Fondant is a pliable sugar dough that is ideal for use on tiered cakes because of its satiny and shiny finish that stiffens when exposed to air rather than melt like butter cream. It is often used to decorate tiered wedding cakes and can be easily embellished with icing, flowers or cake toppers stuck on with a little piping gel. Everything you need to fondant and stack a three tiered is available at a craft or baking supply shop.
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Things you need
- 3 baked and cooled cakes, each one 5 cm (2 inches) larger in diameter than the next
- Rolling pin
- Icing sugar
- Fondant size chart
- Fondant smoother
- Pairing knife or pizza wheel
- Cake rounds for transferring fondant
- Wooden dowels
- Ruler for measuring
- Sharp knife or scissors for cutting the dowels
- Off-set spatula for icing
Cover the cakes with a thin layer of icing. This helps to catch any loose crumbs and gives the fondant something to stick to.
Knead the fondant until it is a pliable consistency.
Roll out a sheet of fondant for each of your cakes, using a fondant size chart as your guide.
Position a cake circle under the fondant to lift and positioning it over the iced cake. Gently drop the fondant onto the cake.
Smooth out and flatten the fondant and lumps or bubbles with a fondant smoother.
Cut off any excess hanging fondant with a sharp pairing knife or a pizza wheel.
Repeat the fondant covering process for the second and third tier. When all your cakes are completely covered, allow them to cool in the refrigerator for at least two hours before stacking.
Covering cakes with fondant
Measure and cut wooden or plastic dowels to fit inside the bottom and middle tier only.
Insert four to five dowels into the centre of the largest tier. Be sure not to come within 7.5 cm (3 inches) of the edge of the cake. Repeat with middle tier.
Position the middle tier above the bottom tier, centring exactly over the dowels, and gently drop into place. Repeat with the top layer, setting it on the middle layer.
Decorate the cake starting from the top and working your way down.
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