Need Advice And Fondant How To

Decorating By missyb Updated 9 Apr 2005 , 5:34am by missyb

missyb Posted 8 Apr 2005 , 1:00am
post #1 of 10

how do ya'll get your fondant cakes to look so flwless and smooth? how much icing do you use underneath, and what works the best? also how thin should i roll the stuff, and what about air bubbles? My son's bday is next sat, and i promised him a special cake. help! (don't laugh, but i did try a mmf cake , and posted a pic, but someone asked if i had smoothed the icing underneath. What icing, oops icon_redface.gif )

9 replies
SquirrellyCakes Posted 8 Apr 2005 , 3:56am
post #2 of 10

Hi Missy, well you put a fairly thin coating of buttercream underneath, enough so that the cake doesn't show through, that is for sure, but not too thick. You make certain that it is really smooth because any bumps in your cake of buttercream are magnified once the fondant goes on top.
Generally with regular rolled fondant, you are supposed to use this at a thickness of 1/4 inch thick. With the marshmallow fondant well people use this a lot thinner. I have heard that you should still roll it out to 1/4 inch, but others like it very thin, so there you go.
With the regular rolled fondant, well you want to make certain that the buttercream doesn't crust or set before you get your fondant on there, so that it can adhere, at least that is the old standard way of doing it.
With the marshmallow one, well people do various things, some let it set, others don't.
I don't use the marshmallow fondant for covering cakes so I will let others answer.
Hugs Squirrelly Cakes

missyb Posted 8 Apr 2005 , 7:14pm
post #3 of 10

thank you. i am quickly wondering if fondant is something i should just stay away from. it just seemed like an easier alternitive to piping out millions or little stars to make my designs. time will tell.

thecakemaker Posted 8 Apr 2005 , 7:36pm
post #4 of 10

How thick you roll it to can depend on the type of fondant you are using too. Wilton calls for 1/4" (i think) and Satin Ice 1/8" will do. MMF I rolled out to 1/8" too and it worked great! Rolled buttercream needed to be closer to 1/4".

Hope this helps!

SquirrellyCakes Posted 8 Apr 2005 , 9:24pm
post #5 of 10

Regarding the 1/4 inch, that is the old standard in covering cakes with fondant, generally what is recommended by the Brits and Aussies and what is used in professional courses.
Hugs Squirrelly Cakes

missyb Posted 8 Apr 2005 , 10:42pm
post #6 of 10

thanks guys. i am trying another attempt tonight. wish me luck. i hope to get this down because i have 3 bday cakes i need to do, one on the 16th and the 25th, and one on the 28th!!!!

tcturtleshell Posted 9 Apr 2005 , 4:31am
post #7 of 10

Air bubbles are just air that gets caught between your icing & fondant. To get rid of the bubbles use a small needle to pop the bubbles! You usually can't see the hole that was made because it is so small. If you do see the hole just use your fingers to very lightly close the hole. Then rub your fondant smoother over it. WAAA LAAA bubbles gone!!

Fondant is very easy to use!! So try it!! If you have a large cake I would get someone to help you put it on the cake. If it's under a 10" or a just a sheet cake then you can do that by yourself. It is fun & easy to make the shapes you want on the cake! You could even get the fondant paint & have you some fun with it! I haven't tried Marshmellow Fondant MMF yet. I have used regular wilton fondant several times. It just doesn't taste so great. I have added vanilla flavoring to make it taste better. You can use any flavoring you want.
Good luck!!

missyb Posted 9 Apr 2005 , 5:14am
post #8 of 10

I just figured out a very cool way to get camoflauge fondant!!!!! I am so proud of myself!!! Now I just hope that it turns out well once i place it on the actual cake!!! I am using it to go around the two layers and will be covering the top of the cake with somethin else. Keep your fingers crossed!!!

tanyascakes Posted 9 Apr 2005 , 5:23am
post #9 of 10

Hi, Missyb. When you get a chance, please let me know how you did the camo fondant, I am doing a cake for hubby next month. Thanks!

missyb Posted 9 Apr 2005 , 5:34am
post #10 of 10

i took the amount of fondant i needed for the cake, and divided it into thre parts, coloring each one differently, i used black, brown and moss green. Then i took each blob and tore it into little peices about marble sized(some bigger, some smaller for effect) and put them all together in a single layer group, making sure that there was not too many of one color in an area. Then i slower pressed them flat until they squished together. once they were smooshed into one multicolored chunk, i started to roll it out. the rolling made the colors stretch out and form diff patterns and shapes, looking like camo.

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