Fondant icing is a European recipe that has helped to revolutionise speciality cake decorating. Unlike traditional shortening or cream icings, this thicker, somewhat gummy confection can stand up on its own and be used to create forms and shapes. You can also use it for a basic icing coating if you like the taste and the texture. However you wish to use fondant on your cake, arranging the layout is less like applying traditional frosting and more like planning for a craft or sewing project.
- Skill level:
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Things you need
- Cake knife
- Warm water
- Cooking string (or plastic ruler)
- Rolled fondant
- Paring knife
Smooth the surface of the cake. Use a cake knife to carve down any bumps or irregularities in the cake's surface to keep them from showing up under the fondant. For best results, cut away the entire darker outer layer.
Prepare the fondant for covering. Cut one long, thin rectangular strip to cover the sides of the cake, and one large rectangle for the tape. Get your measurements from the cake using a clean plastic ruler or piece of cooking string.
Create a base layer of fondant. Lay the top piece first and trim its edges if it sticks out over the edges at all. Wrap the longer piece around the sides of the cake, and seal the edges to each other by rubbing them with a little warm water.
Make ribbon embellishments. Wrap long, thin pieces of fondant over the first layer and create folds for a satiny curtain effect. Cut long ribbons to tie bow shapes.
Mold figures and shapes to top the cake. Use fondant as if it were modelling clay to shape figurines, animals or any other items you want to place on the top of the cake.
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