How Do I Cover a Cake With Fondant?

If you want to cover a cake with fondant, first bring the mass to room temperature. This makes processing easier. In addition, grease your hands by rubbing coconut oil between your palms. Because before you cover the cake with fondant, you have to knead the mass. If it sticks to your hands despite the oil, you can powder it with a little baking starch. Another important factor when decorating a cake with fondant is its thickness. If it gets too thick, in the worst case the coating can be too heavy for the cake and cause the overall work of art to collapse. If the fondant is too thin, it can tear. Here it comes down to a little instinct and experience. As a guideline, the fondant top should be 3 to 5 mm thick. This also applies when you prepare our lemon fondant cake.

Cake with fondant for beginners – put the mass on

If you make a cake with fondant yourself, always let it cool down well. First, roll out the fondant – in total, you need the diameter of the cake plus twice the side height. Then let it slide carefully and gently onto the cake and smooth out any creases that are present. Proceed very gently, as if you were smoothing a tablecloth. You can use a special cake smoother to help with this. A wavy “hem” remains at the bottom, which you now cut off. In the last step, smooth out all the fondant on the cake again. This is how the basic concept works. Even if you decorate a cake with black fondant. To attach additional decoration to the mass – for example when you prepare our school enrollment cake – it is best to use water or sugar glue. Frosting works too. You can create a special work of art with the help of our recipe for fondant cake with blueberries.

Can I cover a finished cake with fondant?

That’s fine, but it should be completely thawed and at room temperature so that the fondant doesn’t sweat and there’s no more moisture on the chocolate icing.

How do you put fondant on the cake?

Press the fondant carefully with the edge of your hand (not with your fingers, this leaves pressure points!) from top to bottom on the cake. In those places where the fondant makes waves, you carefully pull the fondant apart again and again and carefully stroke it back onto the cake/cream.

What is the best way to work with fondant?

How is fondant processed correctly? Fondant works best at room temperature. It is made supple by kneading and can then be easily rolled out and modeled. If it is a bit sticky, you can knead in a little sifted powdered sugar or starch.

Is fondant hard to work with?

Actually, fondant is a bit like edible play dough and you can do a whole lot with it. But it’s not quite that easy and a lot of questions arise about how to make fondant yourself, process it, store it, and what you can do with it.

What do I have to consider with fondant?

The fondant topping quickly becomes wavy, tears, and slides off the cake. However, if you put fondant on a “greasy” surface, it will remain stable. That’s why you always have to coat fondant cakes with fatty creams, the so-called “fondant-compatible creams”.