Covering a Cake with Fondant
Use powdered sugar instead of cornstarch when you’re rolling out fondant so that it won’t dry out as quickly. Work on a clean wood or nonstick surface. Start with a final smooth-coated cake (see page 114) that has been chilled for at least an hour.
For cakes that have sharp edges, such as the square and hexagonal cakes on pages 243 and 257, you can use the technique shown below, or you can also apply the fondant in panels to each surface to emphasize the shapes. To apply fondant panels to a shape, measure all surfaces and make mockups on parchment paper. Roll fondant out thinly and trim the shapes carefully with a utility knife. Apply the fondant shapes first to the sides of the cakes and then to the top, covering the icing. The fondant will stick to the smooth icing. Use a cake smoother to make sure all sides are flat.
TOOLS:
- nonstick work surface
- powdered sugar (in a muslin bag for dusting)
- silicone rolling pin
- cake smoother
- pastry cutter or small knife
- sewing pin
- utility knife
Knead the fondant on a nonstick
surface to bring it to room temperature. Tap the muslin bag on your
work surface to dust it with powdered sugar.
Using a silicone rolling pin, roll
out the fondant to a ⅛-inch to ¹⁄16-inch thickness. Rotate evenly as you
roll out the fondant as you would for a piecrust. If the fondant
begins to stick, dust more powdered sugar on the surface.
Keep your hands dusted with powdered
sugar to prevent sticking. Gently slide your hands underneath the
piece of fondant, palms up.
Place the fondant over the chilled,
iced cake.
Working from the top of the cake
down, use a cake smoother and your hands to smooth out the very top
of the cake to the corners and then smooth the side. I find it
helpful to stretch out the edge of the fondant as I’m smoothing the
side.
Trim off excess fondant around the
edge with a pastry cutter or small knife, leaving 1 inch of fondant
around the base.
Press the fondant in lightly to
create a good seal around the base of the cake.
If any air bubbles are visible in
the fondant, poke them diagonally with a sewing pin and then smooth
out with the cake smoother.
With a utility knife, trim off all
excess fondant so it is flush with the base.
Peel away the excess fondant. Keep
the cake well refrigerated, for a least 1 hour or overnight, until
you’re ready to stack the tiers and decorate the cake.
