Tricks to Working With Fondant
Professionally made wedding cakes have intricate shapes and design work in the icing. Professional bakers and decorators have an array of techniques and secrets, most of which they won't share, but one of the best ways they acknowledge to add style to any cake is a form of icing called fondant. Fondant is a solid type of icing with a soft and pliable texture. You can roll the mixture into a sheet and gently drape it over a cake. Does this Spark an idea?
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Texture
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Work with your fondant until it has a texture resembling modeling clay. If it is too thick, add a teaspoon of water; if it is too thin, add a teaspoon of flour or confectioner's sugar. Wrap all of your fondant in plastic wrap and work with small pieces to keep it from drying out. Fondant is full of sugar, giving it a tendency to stick to the rolling pin during the kneading process. Cover the mixture with powdered sugar or use a plastic rolling pin to prevent sticking.
Imperfections
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If the mixture begins to tear or crack from overstretching, rework it with your hands until it is warm and pliable, working out the imperfections while it is warm. Do not work the tears and cracks back together with water. Water dilutes the base sugar in the fondant, making it thinner and worsening imperfections; a teaspoon of shortening or an extra piece of fondant works much better for small tears.
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Fondant Glue
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One of fondant's greatest attributes is its ability to stretch, but this can also be a problem during the icing process. You need to put a layer of something tacky between the icing and cake. The underlayer acts as a type of glue and keeps the fondant from bubbling and wrinkling. Almond paste is a common ingredient to serve this function. According the Food Network website, buttercream is also a popular choice.
Circular Cakes
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Applying fondant onto a round cake is difficult. Rather than trying to drape the mixture onto the cake in one large sheet, roll one edge of the fondant around your rolling pin. Raise the fondant from the table, and gently slide the cake into one side of the icing. Slowly drape the remaining icing over the cake, and gently contour the fondant to the shape of the cake with a smoothing tool. This makes the application process easier, and doesn't cause as many air bubbles.
Large Circle Cakes
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For large cakes, diameters greater than 12-inches, make a cardboard cutout the same height and diameter as the cake. Coat the cutout with powdered sugar, and roll the fondant over the cutout as you would a cake. Place the entire covered structure over the cake. Lightly lift the fondant and let the cut out fall from underneath, shaking the structure gently if needed. Smooth out any air bubbles and trim off excess icing.
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