Fondant is a thick sugar-based covering that is rolled over cakes, used to decorate cookies and cupcakes, and poured on candies as a glaze. Rolled fondant usually produces dark colours; poured fondant produces pastel colours. Create flavours and colours by adding chocolate or candy oil. Purchase pre-rolled, colour-treated fondant, or make your own.
- Skill level:
Things you need
- Duster brush
- Fondant rolling mat or smooth surface
- Vegetable shortening
- Rolling Pin
- Buttercream frosting
Use a duster brush to lightly dust cornstarch on either the fondant mat or flat surface so the fondant does not stick.
Rub a small amount of vegetable shortening on your hands so the fondant does not stick. Repeatedly roll and fold the fondant until it is smooth. If the fondant is sticking to your hands, dust the surface with cornstarch, or if it is too dry, add more shortening to your hands.
Use your hands to construct the fondant into whatever design or shape you want to roll, whether it is a circle or a square.
Dust the mat or area, the fondant and the rolling pin.
Roll and fold the fondant while keeping it in shape. Turn the fondant with every roll and dust with cornstarch underneath each time. If placing the fondant on a cake, roll it 1/8- to 1/4-inch thick. Roll the fondant thinner if you are using it for cake decorations.
Apply buttercream frosting to the cake. Place the cake in the refrigerator until the frosting hardens.
Set the hardened cake on the table. Place the fondant on the cake in one swift motion. Smooth out any wrinkles with your fingers and pinch the bottom edges firmly in place. Cut any excess fondant off the bottom of the cake with a knife.
Tips and warnings
- Fondant can easily tear when being placed on a cake.
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