How to Cover a Cake with Fondant

You want to cover your cake with fondant but have heard that it can be quite tricky. While it may seem difficult, it's actually not as hard as you might think. With the right approach and a little practice, you can easily apply fondant to your cake and create a stunning decoration.

- Buttercream - Fondant (see our guide on how to make fondant decorations) - Powdered sugar - Sponge cake

Prepare the buttercream and set it aside. Next, measure the dimensions of the top and sides of the cake using a piece of string. Place the string across the top of the cake and fold it down along the side. Cut off any excess string, starting from the edge of the plate. Remove the string and set it aside. You will use it to measure the fondant later.

• If you're making a multi-tiered cake, measure the size of each layer individually.
• For other types of cakes, measure the widest part of the cake's surface (usually the diagonal from one corner to the opposite corner of a square or rectangular cake) and then double the height.

Spread a thin layer of buttercream on the cake using a palette knife. The buttercream will help the fondant adhere to the cake, so make sure to cover the entire cake evenly. Try to apply the buttercream as smoothly as possible, as any lumps will be visible after decorating. If the cake has cracks or holes, use the buttercream to fill and smooth them out.

• Using a rotating cake stand will make this step easier and faster.
• You can also use light or dark ganache, or apricot jam, as an alternative to buttercream.

Refrigerate the cake for about 30 minutes. This will allow the buttercream to firm up. If the buttercream is too soft, the fondant won’t stay in place properly.

Clean a flat surface and dust it with powdered sugar. The surface should be smooth because any imperfections will leave marks on the fondant. Lightly dust the surface with powdered sugar to prevent the fondant from sticking.

• If you live in a humid area, mix equal parts cornstarch and powdered sugar. In dry climates, you can use a thin layer of vegetable shortening instead.

Keep the fondant at room temperature. This will make it easier to work with. You can knead the fondant for about 5 minutes to soften it and make it more pliable; however, be careful not to make it too soft and sticky.

• Try kneading in some gel food coloring or powdered colors. You can also add a little flavor. However, avoid using liquid food coloring.

Flatten the fondant into a round shape, like a pancake. Be careful not to roll it too thin. If you’re covering a square or rectangular cake, flatten it into the corresponding shape.

Roll the fondant to a thickness of about 0.6 cm to 1 cm. Remember to rotate the fondant 180° while rolling it to maintain an even shape. Avoid flipping the fondant over as this may cause it to tear.

Use the string to measure the fondant. Take the string you used to measure the cake earlier and place it on top of the fondant. The fondant should be the same size as the string or slightly larger; you can trim off the excess after covering the cake.

Roll the fondant onto a rolling pin. Place the rolling pin at one end of the fondant and roll it up to the other end to easily lift the fondant off the work surface. This makes it easier to transfer the fondant onto the cake and reduces the risk of tearing it.

• Sprinkle a little powdered sugar on the rolling pin before starting.

Gently drape the fondant over the cake. Position the rolling pin with the rolled fondant on top of the cake, close to one edge, and then roll it across to the opposite edge of the cake.

Smooth the fondant after placing it on the cake. Use your hands to smooth the surface, followed by the sides of the cake. Ensure there are no folds, wrinkles, or air bubbles on the surface. Trim off any excess fondant. You can use a knife or a pizza cutter for this. Try to cut as close to the base of the cake as possible.

Finish smoothing the fondant. To give the cake a professional look, you can "iron" the fondant surface with a flat-bottomed cup or a fondant smoothing tool.

• For added shine, lightly spray some vegetable oil and smooth it out again.

Complete the cake decoration. You can leave the cake as is, or use buttercream to write letters, create swirls, or pipe decorations. Alternatively, you can use a specialty mat with raised patterns to emboss designs onto the fondant.