How Much Fondant For 8 Inch Cake?

Fondant Amounts to Cover Cakes
Cake Size Fondant Amount
Round Cakes (4 in. high)
6 in. 18 oz.
8 in. 24 oz.

How much fondant do I need to cover an 8 inch cake?

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.
8′ 24 oz.
10′ 36 oz.
12′ 48 oz.

How do I calculate how much fondant I need?

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 icing do you need to cover an 8 inch cake?

In general, I find one batch or about 6 cups of frosting is the perfect amount for a 7-inch or 8-inch layer cake that’s decorated with buttercream swirls on top.

How much fondant do I need to cover a cake board?

How much sugarpaste to cover a cakeboard

Size in Inches Quantity for a Round board Quantity for a Square board
10″ 700g 700g
11″ 725g 725g
12″ 825g 825g
14” 850g 1kg

How much does 4 oz of fondant cover?

Fondant Coverage Chart

Cake Size: Size Use this Amount
Hexagons 4 in. high 15′ 84 oz.
Paisley 4 in. high 6 x 9′ 20 oz.
9 x 12-3/4′ 48 oz.
12 x 17′ 72 oz.

How much marzipan do I need for an 8 inch cake?

how much will you need?

size sugarpaste marzipan
6′ 500g 750g
7′ 750g 1kg
8′ 1kg 1.25kg
9′ 1.25kg 1.5kg

How much does 250g icing cover?

Covering a cake board:

18cm (7in) / 15cm (6in) – 250g (9oz) 20cm (8in) / 18cm (7in) – 300g (10½oz)

How much fondant do I need to cover a 3 layer 9 inch cake?

To cover a standard standard-sized 9 or 10-inch cake with fondant, you will need approximately 2 pounds of fondant.

How much frosting do you put between cake layers?

In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up. Use 3/4 cup of frosting between each layer. Put 1 1/2 cups on top of the cake.

How much fondant do I need for 1 kg cake?

The quantities recommended are based on the fondant being rolled out to approx thickness of 5-6mm.

Tips & Tricks.

Cake Size Round Cake Square Cake
15cm (6in) 500g 500g
18cm (7in) 750g 750g
20cm (8in) 900g 1kg
23cm (9in) 1kg 1.25kg

How far in advance can I make a cake covered in fondant?

Fondant: Fondant can be made 1 day before, up to 5 weeks before cake is due. To store fondant, wrap well in plastic wrap, and place inside an airtight container. Keep at room temperature, away from sunlight.

Fondant – Amounts Needed to Cover a Cake

  • The CraftyBaking.com website was created by Sarah Phillips in 2000.
  • All intellectual property rights are retained.
  • Make use of the following chart: Determine the amount of rolled fondant required to cover a cake by measuring the thickness of the fondant (3/8- to 1/4-inch thick) when it is rolled.
  • Decorations are not included in the prices given.
  • What is the best way to cover a cake with fondant?
  • SARAH RECOMMENDS: Make sure to check out our Rolled Fondant Recipe Tutorial, which is available in both vanilla and chocolate flavors.

In addition, see Amounts Required for Frosting or Icing a Cake.

Cake Size: Size – Inches Use this Rolled Fondant Amount – Ounces (by weight)
Rounds 4 in. high 6″ 18 oz.
8″ 24 oz.
10″ 36 oz.
12″ 48 oz.
14″ 72 oz.
16″ 108 oz.
18″ 140 oz.
Rounds 3 in. high 6″ 14 oz.
8″ 18 oz.
10″ 24 oz.
12″ 36 oz.
14″ 48 oz.
16″ 72 oz.
18″ 108 oz.
Sheets 2 in. high 7 x 11″ 30 oz.
9 x 13″ 40 oz.
11 x 15″ 60 oz.
12 x 18″ 80 oz.
Ovals 4 in. high 7 3/4 x 5 5/8″ 24 oz.
10 3/4 x 7 7/8″ 48 oz.
13 x 9 7/8 ″ 48 oz.
16 1/2 x 12 3/8″ 72 oz.
Hearts 4 in. high 6″ 18 oz.
8″ 26 oz.
9″ 32 oz.
10″ 36 oz.
12″ 48 oz.
14″ 72 oz.
15″ 72 oz.
16″ 96 oz.
Petals 4 in. high 6″ 18 oz.
9″ 30 oz.
12″ 48 oz.
15″ 72 oz.
Squares 4 in. high 6″ 24 oz.
8″ 36 oz.
10″ 48 oz.
12″ 72 oz.
14″ 96 oz.
16″ 120 oz.
Hexagons 4 in. high 6″ 18 oz.
9″ 36 oz.
12″ 48 oz.
15″ 84 oz.
Paisley 4 in. high 6 x 9″ 20 oz.
9 x 12-3/4″ 48 oz.
12 x 17″ 72 oz.
Diamond 4 in. high 10-1/4 x 7-2/5″ 24 oz.
15 x 11″ 36 oz.
19-1/4 x 14-1/4″ 60 oz.
Pillow 4 in. high 6-3/4 x 6-3/4″ 16 oz.
10 x 10″ 28 oz.
13-1/4 x 13-1/4″ 48 oz.

from wilton.com

Cake Decorating Instruction

Free Tutorials on cake decorating and how to use your cake decorating supplies.

Rolled Fondant

  • If you are making a solid cake like pound cake or fruit cake, this frosting is used as a coating for it.
  • A layer of marzipan is customarily applied beforehand to seal in the taste and moisture of the cake.
  • Additionally, a small coating of buttercream frosting or apricot glaze can be applied.
  • Fondant-covered cakes can be embellished with royal icing or buttercream if the fondant is rolled out.
  • How to Color and Flavor Your Food How to Make a Cake with Fondant and Charts of Fondant Use Covering the Cake Large Round Cakes Storage Covering the Cake Suggestions for Success Recipes for Fondant Roses, Fondant Bows, and Fondant Loops Take a look at our YouTube videos on the following topics: Drapes and swags made of fondant Using stencils to emboss and texture fondant is a good idea.
  • Making Fondant Pearls: A Step-by-Step Guide Color and flavoring instructions: Pure white fondant may be readily coloured with paste or gel food coloring to get any desired hue.

Mix in the color, a small quantity at a time, until the color is uniformly distributed throughout the icing.Traditional Rolled Fondant Icing has a mellow flavor that can be increased with butter, vanilla, or almond extract, among other flavoring agents.Knead the flavoring/extract into the icing until it is all incorporated.

  • The Best Way to Make a Cake Level the cake, place it on the board that has been cut to fit, and fill the layers as desired.
  • The cake surface you cover with fondant must be completely smooth in order to get a flawlessly smooth fondant cake.
  • Any flaws in the cake’s surface will be reflected in the rolled fondant, creating a mirror image.
  1. Smooth out the cake with a thin coating of buttercream frosting, making sure to cover all of the flaws and irregularities.
  2. Allow the Buttercream Icing to harden before topping with Rolled Fondant (optional).
  3. Instead of apricot glaze, a one-layer cake with a highly uniform surface can be coated with apricot glaze.
  4. To get the diameter of the fondant you will need to roll out to cover the cake, multiply the following by the number of layers: Measure the distance between the two opposing edges and the top of the cake across the center; then roll out fondant to that size, 1/4 inch thick.

For example, a 16-inch-diameter cake with two layers of 8 inches each and two sides of 4 inches each has a diameter of 16 inches.Roll out the fondant on top of the Wilton Cake Dividing Wheel, which is included with the Wilton Cake Dividing Set, for simple and precise measurement.Chart for the Application of Fondant Earlene Moore produced a realistic fondant-usage chart, which you can see below.(With Earlene’s permission, this was used.) This is only a recommendation, not a definitive rule.

When working with fondant on the cake, you must work more fondant than you will really need to leave enough to hang loose to work with for smoothing.To make each individual cake’s shape, smooth out the icing on the sides of the layers and gently stretch it where appropriate.Unless a certain appearance is intended, there should be no folds or wrinkles in the fondant itself.When kneading the fondant, we try to estimate how much will be needed for the entire cake in order to ensure that all of the fondant is the same flavor and color throughout.It is easier to rework the leftover trimmings from each cake on the following layer when you start with the largest cake first and work your way down.Be careful not to include any crumbs into the fondant when working with other fondants.

Buttercream icing will knead easily into fondant and will not leave a trace.Wilton Fondant Recipes and Instructions We believe that these quantities are insufficient for rolling out and coating the cake at a thickness of 3/16-1/4″.The numbers mentioned are either for thinner fondant or for the quantity of fondant that will be used only to cover the cake, excluding the area that will be cut away after it has been baked (that can then be used to cover another cake).REMINDER: We recommend that you double the quantity of fondant listed for smaller sized cakes, 1 3/4 times the amount listed for medium sized cakes, and 1 1/2 times the amount listed to make bigger sized cakes.NOTE: Decorations are not included in the prices given.Using Rolled Fondant to Cover the Top of the Cake When covering a cake with fondant, how can you ensure that it is flawlessly smooth, with no wrinkles or air bubbles?

  1. Fondant’s adaptability is your hidden weapon in this battle.
  2. You’ll discover that covering a cake is simple if you follow our directions for the proper methods of kneading, rolling out, and lifting the fondant.
  3. The Celebrate® With Fondant book has detailed directions on how to cover Square, Petal, and other cake forms with fondant.
  4. 1.
  5. Prepare the cake by frosting it gently with buttercream icing before baking.
  6. Secondly, knead the fondant until it is of a workable consistency before rolling it out.
  • If the fondant is too sticky, add a pinch of confectioner’s sugar and knead it in.
  • Confectioner’s sugar should be lightly sprinkled on a smooth work surface, such as the Roll & Cut Mat, as well as your rolling pin, to keep it from sticking.
  • Fondant should be rolled out to the size of your cake.
  • Lift and reposition the fondant as you roll it to prevent it from sticking.
  • If necessary, increase the amount of confectioner’s sugar used.
  • 3.
  • Carefully pull the fondant over the rolling pin and place it on the cake.
  • 4.
  • Using the Easy-Glide Smoother, apply fondant to the sides of the cake.
  • Because the pressure of your hands may create impressions on the fondant, we recommend that you use the Smoother instead.
  1. Make a mark on the fondant at the base of the cake using the straight edge of the Smoother.
  2. Excess fondant should be removed with a spatula or a sharp knife.
  3. 5.
  • Using the Easy-Glide Smoother, smooth and shape the fondant on the cake.
  • Moving the Smoother outward and down the edges of the cake, starting in the centre of the cake top, will smooth and form the fondant to the cake while also removing air bubbles.
  • Insert a pin at an angle into the region, release the air, then smooth the area again if an air bubble emerges.
  • 6.
  • Your cake is now ready for the final touches.
  • Providing Coverage for Large Rounds When it comes to covering your cake with rolled fondant, the smaller the cake is, the easier it is to do.

There is, however, a simple method for positioning and smoothing fondant on cakes with a circumference of 12 inches or greater.To lift fondant onto the cake without damaging it, follow the methods shown below.1.Spread a thin layer of buttercream frosting on top of the cake.Fondant should be rolled out to the size of your cake.2.

Insert a huge cake circle that has been coated with confectioners’ sugar below the rolled fondant.3.Lift the circle and the fondant and place them over the top of the cake.Shake the circular gently to help the fondant move off the board and into position on the cake surface.As previously said, smooth and trim as needed.

Rounds are a simple shape to cover with fondant.What about other geometrically formed cakes, though?When working with squares or hearts, carefully pull the corner flaps out and downward before smoothing to eliminate wrinkles.Smooth fondant downward in petal divisions to cover the whole surface of the flowers’ petals.

  1. Cakes created with Wilton shaped pans look fantastic when they are coated with fondant!
  2. How to Store a Cake with Fondant on Top It is possible to preserve iced cake at room temperature for 2-3 days.
  3. Excess fondant can be kept in an airtight jar for up to two months.
  4. Do not store in the refrigerator or freezer.
  5. Additional Fondant-Related Helpful Hints In general, the lower the height of your cake, the easier it will be to cover it with rolled fondant once it is baked.

Cakes that are individually sized, such as petit fours, are the most straightforward to cover.When rolling fondant, it is critical to remember to raise and reposition the fondant multiple times throughout the process.Keeping fondant from clinging to your rolling surface is essential; otherwise, it will rip when you attempt to lift it.

  1. Using confectioners sugar to dust the surface will assist to keep it from adhering.
  2. Fondant that has been rolled dries rapidly.
  3. When not in use, always keep it covered to prevent it from hardening.
See also:  How Long Is Boxed Cake Good For After Baking?

Fondant Rose

  • People are amazed at how realistic these roses appear to be!
  • They are also effective when used in candy clay or marzipan.
  • Making the stem for a single rose is as simple as rolling a thin log of green fondant and attaching it.
  • Form the base of the cone with a 3/4-inch-diameter ball of fondant that is approximately 1-1/2-inches high.
  • 2.
  • Roll a ball of fondant with a diameter of 3/8-inch.

Using your fingers, flatten this ball into a round petal that is 1/4 inch thick on the bottom and 1/4 inch thin on the top.Make a circle with a diameter of about a nickel.Make a number of petals of this size.

  • 4.
  • To produce a bud, wrap the first petal around the point of the cone and tie it off.
  • 5.
  1. Wrap three additional petals around the base of the bud to complete the look.
  2. Curl the edges of the petals gently.
  3. 6.
  4. Add five more petals to the arrangement by using slightly bigger balls of fondant.

Flatten the petals, then thin the edges with your finger and shape them.Petals should be pressed under the first row of petals.Put petals between each row, slightly lower than the preceding row, and repeat the process.

 Rolled Fondant Bows & Loops

  • 1.
  • Roll out fondant to an eighth-inch thickness.
  • Using these measures, create a practice bow; once you have mastered these techniques, you may alter the measurements to suit your own cake design: To make the loops, cut two strips one inch wide by six inches long, and one length one inch wide by two inches long for the middle.
  • 2.
  • Create two loops as follows: Fold the strip over to make a loop, making sure the ends are aligned.
  • Ends should be brushed with a moist brush.

Pinch the ends together to make them more secure.To dry, place the loops upright on one side.Create a bow center by doing the following: Wrap the length of the thread around your finger to form a loop; dampen the area to be seamed with a brush; overlap the ends slightly and push together to establish the seam.

  • To dry the bow center, turn it on its side.
  • 3.
  • Insert the ends of the two loops into the middle of the cake, securing them with drops of frosting if required, and place them on the cake.
  1. Recipes: The following products are available: Ready-to-Use Rolled Fondant with Gum Tragacanth: Create curtains, swags, braided and intricate decorations with this fondant recipe, which has a lot of body and pliability and is suitable for constructing them.
  2. Decorations will dry in the same way as gum paste does.
  3. 1 to 2 tablespoons of tragacanth (guar gum) 1 pound of pre-rolled fondant that is ready to use.
  4. Gum Tex should be kneaded into fondant until it is smooth.

Store in an airtight container or securely wrapped in plastic to prevent bacterial growth.Recipe for Scratch Rolled Fondant (from Scratch) gelatin, unflavored (about 1 tablespoon).1/4 cup ice-cold water is required.5 teaspoons of glycerine 1/4 cup light corn syrup (optional) a quarter cup of glucose one-and-a-half tablespoons vegetable shortening solid 2 lbs.

confectioners’ sugar that has been sifted Customize the color and flavor to your liking.In a small saucepan, combine the gelatin and cold water and boil gently.Do not bring to a boil.Place the gelatin mixture on top of the double boiler and heat until it is dissolved.When the gelatin has completely dissolved, remove the pan from the heat and whisk in the glycerine, corn syrup, glucose, shortening, flavoring, and coloring until well combined.Add the liquid mixture to the powdered sugar and combine with your hands on a shortening-covered surface until flexible but firm, or use the dough hook on your KitchenAid mixer to combine until pliable but firm.

Fondant en rouleaux de chocolat white Rolled Fondant in a 1 lb.box that is ready to use Product containing 4 ounces of premelted unsweetened chocolate Knead in 4 oz.of premelted unsweetened chocolate product into the Ready-To-Use White Rolled Fondant until it’s smooth and evenly distributed.If you want to produce a brown colored fondant without the chocolate flavor, mix in a little quantity of red-red food coloring to our Ready-To-Use White Fondant before kneading it in.Wilton Industries, Inc.provided the majority of the text and photos used on this page.

  1. Used with permission

How Much Buttercream Do I Need? Helpful Chart & Guide

  • To begin, roll the fondant out to an eighth-inch thickness. Using these measurements, create a practice bow
  • once you have mastered these techniques, you may change the measurements to fit your own cake design: Loops are made from two 1-inch-wide × 6-inch-long strips, with one 1-inch-wide x 2-inch-long piece for the middle. Two loops should be created: Then fold the strip over and align the ends to make a loop. Using a moist brush, brush the ends. Pinch the ends together a little to keep them from slipping. Allow for drying by putting loops up against a wall or a table. Create a bow in the center by following these instructions: Wind length around your index and middle fingers to form a loop
  • dampen the area to be seamed
  • overlap the ends slightly and press them together to fasten. To dry the bow center, turn it on its side and set it aside. Position the cake on top of the two loops and insert their ends into the middle, securing with drops of frosting, if needed. Recipes: Rolled Fondant with Gum Tragacanth (ready-to-use): Create curtains, swags, braided and intricate decorations with this fondant recipe, which has a lot of body and pliability and is perfect for constructing them. Decorations will dry in the same way as gum paste would. GUM TRAGACANTH (1 to 2 tablespoons) Prepared Rolled Fondant (one pound) that is ready to use. Gum Tex should be kneaded into fondant until it is smooth and uniform. Keep it in an airtight container or securely wrapped in plastic to keep it fresh longer. Rolling Fondant from Scratch is a simple and delicious dessert. Gelatin, unflavored (1 tablespoon) 1 teaspoon cold water (around 1/4 cup) glycerine (about 5 teaspoons). transparent corn syrup (about a quarter cup) a quarter cup of sugar one-and-a-half tablespoons vegetable shortening Confectioners’ sugar, sifted, 2 lbs. You may choose the color and flavor. In a saucepan over low heat, combine the gelatin and cold water. Cooking is not recommended. Fill double boiler with gelatin mixture and bring it to a boil over medium-high heat, stirring constantly. Using a heatproof spatula, remove the gelatin from the heat and add the glycerine, corn syrup, glucose, shortening, flavoring, and coloring, mixing thoroughly. Using your hands on a shortening-covered surface or the dough hook on a KitchenAid mixer, combine the liquid mixture and powdered sugar until flexible yet firm. Rolled Fondant (Chocolate) white Rolled Fondant in a 1 pound container that is ready to use Unsweetened chocolate product (four ounces) that has been premelted Knead in 4 oz. of premelted unsweetened chocolate product into the Ready-To-Use White Rolled Fondant until it’s smooth and uniform in texture. If you want to produce a brown colored fondant without the chocolate flavor, mix in a tiny quantity of red-red food coloring to our Ready-To-Use White Fondant before kneading it together. Wilton Industries, Inc. provided the majority of the text and photographs. With permission, this was used.

My buttercream formula and chart are included below, and they will assist you in figuring it out in no time!

Does It Matter What Type of Buttercream I’m Using?

  • This technique may be used to make pretty much any sort of frosting, including whipped cream.
  • A cup of frosting is a cup of frosting, regardless of whether you’re using American, Swiss, Italian, Russian, or even German butter.
  • The only thing I’d add to this is that I’ve found that I occasionally need to add a small bit more American buttercream to achieve a completely smooth cake.
  • If I’m using a meringue-based frosting, it’s typically a little easier to smooth out and I can get away with applying a little less on the sides of my cake.

How Does this Buttercream Calculator Work?

  • Making this graphic required delving into the details of what we were attempting to calculate.
  • The formula for a cylinder, the formula for a circle, and the back-out of how many cubic inches are in a cup are the steps we must take in order to figure out how much frosting we will need.
  • Keeping this in mind, the formula I employed was as follows: Calculate the number of cups required by multiplying the area of a circle by the thickness of the frosting layer times the number of layers + (surface area of a cylinder minus the top and bottom) / by cubic inches per cup.
  • Alternatively, in terms of numbers, this meant that for a 6 inch, two layer cake, this meant: Cups required =((pi x r in2 x.33 in x 2) + (2 x pi x r in x h in x.25 in))/14.4 in3 =((pi x r in2 x.33 in x 2) + (2 x pi x r in x h in x.25 in))/14.4 in3 =((pi x r in2 x.33 in x 2) + In order to create this formula, I had to make some assumptions, such as that the outer coat of frosting will be approximately 1/4 inch thick and that the frosting layers within the cake will be approximately 1/3 inch thick.
  • This is a representation of how I truly decorate my cakes.
  • I enjoy cakes with thick layers of icing on the interior, such as the death by chocolate cake seen above.

In contrast, if you use significantly less frosting between your cake layers, or if you wish to create a design that calls for a significant amount of additional buttercream (such as buttercream rosettes), these figures may need to be changed.Don’t be concerned if mathematics isn’t your strong suit.I’ve used this technique to generate the chart you see below, which is quite simple to use.

  • It’ll tell you exactly how much buttercream you’ll need right away.

Step 1: How Big is the Cake You’re Making?

  • The amount of frosting you will need depends depend on the size, shape, and number of cake layers you use.
  • For a 7-inch or 8-inch layer cake with buttercream swirls on top, I find that one batch, or around 6 cups of frosting, is the right quantity to make.
  • Although I normally have a small amount of leftover, this time it was just about perfect.
  • Based on the calculations I’ve done below, this makes sense!

Step 2: Use My Buttercream Calculator to Figure Out How Much Frosting You Need

  • Use the charts below to determine how much frosting you’ll need for your cake based on the size of your cake.
  • This recipe is for a layer cake that has been filled, crumb coated, and covered.
  • If you wish to pipe huge buttercream swirls on the top of the cake, increase the amount of frosting by 1-2 cups from the amounts shown below.
  • Alternatively, if you want to create a frosting-intensive design, such as covering a cake with buttercream rosettes, you need add an additional 2-3 cups of frosting for a cake that is between 6 and 8 inches in diameter.
  • It may seem absurd, but such designs need a significant amount of additional icing!

Step 3: How Many Cups of Buttercream are in One Batch of Buttercream?

  • Just figure out how many cups of icing one batch yields and you’re good to go.
  • Both my American buttercream and Swiss Meringue buttercream recipes yield around 6 cups of frosting.
  • It can, however, differ depending on the recipe you’re following.
  • In most recipe cards, the yield is listed at the top of the recipe card or shared in the notes area at the bottom of the recipe card, depending on the recipe.
  • Knowing how many cups of frosting you’ll need, you may work backwards to determine how many batches of frosting you’ll have to create.
  • Then you’re ready to produce the proper quantity of frosting in no time at all!

I’d love to know if you found this post to be useful, or if you decide to put it to use.Please use the hashtags @chelsweets andchelsweets on social media.You can also download the charts shown above by clicking here.

Other Posts You Might Like:

Cake Portion Guide

How much sugar paste do I need?

  • When it comes to decorating a cake, it’s important to know how much of each component you’ll need to make it.
  • The sugarpaste is one of the most significant elements to take into consideration.
  • If you buy too much, you can always save it for later use, but if you buy too little, you’re stuck with it!
  • Over the years, I’ve developed the following charts to assist me in obtaining the proper numbers.
  • So, you can now figure out how much sugarpaste you’ll need to cover a cake and a cake board, as well as the size of the cake.
  • The majority of my cakes are roughly 3 inches tall.

I lay out my sugar paste to a thickness of around 5mm.This manner, it has just enough give to be able to fit over the edge of a cake without ripping the frosting.It may also be readily smoothed with a little effort.

  • Alternatively, if you are covering a shaped cake, increase the sugarpaste quantities by at least 1.25g.

How much sugarpaste to cover a cake

Size in Inches Quantity  for a Round Cake Quantity for a Square Cake
6″ 600g 750g
7″ 850g 875g
8″ 975g 1kg
9″ 1.1kg 1.25kg
10″ 1.45kg 1.5kg
11″ 1.75kg 1.75kg
12″ 2kg 2.2kg
14” 2.7kg 3kg
  • A week or more before I need to put a cake on a cake board, I coat the board with icing to protect it.
  • That way, it has plenty of time to harden completely and won’t leave fingerprints on my hands when I handle it.
  • However, I’ve just learned that putting a cake board in a warm oven might help to expedite the process if you’re working to a tight schedule or deadline.
  • It only takes an hour in the oven at a temperature of 50-100 degrees Celsius.
  • Allow it to cool fully before touching the surface of the cake.
See also:  How To Make A Flat Minion Cake?

How much sugarpaste to cover a cakeboard

Size in Inches Quantity  for a Round board Quantity for a Square board
6″ 150g 150g
7″ 250g 350g
8″ 450g 450g
9″ 600g 600g
10″ 700g 700g
11″ 725g 725g
12″ 825g 825g
14” 850g 1kg

I hope this has been of assistance. Until we meet again!

Fondant Coverage Chart

Determine how much Ready-To-Use Rolled Fondant to purchase by using this table. Wilton Fondant is available in two sizes: 24 oz. (1 lb. 8 oz.) and 80 oz. (5 lb.) containers. Decorations are not included in the prices given. Prior to applying fondant, the cake should be gently coated with a glaze or buttercream frosting to help keep the freshness and moisture in while the fondant cures.

Cake Size: Size Use this Amount
Rounds 4 in. high 6″ 18 oz.
8″ 24 oz.
10″ 36 oz.
12″ 48 oz.
14″ 72 oz.
16″ 108 oz.
18″ 140 oz.
Rounds3 in. high 6″ 14 oz.
8″ 18 oz.
10″ 24 oz.
12″ 36 oz.
14″ 48 oz.
16″ 72 oz.
18″ 108 oz.
Sheets 2 in. high 7 x 11″ 30 oz.
9 x 13″ 40 oz.
11 x 15″ 60 oz.
12 x 18″ 80 oz.
Ovals 4 in. high 7 3/4 x 5 5/8″ 24 oz.
10 3/4 x 7 7/8″ 48 oz.
13 x 9 7/8 ″ 48 oz.
16 1/2 x 12 3/8″ 72 oz.
Hearts 4 in. high 6″ 18 oz.
8″ 26 oz.
9″ 32 oz.
10″ 36 oz.
12″ 48 oz.
14″ 72 oz.
15″ 72 oz.
16″ 96 oz.
Petals 4 in. high 6″ 18 oz.
9″ 30 oz.
12″ 48 oz.
15″ 72 oz.
Squares 4 in. high 6″ 24 oz.
8″ 36 oz.
10″ 48 oz.
12″ 72 oz.
14″ 96 oz.
16″ 120 oz.
Hexagons 4 in. high 6″ 18 oz.
9″ 36 oz.
12″ 48 oz.
15″ 84 oz.
Paisley 4 in. high 6 x 9″ 20 oz.
9 x 12-3/4″ 48 oz.
12 x 17″ 72 oz.
Diamond 4 in. high 10-1/4 x 7-2/5″ 24 oz.
15 x 11″ 36 oz.
19-1/4 x 14-1/4″ 60 oz.
Pillow 4 in. high 6-3/4 x 6-3/4″ 16 oz.
10 x 10″ 28 oz.
13-1/4 x 13-1/4″ 48 oz.

Cake Stuff

  • The following information is provided solely for your convenience and is not intended to be comprehensive.
  • Each sugarpaste and marzipan producer has a somewhat distinct set of recommendations.
  • Massa Ticino and Saracino, for example, advertise that their sugarpaste can be pinned or rolled very thinly, which allows you to use less sugarpaste per cake covering.
  • This is a selling point for some retailers, and while we are not disputing that it can be rolled thinly, we would like to point out that ordering too little – or a little extra – will always prove to be a false economy.
  • If you accept claims about how little of some brands you’ll need without considering the consequences of under-ordering, we believe you run the risk of running out of sugarpaste before you finish the cake.
  • For example, if a certain brand of sugarpaste does not roll out as thinly as claimed, you may run out of sugarpaste before finishing the cake, and ordering more may be both time-consuming and expensive.

Other brands, such as Satin Ice, actually recommend a thicker coating of sugarpaste, which means you’d need to use more to cover a cake.As a result, we’ve calculated an average figure for each size of cake – these figures are very similar to those recommended by Renshaw, Südzucker, and Couture Bakery.If you order a Massa Ticino, Couture, or Saracino, you’ll probably need a little less than the table indicates.

  • However, when you factor in what you’ll need for additional decoration and the occasional little mistake, mis-hap, or repair, we believe it’s always better to have a little extra than to run out before the cake is finished…
  • do you agree?

How much icing do you need to cover a cake?

Discover how much icing you’ll need to cover your cake or cake board with this useful chart, which also includes helpful top suggestions for coating your cake!

Top Tips

  1. To avoid cracking or tearing the sugarpaste, make sure it is soft and flexible before using it.
  2. Prepare a cornflour-dusted surface for rolling out the dough. Make use of 5mm (1/4in) spacers to assist you in rolling out your sugarpaste to a consistent thickness.
  3. In order to avoid fingerprint traces or rips on your sugarpaste, raise it with your rolling pin.
  4. Once you’ve placed the sugarpaste on your cake, use spacers to level it out.
  5. Allow for a’setting’ to take place overnight before decorating

Cake covering guide

Using an icing thickness of 5mm (1/4in) and a cake that is 8-9cm (3-312in) deep, the chart below may be used to estimate the size of your cake. This is only a suggestion, and you may discover that you require somewhat more or less depending on the size of the cake you are baking. After the adverts have ended, the content resumes.

Covering a cake:

  • Round/square: 15cm (6in) / 14cm (5in) – 500g (1lb 1oz)
  • 18cm (7in) / 14cm (5in) – 500g (1lb 1oz)
  • 18cm (7in) / 14cm (5in) – 500g (1lb 1oz)
  • (6in) – 700g (1lb 6oz)
  • 20cm (8in) / 18cm (7in) – 800g (1lb 7oz)
  • 23cm (9in) / 25cm (9in) – 800g (1lb 7oz)
  • 23cm (9in) / 25cm (9in) (10in) • 1 kilogram (2lb 2oz)
  • 25cm (10in) / 27cm (11in)
  • 1.3 kg (2lb 9oz)
  • 27cm (11in) / 30cm (11in) (12in) – 1.55kg (3lb 3oz)
  • 30cm (12in) / 33cm (13in) – 2kg (4lb 4oz)
  • 30cm (12in) / 33cm (13in) – 2kg (4lb 4oz)

Covering a cake board:

  • Round/square: 15cm (6in) / 14cm (5in) – 100g (312oz)
  • 18cm (7in) / 15cm (6in) – 250g (9oz)
  • 20cm (8in) / 15cm (6in) – 250g (9oz)
  • 20cm (8in) / 15cm (6in) – 250g (9oz)
  • 20cm (8in) / 15cm (6in) – 250g (9o (7in) 312oz)
  • 23cm (9in) / 25cm (10in) – 450g (1lb)
  • 25cm (10in) / 27cm (11in) – 500g (1lb 1oz)
  • 27cm (11in) / 30cm (12in) – 650g (1lb 4oz)
  • 30cm (12in) / 33cm (13in) – 700g (1lb 6oz)
  • 30cm (12in)

How to cover a cake board

  • A cake board should be treated as an extension of your cake and should be used as such, yet it is frequently and easily forgotten about.
  • With cake boards, you can easily add a message, carry on the design, or create a whole other design altogether!
  • Decorating a cake board does not have to be a costly endeavor.
  • You may use any leftover sugarpaste from decorating your cake, or you can purchase a tiny package of sugarpaste from a shop to complete this project.

To cover a cake board in sugarpaste:

  1. Roll out the icing to a thickness of 5mm (1/4in) on a cornflour-dusted surface, rotating the sugarpaste as you go to ensure a uniform shape and to prevent it from sticking together
  2. Use a little mist of water to softly wet your drum, a moist piece of kitchen roll, or piping gel to paint your drum
  3. Then, using your rolling pin, gently remove the sugarpaste and place it on your cutting board, stabilizing it with your hand and trimming off any excess with a sharp knife as necessary. Allow for optimum results to be achieved by allowing it to set overnight.

How to fix cracked sugarpaste

  • If your sugarpaste has begun to crack or rip, don’t be concerned; we can repair it quickly!
  • Gently press the sugarpaste back together with your hands or a smoother, then work in circular motions with your palm or smoother until the fissures are less noticeable and eventually disappear.
  • This must be done while the sugarpaste is still soft, but it must be done with care and gentleness.
  • If you have a little rip in your sugarpaste, first try to gently pull the two pieces of sugarpaste back together by gently pressing on each side of the tear.
  • Once you’ve reattached the two pieces of sugarpaste, smooth them gently in circular motions to decrease the crack, following the instructions in the previous section.
  • If there is a visible line where you have rejoined it back together, you may easily conceal it with a well-placed embellishment or accent.

Please don’t be alarmed if none of the ways listed above work, or if you have a full-blown hole in your sugarpaste.To repair it, roll out a piece of the same color sugarpaste and cut out a shape that mimics the hole in the cake.With your hands and/or the use of a smoother, gradually smooth this into the gap until it is completely sealed.

  • There may be a faint line visible after the cake has been patched, but as with other cake decorating challenges, a correctly placed decoration will cure the problem!

Fondant Quantities Guide

  • I’m wondering how much fondant frosting I’ll need to cover a cake.
  • This is a question that we at Cake & Kitchen are frequently asked.
  • We’ve compiled a preliminary estimate of the amount of fondant that will be required.
  • If you are new to cake decorating or cake covering, always go for a bit more than the advised quantity to allow for any mistakes that may occur throughout the process.
  • When the fondant is rolled out to around 5-6mm thickness, the quantities advised are based on this assumption:
Cake Size Round Cake Square Cake
15cm (6in) 500g 500g
18cm (7in) 750g 750g
20cm (8in) 900g 1kg
23cm (9in) 1kg 1.25kg
25cm (10in) 1.25kg 1.75kg
28cm (11in) 1.5kg 1.75kg
30cm (12in) 1.85kg 2kg
36cm (14in) 2.75kg 3kg
  • Tips for working with fondant include: Knead the fondant until it’s soft and malleable, about 10 minutes.
  • If you want to avoid the dough from sticking while you are kneading and rolling, use cornflour instead of icing sugar.
  • You may use ″spacers″ to help you spread out your icing evenly – check our selection of rolling pins and mats for more information.
  • Cake & Kitchen carries pre-colored fondant, as well as a huge selection of icing color gels, which you may use to create your own designs.

Cake Decorating Timeline

  • Is it necessary to know how far ahead of time you should prepare the components for your cake?
  • The table below indicates how many days, weeks, or months it will take to make the ingredients for your cake order before it is ready.
  • Because most items may be stored either fresh or frozen, this chart has been color coded to show you how to store your ingredients and for how long they should be kept in each state.
  • A rudimentary list of ingredients has been provided due to the enormous number of possible components for this cake.
  • When it comes to designing my cakes, I always spread out the labor across a number of days to avoid getting overwhelmed (and sometimes weeks).
  • When it comes to cake decorating, the following is an example timeline that I normally follow.

This timetable is for a cake that is due on a Friday and would look like this:

Thursday: Thursday morning or afternoon will be spent assembling my cakes and making curd or berry filling, if using. I will first make my fillings. And then I will fill my cakes, then crumb coat and place them in the refrigerator. After they’ve chilled for at least an hour, I will cover them in fondant (or the final coat of buttercream if doing a ‘buttercream only’ cake). I will also attach any non-dried fondant decorations to my fondant cake at this point. To store my fondant cake, I will place it in a cake box and keep in a dark cool area until the next morning (fondant cakes should not be refrigerated, and therefore should not have perishable filling). If my cake is a buttercream cake, I will place it in a cake box and store in the refrigerator overnight. If there are fondant decorations to be used on the buttercream cake, wait until the next day, just before delivery, to attach them.

How Much Fondant? Icing Fondant Coverage Chart

  • When it comes to icing fondant coverage, the chart below may be used as a reference to estimate the quantity of fondant icing that will be necessary to cover your cake based on the size and form of your cake.
  • This is intended to be a suggestion rather than a definitive rule.
  • According to how thick or thin the fondant is rolled out, the exact amount of fondant necessary will vary as well.
  • Ice fondant from well-known brands such as Menina, Renshaw, Bakels and Satin Ice are available for purchase.
Cake Size Size (inches) Size (cm) Approximate Amount
Rounds 4 in. high 10.16cm 6″ 15.24cm 510g
8″ 20.32cm 680g
10″ 25.4cm 1021g
12″ 30.48cm 1361g
14″ 35.56cm 2041g
16″ 40.64cm 3062g
18″ 45.72cm 3969g
Rounds 3 in. high 7.6cm 6″ 15.24cm 397g
8″ 20.32cm 510g
10″ 25.4cm 680g
12″ 30.48cm 1021g
14″ 35.56cm 1361g
16″ 40.64cm 2041g
18″ 45.72cm 3062g
Hearts 4 in. high 10.16cm 6″ 15.24cm 510g
8″ 20.32cm 737g
9″ 22.86cm 907g
10″ 25.4cm 1021g
12″ 30.48cm 1361g
14″ 35.56cm 2041g
15″ 38.1cm 2041g
16″ 40.64cm 2722g
Petals 4 in. high 10.16cm 6″ 15.24cm 510g
9″ 22.86cm 850g
12″ 30.48cm 1361g
15″ 38.1cm 2041g
Squares 4 in. high 10.16cm 6″ 15.24cm 680g
8″ 20.32cm 1021g
10″ 25.4cm 1361g
12″ 30.48cm 2041g
14″ 35.56cm 2722g
16″ 40.64cm 3402g
Hexagons 4 in. high 10.16cm 6″ 15.24cm 510g
9″ 22.86cm 1021g
12″ 30.48cm 1361g
15″ 38.1cm 2381g
See also:  How To Freeze Coffee Cake?

How Much Fondant Do I Need To Cover My Cake?

  • When it comes to fondant, one question I get asked fairly frequently is ″how much fondant do I need to purchase to cover my cake?″ As a result, I decided to design a calculator that allows you to select the size of your cake and receive an estimate of the amount of frosting you’ll need.
  • Let’s get to the calculator…
  • Cakes that are round or square/rectangular in shape Making a precise calculation for the quantity of fondant required is difficult since it is dependent on several factors, including how thick you want the fondant to be, how adept you are at rolling it out to the precise form you want, and how much extra you will have (I usually roll mine out to be about 1cm wider than it needs to be all around, which then allows me to get it nice and smooth and to trim it neatly at the base of the cake).
  • This calculator will give you an estimate of how much you need to buy so that you know you’ll have enough, but it should prevent you from getting carried away and purchasing far too much in one sitting.
  • It is assumed that your fondant is 4-5mm thick and that you have 1cm of surplus fondant all the way around the cake when you do this calculation.
  • You’ll need to measure the height of your cake in order to figure out how much fondant you’ll need.

If you haven’t done this before, it might be a little difficult!Based on the height of my vanilla or chocolate birthday cakes, a 2-layer cake sandwiched with buttercream and a thin layer of buttercream on top will measure around 9cm in height, and a 3-layer cake would measure approximately 13.5cm in height, as a recommendation.Diameter of the cake (cm) Height of the cake (cm) The amount of fondant is equal to 0 grams.

  • Cake Dimensions (in centimeters) x Cake Height (cm) The amount of fondant is equal to 0 grams.

How Much Fondant

How Much Fondant

Round Cake – about 4″ in height

Size Ounces Grams
5″ 6″ 8″ 10″ 12″ 14″ 16″ 18″ 14 oz. 18 oz. 24 oz. 36 oz. 48 oz. 72 oz. 108 oz. 140 oz. 400 g.510 g. 680 g. 1020 g. 1360 g. 2040 g. 3060 g. 3970 g.

Approx. 4″ in height, round cake.

Size Ounces Grams
5″ 6″ 8″ 10″ 12″ 14″ 16″ 18″ 12 oz. 14 oz. 18 oz. 24 oz. 36 oz. 48 oz. 72 oz. 108 oz. 340 g. 400 g. 510 g. 680 g. 1020 g. 1360 g. 2040 g. 3060 g.

Round Cake – Approximate height: 4″

Size Ounces Grams
7 x 11″9 x 13″11 x 15″12 x 18″ 30 oz.40 oz.60 oz.80 oz. 850 g.1130 g.1700 g.2270 g.

Cake with a square shape and a height of around 4″

Size Ounces Grams
5″ 6″ 8″ 10″ 12″ 14″ 16″ 20 oz. 24 oz. 36 oz. 48 oz. 72 oz. 96 oz. 120 oz. 567 g. 680 g. 1020 g. 1360 g. 2040 g. 2720 g. 3400 g.

Approximate height of the square cake: 4″

Size Ounces Grams
7¾″ x 5⅝″ 10¾″ x 7⅞″ 13″ x 9⅞″16″ x 12⅜″ 24 oz. 48 oz. 48 oz. 72 oz. 680 g.1360 g.1360 g. 2040 g.

Heart Cake – about 4″ in height

Size Ounces Grams
6″ 8″ 9″10″ 12″ 14″ 15″16″ 18 oz.26 oz. 32 oz.36 oz.48 oz. 72 oz. 72 oz.96 oz. 510 g.740 g.900 g.1020 g.1360 g.2040 g.2040 g.2720 g.

Get more Fondant 101!

Consider checking out our ″Learn The Basics″ video series, which covers subjects such as prepping the cake, covering it, troubleshooting it, and more.

How Much Fondant Do I need For My Cake?

  • Cake decorating is more enjoyable when you have everything planned out ahead of time, including how much cake and icing you will need, as well as how much fondant you will need for your cake design.
  • Here’s a general guideline depending on the form, size, and height of the cake you’re making.
  • Make a note of this page in your favorites for future reference.
  • This is by far the most often requested question I receive.
  • The fact that you have ran out of fondant just before the finish of your endeavor might be really frustrating.
  • If you have created a custom color, it is nearly impossible to recreate the exact same shade in the same manner.

In other words, always make a bit more money than you believe you’ll need in order to cover your expenses.It’s always preferable to err on the side of caution than than caution alone.This chart provides a rough estimate of how much fondant you will use for rolling fondant from 3/8-inch to 14%-inch thick, or 3 mm to 5 mm in thickness.

  • Of course, everyone’s dice will roll differently, so you may find yourself with a few extra to your disposal.
  • If you discover that you are using more than the quantity specified in the chart below, consult your physician.
  • Without a doubt, this is a liberal guideline.
  1. In the event that I followed this instructions, I would use this amount of fondant to cover my cake and have enough left over for embellishment.
  2. Once again, this is a reasonable guideline, but not an exact amount of money.

So, how much fondant do I need to cover.

Round Cake

Square Cakes

Petal or Hexagon?

When it comes to these two, I generally use my square fondant measures as a reference. I hope it is successful for you as well.

Sheet Cake

Oval and Heart Cakes – 4-inch tall cake

Homemade Fondant Recipes

  • You are most likely already familiar with my fondant recipes, but if not, here they are again. Among the most popular homemade fondant recipes are homemade chocolate fondant recipe, homemade vanilla fondant recipe, and homemade vegetarian fondant recipe
  • Marshmallow Fondant Recipe (from scratch)
  • Recipes for Easy Chocolate Marshmallow Fondant and Homemade Black Fondant are also available.
  • How to Make Sharp Edges on Ganache Cakes
  • How to Make Sharp Edges on Buttercream Cakes
  • How to Make Sharp Edges on Chocolate Cakes
  • 50+ Different Layer Cake Recipes
  • Recipes for Frosting and Buttercream in Numbers
  • Cake Decorating Recipes for Cake Decorators: More than 30 Recipes
  • A recipe for the best homemade fondant, produced from scratch by Veena Azmanov.
  • If you are seeking for the greatest rolled fondant recipe that is both economical and delicious, look no further.
  • This is the end of the road.
  • This handmade fondant recipe is delicate and elastic, and it performs well.
  • Veggie Fondant Recipe – Veena Azmanov’s Homemade Vegetarian Fondant Recipe from Scratch – Vegan and Parve This handmade vegetarian fondant recipe is a fondant recipe that does not use gelatin as a binding agent.
  • This simple, straightforward, and uncomplicated recipe calls for the use of agar-agar, which is derived from plants.

Adapted from my most popular recipe, this dish is delicious!Veena Azmanov demonstrates how to make homemade chocolate fondant from scratch.When you use the proper procedure, making homemade chocolate fondant is straightforward, easy, and effortless.

  • With a few extra techniques, you can get a rich brown hue with exactly the right amount of oil.
  • Best Veena Azmanov shares her recipe for homemade marshmallow fondant.
  • This homemade marshmallow fondant recipe smells wonderful and just only three ingredients.
  1. It also has an unbelievable stretch, making it simple to cover a cake.
  2. Veena Azmanov shares her recipe for homemade chocolate marshmallow fondant.
  3. Made with marshmallow and chocolate flavors, this delightful sugar paste recipe is a great dessert to serve for any occasion.
  4. This recipe is straightforward, quick, and effortless to prepare since it uses genuine chocolate and cocoa powder.

Veena Azmanov’s Perfect Homemade Black Fondant Recipe is a must-try.This approach will guide you through the process of creating the ideal handmade black fondant recipe every time.It’s a simple and foolproof procedure, regardless of whether you use my recipe.

You may also like

  • Best Homemade Fondant Recipe – from Scratch – Veena Azmanov’s Baking Diary Looking for the greatest rolled fondant recipe that is both inexpensive and delicious? Look no further. And that’s the end of that. Making fondant at home may be difficult. This recipe is soft and elastic, and it works well. Veggie Fondant Recipe – Vegan and Parve – Veena Azmanov Vegetarian Fondant Recipe from Scratch It is possible to make a vegetarian fondant without the use of gelatin in this DIY recipe. Using the plant-based agar-agar in this recipe, it’s straightforward, easy, and uncomplicated. An adaptation of my most popular recipe, this dish is very delicious. Veena Azmanov shares her recipe for homemade chocolate fondant. Using the proper technique, making homemade chocolate fondant is quick, easy, and stress-free. Simply follow these additional guidelines to obtain a rich brown hue with with the bare minimum effort. Best Veena Azmanov’s Recipe for Homemade Marshmallow Fondant This homemade marshmallow fondant recipe smells wonderful, has just three ingredients, and has such incredible stretch that it makes coating a cake a breeze. Veena Azmanov’s recipe for Homemade Chocolate Marshmallow Fondant This homemade chocolate marshmallow fondant is a delectable sugar paste recipe that has the flavors of marshmallow and chocolate. With genuine chocolate and cocoa powder, this recipe is simple, straightforward, and quick to prepare. Veena Azmanov shares her recipe for the best homemade black fondant. Making flawless homemade black fondant recipe every time is made easier with this approach. Whatever you want to use my recipe for, it’s a simple and foolproof procedure.
  • Veena Azmanov’s collection of 30+ homemade buttercream frosting recipes is a must-have.
  • Do you need a buttercream recipe that can be made in 5 minutes?
  • Are you unsure on which buttercream to use?
  • Everything is conveniently located in one location.
  • There are more than 30 different homemade buttercream frosting recipes for you to try.
  • Veena Azmanov’s 30+ Layer Cake Recipes are a must-try.

A common problem is that we have a fantastic cake recipe but do not have the appropriate size pan, which may be really aggravating.That is why I had the calculated recipes ready for you to choose from.Since then, I’ve decided to halt distribution of those PDFs.

  • how many servings do you n…
  • Veena Azmanov’s Cake Decorating Recipes are a must-have for any cake decorator’s collection.
  • The art of cake decorating has gone a long way, and it is now a thriving industry in its own right.
  1. Although decorating a cake is not difficult, it may be time-consuming and typically involves a step-by-step procedure that necessitates preparation in advance.

About the Author

  • Veena Azmanov is the creator of three blogs, Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes, all of which may be found on her website.
  • She writes on a variety of topics including food, baking, sweets, and cake designing.
  • Her work as a professional cake decorator and food blogger has been published in several online journals and media all over the world over her more than 10 years in the industry.
  • You will discover tasty, simple, and practical recipes on her blogs, which are frequently accompanied by instructional videos and lessons for the home chef.

Reader Interactions

Is a tutorial you like not listed on this page? or Perhaps, you created a video tutorial on this topic?

  • Veena Azmanov is the creator of three blogs, Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes, all of which may be found on the Internet.
  • She is a food writer who focuses on cooking, baking, sweets, and cake design.
  • She has been published in several online journals and periodicals throughout the world as a professional cake decorator and food blogger for more than 10 years.
  • You’ll discover tasty, simple, and practical recipes on her blogs, which are frequently accompanied by instructional videos and tutorials for the home chef to help you get started.

How Much Fondant To Cover An 8 Inch Cake?

  • Fondant, in contrast to cake mixes, is a little more difficult to work with.
  • It is made up of two ingredients: gumpaste and cornstarch.
  • This useful infographic will show you how much of each material you will require for your project.
  • The subject of ″how much fondant to cover an 8-inch cake in grams″ is one that many people have asked.
  • In order to make a conventional 8 inch cake, around 150 grams of fondant is required.

How do I calculate how much fondant I need for a cake?

  • A: In order to determine how much fondant you will use for a cake, you must first determine the size of the cake.
  • By measuring the height and breadth of your cake, you can determine the overall size of your cake.
  • A person’s height is often measured in inches, whereas their breadth is typically recorded in cm.
  • As soon as you obtain this information, divide the height by two and multiply that amount by the width.
  • This will provide you with an estimate of the amount of fondant you will require for your cake.

How much fondant do I need to cover a square cake?

A: The most accurate approach to determine h

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