How to Cover A Cake With Fondant 

This recipe will teach you how to cover a cake with fondant. Fondant-covered cakes have a smooth, professional look that's easy to achieve at home with a little practice and patience.

To cover a standard-sized 9 or 10-inch cake with fondant, you will need approximately 2 pounds of fondant. You can use purchased fondant (be sure you get "rolled" fondant as opposed to "pouring" fondant) or you can make your own. I recommend trying these recipes for Marshmallow Fondant or Rolled Fondant.

This technique is best demonstrated visually, so please check out the photo guide to covering a cake in fondant.

Ingredients:

• Cake with a buttercream layer
• 2 pounds of rolled fondant
• Cornstarch
• Vegetable shortening
• Rolling pin

Preparation:

1. Before you begin, be sure that your cake is covered with a layer of buttercream at least 1/4-inch thick. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface, so the fondant layer looks clean and smooth.
2. Dust your work station lightly with corn starch, and begin by kneading the fondant like bread dough until it is smooth and pliable. Fondant, especially if it has been sitting unused for a while, has a tendency to get stiff and crumbly, so you must knead it until it is soft and supple. If it still feels very dry, you can knead in a small spoonful of vegetable shortening to soften it up. By the end of your kneading, you shouldn’t have any cracks along the edges of the fondant ball.
3. Now it’s time to roll the fondant out. If you have a large nonstick mat or cutting board without a texture, those are good options. Otherwise, just use a surface that’s large enough and that won’t mar the fondant with too much texture or patterns. If you have a nonstick rolling pin, use that as well. Making sure your workstation still has a light dusting of corn starch, begin to roll the fondant out in the approximate shape of your cake: a circle for a round cake, a rectangle for a rectangular cake, etc.
4. As I’m rolling, I like to occasionally life the fondant and rotate it 45 degrees. This ensures it’s not sticking to the mat, and it also helps me roll more evenly. Roll the fondant until it is the size you need. For a round 9-inch cake that’s 3 inches high, you’ll need your circle to be at least 15 inches around (two 3-inch sides plus 9 inches across) but you should aim for an inch or two of flexibility on each side. So for your 9-inch cake, the optimal size will be a fondant circle about 17 inches across, with a thickness of about 1/8 inch.
5. Once your fondant is the right shape and thickness, place the rolling pin on the farthest edge of the fondant and roll it toward you, rolling the fondant up around the pin. Quickly lift the rolling pin up and place it on the side of the cake. Start unrolling the fondant from the pin until it hangs just below the bottom edge of the cake, and continue unrolling the fondant across the top of the cake to the other side. When you finish, your cake should be draped in an even covering of fondant.
6. Use your hand to carefully smooth the top of the cake and remove any air bubbles from under the fondant. Be sure that you don’t have any jewelry on that might leave marks, and avoid using your fingernails, as fondant is easily marred and scratches are very hard to repair.
7. Now position your other hand on the side of the cake toward the top and press the fondant into the side. Use your hands together to press toward each other, forming the corner of the cake.
8. At this point, you probably have a lot of excess fondant toward the bottom that will form ruffles and seams if you’re not careful. Start to gently pull the fondant out, spreading the excess fondant, as you slide one hand down the side and smooth it out in a downward motion. Turn the cake and repeat this process again and again. You may have to make several passes over the cake, very gently pulling the excess fondant out and down, and then using your hand to smooth the fondant onto the cake. This is the key to smooth sides, but it is a tricky motion and one that requires some practice.
9. Now your cake should be covered in fondant. If you notice any air bubbles, use a small sharp pin to prick a hole in the bubble and smooth it out. Use a sharp paring knife to trim the excess fondant from the bottom of the cake.
10. Your cake can now be finished with additional fondant or buttercream decorations and borders. If possible you should avoid refrigerating your cake, as fondant readily absorbs moisture, and is often sticky and wet when removed from a refrigerator. Optimally, you should store your cake in a cool location in a cake box, and eat it within a day.

 

Fondant Icing Recipe

Fondant Icing Recipe

This Fondant icing is used to glaze petit four frais. It can be flavored and coloured. Knead then flavour and colour as desired, roll out, cut and dip in chocolate or roll and dip in garnishes or in chocolate.
2 c sugar
2/3 c water
1 T glucose (no substitutions)
Prep: Sprinkle a large slab of marble or a large, heavy, smooth surfaced baking sheet with cold water.
Over medium heat, stir very gently sugar, water and glucose in heavy saucepan until the sugar has dissolved. Increase temperature and bring to boil. Cover pot and boil for three minutes.
Remove lid and place in candy thermometer. Continue to boil until the temperature reaches 240°F, soft ball stage. Remove from heat and immediately dip the bottom into cold water to stop cooking.
Pour this hot syrup onto the prepared marble and leave to cool for a couple of minutes. Using a damp metal spatula or metal scraper, lift the edges of the syrup and fold back into the center.
Keep doing this until the mixture turns glossy, and is pale yellow in color. Then use a heavy wooden spoon to work the mixture in a continous figure eight for about 5 to 10 mintues.
Keep doing this action until the mixture turns white, is crumbly and stirring with the spoon is extremely difficult. Moisten hands and knead the fondant for about 5 to 10 minutes, or until the mixture feels moist and is perfectly free of lumps.
Use the metal scraper to lift the fondant if it sticks to the surface. Form the fondant into a ball and place in on a moistened plate. Cover with damp cloth, and leave it in a cool place for 12 hours to ripen.
Dust your work surface with sifted powdered sugar, and place the fondant on that. Press it out flat. If coloring, make slits in the fondant and drop the colouring into those slits. Knead well and use as desired.

How to Make Fondant Bows 

 

A fondant bow added to the top of any cake instantly makes the cake look more professional and attractive. Large bows on top of a cake add visual interest and also eliminate the need for many other decorative elements. A fondant bow can work for birthdays, weddings, baby showers and nearly any other occasion. It takes at least two days to prepare the bow, so allow enough time to prepare the bow before assembling and serving the cake.

Step 1

Spinkle corn starch onto a smooth, flat surface. Sprinkle a small amount of corn starch onto the top of the fondant ball. Place the ball onto the cornstarch surface. Roll out your fondant so it is 1/8-inch thick. Make the sheet about 8 inches wide and 15 inches long. Cut the edges off of the sheet with the pizza cutter to make a perfect rectangle.

Step 2

Measure strips of fondant that are 6-inches long and 1-inch wide using a ruler. Cut the strips with a pizza cutter. Cut about 18 strips. This will provide enough extras in case some of the loops break. Sprinkle the strips with shimmer dust, if desired.

Step 3

Fold each strip into a loop shape. Paint a small bit of water at the joining point to help the loops adhere. Pinch the seam between the two sides of the loop slightly to help retain the bow look. Lay the loops on their sides on wax paper to dry. Let the loops dry overnight.

Step 4

Cut two 6-inch-by-1-inch strips from fondant rolled to 1/8-inch thick. Cut a “V” shape in one side of each strip and dust with shimmer dust, if desired, to match the loops.

Step 5

Cover a salad plate with wax paper. Place a small puddle of royal icing in the center of the plate. Lay seven of the loops in a circle around the center of the plate. Turn some of the loops on their sides for a more realistic look. Make sure each loop's pinched end rests in the icing.

Step 6

Place another glob of royal icing in the center of the loops. Place six loops in the second puddle of icing. Arrange the loops so that they sit differently than the layer below for a more realistic look.

Step 7

Place a small glob of royal icing on the last remaining loop. Place it in the middle of the second row of loops, standing straight up. Allow the bow to dry overnight.

Step 8

Place a glob of royal icing on the center of the cake. Arrange the loose strips of fondant on the glob to make bow streamers. Place the bow on top of the strips and icing glob to complete the bow.  Allow the icing to dry before placing the bow onto the cake.

 

Fondant “Icing Friendly” cake

Fondant “Icing Friendly” cake

Fondant Icing Cake’s Ingredients:

• 1 1/2 cups of butter
• 2 1/2 cups of granulated sugar
• 3 cups of all-purpose flour
• 1 cup of milk
• 5 eggs
• 1 teaspoon Almonds Extract (I’m using the almonds extract but you can easily replace it with pure vanilla extract or any other flavor you like)
• 3/4 teaspoon of baking powder
• 1/4 teaspoon of salt

Fondant Icing Cake’s Preparations:

• Preheat oven to 350°F
• Mix the butter and sugar in a mixer bowl until light and fluffy
• Add the eggs one at a time, keep mixing until all eggs are added
• Add the almonds flavorings to the mix, followed by the flour with baking powder and salt
• Add flour mixture alternately with milk, starting with the flour
• Spray pans with vegetable pan spray and pour in the mix
• Bake until a wooden skewer comes out clean (I rather use a skewer rather than a toothpick after I burnt my hands several times using a short toothpick…)
• Cool for ten minutes in the pans, and the cake is ready for you to loosen the sides and remove the pans
• Let the cake cool completely before you start the fondant icing

This recipe makes around 8 cups of batter which will give you two 8″ round cakes. (The amount of fondant you get by following my fondant recipe is enough to cover two 8” cakes with a little fondant left for decorations)

Base cake for fondant icing

Marshmallow Fondant

Ingredients

• 1/4 cup butter
• 1 (16 ounce) package miniature marshmallows
• 4 tablespoons water
• 1 teaspoon vanilla extract
• 2 pounds confectioners' sugar, divided

Directions

1. Place the butter in a shallow bowl, and set aside.
2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Marshmallow Fondant

Ingredients:

16 ounces white mini marshmallows (use a good quality brand) 2 -5 tablespoons water 2 lbs icing sugar (please use C&H Cane Powdered Sugar for the best results) 1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl) Directions: 

1 Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. 

2 It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. 

3 Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

 4 Start kneading like you would bread dough. You will immediately see why you have greased your hands. 

5 Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.

 6 Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. 

7 Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water. 

8 Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

 9 MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance. Print Recipe

Chocolate fondant

Chocolate fondant 

1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
5. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
6. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
7. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
8. Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
10. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.