How to Cover a Cake with Fondant

DECORATE. CREATE.

Want a professional looking cake to celebrate that special day but don’t went to spend a lot of dollars? Try making a cake covered with fondant icing to get a clean, professional look for a fraction of the cost and just a little work. Follow the step by step instructions with pictures below to see how to cover a cake with fondant icing.

Supplies:

cake or frozen cake
cake board
spreading knife
rolling pin
white fondant
colored fondant
regular icing
powdered sugar
pizza cutter

Game Plan:

1. Remove frozen cake 24 hours prior to decorating. Take off all wrapping to avoid sogginess and let the cake unthaw in the refrigerator uncovered.

Remove cake 24 hours before decorating.

2. Secure your cake to a cake board or plate with a big spoonful of frosting.

This will keep the cake from moving or sliding

3. Spread icing over the entire cake. This is called dirty icing a cake.

We like to use buttercream icing for this and have made our own and used store bought.

If you have several layers of cake, make sure to apply a layer of icing between all the layers.

Make sure the entire cake is covered with icing to allow the fondant to stick

4. Put the cake in the refrigerator to harden the surface slightly.

The fondant will be less likely to shift if attached to a cool, firm surface.

5. Bring fondant to room temperature before using.

If fondant is firm, knead until it becomes soft.

6. Roll out the fondant onto a work surface using a rolling pin. Roll fondant out until it is about 1/4″ thick and is slightly larger than your cake (this includes not only the top of the cake, but the sides as well).

If fondant is sticky, sprinkle cornstarch or powdered sugar onto the fondant.

rolling out fondant frosting with a rolling pin

Roll out fondant on a smooth surface using a rolling pin

Roll out fondant to 1/4" thick and until it is slightly larger than your cake

7. Flip the fondant over and lay fondant on the cake gently.

We always work together on this part because the fondant can easily tear. Flipping over the fondant allows for a shiner surface because the side facing up will not have been in contact with powdered sugar, but is not a must, especially if the fondant is white. If your fondant looks fine after rolling it out, I wouldn’t take the risk of flipping it over.