Fondant icing applied to cake is one way to decorate for a special occasion such as a graduation or wedding. Fondant icing makes it easier to decorate a cake or apply decorations, by creating a smooth, flat surface to work on. You can purchase fondant icing at a local craft store or make it at home, and you can also add dye to the icing for a certain colour scheme or look.
- Skill level:
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Things you need
- Buttercream icing
- Fondant icing
- Confectioners' sugar
- Rolling pin
- Fondant smoother
Apply buttercream icing with a spatula. Cover the entire cake and be sure no cake shows through. The buttercream icing will help the fondant icing stick to the cake.
Apply a thin layer of cornstarch on a flat work surface. The cornstarch will help prevent the fondant from sticking to your work surface. Knead the fondant. If the fondant is homemade, keep kneading until the shortening coating is completely dissolved or disappears.
Measure the cake with a ruler. Measure the length, width and the height. Multiply the height by two to get a new height measurement. Add all three measurements together (length, width and doubled height); this will be the total width measurement needed for the fondant. To be sure you have enough icing, add one to two inches to your measurement.
Roll out the fondant. The fondant icing should be about a quarter of an inch thick. If the fondant is sticking to the rolling pin, apply confectioners' sugar to the rolling pin. Keeping rolling the fondant until it's the size needed to fit on the cake.
Use a needle to pop any bubbles that have appeared on the surface of the icing.
Using a fondant smoother, smooth the sides of the fondant down around the cake. Apply cornstarch to your hands to finish smoothing the fondant on the cake in places the tool may not be able to reach.
Trim any extra fondant icing off the sides of the cake with a sharp knife.
Tips and warnings
- Once you trim the extra fondant icing off the cake, do not worry if the icing is jagged. You can just cover this up with decorations.
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