How to Apply Fondant Icing to a Wedding Cake
Icing a cake with fondant provides a simple, clean and elegant look that is wonderful all on its own, and absolutely remarkable when dressed up in a sweet side bouquet of spun sugar accents and sweet sugar paste florals. Regardless as to how you like your cakes, all designs begin the very same way; putting the fondant over the cakes.
Items Needed:
- Rolled fondant in color of choice
- Very sharp rotary cutter
- Fondant rolling pin with depth rings
- Fondant rolling mat with measurement grids and circle size gauges
- Cake that has been frosted with buttercream icing
- Foiled cake stand
- Confectioner’s sugar
- Waxed paper
- Set up your fondant rolling mat and cover it with a sheet of waxed paper.
- Sprinkle the work surface of the waxed paper with a generous dash of confectioner’s sugar.
- Remove your rolled fondant from its container and place on the surface of the rolling mat. You will want to remove more fondant than you think you will need as you will be trimming excess fondant away from your cake once it is covered.
- Using the heels of your hands, slowly begin working the fondant to relax it and warm it through so that it will be ready to work. Apply confectioners sugar to your hands if your find that the fondant is a bit sticky to work with.
- Roll the fondant back into a ball once it has become warmed and is now malleable.
- Place your 1/8 inch pink depth rings on to the ends of your fondant rolling pin and begin rolling your fondant, being careful to lift the rolling pin and move the fondant into a new position every three or four strokes.
- Continue rolling and moving the fondant until it has reached well past the overall size of your cake in all directions.
- Lift the fondant by taking hold of the waxed paper and sliding it all onto your hand, allowing the ends to fall over your hand.
- Hold the fondant on to the waxed paper by placing both hands together, on one the fondant, the other on the side with the waxed paper.
- Flip the fondant and the waxed paper over and on to the top of the cake.
- Use your hands to carefully smooth the fondant over the cake, taking special care to smooth out any air pockets. Make sure there are no wrinkles in the fondant anywhere on the surface of the cake.
- Press the excess fondant down firmly around the bottom of the cake, creating naturally folded edges where the fondant meets with the surface of the table.
- Use your sharp rotary cutter to trim away all excess fondant from the bottom of the table. Roll the fondant up and replace into its container.
- Move the cake to its foiled cake stand.