How to Spread Fondant on a Cake

Spread fondant on a cake to create a smooth surface.

Before you spread fondant over a cake, you will need to decide which type of fondant you want to apply. Rolled fondant creates a flat surface that makes it easy to add decorations. Poured fondant glazes a cake and is easier to make and apply. Regardless of the type of fondant you apply to a cake, you must make sure you smooth the fondant out to avoid air pockets that can ruin the cake's design.

Things You'll Need

• Cake board
• Buttercream icing
• Pre-made fondant
• Gel food coloring paste (optional)
• Cornstarch
• Rolling pin
• Pizza cutter
• Wire rack
• Cardboard or old newspaper
• 6 cups confectioners' sugar
• 1/2 cup water
• 2 tbsp. corn syrup
• Saucepan
• Candy thermometer
• Measuring cup
• Spatula

Instructions

Spread Rolled Fondant

1. Place the cake on a cake board. To ensure that the cake does not shift when you apply the rolled fondant, spread buttercream icing on the cake board as wide as the cake. Place the cake on top of the buttercream.

2. Add buttercream icing to the cake. Use a spatula to spread the buttercream icing, which will allow the fondant to adhere to the cake. Cover all areas of the cake.

3. Knead the fondant before you apply it, to make it smooth. Once it feels pliable, you can color the fondant by kneading gel food coloring paste into the fondant if you wish. Roll the fondant into a ball.

4. Cover a clean, flat surface with cornstarch. Place the fondant ball on the surface and flatten it with your hands. Use a rolling pin to flatten it until it is one-quarter of an inch thick.

5. Wrap the fondant around a rolling pin. This will make it easier to spread it over the cake.

6. Unroll the fondant over the cake. Carefully drape it over the cake, and then smooth out any air bubbles. Press down gently to ensure that the fondant adheres to the buttercream icing. Cut off any excess fondant around the bottom of the cake with a pizza cutter.

Spread Poured Fondant

1. Apply buttercream icing to the cake. Place the cake on a wire rack. Set a piece of cardboard or old newspaper underneath to catch any excess fondant.

2. Add 6 cups of confectioners' sugar to ½ cup of water. Dissolve the sugar in the water, and then add 2 tbsp. of corn syrup. Place the ingredients into a saucepan.

3. Stir the mixture continuously. Use a candy thermometer to monitor the temperature, and remove the saucepan from the heat once the mixture reaches 92 degrees Fahrenheit. The mixture should appear thin and smooth.

4. Pour the mixture into a measuring cup. Then pour the fondant over the cake. Start pouring it at the center of the cake, and work your way around the cake.

5. Use a spatula to smooth out the fondant. Pay particular attention to the sides of the cake to remove wrinkles and air pockets.

References

• Wren's Cottage: Covering the Cake with Rolled Fondant
• Wilton: Covering Round Cakes with Rolled Fondant
• Martha Stewart Wedding: Wedding Cake 101: How to Make a Fondant Cake
• Gingerbread House Heaven: How to Make Fondant
• Piece a Cake: How to Make Fondant Color