I Need Advice On Using Fondant

Decorating By DamjanaSpahic Updated 3 Jun 2014 , 1:03pm by cai0311

DamjanaSpahic Posted 27 May 2014 , 6:57pm
post #1 of 6

Hey everybody!


So in about a week, I will be making my first cake using fondant ..


Is there any advice anybody can give me, such as :


 - what tools I need

 - what is the best icing to use underneath (recipe would help!)

 - if you add food colouring into fondant, will it mess it up?



And any other advice you guys can offer!



5 replies
LilMiss Cupcake Posted 1 Jun 2014 , 12:18am
post #2 of 6

Hi! You will need a rolling pin to roll out the fondant (obviously), but apart from that the only thing you may need is an icing smoother. A turntable may also be helpful but it can easily be done without. 


I like to use buttercream under fondant because it gives you a nice smooth cake to work with, as any bumps in the cake will probably show through the fondant.


You can add any food colouring with fondant you just need time to work the colour in and if it starts to get sticky then just add some icing sugar.


Hope this helps!

DamjanaSpahic Posted 2 Jun 2014 , 1:26pm
post #3 of 6

Do you have a recipe for any buttercreams? :)

LilMiss Cupcake Posted 2 Jun 2014 , 2:42pm
post #4 of 6

I usually just use butter (make sure it is softened) and icing sugar and keep adding it until you get the taste you want... nothing fancy haha. 

johnbailey64 Posted 3 Jun 2014 , 3:43am
post #5 of 6

Do a search for recipes on buttercream. There are a lot of them on here.

It is hard to color premade fondant, but it can be done, you really have to knead the color  in to get a solid color. Now if you want a marbled look.. that's a bit easier.

But a good long rolling pin and a fondant smoother are essential tools. A fondant cutter, or pizza cutter or even scissors can cut it to where you need it on your cake.

The first few times you fool with fondant, it seems difficult, but once you get the hang of it, it's easier than regular frosting!

cai0311 Posted 3 Jun 2014 , 1:03pm
post #6 of 6

AThe brand of fondant you use can make a huge difference in the final results.

I use white chocolate ganache under my fondant. For me, it is so much easier to cover a cake iced in ganache than white chocolate.

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