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How To Cover A Square Cake With Fondant?

Posted on Author Theodore BaileyPosted in ChocolateLeave a Reply

How do you store a cake before fondant?

How to roll out fondant for a square cake?

Lift the rolled out fondant with your rolling pin and cover the square cake. Gently adhere the fondant to the top and sides of the cake; pay extra attention to the sides. (i) Using your fondant smoothers on both sides of each edge, pinch the fondant together be careful not to tear off the top edge.

How do you smooth fondant without breaking it?

Start smoothing with a fondant smoother tool. Always start smoothing from each corner and work toward the center line of the side. Once at center line the start at the top and work your way from top to bottom. You can lift the fondant at the cake board to help release air and stretch a bit to pull out wrinkles.

How do you use a drywall tool to cover a cake?

Tips Get a drywall tool at any home improvement store. To cover a cake in fondant, only a thin coat of icing is needed. Warm up my fondant in the microwave before you roll it out. Cake surface must be lightly misted with water. Always smooth all corners first, do not smooth any sides until all four corners are smoothed to sides of the cake.

Can you use cake dummies to learn to bake a cake?

You can start out with square cake dummies until you get comfortable enough to move on to real cakes. Bear in mind that your first time with a real cake might not be entirely flawless. However, practice with the cake dummies would have prepared for a little bit for what to expect.

Is it easier to ice a square or round cake?

Icing a square cake is slightly more tricky than icing a round cake as it is important to ensure the corners are neat and tidy. For a fruit cake you will need to first cover the cake in marzipan and for a sponge cake it is best to use a thin layer of buttercream or jam.

How do you stick fondant to fondant without glue?

Corn syrup alone is super sticky, so I sometimes dilute it with a bit of water to give it a more glue-like consistency. It works beautifully for sticking fondant to a cake board. I just water it down so it brushes on easily, then ‘paint’ the surface of a cake drum before covering it with matching fondant.

Can you put fondant directly on a cake?

For best results, we suggest using fresh fondant to cover your cake. Old fondant can dry out and crack, especially along the edges of your cake. If this does happen, you can rub a little vegetable shortening along the dry area until the crack disappears.

How much fondant is needed to cover a cake?

To cover a standard standard-sized 9 or 10-inch cake with fondant, you will need approximately 2 pounds of fondant. You can use purchased fondant (be sure you get ‘rolled’ fondant as opposed to ‘pouring’ fondant), or you can make your own marshmallow fondant or rolled fondant.

How to cover a styrofoam dummy cake with fondant?

  • Wrapping the Styrofoam. Dummy cakes are created from compacted Styrofoam blocks.
  • Types of Dummy Cakes. The type of dummy cake you purchase will make a difference on how your fondant will look after it’s applied.
  • Buttercream Application.
  • Water and Piping Gel.

    • How to ganache a cake for perfect fondant coverage?

  • Place all ingredients in a glass bowl
  • Set bowl on top of saucepan with an inch or so of simmering water
  • Stir ganache gently until chocolate is completely melted and ganache is silky smooth
  • Use immediately for a chocolate drip cake or let cool until the same consistency as peanut butter for coating a cake for fondant

    • How to cover a cake board with checkered fondant?

  • Spray the cake board with oil or rub with trex or crisco.
  • Roll out the sugarpaste and drape it over the cake board and smooth the fondant.
  • Trim off the excess with a sharp knife
  • Remove the fondant from the centre of the board as this is not required.

    • How To Cover A Square Cake With Fondant

    How to cover a square cake with fondant is a question that many cake designers struggle with.This is due to the fact that, in contrast to round cakes, square cakes have angles.Straightening and smoothing out these angles may be extremely time-consuming and irritating.In this post, we will provide you with some professional ideas and advice from veterans that will assist you in successfully covering your square cakes without any problems.

    How To Cover A Square Cake With Fondant – Tools and Ingredients Needed

    Covering a square cake with fondant requires essentially the same supplies and tools as covering a cake of any other size or form.The following are some of the tools and components you’ll need: – Rolling Mat and Pin for Fondant Rolling Fondant Smoothers are a type of smoothing agent used in the preparation of fondant.Pizza Cutter or Knife for Crafting Scissors with a Sharp Edge Knife with a serrated edge, such as a cake leveler Spatula with a little offset Smoother icing on top of a cake Buttercream Fondant Vegetable shortening is a type of shortening made from vegetables.Corn Starch is a kind of starch that is derived from corn.

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    Procedure For Covering A Square Cake With Fondant 

    A square cake may be easily covered with fondant as long as you adhere to certain fundamental guidelines, which can be found here. Listed below are the processes that must be followed:

    Prepare the Cake For Covering

    With a cake leveler or a serrated knife, make a level surface for your cake.Remove any excess frosting from all of the cake’s edges to ensure that you have crisp edges.After that, crumb coat the cake and set it aside to set (approximately 30 minutes in the refrigerator is recommended).Finally, apply a final coat of icing to the top of the cake.

    1. Some cake decorators stop at simply crumb covering the cake; the decision is yours.
    2. Prior to beginning the crumb coating, level each layer of cake and fill with the frosting of your choosing before beginning the crumb coating on the remaining layers of cake.

    Roll Out The Fondant

    Make a thin layer of fondant on a rolling mat and roll it out to cover the cake, about 1/8th of an inch thick.If you are working on a surface that does not have a rolling pad, make sure to dust the surface with cornstarch before beginning.Make use of your rolling pin to lift the fondant off the work surface and cover the square cake.Gently press the fondant over the top and sides of the cake, paying particular attention to the sides.

    1. Repeat on the other side.

    Smooth Out The Fondant

    I Pinch the fondant together using your fondant smoothers on both sides of each edge, being careful not to rip off the top edge.Next, trim away any extra fondant around the edges of the cake using your scissors.When trimming away the extra fondant, proceed with caution.Make little cuts at a time to avoid cutting off too much of your circulation.

    1. Then, using the two fondant smoothers again, smooth out the edges of each edge of the cake until the extra fondant falls off.
    2. (iv) The next step is to use an acetate fondant smoother to smooth out any residual rough edges.
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    4. These are only the rudimentary steps in the process of covering a square cake with fondant.
    5. There are a plethora of different techniques that cake decorators have refined throughout the course of their careers.
    6. Two videos have been included in this article.
    1. One would demonstrate the general strategy we’ve discussed with a few tweaks, while the other would demonstrate another way that you may employ.
    2. Additionally, you may refer to one of our earlier posts on how to cover a cake with fondant; you can find that article by clicking here.
    3. You’ll almost certainly pick up a few valuable tidbits.

    How To Cover A Square Cake With Fondant – Expert Tips

    Icing and Fondant Rules

    The thickness of your fondant should not be greater than 1/8 inch.If the fondant is overly heavy, it will have an influence on the cake and will be difficult to deal with as a result.It would add weight to the sides (edges of the cake) and provide you with the desired sharp edges for your cake.(ii) We previously noted that some experts believe that a thin layer of icing is sufficient before covering a cake with fondant.

    1. This is due to the fact that too much icing beneath the fondant would cause it to expand and become slippery.
    2. It may be really inconvenient to work with at times.
    3. (iii) Other cake decorators, on the other hand, apply a complete crumb coat and a second coating before applying their decorations to their cakes.
    4. We’ve noticed that thin frosting is more effective for us than thick icing.
    5. You might want to try a few different things and see what works best for you.
    6. To dust your work surface and fondant with extra cornstarch if you reside in an area with high humidity, you may want to increase the amount of cornstarch you use.
    1. However, those who live in drier climates might benefit from using vegetable shortening more frequently in their cooking activities.
    2. This would prevent the icing from drying out while also imparting a glossy look to the finished product.
    3. The crumb coated and/or iced cake should be allowed to cool completely before being covered with fondant.
    4. This would make it easier for you to obtain crisp edges.

    Covering and Smoothing

    To ensure that the weight of the fondant does not rest on the sides of your cake, quickly smooth down the top and sides of your cake.You can also spritz your cooled cake with little water to assist the fondant stick more firmly to the cake.Your fondant would have air bubbles if there were any dry patches on it.To avoid making the fondant too slippery, avoid spritzing the cake with too much water after it has been baked.

    1. It’s important to make the four corners of a square cake perfectly smooth before you begin working on the sides.
    2. (iii) When smoothing out your fondant on a square cake, start with the four corners and work your way around to the sides.
    3. This would assist in preventing the fondant from tearing away from the corners.

    How To Cover A Square Cake With Fondant – Conclusion

    • To ensure that the weight of the fondant does not rest on the edges of your cake, quickly smooth down the top and sides of your cake. You can also spray your cooled cake with little water to assist the fondant stick more firmly to the cake surface. Your fondant would have air bubbles if there were any dry places on the surface of it. However, be cautious not to spray the cake with too much water, since this will make the fondant slick. It’s important to make the four corners of a square cake very smooth before you begin working on the sides. (iii) When smoothing out your fondant on a square cake, start with the four corners and work your way around. This will assist to guarantee that the fondant does not come loose from the corners. –

    How to Cover a Square Cake with Fondant

    Article to be downloaded article to be downloaded In terms of fondant covering, square cakes are among the most difficult forms to master. This post will provide you with ideas and tactics to make it simple to cover a square cake with a beautiful layer of frosting.

    Steps Download Article

    1. 1Level cakes with a knife or a cake leveling tool, both of which can be found in most hobby shops. After that, a dirty ice is applied to all of the cake’s sides in order to give the cake crisp, straight sides. Instead of a crumb coat, apply it thickly. Advertisement Utilize the drywall tool to remove the majority of the icing that has been applied. Ensure that your level is exactly flat and level by checking it again. Make any necessary modifications by adding or subtracting icing as required. 4Roll out fondant to the size required to cover the cake at a 1/8-inch thickness. 5Pick up the fondant with a big silicone rolling pin and carefully drape it over the top of the cake using a new, clean spray bottle
    2. 6. Stretch fondant easily so that the creases only extend over the bottom of the cake board and there are no creases that extend above the cake board. Your fondant should extend beyond the edge of your cake board. The bigger the piece of fondant, the less time it will take to smooth it out completely. The fondant will wrinkle and be difficult to smooth if it is only barely covering the edges of the cake.
    3. 7Trim the fondant at the edge of the cake board to eliminate any excess that is hanging over the edge. It is critical not to cut it any shorter because this would result in creases while smoothing. Additionally, if it is left for too long, the hanging weight will cause the fondant to peel away from the corners of the cake as you are smoothing it.
    4. 8Begin smoothing with a fondant smoother tool. Always begin smoothing from the corners of the side and work your way toward the center line of each side. Once you have reached the middle line, begin from the top and work your way down to the bottom. To assist with air release and wrinkle removal, you can raise and stretch your fondant at the cake board.
    5. 9Smooth the top and sides of the cake with a smoothing tool. Trim any extra fondant from the bottom of the cake using a sharp knife, pizza cutter, or craft knife. Advertisement
    • Question Add a new question Question How huge of a cake may be covered by 250 grams? It all depends on how thin you roll it out and how thick the fondant is in the first place. In addition, if you have a more detailed cake, you will need to utilize more of the ingredients.
    • Question How can I make the cake’s edges to look just right? It continues cracking, and the cake does not appear to be smooth at all, despite the fact that I followed all of the instructions. If it falls apart as you’re placing the fondant on the cake, it’s probably because it’s too thin. When working with fondant, it is necessary to make it flat, although making it paper-thin is not suggested if you are a newbie. Simply arrange it on top of the cake as neatly as possible with only a few creases, although creases are OK and can be easily fixed later on if necessary. Cut away or smooth over any extra fondant, and be careful while cutting it so that the layer does not come out wrong.
    • 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. A drywall tool may be purchased at any home improvement store. Keep in mind to get a high-quality one because it will be washed regularly and inferior ones can rust.
    • A thin layer of icing is all that is required to cover a cake with fondant. Too much frosting will cause the fondant to stretch and slide along the surface.
    • Before you start rolling out my fondant, warm it up in the microwave for a few seconds. This softens the material and makes it more manageable to deal with. Roll out the dough using a high shortening to powdered sugar ratio instead of powdered sugar. Shortening eliminates the need to clean your cake after it has been baked.
    • It is necessary to softly spray the cake surface with water.
    • Any dry patches in your fondant will cause air bubbles to form in the finished product.
    • If the cake is excessively wet, the fondant may begin to slide off the cake.
    • Always smooth all four corners before smoothing any sides of the cake
    • do not smooth any sides until all four corners have been polished to the sides of the cake.
    • If the cake has been properly cooled, it is simpler to achieve precise corners while applying fondant.
    • Thank you for submitting a suggestion for consideration! Advertisement The smoothness of fondant that is excessively thick will be compromised.
    • Craft knives are extremely sharp, so proceed with caution.
    See also:  How Full Do You Fill A Cake Pan?

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    How to cover square cakes with fondant. Tutorial

    Despite the fact that many people believe that covering a cake with fondant is a simple process, obtaining straight sides and sharp edges requires the use of a specific technique.There are several ways for achieving a high-quality finish, and all of them are legal.At the end of the day, multiple routes might lead to the same objective.There are certain stages to take when covering a round cake, but the process becomes even more involved if you wish to cover square cakes as well.

    1. In order to demonstrate this, I’d want to demonstrate how I cover square cakes with fondant.
    2. Prior to covering the square fondant cake with fondant: There are three crucial elements to remember.
    3. To cover a square cake with fondant, ensure that the corners are right-angled and that all of the sides are exactly straight before beginning.
    4. A ganache icing smoother or steel square are examples of instruments that may be used specifically for this task.
    5. Otherwise, the cake will not be perfectly round, and the covering will not be attractive enough.
    6. 2.
    1. Determine the overall height of the cake.
    2. Be aware that towering cakes require more time and effort to cover with fondant than lower ones.
    3. This occurs as a result of the extra fondant that is formed in tall cakes, which must be reabsorbed in order to achieve a flawless coating.
    4. If your cake is particularly tall, avoid stretching the fondant too thin.
    5. Don’t be concerned about the excess thickness; as you smooth the fondant, it will get thinner and thinner.

    It will break if the material is too thin from the beginning.3.Select a high-quality fondant.Renshaw Extra is the only software I use since it is so easy to use.It’s elastic, robust, and it never fails to hold its shape.

    • To demonstrate how to cover a square cake with fondant, I’ve picked an extremely tall dummy to serve as a demonstration model.
    • When working with fondant, it is critical to use a generous amount.
    • I used a total of 750gr of fondant.
    • Keep in mind that you will need to stretch a large sheet of fondant in order to make it simpler to handle.
    1. Make a square form out of it first, then expand it.
    2. 2.
    3. Begin to stretch the fondant out on a baking sheet.

    Sprinkle a small amount of icing sugar over your work area to prevent it from becoming stuck to it.It’s critical to continuously monitoring to make sure it isn’t glued to the surface.Maintain the same form as your cake or dummy as you are stretching the fondant, thus keep inspecting it as you extend it.To preserve the necessary form of your fondant, try stretching in one direction, rotating 45 degrees, and then stretching again in the other direction.Continue in this manner until you have a large square.Measure the sides of the dummy from end to end in order to determine the exact measurements of fondant that you will need for your project.

    • Set the cake on a rotating base and moisten the dummy’s surface with a brush to ensure that it is completely covered in water.
    • Take care not to saturate it, since the fondant will slip and become quite sticky if it does.
    • With both hands, gently arrange the stretched fondant in the middle of the cake.
    • 6.
    • The first thing you should do now is correct the corners as soon as possible.

    When we cover tall cakes with fondant, we have a lot of fondant hanging from the corners, which helps to support the weight of the cake.If we don’t move quickly, the corners will begin to crumble.The first step is to adhere the fondant to the corners and top edges of the cake.7.After you’ve adhered the fondant to the top, you should adhere the fondant to the sides.In this manner, you will be able to pass the extra fondant through the center of each side.

    • 8.
    • Repeat the procedure until the fondant is completely fixed on both sides.
    • Don’t be concerned if there is too much fondant in the center.
    • 9.

    Begin removing the extra fondant by working your way around the center of the cake.To smooth the fondant, open the creases and gently push the fondant downwards with your fingers.10.Work on both sides of the body.Don’t begin working on the following side until you’ve finished working on the previous side.Finish by eliminating the creases from the top of the dummy all the way to the bottom.

    11.Once you’ve finished smoothing out the creases, grab two fondant smoothers and begin smoothing the whole surface.Caution should be exercised when pressing too hard.Remove any extra fondant from the foundation and place it in a plastic bag.12.

    Close it all the way up, letting all the air out.Use two fondant smoothers to obtain flawless borders on your cake.Place them at the edge of the fondant and gently press down until the fondant forms a straight angle.

    1. In contrast to round cakes, you should work all of the edges.
    2. 14.
    3. Smooth the lower corners of the fondant using a fondant smoother.
    4. Repeat this procedure until the fondant is very thin on the foundation.
    5. Finished product When you cut it, you won’t get any marks on it because of this.
    1. 15.
    2. Use a fondant cutter or an X-acto knife to trim away any extra fondant.
    3. Remove any excess and place it in the plastic bag that you used earlier in the process.
    1. A piece of advice on how to cover a cake with fondant It’s possible that the leftover fondant will contain cake or chocolate bits if you’re covering a genuine cake with fondant.
    2. Take care not to store it with the rest of the leftover fondant, since it may become dusty and discolored, in addition to becoming damaged.
    3. Do you believe it will be simple to expand the fondant to cover a square cake?
    1. I hope that this lesson on how to cover a square cake with fondant will assist you in achieving a flawless covering.
    2. If you have any questions, please leave a comment below and I will respond as soon as possible.
    3. Marc

    How to Ice a Square Cake Video

    1 Bring the apricot jam to a boil in a saucepan, then remove from heat and set aside to cool.Use this to brush over the top of the cake; it will aid in the adhesion of the marzipan.2 Roll out the marzipan into a rough square after it has been kneaded until flexible.Dust the worksurface with a little icing sugar and cut out the shapes using a pastry cutter.

    1. Maintaining constant rotation as you roll will maintain a uniform thickness and prevent the marzipan from adhering to your work surface.
    2. 4 Once you have reached a thickness of around 5mm, make sure it is slightly larger than the cake, then roll it over the rolling pin and drape it over it.
    3. Smooth the surface of the cake with the palm of your hand to ensure there are no bubbles below.
    4. 6 Secure the marzipan to the corners of the cake, then carefully unfold any wrinkles in the marzipan on the edges of the cake and smooth down until it is completely straight.
    5. 7 To sharpen the edges, press two icing smoothers together and press them together.
    6. Remove any extra marzipan using a little knife and set aside to harden up before applying the icing.
    1. To help the icing stick to the marzipan, brush it with a little water (use water that has been boiled and cooled, or alternatively a clear alcohol such as gin or vodka) 10 Knead the icing until it is pliable and no cracks appear in the surface 11 Roll out into a rough square on a surface lightly dusted with icing sugar, turning the icing as you roll 12 Roll out to a thickness of about 4mm, wrap around the 13 Begin by smoothing the corners with your hands before using the icing smoother to smooth down the sides of the cake and sharpen the edges, unfolding any pleats that may have formed.
    2. 14 Cut around the base of the cake with a little knife to make it seem nice.
    3. 15 Run the icing smoother all over the cake one more time to produce a wonderful, smooth finished product.

    How to Stick Fondant Decorations to Cake

    This is one of the things that we are asked over and over again as new cake decorators, and it is also one of the easiest to answer.So now I’m going to show you how to adhere fondant decorations to a cake.Do you have trouble figuring out how to adhere fondant embellishments to cakes while you’re cake decorating?Or perhaps you are dissatisfied with your present technique!

    1. That being the case, this piece is dedicated to you.
    2. I’m going to show you 5 different techniques to adhere fondant embellishments on cakes.
    3. Some of these are effective for bonding fondant to fondant.
    4. Others are more effective when it comes to adhering fondant to buttercream.
    5. Additionally, several of these techniques may be used to apply fondant to both buttercream and fondant.

    How to Stick Fondant Decorations to Cake

    1.Water.When it comes to sticking fondant on fondant, this may be the most practical and apparent method.It is, however, my least favorite.

    1. You should be careful while dealing with fondant since it has the potential to drip or run down the edge of your cake if you aren’t careful.
    2. And let me tell you something.
    3. Water dripping down the edge of a fondant cake is not aesthetically pleasing.
    4. It’s going to be a complete disaster in no time!
    5. Due to the fact that the water dissolves the fondant, you will end up with stripes.
    6. When applying fondant to buttercream, a little brush and a small amount of water can be used to get a professional-looking result.
    1. That’s precisely what I created with this Toy Story Cake, complete with clouds and the Toy Story logo.
    2. Just make sure you’re just using the tiniest dab of water on the surface.
    3. 2.
    4. Tylose, sometimes known as ″glue.″ This is an approach I’ve used for a long time, but only recently remembered.
    5. The problem with creating tylose glue is that it has to be done in advance of the event.

    Pour in only a trace amount of tylose into water in a container with a cover and leave it to rest overnight.When you initially combine it, it will be thick and gloppy, but by the next morning, it will have transformed into a transparent, gelatinous glue.However, because we decorators are notoriously scatter-brained, waiting all night for it to congeal can be a challenge for those of us who are not used to planning so far in advance.It would be ideal for adding lace medallions to a cake, such as this Elegant Lace Wedding Cake, for example.

    Maybe the easiest way to stick fondant to fondant. sugar glue!

    3.Glue made with sugar (or fondant glue).This type is made by melting marshmallow fondant with a small amount of water!This tip was taught to me by CorrieCakes on Facebook years ago, and it’s a fantastic, simple ″glue″ for any fondant embellishments that I’ve tried.

    1. It just takes a few seconds to produce, and if you use mmf to decorate, you already have everything you need to make this ″glue.″ It’s thicker than water, it doesn’t ″run,″ and, well, it’s simply a fantastic answer all around!
    2. You can get all of the instructions for making homemade sugar glue right here (warning – old post with not-so-great photos).
    3. 4.
    4. Condensation of sentences.
    5. With certain cases (when the decorations are flat), I will wipe shortening over the whole surface of my cake and then put fondant on top of fondant until the cake is covered in fondant.
    6. This Chevron Cake is an excellent illustration of this.
    1. All of those stripes are glued to the cake just with shortening, and it works perfectly every time!
    2. I’ve also started to employ shortening nearly exclusively for the purpose of putting letters on things.
    3. It is possible for me to move them without causing any damage if I realize that I have placed a name off-center, too high, or too low!
    4. The other forms of adhesive discussed above make it impossible to move things around all of the time!
    5. If you go all the way to the bottom of my page on How to Use Tappit Letter Cutters, you’ll see that I mention using shortening for the letters (when I’m placing them on the cake).

    5.Diluted Corn Syrup (also known as corn syrup).Corn syrup on its own is quite sticky, so I occasionally dilute it with a small amount of water to make it more glue-like in consistency.It’s perfect for attaching fondant to a cake board or other flat surface.I just dilute it with water so that it can be applied with a brush, and then ″paint″ the surface of a cake drum before covering it with matching fondant.

    • That’s exactly what I did with the marbled fondant on the wedding cake seen above, which matches perfectly.
    See also:  How To Travel With A Cake?

    I almost forgot candy melts glue!

    Melted Candy Melts have been included as an update.This will be referred to as my ″bonus″ way.The reasons why I would not recommend using melted candy melts are because they solidify extremely rapidly and can be clumpy (as a result, embellishments will not always lie flat on the cake).However, if you want something substantial to be held on to, melted candy melts work really well.

    1. I frequently use them to connect popscicle sticks or skewers to decorations that need to be able to stand on their own without falling over (like numbers on cakes).
    2. The tassels were also utilized to decorate the top edge of the Balloons and Tassels Cake, as well as the tassels at the bottom of each balloon, as you can see above.
    3. Melted candy melts were the right option because the tassels were too heavy to be held together with my typical ″glue″ techniques.
    4. My greatest suggestion for keeping candy melts melted is to store them in the refrigerator.
    5. Put them in a piping bag and microwave them for 10 seconds at a time until they are melted, then set the bag on a heating pad, fold it over on itself, and leave the bag there until you need it again!
    6. You now have six alternative options for applying fondant embellishments to a cake that you may experiment with.
    1. The greatest advice I can provide is to try with the various possibilities and find which you are most comfortable with and/or which works best for YOU, based on your own circumstance.
    2. Any additional ways or tips for adhering fondant decorations to cakes would you want to share?
    3. Please share your thoughts in the comments section!
    4. Wishing you a successful baking endeavor!
    5. Rose Rose Atwater is the creator and head cake decorator of Rose Bakes, which has been in business since 2007.

    As a baker and cake designer, she has written several books.She is also the wife of Richy and the mother of six amazing children.A number of publications, such as American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, the Huffington Post and Cake Geek Magazine, have published articles on her work.More information may be found here.

    5. How to Roll Your Fondant Evenly

    Making a well-prepared surface for your fondant is essential for getting a lovely, even roll on your fondant.To keep the surface from adhering, sprinkle it with cornstarch (for humid locations) or confectioners’ sugar (for dry climates) (for drier climates).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!), it’s also crucial that your surface is clean.

    1. The fondant should be in the form of the cake you’re covering to begin with.
    2. For example, if you want to cover a circular cake with fondant, start with a spherical form of fondant.
    3. Roll out your fondant to the required size with a plastic fondant roller (we have one for smaller projects and another for larger ones).
    4. 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.
    5. We also recommend the use of a measuring pad for more precise measurements.
    6. 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.
    1. The optimal thickness for coating a cake is around 1/8 inch in thickness.
    2. 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.
    3. Roll the fondant outwards from the center, rotating and raising the fondant as you go, to ensure that the form remains constant.
    4. If your fondant begins to lose its shape as you roll it, just reshape it with your hands.
    5. 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

    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.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.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.Tacky frosting will be required in order for the fondant to adhere to the icing.Covering the cake is the most enjoyable aspect of the process.

    • This stage may appear to be frightening, but the key is to let the tools do all of the heavy lifting for you.
    • As a precaution, make sure your cake is near by before continuing.
    • In order to begin, position your fondant roller in the center of the rolled out fondant.
    • Fold one side of the fondant over the roller while holding it with both hands.
    1. Pick up the fondant roller by both ends and place it on a flat surface.
    2. Using a pastry brush, start draping the fondant towards you, working your way down from the rear of the cake to the front.
    3. Gently roll out the fondant, directing it as it cascades down the sides of the cake and around the top.
    4. Don’t be concerned if the fondant does not completely cover the bottom edges of the cake.
    5. It will expand as you smooth it out, allowing it to adequately cover the borders of the cake.
    6. 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!

    How to cover square cakes with fondant. Tutorial

    Despite the fact that many people believe that covering a cake with fondant is a simple process, obtaining straight sides and sharp edges requires the use of a specific technique.There are several ways for achieving a high-quality finish, and all of them are legal.At the end of the day, multiple routes might lead to the same objective.There are certain stages to take when covering a round cake, but the process becomes even more involved if you wish to cover square cakes as well.In order to demonstrate this, I’d want to demonstrate how I cover square cakes with fondant.

    • Prior to covering the square fondant cake with fondant: There are three crucial elements to remember.
    • To cover a square cake with fondant, ensure that the corners are right-angled and that all of the sides are exactly straight before beginning.
    • A ganache icing smoother or steel square are examples of instruments that may be used specifically for this task.
    • Otherwise, the cake will not be perfectly round, and the covering will not be attractive enough.
    1. 2.
    2. Determine the overall height of the cake.
    3. Be aware that towering cakes require more time and effort to cover with fondant than lower ones.
    4. This occurs as a result of the extra fondant that is formed in tall cakes, which must be reabsorbed in order to achieve a flawless coating.
    5. If your cake is particularly tall, avoid stretching the fondant too thin.
    6. Don’t be concerned about the excess thickness; as you smooth the fondant, it will get thinner and thinner.
    • It will break if the material is too thin from the beginning.
    • 3.
    • Select a high-quality fondant.
    • Renshaw Extra is the only software I use since it is so easy to use.
    • It’s elastic, robust, and it never fails to hold its shape.
    • To demonstrate how to cover a square cake with fondant, I’ve picked an extremely tall dummy to serve as a demonstration model.

    When working with fondant, it is critical to use a generous amount.I used a total of 750gr of fondant.Keep in mind that you will need to stretch a large sheet of fondant in order to make it simpler to handle.Make a square form out of it first, then expand it.

    2.Begin to stretch the fondant out on a baking sheet.Sprinkle a small amount of icing sugar over your work area to prevent it from becoming stuck to it.

    • It’s critical to continuously monitoring to make sure it isn’t glued to the surface.
    • Maintain the same form as your cake or dummy as you are stretching the fondant, thus keep inspecting it as you extend it.
    • To preserve the necessary form of your fondant, try stretching in one direction, rotating 45 degrees, and then stretching again in the other direction.
    • Continue in this manner until you have a large square.
    • Measure the sides of the dummy from end to end in order to determine the exact measurements of fondant that you will need for your project.

    Set the cake on a rotating base and moisten the dummy’s surface with a brush to ensure that it is completely covered in water.Take care not to saturate it, since the fondant will slip and become quite sticky if it does.With both hands, gently arrange the stretched fondant in the middle of the cake.

    See also:  How To Store Cake Pops For A Week?

    6.The first thing you should do now is correct the corners as soon as possible.When we cover tall cakes with fondant, we have a lot of fondant hanging from the corners, which helps to support the weight of the cake.If we don’t move quickly, the corners will begin to crumble.

    1. The first step is to adhere the fondant to the corners and top edges of the cake.
    2. 7.
    3. After you’ve adhered the fondant to the top, you should adhere the fondant to the sides.
    4. In this manner, you will be able to pass the extra fondant through the center of each side.
    5. 8.
    6. Repeat the procedure until the fondant is completely fixed on both sides.
    1. Don’t be concerned if there is too much fondant in the center.
    2. 9.
    3. Begin removing the extra fondant by working your way around the center of the cake.
    4. To smooth the fondant, open the creases and gently push the fondant downwards with your fingers.
    5. 10.
    6. Work on both sides of the body.
    1. Don’t begin working on the following side until you’ve finished working on the previous side.
    2. Finish by eliminating the creases from the top of the dummy all the way to the bottom.
    3. 11.
    • Once you’ve finished smoothing out the creases, grab two fondant smoothers and begin smoothing the whole surface.
    • Caution should be exercised when pressing too hard.
    • Remove any extra fondant from the foundation and place it in a plastic bag.
    • 12.
    • Close it all the way up, letting all the air out.
    • Use two fondant smoothers to obtain flawless borders on your cake.
    • Place them at the edge of the fondant and gently press down until the fondant forms a straight angle.
    • In contrast to round cakes, you should work all of the edges.
    • 14.
    • Smooth the lower corners of the fondant using a fondant smoother.
    • Repeat this procedure until the fondant is very thin on the foundation.
    • Finished product When you cut it, you won’t get any marks on it because of this.
    • 15.
    • Use a fondant cutter or an X-acto knife to trim away any extra fondant.
    • Remove any excess and place it in the plastic bag that you used earlier in the process.
    • A piece of advice on how to cover a cake with fondant It’s possible that the leftover fondant will contain cake or chocolate bits if you’re covering a genuine cake with fondant.
    1. Take care not to store it with the rest of the leftover fondant, since it may become dusty and discolored, in addition to becoming damaged.
    2. Do you believe it will be simple to expand the fondant to cover a square cake?
    3. I hope that this lesson on how to cover a square cake with fondant will assist you in achieving a flawless covering.
    4. If you have any questions, please leave a comment below and I will respond as soon as possible.
    5. Marc

    How to Decorate with Fondant

    Article in PDF format Article in PDF format If you want to make your handmade cakes appear more amazing or professional, learn how to design them using fondant to get the desired effect.Fondant is a thick sweet paste that may be rolled out to cover a cake to create a smooth finish.In addition, you may create a selection of three-dimensional fondant embellishments to use on your cake as well.Because fondant is handled and kept in a different manner than standard frostings, discover how to utilize fondant efficiently for your next dessert creation.

    1. 1 Spread buttercream on the top of your cake. Place your cake on a work surface, such as parchment paper or a silicone mat, and let it cool. Before you begin, check to see that the top of the cake is level. Spread buttercream frosting on the top and sides of your cake, and then decorate with sprinkles or other decorations. It is recommended to use an all-butter buttercream to assist the fondant adhere to your cake and to disguise any faults in the cooked cake
    2. you may wish to lay the cake on a lazy susan so that you may frost it while rotating the cake

    2 Place the frosted cake in the refrigerator.Refrigerate the cake for 15 to 20 minutes after it has been frosted.The buttercream frosting should be allowed to set up so that the surface is solid and easy to deal with once it has been applied.You should make sure you have enough space in your refrigerator to place the cake so that other items in your refrigerator don’t knock against it and cause it to fall.In hotter climates or during hotter months of the year, you may need to keep your cake refrigerated for a longer period of time.

    • Maintain the refrigerator temperature until the frosting has solidified a little and your finger does not leave an impression when you touch the cake.
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    • 3 Prepare the fondant by kneading it and rolling it out. Hand-knead the fondant icing that has been prepared until it is flexible, similar to that of dough. Set the fondant on a work surface dusted with cornstarch or powdered sugar and let it to dry completely. To roll out the fondant in all directions, use a strong rolling pin and roll it out in all directions. Every few turns, lift up the fondant to make sure it isn’t adhering to your work surface and repeat the process. If it is, a bit additional cornstarch or powdered sugar can be sprinkled on top. Continue rolling until you achieve the size that you require for your cupcakes or cake. Always make a larger amount of fondant than you want to use on your cake. Consider the following example: for a double-layered 8″ cake, 2 1/2 pounds of fondant will be needed
    • however, only 1 1/2 pounds will be used.
    • If you see any little air bubbles, delicately puncture them with a needle or pin to remove them.
    • It is necessary to knead the fondant in order to break down sugar crystals, which will result in a more smooth texture.
    • 4 draped over a long rolling pin or long cylindrical object. the fondant Remove your frosted cake from the refrigerator and spritz it with cold water all over to revive it. This will aid in the adhesion of the fondant to the cake and the prevention of it drying out. Holding a light rolling pin or a long cylinder a few inches above the middle of your thinly rolled fondant can help you gather it up more effectively. Using your other hand, delicately wrap half of the fondant over the rolling pin, allowing it to drape down onto the opposite side of the rolling pin. Lifting and transferring the fondant with your hands is also an option, however doing so increases the likelihood of ripping the fondant
    • By rolling the dough with a rolling pin or cylinder, you can also ensure that the cornstarch side is always on the bottom. As a result, the shiny surface of your cake will be visible on the top and sides

    5 Carefully drape the fondant over the top of the cake. Hold the fondant-covered rolling pin over the center of your cake and gently drop it towards the cake surface. Unroll the fondant from the rolling pin, allowing it to gently fall across the whole cake’s surface area. The fondant should be applied on the top of the cake and stretch down and past the sides of it.

    6 Smooth the fondant using a spatula.Apply gentle pressure to the sides of the cake that has been coated in fondant with a plastic fondant smoother tool.Gently push down on the cake’s side as you work your way around the entire surface.This will smooth out any inconsistencies in the fondant while also aiding in the bonding of the fondant to the cake itself.While smoothing the sides of the cake, it may be helpful to place the cake on a slow suzan.

    7 Trim the fondant with a sharp knife.Make use of a sharp pizza cutter to trim the fondant around the outside of the cake.Always leave a very small amount of an edge (about 1/4″) so that you can ensure that you have enough fondant on the sides of the cake.Smooth the sides of the cake once more and re-trim the bottom of the cake, this time cutting straight through the cake’s middle.Take use of this opportunity to inspect the cake for air bubbles.

    • If you come across them, use pins or a small needle to pop them.
    • Make a gentle smoothing motion with your finger to remove the mark left by the pin.
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    1 Make a rose out of fondant.Using your fingers, pinch out a few coin-sized pieces of fondant and place them on a piece of wax paper.Place one ball of fondant on one end of another piece of wax paper and fold the opposite end of the paper over the ball.Repeat with the remaining balls of fondant.Squish the fondant ball with the wax paper and use your finger to smooth off one point of the fondant ball that has been squashed.

    • This will be the tip of your rose petal when it is finished.
    • Repeat the process for all of the balls to create petals.
    • Assemble the rose by rolling one petal into a cylinder and starting at the base of the cylinder and working your way up until you have a rose-shaped cylinder.
    • The more the number of pieces you utilize, the more petals you’ll get.
    1. Each component should be rolled into a ball.
    • 2 Create a fondant lace design. A lace stencil may be purchased at any craft shop or baking supply store. Roll out your fondant into a huge rectangle with a thin layer of sugar on top. Place the stencil over the fondant and press down firmly. When rolling the fondant across the stencil, use a tiny rolling pin to push down hard against the fondant. Remove the stencil off the wall. You should be able to see the look of the lace that has been imprinted on the fondant. If you lay out the fondant thinner, it will seem more delicate
    • otherwise, it will appear thicker.
    • In order to prevent the lace design from being blurred, make sure your stencil remains in place when rolling the fondant.
    • 3 Make some fondant bows. Fondant should be rolled out into a rectangle shape and sliced into small strips so that it is 1/8″ thin. Each of these strips will be used to create a loop in the bow, so feel free to cut as many as you’d like. Take a piece of paper and fold it over so that the ends may be pinched. Allow the loop to dry for a few days before using it. Repeat the process for all of your strips. Squeeze a little amount of molten chocolate or royal icing on to a piece of wax paper to use as a template for the bow. Insert the loops into the edible glue, ensuring that some loops are on their sides (see photo). Continue to arrange all of the loops until they resemble a bow in appearance. Allow for overnight drying of the bow. It may be necessary to wet one end of a strip with a little water in order to squeeze the ends together. This time, the strip should be able to remain intact
    • If you want to produce numerous rows of loops in your bow, you’ll need to add additional melted chocolate or royal icing.
    • 4 Cut out fondant shapes with a cookie cutter. Roll out your fondant until it has reached the desired thickness. Take a cookie cutter in the form you’d like to make and press it into your fondant until it’s smooth. Continue in this manner until you have cut as many shapes as you like. You may experiment with a variety of forms or stick to one shape but experiment with different colors
    • You may also get fondant cutters that have been expressly created to be more intricate than regular cookie cutters.

    5 Decorate your fondant with food coloring.Using a toothpick, dip it into the icing color of your choosing.Before you lay out the fondant, dab it with the toothpick onto the fondant.Make sure the fondant is uniformly spread and the color is uniform by kneading it in the icing color.If you want a brighter hue, you may go back and add additional icing color to the cake.

    • Keep in mind that some hues (such as pink and violet) can fade when exposed to fluorescent lighting or sunlight.
    • To get a marbled appearance, dab the fondant with the toothpick dipped in icing color.
    • Holding the fondant with both hands is recommended.
    • Only a small amount of twisting and kneading is required to ensure that the colors marble.

    6 Before using your fondant embellishments, store them in an airtight container.Unless you plan on producing your fondant decorations well in advance, they may droop or fall by the time you’re ready to serve the cake at the party.Allow your decorations to dry in a muffin tray for at least one night (and up to two days) in order to eliminate the moisture that is causing the drooping.For those who dislike the concept of drying and keeping their fondant creations, gum paste can be used instead of fondant as an alternative.Gum paste makes it simpler to roll out flowers, and the blooms will last longer without drooping if you use it.

    7 Glue the fondant embellishments on the top of your cake.The form of your decoration may allow you to put it into the cake and apply buttercream to the surface of the cake.In the case of fondant balls that you wish to add to the base of your cake, pipe a row of buttercream and push the fondant balls into the buttercream to fix them in place.In the case of thinly rolled decorations, you can wash the backs of the decorations with water and put them straight to the fondant-covered cake instead of rolling them.For example, if you’re putting stamped fondant embellishments, wet the backs of the decorations using a pastry brush before applying them.

    • Place them on your cake as soon as possible so that they may dry onto the fondant of your cake.
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    Things You’ll Need

    • Cupcakes
    • a cake plate
    • fondant icing that has been prepared
    • a rolling pin
    • buttercream icing
    • cornstarch or powdered sugar
    • decorating supplies

    About This Article

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