Covering cakes with fondant is a delightful way to achieve a smooth, professional finish with a touch of elegance. Fondant, a pliable sugar paste, can transform an ordinary cake into a stunning centerpiece, allowing for endless creative possibilities. Whether you’re aiming for a sleek, modern look or a more intricate design, mastering the art of fondant will elevate your baking skills and impress your guests. With a few basic techniques and some practice, you’ll be able to cover cakes seamlessly and turn your sweet creations into true works of art.
Best way to cover a cake using Marshmallow Fondant!👇🏾
#1 Cover Cake in Buttercream
Start with the outer coating of the cake. Use either a meringue buttercream (Swiss or Italian) or ganache. This will provide more stability than an American buttercream. You need the cake to be sturdy to hold the weight of the fondant without bulging or collapsing. I like to use Italian Meringue Buttercream so that the fondant easily sticks to it without having to brush the cake with water.
#2 Chill Cake
Chill the cake very well so the cake will be sturdy when covering. Chill in the refrigerator for at least 20-30 minutes.
#3 Roll out Fondant
Use a shaker to dust the table with powdered sugar then start rolling out the fondant with a large fondant roller, making sure to constantly lift and turn the fondant to prevent it from sticking to the table. Make sure the fondant is even in thickness and not too thin.
Use marshmallow fondant. This is optional, but using this type of fondant will make this method of covering a cake very easy. No elephant skin, tearing, ripping, or cracks. Get the Recipe here: Marshmallow Fondant
#4 Use a Fondant Smoother
Use a fondant smoother to smooth the top of the cake and top edges. Pay special attention to this part. Make sure the fondant is secure with no bubbles before continuing. Then use an angled smoother to secure and sharpen the edges.
#5 Use the edge of your Hands
Use the edge of your hands to carefully smooth down the fondant on the sides.
#6 Finish
Open/separate the wrinkles as you move down. Be gentle and patient. Use fondant smoother to help, especially at the bottom.
Cut off excess fondant using a pizza cutter to get a nice even cut.
Use the fondant smoother once more to smooth out the cut line and do a final smooth down to ensure the fondant is secured.
That’s it! You’ve successfully covered a cake in fondant! Hope this tutorial helped!
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