How to Use Fondant - Basics

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Fondant Basics
Basic Decorating Technique

NOTE:
There are no photos...
the article is filled with basic
information only.

Ready-to-Use Rolled Fondant
is so  easy to handle -- no mess, no fuss.
Simply open the package and begin.
(complete easy-to-follow instructions are on the box)

How to Color and Flavor White Fondant:
Add icing color, a teensy teensy bit at a time and knead into the white fondant until you achieve the color you desire.  I strongly suggest placing white fondant in a plastic bag to knead to avoid coloring staining your hands.  The plastic bag also makes it easy to store left-over fondant.

Flavoring the White or Colored Fondant:
Not necessary because the white fondant has a mellow flavor but it can be enhanced using Butter flavoring or CLEAR Vanilla flavoring (see bottom of this page). Knead flavor/extract into icing until well blended.

How to Prepare the Cake
Level cake, position on board, cut to fit and fill layers as desired.

For a perfectly smooth fondant cake
The cake surface you cover must be perfectly smooth. Any imperfections on the cake surface will mirror itself on the rolled fondant. Ice cake smooth with a thin layer of buttercream icing first, covering all holes and imperfections. Use your favorite Buttercream Frosting recipe.  Let the Buttercream Icing set before covering with Rolled Fondant. One-layer cakes with a very even surface can be coated instead with apricot glaze.

To determine the diameter you need
to roll fondant for covering the cake
Measure opposite sides and top of cake across center; roll out fondant to that size, 1/4 inch thick. For example, an 8 inch, two-layer cake, with two sides each 4 inches, equals 16 inches diameter. 

Covering the Cake with Rolled Fondant
(separate article on this site)

How to Store Fondant-Covered Cake
Iced cake can be stored at room temperature for 2-3 days. Excess fondant can be stored 2 months in an airtight container. Do not refrigerate or freeze.

More Helpful Hints for Fondant

In General
The less height on your cake, the easier it will be to cover with rolled fondant. Individual sized desserts, such as petit fours are the easiest of all to cover. The first time covering a cake with fondant should be on a one-layer cake just for practice.
 
Rolling Fondant
It is extremely important to remember to lift and reposition it several times. You must keep fondant from sticking to your rolling surface or it will tear when you try to lift it up. Dusting the surface with confectioners sugar (white powdered sugar) helps prevent sticking.  Rolled Fondant dries quickly. Always keep it covered to prevent hardening when in use.

 

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