How To Use Fondant On A Cake?

Fondant Techniques. Fondant almost sounds too fancy to be fun, but with help from our experts here at Wilton, you’ll be able to craft homemade fondant in no-time flat. Whether you’re trying to cover a cake, make some flowers, craft a bee, make a bow, create a bouquet of roses, or just need to know how to work with, color or use fondant, we

What is fondant and how do you use it?

Perfect for giving you that nice, clean finish on your cake, fondant is an edible dough that can be used to cover cakes and make decorations. this … In this article, we’ll cover prepping your cake, smoothing your fondant and everything in between.

How do you smooth fondant on a cake?

Use a fondant smoother to smooth the top first. This will prevent the fondant from moving around as you work the sides. To smooth the sides, pick up a section of the fondant. Gently pull and stretch the fondant away from the cake, using the edge of your hand (the pinky finger side) to smooth the sides and remove any creases.

What equipment do I need to make a fondant cake?

Basic Fondant Cake 1 Cake – Can use box cake from the grocery store, in this Instructable I made 2 8′ round cakes 2 Fondant 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

How do you measure fondant size?

Then measure the top and sides of your cake with a piece of string. Lay a long piece of string over the top of the cake and fold the ends down against the sides of the cake. Trim of any excess string that touches the plate. Take the string off and set it aside. You will be using it to measure the size of your fondant.

Which fondant brand is best?

– Easy to work with as it rolls out thinly and does not tear – Dries to a perfectly crisp finish – Tastes great – Only natural ingredients are used – Gluten-free – Best fondant to work with for hot or humid climates

How to use fondant like a pro?

  • While you are learning,it is best to get the ready-to-use fondant available at most craft and cake supply stores.
  • You’ll need about a pound and a half of fondant to cover an 8-inch layer cake,not including extra decorations.
  • It dries out quickly so it is important to keep it covered when you aren’t using it.
  • Fondant can’t be refrigerated.
  • How to decorate with fondant?

  • An easy,DIY cake decorating kit for learning how to decorate with fondant shapes and cut-outs
  • Full-color instruction book shows you how to roll,cut,shape and decorate with fondant
  • Includes: Decorating brush,9-inch fondant roller with guide rings,dusting pouch,6 shaped cutters,3 mini fondant cut-outs,shaping foam set and ball tool
  • 5. How to Roll Your Fondant Evenly

    1. Making a well-prepared surface for your fondant is essential for getting a lovely, even roll on your fondant.
    2. To keep the surface from adhering, sprinkle it with cornstarch (for humid locations) or confectioners’ sugar (for dry climates) (for drier climates).
    3. Because fondant absorbs any surface texture, crumbs or dirt (and, while it may seem ridiculous to say so, make sure you’re wearing clothes that don’t shed hairs or fibers, as those may also find their way into your fondant!
    1. ), it’s also crucial that your surface is clean.
    2. The fondant should be in the form of the cake you’re covering to begin with.
    3. For example, if you want to cover a circular cake with fondant, start with a spherical form of fondant.
    4. Roll out your fondant to the required size with a plastic fondant roller (we have one for smaller projects and another for larger ones).
    5. While a wooden rolling pin can undoubtedly be used, it would most likely leave some roughness in your fondant, preventing you from getting the lovely, smooth finish that these plastic rollers provide.
    1. We also recommend the use of a measuring pad for more precise measurements.
    2. Not only does it provide an excellent non-stick surface for rolling out fondant, but it also has convenient dimensions for both round and square cakes.
    3. The optimal thickness for coating a cake is around 1/8 inch in thickness.
    1. To get the desired thickness, you can either use fondant guide rings, which slip on to the end of the fondant rollers, or a ruler to measure the desired thickness.
    2. Roll the fondant outwards from the center, rotating and raising the fondant as you go, to ensure that the form remains constant.
    3. If your fondant begins to lose its shape as you roll it, just reshape it with your hands.

    Carry on rolling and rotating your fondant until all of the edges are aligned with the measurements marked on the measuring pad (or the correct diameter is reached).Lastly, let’s talk about a classic beginner’s mistake: even though you only need 16 inches of fondant to cover your cake, you might be tempted to roll the fondant to 18 inches just to be safe.As you drape your fondant, it will naturally expand, so there is no need to do this.Excess rolling, on the other hand, may lead your fondant to get too heavy at the edges, causing it to rip.

    That’s not good!

    6. Cover the Cake

    1. This stage will involve some rapid movement, so make sure your cake is completely frosted and ready to go before beginning to prepare your fondant.
    2. Fondant will dry up if it is left out for an extended period of time, therefore it must be applied to the cake as soon as possible while it is still fresh and flexible.
    3. Before covering your cake, softly spritz the top of your cake with water if your crumb coat has crusted if the frosting on your cake is dry.
    1. Tacky frosting will be required in order for the fondant to adhere to the icing.
    2. Covering the cake is the most enjoyable aspect of the process.
    3. This stage may appear to be frightening, but the key is to let the tools do all of the heavy lifting for you.
    4. As a precaution, make sure your cake is near by before continuing.
    5. In order to begin, position your fondant roller in the center of the rolled out fondant.
    1. Fold one side of the fondant over the roller while holding it with both hands.
    2. Pick up the fondant roller by both ends and place it on a flat surface.
    3. Using a pastry brush, start draping the fondant towards you, working your way down from the rear of the cake to the front.
    1. Gently roll out the fondant, directing it as it cascades down the sides of the cake and around the top.
    2. Don’t be concerned if the fondant does not completely cover the bottom edges of the cake.
    3. It will expand as you smooth it out, allowing it to adequately cover the borders of the cake.

    Unless the fondant is completely out of place, you should be able to carefully remove it from the cake and re-center it.Alternatively, if the cake becomes damaged after the fondant has been removed, just re-frost the cake and chill it until it becomes firm again.Re-knead the fondant, buttercream and everything, and re-roll it before attempting it a second time.You’re on your way!

    7. Smooth the Fondant

    • Now that the difficult part is over, let’s move on. It’s time to smooth out the top and sides of the cake. Smooth the top of the fondant using a fondant smoother first. While working the sides, this will prevent the fondant from sliding around too much. Pick up a portion of the fondant and use it to smooth the sides. Use the edge of your hand (the pinky finger side) to gently pull and stretch the fondant away from the cake, smoothing out the sides and removing any creases that have formed. Using the edge of your hand can also assist avoid the formation of fingerprints and ridges on your hands. Once the piece has been smoothed out, softly press the fondant against the edge of the cake to secure it. As you smooth the sides of the cake, work your way down to the lower borders of the cake to smooth the wrinkles. As you make your way around the cake, you may see that there is one last region where all of the excess fondant will congregate. To loosen the fondant on each side of your cake, continue tugging and pushing the draping fondant all the way to the bottom of your cake. If you notice that the sides of your fondant are not sticking to the cake, wet the fingers of one hand and massage them over the interior of the fondant while lifting the sides. With a dry hand, gently push the cake into the pan. Make use of the smoother to assist in ensuring that the fondant adheres to the top and sides of the cake properly. Press any air bubbles to the sides of the cake, then work your way down to the bottom of the cake and push them out. Trim the extra fondant off the bottom of the cake with a fondant trimmer (a pizza cutter or paring knife also works well), making sure to remain just a little bit beyond the edge of the cake. Remove any extra fondant from the pan. Let’s get started on that lovely, sharp edge. Press the flat edge of the fondant smoother on the bottom of the fondant to make it smoother and more uniform. Smooth the fondant by pushing the smoother up and down, section by section, as you work your way around the cake. This will help to drive down any extra skin and provide an outline for a final trim if necessary. Run your knife around the outside of the cake one more time to remove any remaining fondant. Place the cake on a smaller cake pan so that it is raised and you can get your trimmer under the overhang for a cleaner cut. Remove any extra material and you’re ready to go! You’re still having trouble covering your cake with fondant, right? Here are a few troubleshooting ideas to get you started: Even if you are meticulous in your smoothing, the last part of your fondant may still have a seam in the middle. The fondant seam can be softly rubbed with your finger if you need to conceal it. It won’t fully disappear, but it will make the appearance less noticeable
    • Fondant is susceptible to cracking and tearing as a result of the stretching and tugging. Make a ″fondant adhesive″ by soaking a little bit of fondant in water and using that to seal the cracks in the fondant. To apply the glue to your fondant, use a spatula or a decorating bag with a small opening. When the water evaporates, the gleam will be gone, as well.
    • While rolling fondant, you may detect small air bubbles on the surface of the fondant. This is normal. These may be simply removed with the help of a clean pin. In order to make the mark less obvious, angle the pin such that it enters from the side of the bubble rather than the top of the bubble. Push the air out of the tube and smooth it with your index finger. It is preferable to deal with air bubbles during rolling rather than after the cake has been completely coated.

    That’s all there is to it! Now it’s time to start decorating! We’re interested in seeing how much fun you’re having with fondant! Send us a photo of your cake on Instagram using the hashtag #wiltoncakes!

    Introduction: Basic Fondant Cake

    1. This tutorial will show you how to prepare and produce a basic fondant cake.
    2. You will require the following materials: In this Instructable, I demonstrate how to make two 8″ round cakes using a box cake purchased from the grocery store.
    3. 2.
    1. A fondant is a type of cake.
    2. 3.
    3. Fondant rolling pin (optional).
    4. 4.
    5. Various shapes of cookie cutters.
    1. Cinnamon butter cream icing from Publix is used for this.
    2. 6.
    3. Cake Leveler (also known as a cake leveler) 7.
    1. A pizza cutter and/or a fondant cutter are required.
    2. 8.
    3. Fondant Mat (optional)

    Step 1: Prep the Cake – Tier 1

    1. After the cake has been allowed to cool completely, it is necessary to flatten the top of the cake.
    2. Many cakes may develop a dome during the baking process, and it is necessary to remove this dome so that the cake will rest flat.
    3. The quickest and most straightforward method is to use a cake leveler to lift the dome-shaped piece of the cake.
    1. If you do not have a cake leveler, you may alternatively use a knife to level the cake.
    2. Following both 8 and 9 ″After the round cakes have been smoothed, it is time to apply the frosting.
    3. Because I enjoy Publix buttercream, I grabbed some from the store and used it in this recipe.
    4. First, I start with the red frosting and work my way down the bottom eight ″cake in the shape of a circle You may use as much or as little icing as you want on your cupcakes.
    5. Then I pipe on extra frosting for the filling after spreading a tiny amount to cover the exposed cake.
    1. I like this method.
    2. Filling a zip top bag with icing and cutting off a corner of the bag is the quickest and most straightforward method of creating a piping bag.
    3. Then it’s only a matter of pressing a button and you’re done.

    Step 2: Prep the Cake – Tier 2

    1. After the first tier has been frosted, it is time to arrange the second tier on top of the first.
    2. It is possible that the icing will be pushed out by the weight of the top tier, but this is quite OK.
    3. With a frosting spatula, smooth out the edge of the cake and smooth out the icing on top.
    1. Following the smoothing out of the excess icing, it is time to add more frosting on the cake.
    2. You will now cover the remaining exposed cake with icing; I used white frosting for this.
    3. Step 4: Frost the Cake It is not necessary for the fully frosted cake to be flawless.
    4. When the fondant is placed on top of the frosting, the icing will yield.
    5. Please keep in mind that if you plan to chill the cake after icing it but before putting the fondant on top, you should make sure that the frosting is absolutely flawless before chilling the cake.
    1. Otherwise, the frosting will grow firmer when chilled.
    2. It is not necessary to refrigerate the cake; in fact, I rarely do so and it always turns out well.

    Step 3: Prep the Fondant

    1. For this tutorial, I used fondant that I purchased from a shop.
    2. First and foremost, you must sprinkle powdered sugar on your work area to prevent it from sticking.
    3. The powdered sugar will help to keep the fondant from adhering to the surface of the cake.
    1. Work the fondant out with the fondant rolling pin until it is little thicker than 1/8″ in thickness.
    2. After a while, the fondant will become flexible as it continues to warm.
    3. My fondant mat has lines on it, so I roll it out till I can just make out the lines on it.
    4. Fondant might be too pricey.
    5. My own fondant is made from marshmallows, which I also produce.
    1. The marshmallow fondant is far superior tasting, but it takes more time to make.
    2. There are a plethora of marshmallow fondant recipes available on the internet.

    Step 4: Cover the Cake

    The tough phase is about to begin.Lifting the fondant and coating the cake with it can be accomplished in a number of different ways.It is customary for certain bakers to wrap the fondant around a rolling pin before ″unrolling″ it over top of the cake.

    • It’s just a matter of jumping in and using my hands to lift the fondant and placing it directly on top of the cake.
    • Immediately after you have positioned the fondant on top of the cake, you must smooth out the top of the cake.
    • It is important not to press too hard since you may squeeze out part of the icing.
    • After the top has been smoothed, it is necessary to smooth out all of the sides so that they are level against the cake.
    • This requires time, but the fondant will give and take in order to accomplish your goals.
    • Just be cautious not to tug on the fondant too hard, since this might result in holes and rips in the cake.
    • It is more efficient to begin in one location and work your way around.
    See also:  What Tip To Use For Rose Cake?

    Once all of the sides of the cake have been coated, you may trim away any excess fondant from the bottom border of the cake.Take care not to cut too deeply into the cake, since this will reveal the cake underlying.It is possible that some icing will drip out at this stage, so have some paper towels handy.Once all of the extra fondant has been removed, you are ready to start adding embellishments to your cake.

    Step 5: Decorate the Cake

    Everything in this section of the decorating is entirely up to you.My goal with this cake was to make a thank-you present, so I kept it basic with only stars and calligraphy.In order to create the bottom edge, I simply rolled various colors of fondant into little balls and placed them around the bottom of the cake.

    • This method conceals any faults that may have been made at the bottom of the cake and gives the cake a clean appearance.
    • Cookie cutters are used to cut out cookies.
    • Fondant can be cut with cookie cutters, which is fantastic!
    • They are available in a variety of forms and sizes, and they expedite the decorating process.
    • I used to cut things out by hand, but I just purchased these lovely metal cookie cutters, which have saved me a great deal of time.
    • You may use water to ″glue″ fondant decorations to a cake if you dab some water on the fondant first.
    • This will function as an adhesive for the fondant decorations.

    In order to attach a star to the cake, I would apply a very little quantity of water on the backside of the star and then glue it to the cake using a toothpick.Nothing will be able to move as a result of this.Have a great time decorating!Over the past year, I’ve created numerous fondant cakes, which you can see on my Facebook page, Mann Made Cakes: http://www.facebook.com/mannmadecakes Be the first to share your thoughts.

    How to Fondant a Cake

    Article to be downloaded article to be downloaded Interested in fondanting your cake but concerned that it may be too difficult? It may appear difficult, but it is not quite as difficult as you might expect. Using a little experience and knowledge, you’ll be able to quickly and effortlessly fondant a cake while also creating a visually stunning presentation.

    Ingredients

    • Buttercream
    • Fondant
    • Powdered sugar (or cornstarch)
    • Cake
    1. 1 Buttercream is ready to be made and set away. A piece of thread should then be used to measure the top and sides of your cake. Using a long length of thread, wrap the top of the cake and fold the ends down against the edges of the cake to secure it. Remove any extra string that comes into contact with the plate. Remove the string and place it somewhere safe. You’ll be utilizing it to determine the size of your fondant cake layers. If you’re making a multi-tiered cake, measure each layer separately
    2. for any other cake, measure the widest width across the top (which would be diagonal from corner to corner on a square or rectangular cake) and then multiply that measurement by two to get the total height
    • 2 Using a palette knife, apply a thin layer of buttercream on the cake to finish it. The buttercream will aid in the adhesion of the fondant to the cake, so make sure to cover the whole top and sides of the cake with it. Because bumps will be visible, make sure the surface is as smooth as possible before painting it. It is important to fill in any cracks or holes in the cake with buttercream and smooth it down once it has been filled in. Make this process easier and faster by using a cake decorating turntable. You may also use light or dark ganache or apricot jam in place of buttercream if you want.
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    • 3 Refrigerate the cake for 30 minutes after it has been made. This will give the buttercream ample time to set before it is applied on the cake. It is possible that the fondant will slide off the cake if the buttercream is too soft. Prepare a big, flat work area by sweeping it clean and dusting it with powdered sugar. Because any defects will be imprinted in the fondant, the surface must be perfectly smooth. Using a little sprinkling of powdered sugar on your work area will help to keep the fondant from adhering to it. If you reside in a humid climate, a combination of one part cornstarch and one part powdered sugar might be used instead. If the environment is really dry, consider applying a thin layer of vegetable shortening.

    5 Allow your fondant to come to room temperature before using.It will be easier to deal with as a result of this.For softer and easier-to-work-with dough, you can knead it for about five minutes; nevertheless, do not let it get too soft and sticky.

    • Consider incorporating some gel or paste icing color into the dough.
    • You may also use seasoning to enhance the experience.
    • It is not necessary to use a liquid food coloring.
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    1. 1Flatten the fondant into a rough pancake form with your hands by pressing it down with your palms. Do not make it too thin at this point. For a square or rectangular cake, flatten the fondant into a square or rectangle form. 2Roll out the fondant until it is 1/4 to 3/8 inch (0.64 to 0.95 cm) thick, depending on the size of the cake. While you are rolling out the fondant, be sure to rotate it 180 degrees every few minutes. This will assist in keeping the circle round and even. Lifting and flipping the fondant over may cause it to rip.
    2. 3Measure the fondant with the piece of string to ensure that it is the correct size. Take the thread that you cut previously and put it across the fondant to create a border. In order to avoid having to clip any leftover fondant later, the fondant should be the same size as the string or slightly larger
    3. 4 Roll the fondant onto the rolling pin in a loose manner. Begin by placing one end of the fondant on the rolling pin, and rolling it towards the other end, picking up pieces of fondant as you go. This will make it easier for you to transfer the fondant on the cake and reduce the likelihood of it tearing. Before you begin, lightly dust the rolling pin with powdered sugar to prevent sticking.
    • 5Gently unroll the fondant over the top of the cake and smooth it out. 5Place the rolling pin on top of the cake, near to one of the corners, and roll it in a clockwise direction to unravel the fondant.
    • 6Smooth the fondant over top and sides of the cake. Begin at the top and work your way down the sides, using your fingertips to smooth them out. Make certain that there are no folds, wrinkles, or air bubbles in the fabric before sewing. Remove any extra fondant with a sharp knife. You may use a knife or even a pizza cutter to cut the pizza into pieces. If at all feasible, cut as near to the bottom of the cake as possible. Complete the smoothing of the fondant. You may create a smooth, professional finish on your cake by ″ironing″ the surface of the fondant with a flat-sided glass or a fondant smoothing tool before decorating it. Shine it up by lightly spraying it with cooking oil mist and then spreading it over the surface again.
    1. 8. Complete the cake’s decoration. You may either leave the cake as is, or you can decorate it with buttercream icing, such as letters, swirls, or flowers, to make it more visually appealing. A design may also be created by using embossed silicon gel mats.
    2. 9Complete the project. Advertisement
    • Question Add a new question Question What is the best way to create fondant for a cake? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Staff Editors Provide an Answer to a Question Is it possible to put a cake covered in fondant in the refrigerator? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. When storing a cake adorned with fondant in the refrigerator, it is usually advisable to avoid doing so since the fondant becomes soft due to excess moisture and the fondant colors can run as the cake ″sweats.″ Because both the cake and the fondant contain a lot of sugar, it is best to keep the cake at room temperature on a bench or pantry shelf. This will aid in keeping the cake fresh and moist for longer periods of time. The cake should be wrapped in plastic wrap before being placed into a corrugated cardboard box if the temperature is too high and you need to refrigerate the fondant-covered cake as soon as possible. Before putting it in the fridge, tape it shut to ensure that as much moisture as possible is kept out. See How to Store a Fondant Cake for further information on keeping a fondant cake, including freezing it.
    • Question What is the best way to roll out fondant? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. Prepare a flat, clean surface that is non-stick, such as a marble board or a granite bench-top, then place the fondant on top of it. Using a rolling pin, press down on the fondant and roll it out, rotating the fondant 180oC after few rolls to achieve a uniform breadth and to aid in the formation of a circular shape as you roll it out. Don’t flip the fondant since doing so might cause it to rip
    • instead, roll it on one side and gently turn it. More information, including images, is provided in the preceding phases.
    • Question How thick should fondant be rolled out to be used in a cake? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. According to the aforementioned guidelines, the fondant should be rolled out to a thickness of around 14 to 3/8 inch (0.64 to 0.95 centimeters). Of course, if your recipe specifies a different width, you should follow the directions in that recipe. Also, remember to keep flipping the fondant 180 degrees as you’re rolling it out, since this will guarantee that it rolls evenly and produces a circular shape. Is it possible to pipe fondant? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. While it is possible to thin fondant down to what Wilton describes to as ″piping consistency″ by adding water or piping gel, this involves a great deal of finessing in order to work in the water or gel sufficiently and make this combination ″just right.″ You might always give it a shot, with the awareness that it may not work at all owing to the pipe being too rigid to deal with. It’s more common to pipe royal icing onto fondant than it is to try to pipe fondant on its own. If you have any fondant success stories, please share them with us in the comments section below! What is the best way to apply fondant on a cake? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. After you’ve rolled out the fondant to the size and form you want, gently wrap it around your rolling pin to smooth it out. To achieve this, start at one edge of the fondant and roll carefully, keeping the fondant as loose as possible. Moving the fondant in this manner will lessen the possibility of the fondant tearing. After that, move on to the cake and delicately unroll the fondant over the top of it, unwinding from one side to the other. Once the fondant is applied on the cake, it can be smoothed into place and the edges may be carefully trimmed. See the instructions above for further information, including video examples.
    • Concerning the Question What is the best place to keep the fondant? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. To keep unused fondant, wrap it in plastic wrap and place it in a refrigerator. After that, arrange everything in an airtight container. It will stay fresh in this condition for up to 4 weeks if stored in a cold, dry pantry or cupboard. Keep the fondant away from direct sunshine or heat to avoid drying it out or diminishing the color of the fondant. Answer To the question: How do I put fondant on an ice cream cake? Because ice cream cakes are so fragile, fondant cannot be used to cover them with fondant. Instead of using frosting or icing, think about using frosting or icing.
    • Question: What other tools are available to you except a smoothing tool? It is possible to smooth the cake using a rubber spatula or a plastic spatula, although it is tough.
    • Question Should the fondant-covered cake be refrigerated once it has been completed until it is delivered? Yes, you may place the cake in the refrigerator as long as you wrap it tightly in plastic wrap to prevent moisture from forming.

    More information can be found in the following answers: Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome.

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    Things You’ll Need

    • String, rolling pin, and a smooth, clean surface to work on are all required.
    • Knife or pizza cutter
    • fondant smoothing tool (optional)
    • parchment paper

    About This Article

    To fondant a cake, start by covering it with a thin coating of buttercream to keep any crumbs from getting into the fondant.Placing the cake in the refrigerator for 30 minutes will allow the buttercream to firm, and then rolling out the fondant into a thin sheet on a flat surface coated with powdered sugar will allow the fondant to adhere to the cake.Then, using your rolling pin, loosely roll the fondant and lay it over the cake, smoothing it out from the top down.

    • Finish decorating the cake after trimming the fondant to match the shape of it.
    • Continue reading to find out how to measure your fondant!
    • Did you find this overview to be helpful?
    • The writers of this page have together authored a page that has been read 951,066 times.

    Points to remember

    • Cake preparation includes stacking layers and filling with jam and buttercream frosting, then placing the cake on a cake turntable.
    • Using a piece of string, measure the width of the cake over the top and sides. This will serve as a guide for when you are ready to roll out the icing later on.
    • Cover the top and sides of the cake with buttercream frosting, stacking it on top of the cake and spreading it around the top and sides of the cake gently. When you’re smoothing it down the sides, make sure to fill in all the gaps.
    • Using a turntable and a palette knife, smooth the buttercream on the sides and top of the cake, scraping away any extra buttercream as you go, to create clean edges and sharp corners on your cake. Make sure your work area is clean and clear of any crumbs before placing it in the refrigerator for 30 minutes to harden it up. Using a generous amount of cornflour or icing sugar, dust the cake. Knead the fondant icing for a couple of minutes to soften it, or microwave it for 10 seconds to soften it.
    • Turn the smooth side of the dough up to the top and roll it out to fit the cake, following the thread as a guide. Using a rolling pin or your hands, lift the icing and drape it over the top of the cake to finish it off. The fondant is smoothed out with cake smoothers, which are used to push out any air bubbles and wrinkles, beginning at the top and going down the sides.
    • Cut away any extra icing with a little knife, being careful not to cut too closely to the cake. Keep the offcuts for use as decorative elements. Polish using two smoothers working together to provide a flawless finish
    TIPS

    DON’T LET FONDANT ICING DRY OUT

    It is critical that you keep your fondant icing covered with cling film at all times, or otherwise it will dry out and crumble.

    WHAT TO USE TO DUST YOUR WORK SURFACE

    You may sprinkle your work surface with either icing sugar or cornflour, but cornflour is considerably more effective at keeping the frosting from adhering to the surface.

    KEEP YOUR FONDANT ICING SMOOTH

    Make careful to take off any jewelry, such as bracelets or rings, before rolling out the fondant to avoid leaving markings in the frosting.

    STOP IT FROM STICKING

    As you roll the fondant, make sure to keep it moving so that it doesn’t adhere to the surface.

    Introduction: How to Cover a Cake With Fondant

    Covering a cake with fondant is not a difficult task to accomplish.My finest piece of advise is to take your time and remain concentrated.The more you work with fondant, the simpler it will get to attain a perfect finish.

    • This is true of any pastry technique.
    • Don’t be concerned if your document has a few folds and creases.
    • This is especially true if this is your very first attempt.
    • You will ultimately find a rhythm and technique that is comfortable for you and your needs.
    • This instructable is predicated on the assumption that you already have a cooked cake that is ready to be covered with fondant.
    • If you haven’t finished the previous steps yet, please go to my Cake Decorating 101 collection for all of the information you’ll need!
    • Throughout the collection, you can discover numerous valuable ideas and methods for cake decorating.

    Step 1: Rolling Fondant

    • A 6-inch cake (that is 4-inches tall) will require roughly 12 ounces of fondant (for this cake I am using white fondant
    • however, feel free to use your own unique color palette!) and a 6-inch cake pan (that is 4-inches tall). The following items are required: rolling mat, rolling pin, needle or sharp knife.

    FONDANT ROLLING INSTRUCTIONS1.Knead your fondant into a malleable ball and lay your fondant (whether colored or not) on a silicone pastry mat.For those who don’t have access to a silicone mat, a small coating of vegetable shortening on a clean work surface and the rolling of fondant on top of it would suffice.

    • A lot of bakers like to roll out their fondant using cornstarch or powdered sugar, which is OK with me.
    • It appears to dry up the fondant and make it more prone to breaking in my experience.
    • If you are a novice, I propose that you abbreviate your sentences!
    • 2.
    • Form the fondant into a thick disc form by pressing it down.
    • 3.
    • Using a rolling pin, roll the fondant in a circular motion, being careful to maintain the circular shape.

    4.Unless you are really fortunate, you will begin to detect bubbles on the surface of the water.It will be necessary to pop them.A very thin acupuncture needle is used to break bubbles; however, a sharp knife tip or a clean straight pin can also suffice in this situation.

    With your fingertip, gently smooth the bubble.Continue rolling and popping the fondant until it is approximately 1/8 of an inch thick.If you roll the fondant even thinner, it will have a greater propensity to rip or split when you are working with it.5.Center a cake board in the center of the fondant that has been rolled out.

    If you have at least four inches of fondant all the way around the cake board, you have rolled the fondant out to the appropriate size.When in doubt, keep rolling until you find out!

    Step 2: Covering a Cake in Fondant

    Having between five and ten minutes of undisturbed time to finish this step is highly recommended.Having fondant dry out before you can apply it correctly is the very worst thing that could happen.Once you’ve achieved the desired size and thickness, you may slide your ganached cake near to the fondant surface.

    • You want to travel as little as possible to get to your destination.
    • HOW TO SUBMIT A FONDANT APPLICATION One clean hand and forearm should be placed beneath the fondant once it has been gently lifted one edge of the fondant.
    • Lift it high enough to allow you to slip your other arm beneath it if necessary.
    • 2.
    • Carefully lift and position the fondant over the cake before gently lowering it to the bottom.
    • It is not necessary to pull or stretch the fondant.
    • Even if you see an area where the fondant is not long enough or does not entirely cover a side, don’t worry about it!

    Gravity (as well as the act of working with the fondant) will eventually stretch it downward regardless!3.Gently run a fondant smoother across the top of the cake to eliminate any air bubbles that may have formed underneath it.You may also do this step with your hand, but you will have a higher chance of making dents in the fondant that way.

    4.Once the top of the cake has been smoothed out, begin working on the top half of it.Make a smooth surface all around with your hands by softly pushing on the bottom edge of the fondant with one hand, while pressing in a downward motion with the other.Continue this technique until the fondant is completely smooth all the way around the cake and there are no wrinkles or folds visible.5.

    Using the fondant smoother, smooth out all of the edges.This is a stage in which you can apply moderate pressure.It is necessary to pop any air bubbles in the sides in the same manner as we did while rolling the fondant in the previous step.

    6.Using a sharp knife, cut away any excess fondant from the cake while keeping the knife flat on the cake.Knead the fondant to bring it back together into a cohesive ball.

    • Wrap the fondant with plastic wrap and store it for future cake!
    • 7.
    • Your cake should have a similar appearance to this!
    • Check out my Decorated Party Cake instructable for further more information on how to decorate cakes using fonant!

    Step 3: Troubleshooting Fondant Issues

    When dealing with fondant, there are a lot of things that may go wrong that you should be aware of.The following are some of the most often encountered issues, along with recommendations for how to resolve them.Fondant that hasn’t been wet Fondant can dry out or appear dry for a variety of causes, including: 1.

    • The fondant has been put out in the open for a couple of hours to dry out.
    • 2.
    • A significant amount of food coloring has been included into the fondant.
    • This is readily remedied by including vegetable shortening into the fondant and properly mixing it.
    • Begin with a little bit and gradually increase the amount until you have a soft, malleable piece of fondant once more.
    • Fondant cracks are a problem.
    • Cracking is most commonly caused by the fondant being rolled out too thinly in the first place.

    In the event that you attempt to work with it on a cake, the thin section will begin to fall apart and tear.If the crack is little, as seen in the photo, the simplest solution is to either cover the damaged area with fondant or turn the cracked side of the cake to the back!If the crack is particularly big, a tiny amount (about the size of a pea) of the same color fondant and a few drops of clear extract can be combined to create a thinned mixture.After that, you may use the mixture to fill up the crack like spackle!

    You will be able to see where the crack has been patched, but if the crack is significant, it will prevent your fondant from slipping off the cake completely.Air BubblesAir bubbles are common while spreading fondant onto a cake, and they may be rather annoying.These may be burst in the same manner as when rolling the fondant, by piercing the bubble with a small needle and gently pressing on the bubble with your fingertips to release the air.It is recommended that you go over the cake multiple times to ensure that all air bubbles have been removed.You should never underestimate the power of a little air bubble that goes undetected.

    It may expand and blow out an entire side of a cake!This has happened to me before, and it is not pleasant.This is especially true after all of the effort you have gone into creating a cake.

    It is my preference to make a hole in the top of the cake that extends all the way down to the cake base at a location that will be covered with a design later on.If you do this, the air will be able to exit the cake along the path of least resistance.Display of a Cake Board As you practice and get more proficient at dealing with fondant, this will occur less and less frequently.

    • This is caused by cutting the fondant too near to the board, and it is a simple problem to correct.
    • To decorate the cake, roll out a color of fondant that complements the pattern of the cake and cut a strip that is 1/4 to 1/2 inch broad.
    • It should be attached to the cake using cake extract around the base and covering the visible cake board.
    • Cut away any extra fondant at the rear of the cake and align the seams with the cake.
    • Fondant with Lumpy Pieces It is possible for fondant to seem lumpy for three basic reasons: 1.

    When buttercream is used to cover a cake instead of ganache, it is considerably more difficult to smooth out and has a lumpy texture, which makes it difficult to serve.2: If your layer of ganache is too thin, the buttercream filling can swell out between the cake layers when gravity settles your cake and cause the ganache between the cake layers to expand out.Make no compromises when it comes to the ganache!3.When you smooth fondant with your hands, you increase the likelihood of getting lumps.

    Dried CakeWhile dry cake has nothing to do with working with fondant, I thought I’d bring it up because it’s a prevalent issue in the baking industry.Overbaking and/or leaving the cake out in the open for an extended period of time might cause the cake to dry out.You may create a simple syrup to spread on top of the leveled cake layers before you fill and stack them to alleviate the dryness.

    This will restore the moistness of the cakes to their former brilliance!If your cake is really dry, I would recommend adding two to three tablespoons of simple syrup each layer.Just be careful not to get the cakes too moist, or else the filling and stacking will become tough to accomplish.

    This Simple Syrup Recipe is one that I would recommend because it is quick and simple to make!Problems with other aspects of life Decorations that are slipping off the cake – If you notice that your fondant decorations are falling or sliding down the edge of the cake, this is typically due to either using too much or not enough extract in your fondant mixture.If you get a lot of extract on a piece of cake and then try to stick it on the cake, it will simply slip off of the cake surface.

    1. Try to use as little glue as possible to ensure that the item sticks.
    2. In other cases, this might occur as a result of the cake being extremely hot and gathering condensation.
    3. Storage in the refrigerator causes fondant to condense, so avoid doing so if at all possible.

    If you put a cake in the fridge and then take it out, the cake will become slick and slimy because of the condensation.In hot and humid conditions, this problem becomes much more difficult to manage.If you touch the cake while it is in this form, you will have a lot of fingerprints on it!

    • I don’t advocate using a perishable filling that requires refrigeration if you’re also going to be decorating the cake since it will spoil faster.

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    How to Use Fondant Like a Pro

    Taste of Home

    Peanut Butter Chocolate Poke Cake

    When my family gets together to celebrate, I can always depend on three or four folks asking if I’m bringing this chocolate peanut butter poke cake to share.If you don’t have a chocolate cake mix, you may use a white or yellow cake mix and add 3 tablespoons of baking cocoa to the batter.Moreland, from Wichita Falls, Texas, says: Recipes may be obtained by clicking here.

    • Learn how to design a cake like a pro by watching this video!
    See also:  What Is The Spanish Word For Cake?

    Confetti Birthday Drip Cake

    Vanilla drip cake with tons of sprinkles and whipped vanilla buttercream is a rich and fluffy cake with a vanilla drip flavor. After all, it’s nearly difficult not to smile when you see the bright, colorful confetti! The following is a letter sent by Courtney Rich of Highland, Utah

    Layered Princess Cake

    This lovely princess cake can provide a particular touch to any celebration. No matter if you’re throwing a birthday bash, princess celebration, or baby shower, this is guaranteed to be a hit. — Test Kitchen for Taste of Home

    Confetti Birthday Cake with Chocolate Buttercream

    A delicious confetti cake with tons of sprinkles and a chocolate buttercream that’s been whipped to perfection It’s a fantastic choice for birthday parties! The following is a letter sent by Courtney Rich of Highland, Utah

    BB-8 Cake

    Construction and decoration of this BB-8 cake are straightforward. A cake mix provides you a head start, allowing you to spend more time arranging the simple cake decorations rather than baking. — Test Kitchen for Taste of Home

    Vanilla Cake with Vanilla Buttercream Frosting

    Indulge in this vanilla-flavored layer cake, which is topped with a decadent buttercream frosting. Pure vanilla extract gives the greatest flavor, which is why I use it. Wilmington, Delaware resident Michelle Dorsey wrote in to say

    Malted Chocolate & Stout Layer Cake

    If you’re looking for a dessert that will be the talk of the party at your St. Patrick’s Day gathering, look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article.

    Unicorn Cake

    This wonderful unicorn cake is as bit as delicious as it is beautiful to look at. Using smaller pans for baking results in astonishing height, and a few easy decoration techniques transform it into a show-stopping dessert. — Lauren Knoelke of Des Moines, Iowa, is a writer. Check out this video to learn how to use a piping bag the proper manner.

    Cherry Nut Cake

    This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes:

    Homemade Confetti Cake

    There are loads of sprinkles on top of this rich and fluffy vanilla cake, and it is topped with a whipped vanilla buttercream. After all, it’s nearly difficult not to smile when you see the bright, colorful confetti! —Courtney Rich from Highland, Utah

    Majestic Pecan Cake

    This dish is a true testament to its title. The three-layer cake with pecan dots is topped with homemade frosting, which is baked from scratch and decorated with edible flowers. Karen R. Jones of Claypool, Indiana, sent in this letter.

    Candy Land Cake

    The mother of a 5-year-old boy requested me to prepare his 5-year-old birthday cake, and when I asked her what he wanted on it, she said, ″Oh, just pile on gobs and gobs of sugar.″ Instead of heaping on candy in a random manner, I decided it would be more appropriate to make it seem like the Candy Land game.It was a hit with the birthday boy, his buddies, and family members!—Pen Perez, a resident of Berkeley, California

    Yummy Chocolate Cake

    My husband and I are attempting to eat more healthfully, but we still have a sugar tooth. This rich, nutritious chocolate cake is a huge help in that regard. It’s a luscious delicacy, especially when topped with creamy icing! The following is from LaDonna Reed of Ponca City, Oklahoma:

    Cranberry-Orange Cake with Lemon Glaze

    I used cranberries as decorations for a wedding and then set myself the goal of figuring out how to use up the leftovers. The end product was this lovely, really delicious cake with cranberries in the batter and occasionally sugared cranberries on top, which was quite gorgeous! Jade Klope, of Paducah, Kentucky, sent in this message:

    Red Velvet Pound Cake

    Delicious red velvet pound cake with a rich, velvety texture and a wonderful balance of ingredients. Prior to frosting the cake, let it to cool completely before adding some toasted nuts to the top for a little additional crunch. — Robin Smith lives in the town of Old Fort in North Carolina.

    Black Walnut Layer Cake

    The recipe for this exquisite cake was given to me by my sister many years ago. The thin coating of icing applied on the exterior of the cake gives it a sleek, contemporary appearance. The following is a letter from Lynn Glaze of Warren, Ohio

    Minted Chocolate Torte

    Since it was first made, our family has been able to enjoy this magnificent tiered cake. The drink is popular for a variety of events. — Barbara Humiston of Tampa, Florida, submitted this entry.

    Pineapple & Macadamia Nut Cake

    This delectable dessert is a creation of my own design. A tremendous favorite with relatives and friends, it even elicited intense bidding during a charity auction in the neighborhood! — Greta Kirby of Carthage, Tennessee, submitted this entry.

    Blue-Ribbon Red Velvet Cake

    The interior of this two-layer beauty is a vibrant shade of crimson.It asks for more cocoa than typical red velvet cakes, which results in a cake that is very chocolatey.Feel free to experiment with different colors of food coloring to fit the occasion.

    • At the 2006 Alaska State Fair, this recipe was awarded a blue ribbon in the holiday cake area for its creativity.
    • This cake, I believe, will be a hit at your home as well as mine!
    • Anchorage, Alaska resident Cindi DeClue writes:

    Mama’s Spice Cake

    This cake is something I prepare whenever I have a yearning for a nice old-fashioned delicacy. The recipe has been passed down through generations of great cooks in my family, and their families have enjoyed the lovely spice taste and creamy icing for years. —Nancy Duty, a resident of Jacksonville, Florida.

    Chocolate-Cherry Brownie Cake

    The techniques for preparing this cake were given to me by my grandma, and I’ve incorporated some of my own personal touches.As the chocolate melts, it prevents the icing from being too dry and gives it a texture that is comparable to that of chocolate ice cream I receive more requests for the frosting than I do for any other item on my menu!Susan Hayes, of Massapequa, New York, sent this message.

    Berry Dream Cake

    I use cherry gelatin to create a marbled look on a boxed cake mix, which is very pleasing. It has a really festive appearance. You may decorate it with whichever fruit you choose! Ms. Margaret McNeil from Germantown, Tennessee

    Malted Chocolate & Stout Layer Cake

    If you’re looking for a dessert that will be the talk of the party at your St. Patrick’s Day gathering, look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article.

    Cream Cheese Sheet Cake

    Perfect for a get-together, this delicate, buttery cream cheese cake with a thin coating of fudge frosting is light and fluffy. It is usually a hit during get-togethers. Individuals frequently return for second and even third helpings of their favorite dish. G.A. Mann of Rocky Mount, North Carolina wrote to say

    Pina Colada Tube Cake

    We called this cake a ″pina colada″ cake because it has coconut, pineapple, and rum, much like the drink. It’s a nice, relaxing way to wrap up a large spread of food. The author, Debra Keil, of Owasso, Oklahoma

    Strawberry Jam Cake

    When I need to make a cake for a special event, this is the recipe I turn to since it is so well received by everyone. Every year, I bake it for a Relay for Life cake raffle that we do at our place of employment. It has raised a significant amount of money for a very worthy cause. Tammy Urbina of Warner Robins, Georgia, sent this response.

    Cranberry Pecan Upside-Down Cake

    Cranberries are a household favorite in our household.I originally prepared this dish in the 1990s, and it was a huge hit.A pineapple upside-down cake was the starting point; I simply tweaked the recipe a little bit to suit my tastes.

    • It stores well and travels well, making it an excellent dish to bring to church feasts.
    • And we like sharing it with our son and grandkids, who are also fans.
    • Doris Heath of Franklin, North Carolina, sent in this message.

    Southern Lane Cake

    This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.

    Halloween Witch Cake

    The ghouls and goblins at your party will be delighted by the presence of this witch cake, if you’re seeking for an extra-special dessert to serve on Halloween night. — Test Kitchen for Taste of Home

    Layered Yellow Cake with Chocolate Buttercream

    This yellow cake will quickly become your go-to recipe for birthdays, but the moist cake paired with a delicious chocolate buttercream is actually excellent for any celebration or event. Milwaukee, Wisconsin’s Taste of Home Test Kitchen was the source of this information.

    Mint Angel Cake

    When guests see this beautiful cake, they will be compelled to save space for dessert! Crushed mint candies can be sprinkled on top for a simple garnish. In Stratford, Ont., Agnes Ward writes:

    Coconut Chiffon Cake

    The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.

    Ginger-Walnut Tube Cake

    It’s my husband, Ken, who really like this tube cake with chunks of crystallized ginger in it. Feel free to top it with a citrus glaze if you want. — Nancy Zimmerman lives in Cape May Court House, New Jersey.

    Chocolate & Peppermint Ice Cream Roll

    Here’s something extra-special from the freezer for you. Peppermint ice cream folded inside a handmade chocolate cake makes for a refreshing end to a delicious supper. Wilmore, Kentucky resident, Mrs. Jill Evely

    Lemon Ricotta Cake

    This lemon ricotta cake recipe is a treasured family heirloom that has been passed down from my grandmother and mother for several generations. The moist four-layer cake, which is garnished with shaved lemon zest, is the ideal dessert for when you want to impress your guests. • Nanette Slaughter lives in Sammamish, Washington.

    Raspberry Cake

    Make a simple cake more interesting by adding raspberry gelatin and frozen berries. The festive results are topped with a light, fruity whipped topping (or this whipped topping replacement) and served chilled for a cold and delightful dessert. Marion Anderson of Dalton, Minnesota, sent this response.

    So-Easy-It’s-Spooky Bat Cake

    This stunning dessert is made with a packaged cake mix as the base. Then, using cocoa, you can do a simple and amazing trick to create a bat silhouette. Babbitt, Minnesota resident Crystal Schlueter shared her thoughts.

    Cherry Cola Cake

    When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina

    Three-Layered Carrot Cake

    When I was growing up, my mother adored carrots to the point that she used them in various meals at least five times a week.Her specialty was a handcrafted carrot cake, which she produced for every special occasion and was in high demand.When I cooked this on her 70th birthday, she sobbed with every bite, and she still does.

    • Paula Marchesi of Lenhartsville, Pennsylvania, sent in this letter.

    Banana Split Icebox Cake

    The other day, a buddy demonstrated the simple method of making a traditional icebox cake using simply heavy cream and graham crackers. With the addition of the fruit, it becomes even more spectacular. Everyone at the potluck will be able to enjoy a banana split without any hassle now! • Shelly Flye, a resident of Albion, Maine

    Raspberry Fudge Torte

    This special-occasion cake is a hit with everyone who sees it and tastes it. It often surprises people when I tell them that this torte is made from a basic cake mix; they assume I got it from a bakery. —Julie Hein, of York, Pennsylvania et al.

    Rainbow Layer Cake

    The rainbow tint on this lovely cake is made possible by the use of fruity gelatin. The lemon icing adds a fresh and bouncy touch to the cake. — Dawn Shackelford of Fort Worth, Texas, sent in this photo.

    Flag Cake

    On any summer party table, this patriotic-themed cake will be a visually gorgeous and delectably tasty centerpiece. Please forward this to all of your relatives and friends as a way to show your support for our military. — Test Kitchen for Taste of Home

    Decadent Fudge Cake

    This sumptuous cake, which is created with four different varieties of chocolate, is a hit with everyone because of its rich flavor. —Anna Hogge, a resident of Yorktown, Virginia

    Peeps Sunflower Cake

    The sunflower, which happens to be one of my favorite flowers, served as the idea for this cake.Flower petals are created with yellow marshmallow peeps, and I meticulously arranged chocolate chips in a circular arrangement to represent the seeds found in the center of a sunflower for added visual interest.This cake is simple to make, yet it appears to be rather amazing.

    • Elizabeth Eledge of Cleveland, Tennessee sent this message:

    Baby Shark Cake

    It doesn’t take much to make a birthday celebration more enjoyable by including a fun theme. This charmingly adorned baby shark cake, along with a few brightly colored frills, will help to bring the theme to life for your guests. — Test Kitchen for Taste of Home

    Cranberry Cake with Tangerine Frosting

    Sweetened cranberries and candied citrus adorn this deceptively simple yet gorgeous dessert. It’s my favorite Christmas dessert since it has such a dramatic appearance. &mdash Sandy Gaulitz, a resident of Spring, Texas

    Red, White & Blueberry Poke Cake

    This patriotic poke cake, complete with sparkling red and blue stripes, is a delicious summer treat that is easy to create with the kids. Elizabeth Schulz of Blossvale, New York sent this letter.

    Marvelous Marble Cake

    The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:

    Rainbow Cake with Clouds

    Some cakes are able to stand on their own without the need of frosting. To create fluffy clouds on top of this vibrant Rainbow Cake, use a small amount of whipped cream. J.T. Tigchelaar of Jerseyville, Ontario sent this in:

    Wacky Argyle Cake

    With this outrageous dessert, you’ll be the talk of your ugly Christmas sweater party. Have fun with the décor, picking out the colors and patterns that appeal to you the most. — Test Kitchen for Taste of Home

    Confetti Cake with Brown Sugar Buttercream

    For years, my family has enjoyed this simple and soft cake on special occasions. When decorated with colored icing and confetti, it transforms into pure party delight. Karen Berner of New Canaan, Connecticut, sent in this message.

    Coconut-Lemon Ice Cream Cake

    This lemon ice cream cake is a delicious treat that my family enjoys at any time of year, but it is especially refreshing on a hot summer day like today.The combination of cream of coconut and lemon juice is delectable, and the streusel lends a satisfying bite to the dish.Instead of the shortbread, you may use any crunchy sugar, lemon, or coconut biscuit of your choice, as long as

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