Things You'll Need:
- rolling pin
- ziplock bag or plastic wrap
- cheesecloth filled with 50/50 cornstarch and powdered sugar
- fondant smoothers
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Step 1
Before using fondant, it is important to have your cake set up exactly as you want it in its final form. Make sure all the dowels are placed and each tier of the cake is set up properly. Even if you aren't doing a tiered cake, make sure your cake is smoothed out and ready to be covered.
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Step 2
When working with fondant, remember that it can dry out easily. Because of this, you should keep it covered up until you are ready to use. Once you have started kneading your fondant and rolling it, put any remaining fondant in a ziplock bag or plastic wrap so as to keep it moist. Fondant tends to stick as well since it is mostly sugar so you want to keep a little cheesecloth sac filled with powdered sugar and cornstarch to prevent sticking while you roll it out.
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Step 3
When you begin covering your cake, make sure you roll out enough fondant to have excess at the bottoms. You can always trim the excess fondant off but you can't add it back on! Cover each section of your cake and use your hands to smooth and push down the excess from top to bottom. This prevents any air pockets from forming between the cake and the fondant. After you've covered your cake, use fondant smoothers to smooth out any bumps in the fondant. Your cake will be all set after this step. Now you can stack and decorate your cake further with various piping designs or gum paste flowers!
