How To Fondant A Cake?

– Air-drying fondant can take up to 36 hours, depending on thickness. Make your fondant 3-5 days before you plan on serving your cake to allow for adequate drying time. – Set aside more drying time for homemade fondant. – If you need quicker results, consider using store-bought fondant.

What is fondant and how do you use it?

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

How do you make fondant icing for a cake?

Dust liberally with cornflour or icing sugar. Knead fondant icing for a couple of minutes to soften, or pop it in the microwave for 10 seconds. Flip the smooth side to the top, then roll it out to fit the cake, using the string for guidance. Lift the icing using a rolling pin or your hands; drape it over the top of the cake.

What equipment do I need to make a fondant cake?

Basic Fondant Cake 1 Cake – Can use box cake from the grocery store, in this Instructable I made 2 8′ round cakes 2 Fondant 3 Fondant rolling pin 4 Various cookie cutters 5 Icing – This icing is butter cream from Publix 6 Cake Leveler 7 Pizza Cutter and/or Fondant Cutter 8 Fondant Mat

How do you cut fondant without it coming off?

Smooth the fondant using cake smoothers, pushing out any air bubbles and creases, starting on the top then working down the sides. Use a small knife to cut away the excess icing – don’t cut too close to the cake. Save the offcuts for decoration. Polish using two smoothers together for a perfect finish.

Should you chill a cake before putting fondant on it?

In hot humid weather, fondant tends to melt with condensation. So, chill the cake well before you cover with fondant. That way you will have a nice firm cake to work with. And yet, once you cover the cake with fondant, DO NOT put it back in the fridge.

What do you put on cake before putting fondant?

Before you can cover your cake with fondant, you need to crumb coat your cake. This thin layer of frosting traps any cake crumbs and acts as an adhesive so your fondant doesn’t fall off or move around.

Is it hard to make a fondant cake?

It may seem challenging, but it’s not as hard as you might think. With a little practice and know-how, you’ll be able to easily fondant a cake and create a spectacular presentation.

Do you put frosting under fondant?

Yes you want a little frosting under the fondant, it evens out the cake, sorta fills in any little imperfections so you can get a smooth looking fondant. No need to refridgerate. you always need something under fondant, whether bc or some kind of jam, to get the fondant to stick to the cake.

Can I use jam to stick fondant on cake?

Make sure the surface of your cake is the shape you are happy with and has an even surface. You can use a butter cream as a kind of adhesive, or jam is a good alternative. It’s always crucial to dust the work surface with icing sugar to stop the fondant sticking.

How long should a cake cool before fondant?

For fondant cakes, add any dried gum paste or fondant decorations. For buttercream cakes requiring fondant decorations, remove buttercream cake from refrigerator and let rest at room temperature for at least 45 minutes. Apply fondant decorations as close to delivery (or pickup) time as possible.

What is the most important rule to follow when using fondant Why?

Kneading is the most important step to successfully using the fondant. As they are worked, both fondant and gum paste become more elastic and pliable. For best results, knead in small portions until the fondant is soft and pliable and then combine.

How long do you leave buttercream before fondant?

If you’re using buttercream, you can pop your cake in the fridge, just for about 15 – 20 minutes or so, then let it sit on your counter or table while you roll out your fondant. A bit of condensation will form just enough to help the fondant stick to the buttercream.

Do you put buttercream under fondant?

In addition to the fondant, you will need a cake that is covered with a layer of buttercream at least 1/4-inch thick. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface, so the fondant layer looks clean and smooth.

Does fondant taste good?

Bakers often cover entire cakes in a sheet of rolled out fondant because it provides an immaculately smooth surface to build on. But fondant also, notoriously, tastes awful. Sure, it’s edible, but it’s not particularly enjoyable to eat.

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.

How to make the perfect fondant?

Measure out and sift 900g of icing sugar into a large heat-proof bowl.

Weigh out 22g of gelatin leaves and soak them in cold water for 3 minutes.

In a microwave-safe bowl,pour 30g of boiling water.

Squeeze out the water from the gelatin leaves and dissolve them in the boiling water.

Add 1/2 cup of glucose syrup into the gelatin mixture.

Can You Make your own fondant?

There are 2 ways to make your own homemade fondant. One is a quick method using marshmallows, and the other is a make-from-scratch method using gelatin and sugar that is on this page. Both will give you pretty much the same results.

How to cover a cake with fondant for a beginner?

Cake

Buttercream frosting ( here is the recipe I used)

Fondant ( this recipe was sent to me by my mom,and it worked great)

Extra powdered sugar or cornstarch

Parchment paper

Angled spatula (or you can get away with a butter knife)

Gel food coloring

Plastic wrap

Plastic freezer bags

Large cutting board (or clean,smooth counter top)

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.

The fondant should be in the form of the cake you’re covering to begin with.For example, if you want to cover a circular cake with fondant, start with a spherical form of fondant.Roll out your fondant to the required size with a plastic fondant roller (we have one for smaller projects and another for larger ones).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.We also recommend the use of a measuring pad for more precise measurements.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.

The optimal thickness for coating a cake is around 1/8 inch in thickness.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.Roll the fondant outwards from the center, rotating and raising the fondant as you go, to ensure that the form remains constant.If your fondant begins to lose its shape as you roll it, just reshape it with your hands.Carry on rolling and rotating your fondant until all of the edges are aligned with the measurements marked on the measuring pad (or the correct diameter is reached).

Lastly, let’s talk about a classic beginner’s mistake: even though you only need 16 inches of fondant to cover your cake, you might be tempted to roll the fondant to 18 inches just to be safe.As you drape your fondant, it will naturally expand, so there is no need to do this.Excess rolling, on the other hand, may lead your fondant to get too heavy at the edges, causing it to rip.

1. 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.Pick up the fondant roller by both ends and place it on a flat surface.

Using a pastry brush, start draping the fondant towards you, working your way down from the rear of the cake to the front.Gently roll out the fondant, directing it as it cascades down the sides of the cake and around the top.Don’t be concerned if the fondant does not completely cover the bottom edges of the cake.It will expand as you smooth it out, allowing it to adequately cover the borders of the cake.Unless the fondant is completely out of place, you should be able to carefully remove it from the cake and re-center it.

Alternatively, if the cake becomes damaged after the fondant has been removed, just re-frost the cake and chill it until it becomes firm again.Re-knead the fondant, buttercream and everything, and re-roll it before attempting it a second time.You’re on your way!

7. Smooth the Fondant

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

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

Points to remember

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

TIPS

DON’T LET FONDANT ICING DRY OUT

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

WHAT TO USE TO DUST YOUR WORK SURFACE

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

KEEP YOUR FONDANT ICING SMOOTH

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

STOP IT FROM STICKING

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

Introduction: Basic Fondant Cake

This tutorial will show you how to prepare and produce a basic fondant cake.You will require the following materials: In this Instructable, I demonstrate how to make two 8″ round cakes using a box cake purchased from the grocery store.2.A fondant is a type of cake.

3.Fondant rolling pin (optional).4.Various shapes of cookie cutters.Cinnamon butter cream icing from Publix is used for this.6.

Cake Leveler (also known as a cake leveler) 7.A pizza cutter and/or a fondant cutter are required.8.Fondant Mat (optional)

Step 1: Prep the Cake – Tier 1

After the cake has been allowed to cool completely, it is necessary to flatten the top of the cake.Many cakes may develop a dome during the baking process, and it is necessary to remove this dome so that the cake will rest flat.The quickest and most straightforward method is to use a cake leveler to lift the dome-shaped piece of the cake.If you do not have a cake leveler, you may alternatively use a knife to level the cake.

Following both 8 and 9 ″After the round cakes have been smoothed, it is time to apply the frosting.Because I enjoy Publix buttercream, I grabbed some from the store and used it in this recipe.First, I start with the red frosting and work my way down the bottom eight ″cake in the shape of a circle You may use as much or as little icing as you want on your cupcakes.Then I pipe on extra frosting for the filling after spreading a tiny amount to cover the exposed cake.I like this method.Filling a zip top bag with icing and cutting off a corner of the bag is the quickest and most straightforward method of creating a piping bag.

Then it’s only a matter of pressing a button and you’re done.

Step 2: Prep the Cake – Tier 2

After the first tier has been frosted, it is time to arrange the second tier on top of the first.It is possible that the icing will be pushed out by the weight of the top tier, but this is quite OK.With a frosting spatula, smooth out the edge of the cake and smooth out the icing on top.Following the smoothing out of the excess icing, it is time to add more frosting on the cake.

You will now cover the remaining exposed cake with icing; I used white frosting for this.Step 4: Frost the Cake It is not necessary for the fully frosted cake to be flawless.When the fondant is placed on top of the frosting, the icing will yield.Please keep in mind that if you plan to chill the cake after icing it but before putting the fondant on top, you should make sure that the frosting is absolutely flawless before chilling the cake.Otherwise, the frosting will grow firmer when chilled.It is not necessary to refrigerate the cake; in fact, I rarely do so and it always turns out well.

Step 3: Prep the Fondant

For this tutorial, I used fondant that I purchased from a shop.First and foremost, you must sprinkle powdered sugar on your work area to prevent it from sticking.The powdered sugar will help to keep the fondant from adhering to the surface of the cake.Work the fondant out with the fondant rolling pin until it is little thicker than 1/8″ in thickness.

After a while, the fondant will become flexible as it continues to warm.My fondant mat has lines on it, so I roll it out till I can just make out the lines on it.Fondant might be too pricey.My own fondant is made from marshmallows, which I also produce.The marshmallow fondant is far superior tasting, but it takes more time to make.There are a plethora of marshmallow fondant recipes available on the internet.

Step 4: Cover the Cake

The tough phase is about to begin.Lifting the fondant and coating the cake with it can be accomplished in a number of different ways.It is customary for certain bakers to wrap the fondant around a rolling pin before ″unrolling″ it over top of the cake.It’s just a matter of jumping in and using my hands to lift the fondant and placing it directly on top of the cake.

Immediately after you have positioned the fondant on top of the cake, you must smooth out the top of the cake.It is important not to press too hard since you may squeeze out part of the icing.After the top has been smoothed, it is necessary to smooth out all of the sides so that they are level against the cake.This requires time, but the fondant will give and take in order to accomplish your goals.Just be cautious not to tug on the fondant too hard, since this might result in holes and rips in the cake.It is more efficient to begin in one location and work your way around.

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

Step 5: Decorate the Cake

Everything in this section of the decorating is entirely up to you.My goal with this cake was to make a thank-you present, so I kept it basic with only stars and calligraphy.In order to create the bottom edge, I simply rolled various colors of fondant into little balls and placed them around the bottom of the cake.This method conceals any faults that may have been made at the bottom of the cake and gives the cake a clean appearance.

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

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

How to Fondant a Cake

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

Ingredients

• Buttercream
• Fondant
• Powdered sugar (or cornstarch)
• Cake

1. 1 Buttercream is ready to be made and set away. A piece of thread should then be used to measure the top and sides of your cake. Using a long length of thread, wrap the top of the cake and fold the ends down against the edges of the cake to secure it. Remove any extra string that comes into contact with the plate. Remove the string and place it somewhere safe. You’ll be utilizing it to determine the size of your fondant cake layers. If you’re making a multi-tiered cake, measure each layer separately
2. for any other cake, measure the widest width across the top (which would be diagonal from corner to corner on a square or rectangular cake) and then multiply that measurement by two to get the total height

• 2 Using a palette knife, apply a thin layer of buttercream on the cake to finish it. The buttercream will aid in the adhesion of the fondant to the cake, so make sure to cover the whole top and sides of the cake with it. Because bumps will be visible, make sure the surface is as smooth as possible before painting it. It is important to fill in any cracks or holes in the cake with buttercream and smooth it down once it has been filled in. Make this process easier and faster by using a cake decorating turntable. You may also use light or dark ganache or apricot jam in place of buttercream if you want.

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• 3 Refrigerate the cake for 30 minutes after it has been made. This will give the buttercream ample time to set before it is applied on the cake. It is possible that the fondant will slide off the cake if the buttercream is too soft. Prepare a big, flat work area by sweeping it clean and dusting it with powdered sugar. Because any defects will be imprinted in the fondant, the surface must be perfectly smooth. Using a little sprinkling of powdered sugar on your work area will help to keep the fondant from adhering to it. If you reside in a humid climate, a combination of one part cornstarch and one part powdered sugar might be used instead. If the environment is really dry, consider applying a thin layer of vegetable shortening.

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

You may also use seasoning to enhance the experience.It is not necessary to use a liquid food coloring.

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1. 1Flatten the fondant into a rough pancake form with your hands by pressing it down with your palms. Do not make it too thin at this point. For a square or rectangular cake, flatten the fondant into a square or rectangle form. 2Roll out the fondant until it is 1/4 to 3/8 inch (0.64 to 0.95 cm) thick, depending on the size of the cake. While you are rolling out the fondant, be sure to rotate it 180 degrees every few minutes. This will assist in keeping the circle round and even. Lifting and flipping the fondant over may cause it to rip.
2. 3Measure the fondant with the piece of string to ensure that it is the correct size. Take the thread that you cut previously and put it across the fondant to create a border. In order to avoid having to clip any leftover fondant later, the fondant should be the same size as the string or slightly larger
3. 4 Roll the fondant onto the rolling pin in a loose manner. Begin by placing one end of the fondant on the rolling pin, and rolling it towards the other end, picking up pieces of fondant as you go. This will make it easier for you to transfer the fondant on the cake and reduce the likelihood of it tearing. Before you begin, lightly dust the rolling pin with powdered sugar to prevent sticking.

• 5Gently unroll the fondant over the top of the cake and smooth it out. 5Place the rolling pin on top of the cake, near to one of the corners, and roll it in a clockwise direction to unravel the fondant.
• 6Smooth the fondant over top and sides of the cake. Begin at the top and work your way down the sides, using your fingertips to smooth them out. Make certain that there are no folds, wrinkles, or air bubbles in the fabric before sewing. Remove any extra fondant with a sharp knife. You may use a knife or even a pizza cutter to cut the pizza into pieces. If at all feasible, cut as near to the bottom of the cake as possible. Complete the smoothing of the fondant. You may create a smooth, professional finish on your cake by ″ironing″ the surface of the fondant with a flat-sided glass or a fondant smoothing tool before decorating it. Shine it up by lightly spraying it with cooking oil mist and then spreading it over the surface again.

1. 8. Complete the cake’s decoration. You may either leave the cake as is, or you can decorate it with buttercream icing, such as letters, swirls, or flowers, to make it more visually appealing. A design may also be created by using embossed silicon gel mats.
2. 9Complete the project. Advertisement

• Question Add a new question Question What is the best way to create fondant for a cake? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Staff Editors Provide an Answer to a Question Is it possible to put a cake covered in fondant in the refrigerator? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. When storing a cake adorned with fondant in the refrigerator, it is usually advisable to avoid doing so since the fondant becomes soft due to excess moisture and the fondant colors can run as the cake ″sweats.″ Because both the cake and the fondant contain a lot of sugar, it is best to keep the cake at room temperature on a bench or pantry shelf. This will aid in keeping the cake fresh and moist for longer periods of time. The cake should be wrapped in plastic wrap before being placed into a corrugated cardboard box if the temperature is too high and you need to refrigerate the fondant-covered cake as soon as possible. Before putting it in the fridge, tape it shut to ensure that as much moisture as possible is kept out. See How to Store a Fondant Cake for further information on keeping a fondant cake, including freezing it.
• Question What is the best way to roll out fondant? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. Prepare a flat, clean surface that is non-stick, such as a marble board or a granite bench-top, then place the fondant on top of it. Using a rolling pin, press down on the fondant and roll it out, rotating the fondant 180oC after few rolls to achieve a uniform breadth and to aid in the formation of a circular shape as you roll it out. Don’t flip the fondant since doing so might cause it to rip
• instead, roll it on one side and gently turn it. More information, including images, is provided in the preceding phases.
• Question How thick should fondant be rolled out to be used in a cake? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. According to the aforementioned guidelines, the fondant should be rolled out to a thickness of around 14 to 3/8 inch (0.64 to 0.95 centimeters). Of course, if your recipe specifies a different width, you should follow the directions in that recipe. Also, remember to keep flipping the fondant 180 degrees as you’re rolling it out, since this will guarantee that it rolls evenly and produces a circular shape. Is it possible to pipe fondant? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. While it is possible to thin fondant down to what Wilton describes to as ″piping consistency″ by adding water or piping gel, this involves a great deal of finessing in order to work in the water or gel sufficiently and make this combination ″just right.″ You might always give it a shot, with the awareness that it may not work at all owing to the pipe being too rigid to deal with. It’s more common to pipe royal icing onto fondant than it is to try to pipe fondant on its own. If you have any fondant success stories, please share them with us in the comments section below! What is the best way to apply fondant on a cake? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. After you’ve rolled out the fondant to the size and form you want, gently wrap it around your rolling pin to smooth it out. To achieve this, start at one edge of the fondant and roll carefully, keeping the fondant as loose as possible. Moving the fondant in this manner will lessen the possibility of the fondant tearing. After that, move on to the cake and delicately unroll the fondant over the top of it, unwinding from one side to the other. Once the fondant is applied on the cake, it can be smoothed into place and the edges may be carefully trimmed. See the instructions above for further information, including video examples.
• Concerning the Question What is the best place to keep the fondant? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. To keep unused fondant, wrap it in plastic wrap and place it in a refrigerator. After that, arrange everything in an airtight container. It will stay fresh in this condition for up to 4 weeks if stored in a cold, dry pantry or cupboard. Keep the fondant away from direct sunshine or heat to avoid drying it out or diminishing the color of the fondant. Answer To the question: How do I put fondant on an ice cream cake? Because ice cream cakes are so fragile, fondant cannot be used to cover them with fondant. Instead of using frosting or icing, think about using frosting or icing.
• Question: What other tools are available to you except a smoothing tool? It is possible to smooth the cake using a rubber spatula or a plastic spatula, although it is tough.
• Question Should the fondant-covered cake be refrigerated once it has been completed until it is delivered? Yes, you may place the cake in the refrigerator as long as you wrap it tightly in plastic wrap to prevent moisture from forming.

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Video

• Keep the fondant covered while it is not in use to prevent it from drying out.
• Storage: Keep the fondant wrapped into a ball and covered with oil and plastic wrap to keep it from drying out.
• Use only one batch of Marshmallow Fondant if you’re making a smaller cake. Make two or more batches if you’re making a huge or multi-tiered cake. It’s always better to overestimate than underestimate.

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Things You’ll Need

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

About This Article

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

Continue reading to find out how to measure your fondant!Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 951,124 times.

Gallery

Fondant for a cake Cake Fondant MamawolfCake Fondant Ennette BarrientesCake Fondant Ennette BarrientesCake Fondant Ennette BarrientesCake Fondant Ennette BarrientesCake Fondant Ennette BarrientesCake Fondant Ennette Barrientes Cake fondant macy bolyard bolyard bolyard bolyard Tammy makes fondant cakes.

Recipe Summary

Preparation time: 15 minutestotal time: 15 minutes 14 servings per recipeYield: 14 servings per recipe Information on NutritionAdvertisement

Ingredients

• 14 The original recipe serves 14 servings (see note below). The ingredient list has been updated to match the number of servings stated. Checklist of Ingredients sugar
• 12 cup melted butter
• 2/3 cup sweetened condensed milk
• 6 cups confectioners’ sugar, or more if necessary
• 1 dash vanilla essence
• 6 cups heavy cream

Directions

In a mixing bowl, combine the butter, sweetened condensed milk, confectioners’ sugar, and vanilla extract until the fondant has the consistency of modeling clay.Step 2Mix the fondant in a separate dish until it has the consistency of modeling clay.Additional confectioners’ sugar can be kneaded in if the fondant is overly wet.Prepare a work surface that has been thoroughly sprinkled with confectioners’ sugar and roll out to the required thickness.Advertisement

Nutrition Facts

Per serving: 314 calories; 1.2 grams of protein; 61.5 grams of carbs; 7.9 grams of fat; 22.4 milligrams of cholesterol; and 65.7 milligrams of salt. Nutrition in its entirety

How to Ice a Cake

When it comes to creating a stunning, show-stopping cake, it’s important devoting time and effort to getting the frosting just right before moving on to the more ornamental aspects. In fact, a lovely icing base may be sufficient adornment and a showpiece in and of itself. This tutorial will assist you in honing your abilities so that you may present flawless cakes every time.

Royal icing vs. fondant icing

Using buttercream frosting to sandwich cakes together, act as an adhesive between fondant icing and the cake, or decorate cupcakes is a very helpful technique.But occasion and more conventional cakes are sometimes coated with fondant or royal icing, which allows for simpler transporting, is more durable, and has a more appealing appearance.Let’s have a look at some of the advantages and disadvantages of both solutions.The Benefits of Fondant Icing When it comes to fondant icing (also known as sugar paste), it is really easy to deal with.

It’s convenient to keep, and it’s simple to cut while you’re slicing your cake.It is available for purchase or may be made quite easily at home.Coloring it yourself is simple, or you may get it already colored and select from a wide range of colors when you get it home.Fondant icing is a highly useful material to work with since it lends itself so well to being molded and carved into intricate and artistic designs.Disadvantages Depending on how thoroughly your cake surface has been prepared, rolled fondant icing may appear lumpy or bobbly in appearance.A workaround for this is to apply an even layer of buttercream or jam beneath the icing after shaving the surface of the cake to provide it with a uniform, level foundation to cling to before applying the icing on top.

Additionally, the components used in fondant icing determine how well it will withstand elevated temperatures.Advantages of using royal icing The ingredients for royal icing are egg whites (or powdered egg whites if you want to eliminate the danger of salmonella) and icing sugar.Some recipes call for glycerin, which helps to keep the icing from drying out too much.Lemon juice can be substituted for glycerin in some recipes.Snowy peaks on a Christmas cake can be created with royal icing, which is a popular Christmas cake decoration.

It has the ability to set very firmly in clean, crisp lines, but it may also be used to produce a smooth, hard finish on a variety of surfaces.Aside from that, it is a brighter white than fondant icing.Disadvantages The flat finish of royal icing might appear pock marked at times if you’re trying to achieve it using the technique.

1. When it is sliced, it has a propensity to shatter or break apart in pieces, which is not ideal if the cutting of the cake is a significant element of your event’s festivities.
2. Making thin layers of icing will make it less difficult to cut through and more yielding, which will help avoid this problem.

How much icing is needed to cover a cake?

This is very dependent on the size of your cake and the style of finish you want to achieve.In most cases, good recipes will provide you with the exact proportions you’ll need, as well as thorough directions on how to roll out the dough.If you start with the correct cake tin size, you should be able to figure out the correct amounts of ingredients to use to prepare your frosting.This straightforward one-tier strawberry cake recipe with fondant icing serves as an example of a normal cake-to-fondant icing ratio in the baking world.

Royal icing is similar to fondant in that the amount required varies depending on the recipe you choose.The fact that royal icing may be built up in layers allows you to change the proportions required to cover your cake in the manner in which you like, whether that be a smooth or a peaked finish.

How to roll fondant icing onto a cake

These simple instructions will guide you through the process of frosting your cake using fondant.

1. Ready-to-roll fondant icing can be a touch harsh and brittle right out of the packet when it is first opened. The preparation is crucial, so begin by kneading the icing until it reaches the proper consistency.
2. Make sure the surface of your cake is the form you want it to be and that it has an even surface all the way around. To use as an adhesive, you can use a butter cream mixture, or jam works well as an alternative.
3. In order to prevent fondant from adhering to the work area, it is always necessary to sprinkle the surface with icing sugar.
4. Make sure to keep the icing moving by spinning it on the surface as you roll it out. You may need to add a little icing sugar to the rolling pin if it becomes sticky. Make sure you don’t dry out the fondant too much by baking it too long.
5. Using the rolling pin, support the icing sheet as it is gently draped over the cake once it has been rolled to the proper size and shape. Do this gently to prevent suffocating yourself with air.
6. Make a downward swooping motion with your side of your palm to gently smooth out the overlaps on the cake as you rotate it.
7. Use a sharp knife to trim away any excess covering after you’re satisfied with the results. Take care to ensure that the frosting reaches the cake’s foundation (a cake turntable is an advantage when it comes to trimming your icing). A smoother can assist you in creating the ideal, smooth surface to your cake
8. but, it is not required.

How to ice a cake with royal icing

You’ll want to select first whether you want a smooth or textured finish on your occasion cake once you’ve picked a recipe you like and created the frosting.

1. It is quite beneficial to place your cake on a plate or a cake board so that it can be rotated easily and the icing can be applied evenly. When you spread the palette knife over the cake, an apricot glaze can help to seal the cake and prevent crumbs from falling off.
2. When working with royal icing, it is important to whisk it thoroughly before using it to ensure that there are no hard lumps in the mixture.
3. Make your own design for the frosting and apply it to the cake anyway you like. It may be preferable to build up thin layers of icing one at a time to provide a consistent, smooth surface that makes cutting the cake simpler. A palette knife may be used to produce contours and soft peaks, or a large-pronged fork can be used to make soft peaks and contours.
4. You may then add any extra embellishments you choose once the cake has had time to set.

It’s time to start thinking about how you’re going to adorn your cake now that you’ve chosen on an icing technique.Alternatively, you may leave your freshly iced cake precisely as it is so that your friends and family can appreciate the simple beauty of your work as it is.If you’re looking for ideas on how to take your cake to the next level, have a look at our recipes to discover more exciting baking and decorating concepts.

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.

Fondant Basics

The following are some often asked questions that arise when dealing with fondant. Before you begin, here are a few of the most useful pointers to keep in mind as you do your work:

WORKSPACE:

• Make certain that your work surface, equipment, and hands are all clean and dry.
• Shortening, cornstarch, or powdered sugar should not be used to prevent adhering to the worksurface.
• Wrap and seal fondant that isn’t being used to prevent it from drying out!

WHILE WORKING:

• Work quickly in order to keep the fondant malleable
• Knead the fondant until it becomes softer and more malleable.
• After use, fondant should be stored at room temperature (chocolate, on the other hand, should be kept chilled).

COVERING A CAKE:

• For the covering, roll out to a thickness of around 1/8″ thick.
• Cake mixes that are solid (such as pound cake) should be used for coating cakes.

How much fondant do I need?

The amount of fondant required may vary depending on the size of your project and its complexity. Please refer to our user-friendly guide.

How long should I knead the fondant?

Kneading the fondant is the most crucial step in ensuring that it is used successfully.In the course of being worked, both fondant and gum paste gain in flexibility and pliablety.For the best results, knead the fondant in tiny pieces until it is soft and flexible before combining it all together.If you are working with big quantities of fondant, cover each part individually in plastic wrap.

Ron Ben-Israel provides a presentation that is both informative and entertaining.

Can I knead my fondant in a mixer with the kneading attachment?

If you have a mechanical mixer with a dough hook, you may knead both fondant and gum paste with it. However, we prefer using your hands for better control and tempering of the outcome. When using a mixer, it is possible to overknead the product and add an excessive amount of air to it.

What type of rolling pin works best for rolling out my fondant?

If you are not comfortable having a handle on your rolling pin, you can use whichever rolling pin you are comfortable with.We prefer rolling pins without handles.When using a rolling pin with handles, it might be a bit harder to make fondant as thin as you want because the pressure is heavier on the edges.As a result, the fondant on the sides becomes thinner than the fondant in the centre.

It is essential to press and pull the fondant from the center so that it is consistent throughout the process of making it thin all the way through, especially in the centre, if you want to achieve success.

What is the proper thickness to roll out the fondant?

The ideal thickness for coating a cake is around 1/8 inch.

How do I steam my finished cake?

Cake artists utilize this method to give their cakes a great shining finish, as well as to remove any dusting powder residue that may have accumulated while working on the cake. Make careful to cover the aperture of your steamer with a cloth and a rubber band if you want to do this at home in order to avoid steam from ″spitting.″

How to prevent imperfections when sheeting?

There are three processes that must be completed while creating fondant for the sheeter.To begin, knead the fondant until it reaches the desired consistency.Once you’ve rolled the fondant into a beautiful ball, set it aside.Make certain that the fondant ball does not have any folds.

Last but not least, flatten the ball using your palms.Using the sheeter, run the fondant through the sheeter until it is smooth.This procedure is critical since any defects in the fondant will be magnified by the sheeter, which might result in the product cracking as a result of the faults.

Can I add color to the fondant?

When feasible, it is preferable to use pre-colored fondant to produce a certain color rather than color additives, as color additives have the ability to affect the consistency of fondant.In order to produce a precise hue using a colorant, we recommend utilizing a gel color instead.If you don’t want your hands to get stained, wear disposable gloves.Starting with the fondant, knead it for a few minutes before breaking it up into four balls.

Take a toothpick and dip it into the color container before rubbing it into one of your fondant balls.Knead the color into the fondant vigorously until it is entirely incorporated into the fondant.To finish, color the remaining three balls in the same manner as before.When you have completed coloring each portion, knead each of the sections back together to form a single ball of dough.

Can I add something to the fondant to make it act like your Gum Paste?

Yes.If you want our fondant to act more like gum paste, you may add a little amount of Tylose or CMC powder (cellulose gum or gum tragacanth).Small quantities of the powder (about 1 – 1.5 teaspoons per pound of fondant) should be added to the fondant at a time, kneading firmly after each addition until the fondant has the consistency of gum paste.Take a look at these instructions from our pros: Ron Ben-Israel and Betty Van Norstrand both illustrate this approach.

Tips for Covering a Cake in Fondant

• Fondant can be difficult to work with, especially if you’re a newbie, but there are several methods to make it a little simpler. This post contains all of my greatest suggestions for covering a cake with fondant, which you can find here. When you see someone cover a cake with fondant on film, it appears to be a simple process, but really accomplishing it is rather difficult. Even though it takes a lot of practice, you can truly get the feel of it if you have a few tricks under your sleeves. Many people have approached me about creating a lesson on how to cover a cake in fondant, and I have finally gotten around to it. I didn’t want to just slap something up at the last minute. I wanted something with tons of details and that covered absolutely EVERY technique I knew about coating cakes with fondant. I ended up creating this. As part of this post, I’ll go over all of the ingredients you’ll need, all of the procedures I take while applying fondant to a cake (as well as some other methods that other decorators use), and all of my recommendations for working with fondant. We’ll be concentrating on fondant-coating a circular cake in this lesson. Please see the video at the end of this page for further information if that is more convenient for you. I’ve also included a lot of details in the textual half of this post, as well as some screen photos, so that I can explain things in greater depth. Let’s get this party started! Supplies required
• Methods for rolling out fondant
• What to use under fondant
• Covering a cake with fondant
• Video
• Printable cheat sheet
• Jump to:
• Other topics and videos that may be of interest to you include:

This post includes affiliate links for your convenience. As an Amazon Associate, I receive money when people make qualifying purchases via my links.

Supplies needed:

Various types of fondant are available for you to choose from.Experiment with different types to determine which one works best for you.Honestly, the finest fondant I’ve ever used was a recipe from Liz Marek of the Sugar Geek Show, which was somewhat pricey, but it was really delicious.Here’s where you can find it: LMF Recipe (Low-Middle-Feet) That fondant is essentially a combination fondant, and I find that I enjoy the flavor and that it works quite well for me.

Find what works for you and stick with it.Large Fondant Roller with Small Pizza Cutter: Large fondant rollers are available in a variety of sizes and shapes.Feel free to experiment with a variety of options.I just use the Wilton fondant roller, which can be found here: Wilton Fondant Roller Fondant Roller with a Large Diameter A little pizza cutter is another tool that I enjoy using.It is really effective for cutting the fondant around the cake.Alternatively, some people prefer to cut it with a knife, but I feel that a knife pulls too much, so I prefer to use a little pizza cutter.

To make my shaker, I just combine half cornstarch and half powdered sugar in a small bowl.Although some cake designers believe that powdered sugar can make everything sticky, I personally do not want to use solely cornstarch because it appears to dry everything up very fast.Using a tip from Global Sugar Art, I’ve been mixing cornstarch and powdered sugar in my shaker half and half, and I’ve been pretty pleased with the results so far.It is only necessary to use shortening if you are covering a ganache-covered cake.It is only necessary to spread a thin coating of shortening over your ganached cake in order to ensure that the fondant sticks to it.

It’s fine to put your cake in the fridge for 15 – 20 minutes if you’re using buttercream, and then leave it on your counter or table while you roll out the fondant.A small amount of condensation will occur, which will be sufficient to aid in the adhesion of the fondant to the buttercream.To avoid bulges and blow outs, place your cake in the refrigerator only for a short period of time to let it to chill and solidify.

1. Fondant smoothers and a piece of plastic or acetate folder are required.
2. Of course, you’ll need a fondant smoother to get the job done.
3. I prefer to keep a few on hand just in case.
4. I also prefer to use a piece of plastic or acetate folder that has been cut into a rectangular shape and then folded over on itself for this purpose.
5. This technique has been used by numerous cake decorators, and it is quite effective in buffing away any faults in the fondant.

The following items are required: pins and a silicone rolling mat or mats Once you have rolled out the fondant, use the pins to burst any air bubbles that may have formed during the rolling process.I prefer to roll my out and then pop any bubbles with a fondant popper before smoothing it down with the fondant smoothers before putting it on the cake.In addition, you’ll require a rolling mat.

I have a huge glass top on my hardwood table, and I don’t always use a mat to protect the surface.For big tables or counters that are really clean, you may not even want a rolling mat.Specialist mats are available in many different sizes, so experiment with a few different options to determine which one works best for you.The pastry mat shown in the movie is one I got from Amazon, and it is a standard pastry mat.However, it is not large enough to accommodate many tiers of cake.

Methods for rolling out fondant:

Speaking of mats, there are a variety of methods to roll out your fondant, and I’ll only describe a few of them here. You’ll want to experiment and see whatever approach works best for you before committing to anything.

The first approach is to roll between two mats, as seen below. (also known as ″The Mat from Sweetwise″).

There are a plethora of videos available online that demonstrate this technique.The fondant is spread out between two mats, which are really used in conjunction with each other.It will not dry out as rapidly as a result of this.Then you just pick up the bottom mat, fondant and all, and place it on top of the cake, completing the process.

After that, you just pull away the bottom mat.This strategy is used by a large number of interior designers.I find it to be inconvenient, but it’s worth a shot nonetheless.2.The second approach is as simple as rolling your fondant out onto a mat and pressing it down.If you use this approach, you’ll roll your fondant onto a mat (without the top mat, as we discussed previously), and then pick up the mat with the fondant still attached and place it over the cake, before peeling the mat away.

I find it to be a hassle as well, but you might want to give it a shot and see how you feel about it.3.The third way is the one I prefer, and it consists of simply spreading out your fondant on a mat or table and applying the fondant with your hands/arms or a large rolling pin.I just use a generous amount of cornstarch/powdered sugar combination to ensure that my fondant does not adhere to the mat or table.Then I wipe off any leftover powder and just pick it up and place it on the cake, as seen in the photo.

Some people choose to wrap it around the rolling pin and then place it on top of the cake as well.I find it simpler to just use my hands and arms instead of my legs.I’ve discovered that this method allows me to manipulate and arrange the fondant much more effectively and easily.

1. We are all unique, therefore experiment with all of these approaches to find which one you prefer the most.

What to use under fondant:

It was briefly discussed before, but I particularly enjoy layering ganache under fondant for added texture and richness.It becomes really hard, and I am able to make it extremely smooth.It’s really simple to use, and it’s even more simple to produce than that.I do use buttercream to sandwich the cake layers together, but I use ganache to cover the outside of the cake.

Additionally, if you make a mistake with the fondant, you may remove it and then reattach it to the cake; this is much easier to accomplish if you’ve used ganache as your fondant base.If you’ve never made ganache before, it’s actually not that difficult.Here’s a post where I walk you through the process: Ganache: A Step-by-Step Guide I’ve even written a tutorial on how to ganache a cake such that the sides and borders are smooth and straight.You may find it at the following link: How to Make a Ganache for a Cake Now, using buttercream increases the likelihood of it bulging or becoming deformed under the fondant, but it is still feasible to utilize it.The most important suggestion I can give you if you’re going to use buttercream is to use an all-butter buttercream rather than a shortening-based frosting.For the simple reason that an all-butter buttercream will firm up better in the fridge, making it simpler to work with when it comes time to apply your fondant.

If you’re going to be putting fondant on top of the buttercream layer, it’s a good idea to make it thinner than you typically would.I’m sure you’ve heard individuals claim that they never have an issue with the same amount being added, but it has never worked for me, and I have no idea what sort of magic those people are employing.Okay, let’s get down to business and talk about how to cover your cake in fondant!Note: Please view video at the end of this post to see how it’s done in action.)

Covering a cake in fondant:

First and foremost, make certain that your buttercream or ganache is completely smooth on your cake.It probably doesn’t need to be said, but just in case: Make sure your cake is placed on a circular cake plate.Later on, you’ll connect the cake to a larger cake base, but the cake itself will require its own cake circle the same size a