Learning to work with fondant is a combination of technique and practice. Here are some tips to keep in mind.
Cover the cooled cake with a thin layer of buttercream icing and then chill it for thirty minutes. Add another thin layer of buttercream. This helps to seal the cake, keep it fresh and give the fondant something to stick to.
Knead the fondant until it is soft and pliable.
Use a silicone mat or dust a smooth surface with equal parts of cornstarch and powdered sugar. Using a special silicone rolling pin, smooth the fondant out until it is between 1/4 and 1/8 inch thick and slightly larger than the surface you want to cover.
Gently lay the fondant over the rolling pin just like it was a pie crust. Slip the cake under the fondant and then gently position the fondant on the cake.
Beginning in the middle of the cake top, gently move the smoother outward and down the sides of your cake. This removes air bubbles and shapes the fondant to the cake. If you do happen to get an air bubble, just insert a clean pin at an angle to release the air and smooth over it again. Trim off the excess fondant at the bottom of the cake with a sharp knife.
You now have a completely smooth surface as the base of the rest of your fondant decorations. These can be made in a variety of ways — cut, shaped or molded. You can also use a soft brush to paint the fondant or dust it with edible glitter.
Tip: If your first go at fondant turns into a mess, don't let it ruin your party! Pick up a buttercream cake like the Cake Boss Cakes, now available at stores nationwide. They're affordable, flavorful and will make you look like a cake-decorating pro!
Do you have any tips for working with fondant? Share in the comments below!
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