Fondant is a sugar-based icing-like substance used for cake decorating and edible design making. Numbers can be added to a cake to signify a birthday, anniversary or years of service. Fondant numbers can be made using a number of methods and in a variety of styles depending on the cake's style and theme. Fondant numbers can be applied to a cake immediately after they're created or allowed to harden to better maintain their shape.
Things you need
- Cookie cutter
- Rolling pin
- Powered sugar
Sprinkle your work surface with powered sugar and knead the fondant to prepare it to be rolled out.
Rub your rolling pin with shortening to prevent the fondant from sticking to it while being rolled. Roll the fondant out in circles to the desired thickness for your numbers.
Sprinkle powered sugar on the cookie cutters to ensure the fondant does not stick to them.
Press the cookie cutter into the fondant. Reapply the icing sugar between each number to prevent sticking.
Remove the cut numbers and place on the cake, or set them aside on a baking tray lined with parchment paper if you want the numbers to dry and harden.
Knead the fondant to soften it and prepare it for shaping.
Tear a piece of fondant off the ball and begin to roll between your hands. The size of the piece of fondant you will need will depend on how large you would like your numbers. Larger numbers require a ball of fondant at least 25 mm (1 inch) in diameter.
Continue to roll the fondant into a long, thin rod shaped like a snake. Shape the fondant into the numbers of your choice and allow them to harden. To make numbers stand upright on a cake, insert toothpicks into the bottom of the numbers immediately after shaping them and before they harden.
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