Decorating a Fondant Cake
Fondant is a mixture that bakery artists use to decorate cakes. It can also be used as a filling, its sweet taste and creamy consistency enhancing the flavor of the cookies, pastries and cakes that it adorns. Recipes can vary, but the three basic ingredients stay the same. The tasty mix of water and sugar can be further enhanced with the addition of chocolate, marshmallow and even peanut butter. Does this Spark an idea?
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Things You'll Need
- Frosting
- Cake board
- Buttercream
- Spatula
- Rolling pin
- Cookie cutters
- Knife
Instructions
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1
Ice a cake board with a compatible frosting before decorating your cake. Place your baked cake on top of the iced cake board. The frosting will work like a glue that will ensure that your cake does not move around while you are applying the fondant.
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2
Apply a layer of buttercream to the entire cake. The buttercream will act as a base that will smooth out the surface and allow the fondant to adhere better. Refrigerate the cake afterwards until the buttercream hardens.
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3
Roll out the fondant to approximately a ¼ inch thickness. Use a large enough portion of fondant that can be rolled out to a circumference larger than your cake. This will be necessary if you are looking to cover the entire cake with a single rolled piece of fondant.
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4
Place the rolled piece of fondant over the top of your cake. Smooth the fondant over the top and along the sides using your hands. If the fondant exceeds the length of the sides of your cake, neatly cut it off with a knife.
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5
Adorn your cake with fondant cut-outs. Roll out additional pieces of fondant and cut out designs with cookie cutters. These designs can be attached to the cake by icing the back with the same frosting that you used on the cake board.
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Continue the process of rolling out different colors of fondant and cutting out designs, until your cake is decorated to your specifications.
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Tips & Warnings
The fondant can be flavored with vanilla, almond or other baking extracts. Fondant can be colored with traditional food coloring or icing paste, as it is being mixed. Keep the fondant from sticking to your rolling pin using confectionery sugar.
Remember to roll out your fondant to ¼ inch thickness without variations. Fondant that is rolled too thick, may be too heavy to adhere to your cake. Fondant that is too thin, may crack when dried.
Resources
- Photo Credit Jonae Fredericks
