Fondant is the smooth, thick icing seen on many elaborately decorated cakes. Placing decorated cakes on a matching fondant-covered board can add a dramatic effect to the dessert's presentation.
- Skill level:
- Moderately Easy
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Things you need
- Cake board
- Piping gel or icing
- Rolling pin
- Plastic fondant roller
- Powered sugar
Lightly coat the cake board with piping gel or a thin layer of icing so that the fondant has something to adhere to.
Using a rolling pin, roll out the fondant to 1/2 inch thicker than the thickness of the cake board, which is usually 1/4-inch thick. If the fondant sticks to the rolling pin, use icing sugar to loosen it.
Gently place the rolled fondant over the cake board, draping the excess fondant over edge of the board. Using a sharp knife, trim the excess fondant from the bottom edge of the cake board.
Run a plastic fondant smoother over the fondant-covered board the way you would use an iron to iron a shirt. The smoother is designed to smooth out any bumps or seams that may occur and repeated ironing of the fondant with the smoother will create a seamless, smooth look.
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