How to Cover a Cake With Rolled Chocolate
Fondant allows cake decorators to cover a cake to give it a smooth and glossy appearance. Fondant also molds into a variety of shapes, allowing decorators to make an endless variety of cake decorations. Rolled fondant contains gelatin, glycerin and sugar to create a dough-like icing. Rolling the fondant out slightly larger than the cake allows the decorator to cover the cake completely. Chocolate fondant simply contains unsweetened chocolate to add flavor and color to white rolled fondant. Does this Spark an idea?
Things You'll Need
- Buttercream icing
- Spatula
- Cornstarch
- Nonstick rolling pin
- Sharp knife
- Cake box
Instructions
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1
Apply 1/4 inch of buttercream frosting to the outside of the cake with a spatula. Cover the cake in the buttercream icing completely so that the fondant sticks to the cake well.
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2
Sprinkle cornstarch over a clean flat surface. Knead the fondant until it becomes pliable and smooth.
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3
Roll the fondant out on the flat surface with a nonstick rolling pin. Flatten the fondant out so that it remains slightly larger than the shape of the cake. Continue to roll the fondant until it has a thickness around 1/8 of an inch.
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4
Wrap the chocolate fondant around the rolling pin. Start wrapping it at the end farthest away from you.
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5
Place the rolling pin next to the side of the cake. Unroll the fondant and carefully hang it over the edge of the cake. Continue to unroll the fondant until you cover the cake completely.
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6
Smooth the surface of the cake with your hands to remove all the air bubbles. Press the top and sides of the fondant onto the cake. Dust your hands with cornstarch to prevent the fondant from sticking.
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7
Cut the excess fondant from the bottom of the cake with a sharp knife. Store the fondant cake in a cake box at room temperature. Only refrigerate the cake if it contains perishable ingredients such as cream cheese or whipped cream. The refrigerator can ruin the fondant icing.
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Tips & Warnings
Smooth the surface of the cake with a smoother tool to prevent leaving finger impressions on the cake.
The Wilton website recommends adding 4 oz. of melted unsweetened chocolate to a package of prepared white rolled fondant to make a simple chocolate fondant.
Always allow the cake to cool completely for at least 24 hours before adding the rolled fondant.
Store any extra fondant by wrapping it in plastic. Place it at room temperature for one to two months.
According to the Food Network, you should never apply water to the cracks on fondant because it will dissolve the sugar. Apply shortening to your fingertips and rub them over the cracks to repair them.
