How to Decorate a Cake With Poured Fondant

Poured fondant creates a smooth surface and a professional look.

Fondant is loved by bakers for the smooth finish and professional look it gives to cakes. However, traditional rolled fondant can be intimidating to novice bakers because it can be tricky to get the hang of. Fortunately, an easy alternative to rolled fondant is poured fondant. It starts out as a warmed liquid and eventually hardens into a glaze. Simple to both make and apply, it creates the same even surface, ideal as a background for writing or other cake decorations. Does this Spark an idea?

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Cake
Cooling rack
Wax paper
Poured fondant
Large, shallow spoon
Frosting knife
Spatula

Instructions

- 1
  
  Place your cooled cake on a cooling rack over wax paper. Use a knife to slice away any uneven parts of the cake to create a uniform surface.
- 2
  
  Pour approximately 1/2-cup of the warmed fondant onto the center of the cake. Use the back side of the spoon to spread the fondant toward the edges of the cake in even, circular motions.
- 3
  
  Use the frosting knife to smooth the fondant around the edges of the cake as it drips down the side. Continue adding fondant to the top of the cake and maneuvering it to the edges until the cake is evenly covered on all sides.
- 4
  
  Scrape up the fondant that dripped onto the wax paper with a spatula and re-warm it as you run short of fondant for the cake. With poured fondant, you can expect that quite a lot will drip off initially, but it can still be collected and used.
- 5
  
  Allow the fondant to cool and harden completely before carefully transferring the cake to a cake plate or other serving dish.