advise a thicker coating of sugarpaste meaning you’d use more to cover a cake, so w e’ve come up with an average figure for each size of cake – these figures are very similar to those advised by Renshaw , Südzucker and Couture
If you order Massa Ticino , Couture or Saracino then you’ll probably need a little less than the table shows, but factor in what you’ll need for added decoration and the odd little mistake, mis-hap or repair and w e feel it’s always better to have a little extra than to run out before the cake is complete . . . agreed .
how much will you need?
Use this table as a guide for round cakes
You can also use this table as an approximate guide for heart, hexagon, oval, petal, octagon etc tins measured between their widest points
Use this table as a guide for square cakes
You can also use this table as an approximate guide for oblong cakes measured on the longest side – the amounts will be overestimated, but on the safe side
Covering a Victoria sponge with fondant
Would a Victoria sponge be strong enough to be covered in fondant and made as a tiered cake or is it better to use a Madeira?
Depends which tier it’s going to be. Personally I don’t think the weight of the icing would do it any good. I think a madeira or a more dense sponge like this http://www.bbcgoodfood.com/recipes/10860/easy-vanilla-cake would be better. That small amount of plain flour makes a lot of difference to the density if you don’t want to do a madeira. I know some people do use victoria sponge recipe, I wouldn’t be happy with it. I’m sure other members will add their thoughts.
I regularly use Victoria sponge and have never had any problems before. The largest I hauve done all Victoria sponge is a 12-10-8″ 3 tier and there were no problems whatsoever with the weight. I guess like anything though it could vary depending on your individual recipe and how thin you roll your sugarpaste out. I do let my cakes settle overnight too. Good luck.
Leanne, when you say that you let your cakes settle do you mean you cover them in buttercream and leave them to crust before covering them in fondant?
I would also like to know if you cover the Victoria sponge in buttercream before applying fondant? Is buttercream the best covering to use on a Victoria sponge if you want to then apply fondant and decorate. Many thanks, Penny
Cakes can be crumb coated with buttercream if that is what you prefer. Use a crusting BC recipe or use royal icing, icing sugar instead of normal icing sugar. RI sugar contains egg white powder which helps the crusting. A quick google search will yield lots of recipes from which to choose from.
Adding a little ganache to BC will also help it to crust over. That information is contained in my buttercream blog here:
Hope suggestions help. 🙂
Some Victoria sponge recipes are very light and not suitable to take the weight of fondant. Mrs Jones’ recipe asks to increase the flour by an extra 10% to strengthen the texture for enrobing.
A beginner’s class in cake decorating, and introduction to tools and materials.
What will you learn in this workshop?
- To prepare different types of sponge cakes and fillings
- How to level and cut a sponge cake, fill it and cover it with fondant
- How to color the fondant with edible colors
- How to recognize the different types of sugar paste and know when to use each one of them
- How to cover a cake with fondant and decorate it
- How to use specific tools for decorating and create decorations such as flowers, bows and modeled figures at a basic level
What does the workshop include?
The workshop includes all the necessary tools, materials and ingredients required to decorate a cake (including a sponge cake).
How long does the workshop take?
The workshop lasts approximately 6 hours.
Who can enroll to this class?
This class is suitable for beginners with very little to no experience.
Cake baking and buttercream preparation. Cut, level, fill and cover a sponge cake with fondant. Create borders, texturized effects, bows, simple flowers and a 3D figurine. Use plastic and silicone molds.
Minecraft is a game where you can explore, create, discover, mine and craft a whole world. In the game it takes patience to build anything. This cake is the same it takes 1,280 tiny fondant squares to make this 3D minecraft logo.
minecraft cake instructions
To start with you will need to make a cake. You can use a packet mix or if you’d prefer homemade like I do, then try either the vanilla cake recipe or the chocolate mud cake. Depending on the depth of your cake tin you will need to make two or three square cakes and then stack them on top of each other, sandwiched with buttercream to make a cube.
The cake I made once trimmed down, before icing was 15cm (5.91 inches) x 15cm (5.91 inches)
Trim down the edges to get an exactly square shape slightly smaller than your template and then smother in buttercream (buttercream recipes are here).
Use paper towel to smooth off you sides and sharpen your corners. See the video for a demonstration on how to do this and the rest of the cake.
You can purchase fondant or make your own, fondant recipe is here. Then you will need to colour it into your greens, browns and grey. If you have not worked with fondant before there is a post on fondant basics here. Allow approx 200g (7.05 ounces) of fondant for each colour.
Print the side template below. Cover it in baking paper and roll out one of your colours to the size of the white square. Using a pizza cutter cut strips and then turn to cut squares. The lines in the blue section will act as you guidelines for this. Repeat with all of your colours.
Click on the link below to download the block template free.
Take another piece of baking paper and lightly grease using butter or margarine or crisco, wipe off any excess with a paper towel. Place one edge of the paper along one edge of the white square on your template and sticky tape into position. Then line up your squares one row at a time to cover the white area, remember to add green squares at the top.
Lightly dampen the fondant using a paintbrush. Slide your baking paper onto something firm but thin, like cardboard. Line up the bottom edge with the base of the cake and then lift up and push into place. Remove the cardboard and use a fondant smoother to flatten, then peel off the baking paper. When you do the top green section do not put water on it, instead put the cardboard on top of it, and flip it over. Then put in position on the cake and slide the cardboard out of the way. Then finish the other sides in the same manner as the first.
If you have left over fondant you can make more squares and use on pieces of cake or chocolate honeycomb squares.
I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you’ll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.
Coating square shaped cakes with fondant can be a tricky task. Especially if we want to achieve very sharp edges. One effective method is the Paneling Method. It involves coating each face separately and cutting the overhanging fondant with a blade. It does take some practice to get right but it results in a super sharp edge. Here’s the steps on how to do it.
1. Prepare the naked cake masked with ganache or buttercream twice and geometrically correct with 90-degree sides upwards and as sharp as possible edges. The sharper the edges when masked, the sharper the edges when coated. Then place it in the fridge (no longer than 30 minutes to avoid too much condensation).
2. Take measurements of the sides and top.
3. Roll four individual panels of fondant, for the sides, a little larger than needed and place them on individual square or rectangular corrugated cardboard platforms so that lifting and attaching can be done with comfort. Wait for 30 minutes for that fondant to become a little more firm and cut-table.
4. Roll fondant for the top surface, a little larger than needed and place on a firm temporary cake board, lightly dusted with starch, so that it does not stick to the board.
5. Place the cake upside down on the fondant and gently push down. The condensation should be enough for gluing otherwise use a small amount of water spray for moisture.
6. Cut 90-degree corners out of all four previously rolled out side panels.
7. Glue the sides by lifting the panels with the cardboard and pressing with the cardboard so that the geometrical shape will be maintained. Brush a little water around the joining corners.
8. Cut the extensions by using a sharp blade (box cutter) and fondant leveler to drive the blade straight downwards.
9. Remove all other extensions carefully using a blade.
10. Place actual cake board on the cake (bottom surface) and turn the entire cake upside down. Remove the temporary board from the top (the surface with the fondant). Brushing may be necessary to remove remaining starch.
There is currently no free video tutorial on this but I have shown it in a few premium tutorials. If you want me to make a video tutorial, please leave a comment.
NOTE: If you’d like to purchase only the DVD for this class, you may do so through this link. (Please note, any class PDF materials are not on the DVD itself. You must have streaming access to download those materials associated with the class.)
Cake didn’t come out exactly as planned? Rachael guides you through the most common problems that occur on round cakes and how to fix them, from puckered edges to fondant tails and more. Plus, get her special recipe for patching holes, rips or tears.
Squares & Double Barrels (21:33)
Boost your cake confidence as you learn the proper order of operations for tackling square cakes with sharp, crisp corners. Next, find out how to embrace the double-barrel trend by wrapping your extra-tall cakes instead of draping them. There’s plenty of troubleshooting tips to pick up along the way!
Shaped Cakes (9:21)
Discover how to cover novelty cakes that have convex, concave and uneven surfaces (even tight spaces!). No matter the shape of your cake, you can cover it. As you go, Rachael introduces you to some of the solves you can count on when things go off track.
Rachael Teufel was a physical therapist before she discovered cakes as a creative outlet. In 2006 Rachael started her own company, Intricate Icings Cake Design. Today her work is nationally recognized. She’s been featured on the “Food Network Challenge” TV show as well as in top-tier publications such as Brides, Martha Stewart Weddings and The Knot. Rachael was also named one of the top pastry pros in the country by Martha Stewart Weddings.
Covering Cakes in Fondant – Supply List and Fondant Usage Chart
Bonus materials available after purchase
How do I access the companion materials for my DVD class?
Come to Craftsy.com and log into your account using the username and password you set up when establishing your Craftsy account or purchasing your DVD. In your “My Account” area, select the “Classes” content. On this page, you’ll see all classes you’ve purchased from Craftsy. Simply select the desired class from your content list, and you’ll be presented with your selected class page. From the class page you can easily view, download or print the companion class materials, which are in the “Bonus Materials” tab on the class page. You can log in any time, and download or print the companion materials as many times as you like. Companion class materials are not shipped in the mail with your DVD, and must be accessed on Craftsy.com.
How do I stream my class on Craftsy.com?
Come to Craftsy.com and log into your account using the username and password you set up when establishing your Craftsy account or purchasing your DVD. In your “My Account” content, select the desired class. Stream the video on-demand from the class page any time you like; your viewing access is unlimited. You can stream your class from any computer, tablet or mobile device with Internet access.
Do I have to purchase a Craftsy Membership to get my class?
No, you do not. Every DVD purchased on Craftsy.com includes both the physical DVD in the mail and unlimited on-demand streaming access at Craftsy.com. These benefits are yours with or without a Craftsy membership.
Are DVDs included in a Craftsy Membership?
No, they are not. DVDs can only be purchased on an individual basis and are not included in Craftsy memberships. For non-members, DVDs are a flexible way to purchase only the classes you love best. For members, DVDs are a great choice to build an at-home library you can keep forever and enjoy any time, with or without Internet access.
Do you ship internationally?
Yes, we do ship most physical products, including DVDs, to several International destinations. In addition to the USA and Canada, we ship to Australia, Brazil, India, Israel, Mexico, New Zealand, South Africa, and most Western European countries. If you live outside these countries, you can still purchase digital items including memberships, individual streaming classes, and pattern downloads.
Do your DVDs work on international players?
Yes, our DVDs should be compatible with any DVD player in use today. All our videos have been created with all current Region Codes (1, 2, 3, 4, 5, 6, and 8). If you have trouble viewing a DVD purchased from Craftsy.com, please contact Customer Service.
What is your return policy?
We want to be sure you’re satisfied. If you have trouble playing your DVD, if the content is not correctly presented on the DVD, or you are dissatisfied with the content of your class, we will work with you. Contact Craftsy customer service via email or phone. Upon your request, and upon your return of the DVD to us, we will refund your purchase price or send you another DVD to replace a damaged or incorrect DVD, whichever is your preference. If you do receive a full refund, your streaming video class will also be removed from your Craftsy account, so on-demand video access will no longer be available to you.
By Cindy Werth | Submitted On November 05, 2008
My job as a pastry chef often presents me with challenging special request wedding cakes. One of my jobs is to transform two dimensional pictures of cakes hotel guests bring me into reality. Oftentimes cakes look easier to make than they actually turn out to be. One situation comes to mind; the Blue Orchid wedding cake Episode (also known as How I use fondant to cover a tricky wedding cake). Since this cake consists of a square bottom tier topped with two round tiers, the first challenge was making a nice looking square cake.
Though it looks easy, unless you’ve made one, you don’t know how much “fun” it is! The leveling and straightening on a square cake never ends. Just when you think you have it right on one side, you focus your attention on another side and find you have more work to do. In the Blue Orchid cake episode, one of my staff decorators set, iced and stacked the cake. My contribution was finishing the product; the fondant work and arranging the flowers.
At first glance, fondant ribbons seem easy to make. Fondant is the smooth, silky finish you often see especially on wedding cakes. Before it dries and hardens, it has the consistency of dry “Play Dough”. In order to “surface” a cake, all one does is roll out the fondant and then lay cut strips on the cake. Sounds simple, right? Well, it is on paper but NOT in the real world! Fondant ribbons have a tendency to stretch out of shape easily unlike, for example fabric ribbon which always holds its shape. Since the bottom tier of the cake was a 12″ square, I needed to roll out about 50 inches of fondant ribbon (twelve inches per side plus a couple extra as a safety factor).
I started out with a large “sausage” which I flattened to make rolling it out easier. Working in a professional kitchen, I have the advantage of using a dough sheeter to roll out my fondant pieces to uniform thickness. To keep the rolled fondant from sticking, I covered the fondant with a light dusting of sugar. I used a “powdered sugar sachet”, which is simply a large piece of cheesecloth folded into several layers, filled with powdered sugar, and tied up to prevent the sugar from going everywhere. This method allows a just enough dusting of powdered sugar in order to prevent sticking but not so much as to leave powdered sugar splotches on the fondant. This was especially important, since I was working with colored fondant rather than basic white. I cut the fondant into 1″ strips or about the width of a yardstick using a pizza cutter.
A quick kitchen tip: I have found that this tool does a better job than a knife because the fondant doesn’t shift and compress as much when you cut the material. Fondant starts to form a dry skin quickly once exposed to air so I tell my staff to only cut one ribbon at a time and keep the remaining fondant covered. Since the piece was so long, I had to take extra care not to stretch it. The best solution was to roll it up. Unfortunately even after rolling it up, I still found it would be easier to ask for help to put it on the cake. After determining which side of the cake looked the best and would be the front, I started at the back and guided the fondant placement while my assistant unwound the ribbon as he walked in front of me.
An important suggestion: It is much easier to apply the ribbon to cold, hard butter cream than room temperature soft butter cream. I consequently worked with the cake directly out of the refrigerator. The middle tier needed four evenly spaced thinner ribbons, a ½” in width. The ribbon placed along the top and bottom of the tier were easy to apply because they sat right at the edge of the cake. The middle two pieces of ribbon were a bit trickier. As luck would have it, the person who set and iced the cake made it exactly 3.5″ tall, which made it easy to evenly divide into ½ inch increments. Using the ruler, I carefully marked the placement of the middle two ribbons.
Yet another important tip: all of the ribbon seams need to line up in the back to keep a professional look. Once the middle tier was completed, I put the ribbon at the lower edge of the top tier and the fondant work was finished! The final step was to add the flowers. The placement of the flowers was dictated by the photograph I was given. The florist provided thin pieces of willow for the twig accents because it is easy to bend. To make the rounded twig accents, I bent the willow into the desired size and secured it with a small piece of florist wire, then placed it according to the picture. But my job wasn’t done.
Even though we placed the product on a cart and sent it off to the reception room, even though I assigned my staff to other duties in the bakery, even though surfaces were cleared and tools washed, I waited. The phone rang. The Banquet Manager told me the client loved the cake! At long last, the job was done and The Blue Orchid Cake Episode was successfully closed.
Thursday 9th February 2017
When handling ready to roll icing the first thing to tackle is what to call it. You might have heard it referred to as fondant or perhaps sugarpaste, but essentially ready to roll is exactly the same pliable cake covering, which can also be molded into decorative shapes. Beware though, in the UK fondant icing sometimes refers to the kind of icing that can be drizzled, dipped and poured. For our purposes we’ll stick to ready to roll icing.
Why is ready to roll icing so useful?
Ready to roll is very simple to work with and can be stored easily. It’s supple too, which means you can cut into it without the icing crumbling when slicing your cake. You can make your own and colour it yourself, or you can buy in a variety of different colours. It lends itself readily to being sculpted and crafted into inspiring and imaginative shapes.Part of what makes ready to roll icing look impressive is its immaculate smoothness when rolled. The risk is if your cake is a little bumpy then it can make the icing look bobbly too. One trick you can try is to smooth out the surface of your cake with some buttercream icing, or you can carefully shave away the surface of your cake if it’s going to be concealed by a complete icing covering anyway. A layer of buttercream can help the icing adhere to the surface quite effectively whether or not the surface of your cake is uneven.
How to roll ready to roll icing and cover a cake
If you want to cover your cake completely then take just a few simple steps to get an even covering.
- When you take the icing out of the pack, at first it can feel a little tough, which is why kneading it first will give you the desired consistency.
- Prepare the surface of the cake and use jam or buttercream as an adhesive so that your icing will sit evenly on it.
- Lightly dust your work surface and rolling pin with icing sugar so that the ready to roll icing doesn’t stick. Don’t dust icing sugar onto the top of the icing!
- Keep the icing moving and rotate it between rolls, being cautious that it doesn’t stick to the table.
- To make sure you’ve rolled your icing out enough to cover your cake, you can roughly measure the size by holding your rolling pin vertically against the cake, horizontally across the top, and vertically again at the other side for a basic measurement – then compare this to your icing.
- Once it’s the right size, roll your icing back over your rolling pin so that you can lift it, then drape it gently over the cake so you don’t get any accidental air bubbles.
- Smooth over the top of the cake with the palm of your hand, then gently around the top edges of the cake.
- A cake turntable may help in smoothing the icing around the side of the cake. If you have any pleats, gently pull these out and smooth down with the palm of your hand, one at a time.
- Cut off the excess with a sharp knife to give it a clean and crisp finish. Hold the blade straight against the side of the cake for a smoother finish.
We’ve put together some of our favourite ready to roll icing approaches for you to experiment with. Remember that there’s a great spectrum of ready to roll icing colours to explore.
Bunting birthday cake
Any celebration can be enhanced with a string or two of bunting, so a bunting-covered birthday cake is a simple way to capture the fun of a festive occasion. All you need do is follow the above cake covering instructions and choose your colours to cut into cheerful rows of triangles. You might decide to cut the bunting triangles by hand, or if you want them to look crisp and consistent, you could use a cutter. Follow our step-by-step instructions to discover how to put a little motion into your bunting flags.
Mismatch cake recipe
This square celebration cake is enhanced by the multiple coloured squares that overlap and hang in rows. Be sure to choose a different cutter size for each different colour icing to create a haphazard effect to their otherwise orderly arrangement. You can choose your favourite colour icing, but here we’ve used Celebration, Atlantic Blue, Ruby Red and Emerald.
Duck egg quilt cake recipe
This quilt effect cake showcases the different textures you can achieve with ready to roll icing. Use a patchwork cutter quilting embosser on the icing only once you have smoothed it onto the cake, otherwise you risk the texture becoming distorted. Use two differently sized daisy plunger cutters to shape the blooms that embroider the cake. Pipe a little royal icing to create the stud effect that punctuate the blossoms.
What’s most impressive about this football cake is how effectively the black and white pentagons fit together with perfect mathematical precision. Use buttercream to help the icing stick to the cake and smooth out any lumps and bumps. Cover your cake board with Lincoln Green ready to roll icing to simulate a playing field.
How to model a horse
While there are many textures and icing colour combinations you can experiment with to cover your cake, part of the fun of ready to roll icing is in shaping the models and figures to top your cakes with. Have a look at our how to model a horse video guide for an example of some of the techniques you can use to create your charming characters.
For more baking and decorating inspiration as well as decorating techniques visit our blog and recipe archives.
(Hayward, CA, USA)
A Square Fondant Wedding Cake
I am new at making cakes and I have been asked to make a 3 tiered wedding cake, flavor red velvet cake, with cream cheese frosting, and covered in fondant.
Because the wedding will be taking place outside, I am wondering if the cream cheese will hold up underneath the fondant?
As you probably know, fondant cakes should not be refrigerated or they will become sticky and lose their porcelain finish. The cream cheese icing will be fine under the fondant for a couple of days outside the refrigerator as long as you keep the cake in a cool dry place.
Generally when making a fondant wedding cake you frost and fill it at the last possible moment before delivering it.
NEW: According to some posters here at Wedding Cakes For You Satin Ice Fondant can be refrigerated without issue.
Enrobe the cake the day before the wedding if possible, this leaves some time to resolve any issues and to do any elaborate decorating.
I have a recipe for a basic 3 layer round cake but for me to make a 16″, 12″, and 8″ square wedding cake do I just make small batches and fill the cake pans as I go or is there an easier way for me to make one large batch?
It depends on the size of your mixer. Assuming you have a Kitchen Aid mixer you can multiply your
recipe by 2 or 3 at once. This will save you some time.
Here is a link to a 6 quart Kitchen Aid Professional size mixer.
KitchenAid KP26M1XOB Professional 600 Series Mixer With Pouring Shield, 6 Qt, Onyx Black
It will open in a new window for you.
If you go here you will see my white wedding cake recipe. The original recipe at the top and then one that I use for 14 10 and a 6 inch round wedding cake below that. I multiply it by 6 and use the large mixer pictured on that page. If I was using my Kitchen Aid I would multiply it by 2 and make 3 batches.
You will need even more batter for your larger square wedding cake.
Please send us a picture with a post on your finished cake. I am sure my readers would love to see it.Feel free to ask me more questions and I will do my best to answer them for you.
Some of the links on this page are affiliates. This means that I will receive a small commission if you purchase a product through them. There are no extra charges for doing so. This helps me keep the information on this website free of charge. Because my name is attached and your satisfaction is very important to me, I only recommend products I have purchased or would purchase myself and which I believe you would benefit from.
Posted on Published: August 20, 2019 – Last updated: September 28, 2021
Sharing is caring!
Best tasting, easiest to work with cake for fondant cake recipes. My most used recipe for the base of a cake decorated with fondant.
Cake for fondant recipe
This is my standard, most used, best recipe for the base of a cake decorated with fondant icing.
I tried a lot of them when I started working with fondant and there was always something not quite to my liking: the cakes were either too dry or too sweet, they would crumble too much, they would not be sturdy enough and so on.
That until I discovered this particular cake for fondant decorating. It is so easy and quick to make, absolutely no trouble, it tastes great and will leave you with enough patience and energy to deal with the really complicated part of the process: the actual fondant decorating of the cake.
Best cake to use under fondant
The taste of this fondant suitable cake is very good but pretty neutral, meaning that you can fill it with just about anything you like, without worrying that the flavors won’t go well together.
Can I change the flavor?
- Yes, you can, the main ingredients remain the same, but you can easily use different products to change the flavor.
- The basic ingredients for this base are eggs, sugar, oil, and flour.
- What you will also need is yogurt or buttermilk. As you already see, using yogurt or buttermilk is a matter of choice, I might go for buttermilk most of the times, but I have baked this recipe plenty of times with yogurt as well. Whatever I happen to have in the fridge.
- You can also replace the yogurt or buttermilk with egg liquor, something like Advocaat. This is a very popular version in Germany, egg liquor cakes are always welcomed.
- And if egg liquor is not your thing, Bailey’s can be used instead.
Can I turn this into a chocolate cake?
- Yes, you can!
- If you prefer a chocolate cake for a change, you can add 2 tablespoons unsweetened cocoa powder and 2 tablespoons more liquid to the batter.
- The result will be a light chocolate cake, not a super strong chocolate cake like this chocolate gateau, but a mild and suitable for any filling chocolate cake.
- These versions are really worth trying too, you will love the result.
How to make?
What size of pan do I need?
- The standard size in Germany is 26 cm/ 10 inches diameter. However, when decorating cakes with fondant, you will often need different sized cakes.
- To make a cake of 30 cm/ 12 inches increase the quantities of the ingredients to 1 1/2.
- To make a smaller one of about 18 cm/ 7 inches, halve the quantities.
Fondant cake recipe step by step:
- Preheat the oven at 180 degrees Celsius/350 degrees Fahrenheit. It is important that your oven is hot when the batter is ready.
- Butter your springform (26 cm/ 10 inches diameter) and sprinkle it with some plain flour. Shake the form well to coat it with the flour, then pat the form over the sink to remove the excess flour.
- Break the eggs into a large bowl, add the sugar and beat with a handheld mixer until light and frothy.
- Add half of the yogurt/buttermilk/liquor, mix well, then add half of the oil. Mix again and repeat with the rest of the yogurt and oil.
- Mix together the flour and baking soda. If you wish to make a chocolate cake, add the cocoa powder now, and don’t forget to add the 2 extra tablespoons of liquid to the wet ingredients.
- Sieve the flour mixture over the wet ingredients, stirring until just combined. Pour the batter into the prepared springform and bake for about 35 to 40 minutes, depending on the size.
- Remove from the oven and let stand for about 15 minutes.
- Take out of the form, place on a wire rack, and leave to cool completely.
- When completely cooled, cut and fill.
Can I bake it in advance? Can I freeze it?
- Definitely, I always do, at least one day in advance. This way you will not have too much stress on the decorating day, the cake will have enough time to cool completely and it will be easier (fewer crumbs) to slice a cake that was baked one day in advance.
- So, bake one or two days in advance, let cool completely and wrap it well in aluminum foil or cling film to prevent it from drying out. Keep at room temperature.
- You can also freeze the cooled and well-wrapped cake.
What to do with leftovers?
- Leftovers can be frozen, use them for cake pops or desserts similar to this Apricot Dessert or other trifles.
What kind of filling?
- Many people think that only buttercream is suitable for fondant cakes. And because most people I know are not keen on buttercream (especially the pure icing sugar-butter buttercream), they prefer not to eat any fondant cakes.
- However, buttercream is not the only filling that you can use for fondant cakes. It is the most appropriate filling when making a tiered cake, which needs more stability, but if you are making a single-tiered or a small two-tiered cake, you can use whatever fillings you like.
- You just have to remember that any other kind of filling (other than pure buttercream and ganache) should not be allowed to touch the fondant. All other fillings are too wet for the fondant and will ruin it. But if you separate the filling from the fondant, everything will be perfect.
How to separate the filling from the fondant?
The simplest method is to make a batch of pure buttercream and pipe it around the edge of the cake. Pour the filling inside the buttercream inclosure and voila: no ruined fondant! This method is particularly suitable for cakes where the filling layer is not very high.
Another method, more suited for higher filling layers, is to separate the filling from the fondant with cake strips, which you have baked on a baking tray. I use this same recipe to make that flat baking tray cake. Here you will find detailed instructions on how to fill a fondant covered cake.
See in the picture below how the fondant is separated from the filling through another cake layer.
Introduction: Basic Fondant Cake
How to prep and execute a basic fondant cake.
1. Cake – Can use box cake from the grocery store, in this Instructable I made 2 8″ round cakes
3. Fondant rolling pin
4. Various cookie cutters
5. Icing – This icing is butter cream from Publix
6. Cake Leveler
7. Pizza Cutter and/or Fondant Cutter
8. Fondant Mat
Step 1: Prep the Cake – Tier 1
After the cake has cooled, you need to make the top of the cake flat. Many cakes will create a dome during baking and it is essential to remove this so the cake lays flat. The easiest way is to use a cake leveler to remove the dome shaped portion of the cake. A knife can also be used if you do not have a cake leveler. After both 8″ round cakes have been leveled it is time to frost. I love Publix buttercream so I purchased some from Publix and it is used here.
Starting with the red frosting I coat the top of the bottom 8″ round cake. You can put as much or as little frosting as you like. I like to spread a small portion to cover the exposed cake and then pipe on more frosting for filling.
The easiest way to make a piping bag is to simply fill a zip top bag with frosting and then cut off a corner of the bag. Then you simply squeeze and voila.
Step 2: Prep the Cake – Tier 2
After the first tier is frosted you can place the second tier on top. The frosting may be pushed out by the weight of the top tier but this if fine. You simply need to smooth out the edge of the cake and frosting spatula. After you have smoothed out the excess frosting it is time for MORE frosting. Now you will add frosting to the remaining exposed cake, I did this with white frosting.
The fully frosted cake does not need to be perfect. The frosting will give when the fondant is placed on top.
NOTE: If you prefer to chill the cake after frosting it but before placing fondant on top, you really should make the frosting perfect because it will become harder when its cold. You do NOT have to chill the cake, I usually don’t and it works just fine.
Step 3: Prep the Fondant
For this instructable I used store-bought fondant. First you need to sprinkle powdered sugar on your work surface. The powdered sugar will keep the fondant from sticking. Use the fondant rolling pin to work out the fondant so it is a little over 1/8″ thick. The fondant will be hard in the beginning but as it warms up it will become more pliable. I roll it out until I can just see the lines on my fondant mat.
Fondant can be expensive. I also make my own fondant from marshmallows. The marshmallow fondant tastes WAY better but it takes time to create it. Many recipes for marshmallow fondant can be found on the web.
Step 4: Cover the Cake
Now comes the tricky part. There are several methods for lifting the fondant and covering the cake with it. Some will roll the fondant around the rolling pin and then “unroll” the fondant over the cake. I just jump right in and use my hands to lift the fondant and place it right on top of the cake.
After you lay the fondant on top of the cake you need to smooth out the top of the cake. Do not press very hard because you might squeeze out some of the frosting. After the top is smooth you need to work all the sides so they are flat against the cake. This takes patience but the fondant will give and take to do what you want. Just be carefully not to pull the fondant too hard because it can create holes and tears. It is easiest to start in one spot and work your way around.
Once all the sides are covered you can remove the excess fondant around the bottom edge of the cake. Be carefully not to cut too much and reveal the cake underneath. Some frosting may also squeeze out at this point so have some paper towels ready.
Once all the excess fondant is removed you are ready for decorations.
Step 5: Decorate the Cake
This portion of the decorating is all up to you. I created this cake as a thank you gift so I kept it simple with stars and lettering.
Bottom Edge: For this I simply rolled different colors of fondant into small balls and positioned them around the bottom of the cake. Doing this covers up any mistakes that may have been made along the bottom and it makes the cake look clean.
Cookie Cutters: Cookie Cutters work awesome for fondant!! They come in all shapes and sizes and make the decoration process very quick. I used to cut shapes by hand but then I invested in some nice metal cookie cutters and it saves so much time!
In order to “glue” fondant decorations to the cake you can dab some water on the fondant and this will act as a glue. For instance, when I attached a star to the cake I would smear a very small amount of water on the back of the star and then stick it on the cake. This will insure that nothing will move.
Have fun decorating!!
I have made several fondant cakes over the past year, check them out at Mann Made Cakes on Facebook: https://www.facebook.com/?ref=logo#!/pages/Mann-Made-Cakes/133594456685056
Be the First to Share
Did you make this project? Share it with us!