Fondant On Cupcakes

Baking By cakemomof3 Updated 31 Aug 2009 , 6:02am by xstitcher

cakemomof3 Posted 25 Jul 2009 , 3:36am
post #1 of 24

I hope I dont sound stupid asking this. I love making cupcakes. I have never used fondant on them though. Always buttercream. How do you put fondant on a cupcake? Do you use regular rolled fondant or is there another kinda?

23 replies
MichelleM77 Posted 26 Jul 2009 , 12:22am
post #2 of 24

Sure, just put a light coating of BC on to help the fondant stick and add your fondant topper.

cakemomof3 Posted 26 Jul 2009 , 11:20pm
post #3 of 24

At the risk of sounding stupid again...
How do you get it to go on smooth and what about the edges? I mean when you put foundant on a cake you can smooth it and at the bottom you have a border. The cupcakes I saw with fondant on them look so smooth.

flourpowerMN Posted 28 Jul 2009 , 3:30am
post #4 of 24

The tips I have seen include making the fondant topper slightly wider than the top of the cupcake. I don't remember where I saw that...maybe on

cylstrial Posted 28 Jul 2009 , 11:52am
post #5 of 24

I made them once and mine turned out cute, but not gorgeous. My fondant was pretty thin though. So anyway, long story short, I think that the ones that turn out good have rolled the fondant thicker.

So when I get around to it, I'm going to see if that's true.

CIApastrychef Posted 29 Jul 2009 , 3:10am
post #6 of 24
cylstrial Posted 29 Jul 2009 , 11:23am
post #7 of 24

Very good link! And it looked like she rolled her fondant pretty thin when it's rolled out. But again, on the cupcake it looks thick to me.

But thanks for sharing!

Texas_Rose Posted 29 Jul 2009 , 11:49am
post #8 of 24

All you really have to do is run your fingers around the edges to smooth them down. I probably roll the fondant about 1/8" thick when I do it.

cylstrial Posted 29 Jul 2009 , 12:23pm
post #9 of 24

I'll try it again sometime soon when everything in my life settles down a bit.

Thanks for the tip about smoothing down the edges and the 1/8th thickness. That will be very helpful!

cakemomof3 Posted 29 Jul 2009 , 2:22pm
post #10 of 24

Thanks so much for posting that link. It is very helpful. I am going to give these a try maybe this weekend.

MichelleM77 Posted 29 Jul 2009 , 4:02pm
post #11 of 24

I would not put the BC all the way to the edge of where your fondant will go, then smooth with your finger and you won't squish any BC out. Also, don't roll out too many toppers than you have time to smooth before they start to dry out. They will crack and not mold to the top of the cupcake very nicely.

Another option is to make your toppers ahead of time and let them harden, then just either lay them flat or prop them up on a swirl of BC. Like this:

cylstrial Posted 29 Jul 2009 , 6:24pm
post #12 of 24

Great links Michelle!

And not getting the BC near the edge is true. I had the same thing happen to me. It squished out when I put the fondant on. And even though I cleaned it could still see that it was there.

kccinderella Posted 30 Jul 2009 , 7:59pm
post #13 of 24

If you go to flickr there are several cupcake photos - each "artist" has their own way of handling the fondant. There are some very creative uses/finishes for cupcakes on that site.

cylstrial Posted 1 Aug 2009 , 7:52pm
post #14 of 24

That's a good idea KC! I need to get more into flickr!

kandu001 Posted 4 Aug 2009 , 11:38pm
post #15 of 24

Also, I don't know if someone mentioned it, but use a cookie cutter to cut out the fondant and lay it on top of the cupcake. Make sure your cutter is almost exactly the same size as the cupcake.

cylstrial Posted 5 Aug 2009 , 12:03pm
post #16 of 24

Thanks! I'm going to be making them today! I'm excited!

SugaryScarlett Posted 29 Aug 2009 , 6:53pm
post #17 of 24

You can also use quick pour fondant. You just dip the top of the cupcake when it dries it looks very smooth.

muddpuppy Posted 31 Aug 2009 , 3:43am
post #18 of 24

I used a circle cookie cutter and iced the cuppies with bc, then placed the fondant on and smoothed it with my hand and the edges almost seemed to set themselves in the right places.. lol..practice makes perfect.. here's a shot of the ones I did this way. Oh, then i piped dandelion puffs on them.. it was fun.. Good luck!!

Texas_Rose Posted 31 Aug 2009 , 3:46am
post #19 of 24

Muddpuppy, they're lovely!

JoJo0855 Posted 31 Aug 2009 , 4:16am
post #20 of 24

I found an article somewhere on the net just this week, using poured fondant. More interesting is the recipe to ensure your cupcakes are domed!
I can't for the life of me remember where I got it, but I do have my copy & paste version in Word for anyone who would like a copy - just PM me!
In the meantime, I'll see if I can find the site ...

casmom Posted 31 Aug 2009 , 4:31am
post #21 of 24

I found one on CakeJournal ( Is that where you got it? It has a lot of great tutorials and information.

JoJo0855 Posted 31 Aug 2009 , 5:15am
post #22 of 24

Yes! Cake Journal it is.

sugarandslice Posted 31 Aug 2009 , 5:48am
post #23 of 24

Another way to avoid the BC squishing out from under the fondant is to use ganache instead of BC. Apply a thin layer, once it's set smooth it with a hot knife. If you have trouble getting the fondant to stick brush the ganache with either a little water or a simple syrup.

And I fully agree that you should find a cutter almost exactly the same diameter as your cuppies. I know from experience that they end up looking a bit 'sloppy' if your fondant circles are too big.


xstitcher Posted 31 Aug 2009 , 6:02am
post #24 of 24
Originally Posted by Texas_Rose

All you really have to do is run your fingers around the edges to smooth them down. I probably roll the fondant about 1/8" thick when I do it.

This is how I would do it too:

I haven't checked all the sites posted on this thread but just in case it wasn't added here is a video from youtube showing the same technique.

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