How to Cover a Cake With Rolled Fondant

Cakes are often covered with frosting, which can be either smoothed or swirled. The smoothest and most pristine of all finishes, however, is done with rolled fondant. Fondant can be purchased ready-made or you may make it yourself. It has the consistency of pliable modeling clay but is an edible sugar product. Covering the cake smoothly can be a bit tricky, but if you exercise patience and practice a few times, you can turn out professional-looking cakes.

Things You'll Need

• Rolled fondant Long fondant rolling pin Large plastic rolling mat 2 tbsp. powdered sugar 2 tbsp. cornstarch Iced cake Pantyhose Fondant smoother Knife Rubber bands Piping gel Measuring spoons

Instructions

1. Mix the cornstarch with the powdered sugar. Cut the foot off a clean pair of pantyhose, then cut two 6-inch lengths of the leg part of the pantyhose. Put one "tube" of hose inside the other. Tie off one open end of the pantyhose "tube" with a rubber band. Place the cornstarch/powdered sugar mixture inside the "tube" and tie off the other end with a second rubber band.

2. Tap the pantyhose "tube" on the surface of the rolling mat so the mat is coated with a thin layer of powder. Then, take out a tablespoon of piping gel and wipe a 1-inch band of it around the lowest edges of the sides of the cake (on top of the smoothed icing).

3. Unwrap the fondant and with clean hands, fold, then press and flatten it over and over again to warm the fondant and make it more pliable. When it is warm and pliable, roll it into a ball and flatten it on the rolling mat with the heel of your hand. Lift it up, tap more powder onto the mat and flip the fondant over onto the mat.

4. Tap more powder onto the fondant and begin rolling it with the fondant rolling pin. Roll from the center to the top, the center to the bottom, the center to the right, and the center to the left. Lift the fondant up, tap more powder onto the mat, then flip the fondant over and onto the mat. Begin rolling again as before. Roll until the fondant is slightly less than 1/4-inch thick.

5. Elevate the cake, which has previously been iced with buttercream icing and smoothed. You may use an upturned bowl to elevate the cake. Drape the fondant over the rolling pin to transfer it to the cake. Flip the fondant onto the cake.

6. Use the fondant smoother to smooth the fondant over the top of the cake. Holding the fondant slightly away from the side of the cake, use the fondant smoother to smooth the fondant down on the side of the cake. Continue moving around the cake, holding the fondant slightly away from the cake as you smooth it down. Work carefully and avoid any wrinkles in the fondant. Use the knife to trim off the excess fondant at the base of the cake.

Tips & Warnings

• Fondant is always layered over a cake that has already been iced, since the icing keeps the fondant from hardening. Piping gel around the lower edges of the sides will help the fondant to adhere to the cake. Store any unused fondant (that is free of piping gel) in plastic wrap and then in an air-tight plastic bag.

• Fondant that is rolled too thin will tear easily and will tend to wrinkle as you try to smooth it over the sides of the cake. Fondant dries out quickly, so do not begin the project if you do not have time to complete it.