Rolling Out Fondant To Cover Cake

In addition to the fondant you will need a cake that is covered with a layer of buttercream at least 1 4 inch thick.

Rolling out fondant to cover cake.

Remove the top layer of the mat. There are a lot of bakers that use cornstarch or powdered sugar to roll out their fondant. Place your fondant on the rolling mat and roll out enough to cover the cake. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface so the fondant layer looks clean and smooth.

If you are draping a sheet of fondant to entirely cover a cake it can be transferred easily by placing the rolling pin on the fondant and winding the fondant around the pin. Using a plastic fondant roller we have one for smaller projects and one for larger projects roll out your fondant to the desired size. Using a rolling pin roll the fondant making sure to keep the shape somewhat circular. I find that it dries out the fondant and makes it more prone to cracking.

For example start with a rounded shape of fondant to cover a round cake. Roll out the fondant. Use a small knife to cut away the excess icing don t cut too close to the cake. Roll from inside out from all direction.

Are you coming up too short or having issues. Press the fondant into a thick disc shape. Save the offcuts for decoration. Start with the fondant in the shape of the cake you re covering.

The guide on the rolling pin will help you get to the 1 8 inch. Then take the pin and fondant to your cake and gently unroll it atop the cake. Using your hand rub the top of the cake to secure the fondant. Smooth the fondant using cake smoothers pushing out any air bubbles and creases starting on the top then working down the sides.

Lift the icing using a rolling pin or your hands. That is how wide you need to roll out your fondant. Then holding the bottom the fondant should stay on center the fondant on the cake. Lift the rolled out fondant with your rolling pin and cover the square cake.

Drape it over the top of the cake. Make it about 1 8 th of an inch. If you are a beginner i recommend shortening. If you are working on a surface without a rolling mat ensure that you dust the surface with cornstarch.