The secret to creating a perfectly smooth finish on your fondant-covered cake is to use a crumb coat. This under layer consists of buttercream frosting, which creates a barrier between the cake and the fondant. It acts as the glue to adhere the fondant to the cake. The flavor or color of the buttercream do not matter as it will be completely covered by the fondant. Simply apply the crumb coat to give your finished product a professional look.
Things You'll Need
- Baked and cooled cake
- Wax paper
- Cake plate
- 2 cups buttercream frosting
- Icing spatula
Place the baked and cooled cake atop wax paper on a cake plate.
Spread 2 cups of frosting over the top of the cake.
Smooth the frosting on the top. Scoop up a spatula full of frosting from the excess on top of the cake and hold the spatula against the side of the cake.
Rotate the cake plate with the other hand, keeping the spatula still. This will spread the frosting evenly over the side. Repeat with excess frosting from the top of the cake until the sides and top have a thin, even coating of frosting covering them.
Let the crumb coat harden and set for one to two hours or until firm, yet slightly sticky.
Apply rolled or poured fondant on the cake as needed.
- "The Cake Bible"; Rose Levy Beranbaum; 1988
- "Cake Decorating for Dummies"; Joe LoCicero; 2007
- Photo Credit Creatas/Creatas/Getty Images