How to Apply Fondant Icing to a Wedding Cake

Fondant can give a wedding cake a smoother appearance.

Fondant icing can give a normal wedding cake a smooth look and extra design opportunities. The cake itself has to be completely cool, crumb-coated and frosted before you apply the fondant. The frosting will help the fondant keep its rounded appearance.

Things You'll Need

• Cornstarch
• Rolling pin
• Knife
• Thin Wire or Needle

Instructions

1. Sprinkle cornstarch on top of your work surface to keep the fondant from sticking and knead. The dough will be stiff. Heat it in the microwave for about 15 seconds, or let it sit in room temperature for 30 minutes.

2. Knead and sprinkle the work surface again with cornstarch to incorporate the coloring.

3. Roll the fondant out in the shape of the cake. To figure out the dimensions you will need, add the width of the surface, plus the length of the combined sides, plus two extra inches. For example, a 9-inch cake with 4-inch sides, plus 2 extra inches, needs a 19-inch circle of fondant.

4. Once the fondant is 1/8 inch thick, roll the fondant onto the rolling pin. Unroll the fondant onto the frosted cake going from one side to the other.

5. Dust your hands with cornstarch and gently smooth out the fondant. If there are air bubbles under the surface, poke them with a thin wire or needle at a 45-degree angle, then smooth out the fondant again with your hands.

6. Trim the sides of the cake with a sharp knife. Add a decorative edge to cover any imperfections in the fondant.

Tips & Warnings

• The cake covered with fondant cannot be refrigerated. The moisture in the fridge will ruin it. Two to three days is the longest the cake can sit out before it must be served.

• Do not overheat the fondant. Kneading will soften the fondant in a few minutes.

References

• Wedding Cake
• What's Cooking America: Covering Wedding Cakes with Fondant

Resources

• Read this Article in Spanish