Follow these steps for easy application of rolled fondant or rolled buttercream.
This can also be done using rolled buttercream icing
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1. Prepare cake by covering with buttercream icing.
2. Before rolling out fondant, knead until it is a workable consistency. If fondant is sticky, knead in a little confectioners’ sugar. Lightly dust smooth work surface and rolling pin with confectioners’ sugar to prevent sticking.
3. Roll out fondant sized to your cake. Roll fondant with rolling pin, lifting and moving as you roll. Add more confectioners’ sugar if necessary.
4. Gently lift fondant over rolling pin, or lift with the support of both hands, taking care not to tear it with your fingernails. Position on cake.
If you are covering a large cake, or a square/geometric cake, see below.
FOR LARGE OR GEOMETRIC CAKES
Slide a large cake circle that has been dusted with confectioners’ sugar under the rolled fondant. Lift the circle and the fondant and position over cake. Gently shake the circle to slide the fondant off the board and into position on the cake. Smooth and trim as described above.
5. Shape fondant to sides of cake with Easy-Glide Smoother. We recommend using the Smoother because the warmth of your hands may affect fondant. Use the straight edge of Smoother to mark fondant at base of cake; trim off excess using a sharp knife or pizza cutter.
6. Smooth and shape fondant on cake using palm of hand or Easy-Glide Smoother. Beginning in the middle of the cake top, move the Easy-Glide Smoother outward and down the sides to smooth and shape fondant to cake and remove air bubbles. If an air bubble appears, pop it with a pin and smooth area again.
Is it white like fondant? From wedding cakes to coloring, that will limit its versatility. Anxious to try to recipe to taste it, though!