First Time Using Fondant
Decorating By B.E.Sweetcakes Updated 18 Feb 2018 , 4:08am by B.E.Sweetcakes
Hi all! I am doing a cake for tomorrow and it will be the first time I cover a cake in fondant. I have watched numerous videos, but they all seem to do things slightly different from each other so I wanted to lay out my plan and get some advice.
First- cakes iced and chilled, I’m using buttercream not ganache in case that changes any advice.
Second- take cakes out and slightly dampen with water (should I do this?)
Third- cover with rolled fondant (1/4” thick, is this the right thickness?) and smooth with hands and fondant smoothers
Fourth- stack cake, 2 tiers. Do I stack immediately or does the fondant need to rest on the cakes for a bit first? And if I do this tonight will it be ok until tomorrow afternoon when the party is? I didn’t want to leave it until tomorrow in case I run into issues.
Thanks for any advice!
As long as the buttercream has not crusted a lot I dont spray my cakes with water. Imho too much moisture makes working the fondant onto the cake that much harder. Also, 1/4 inch seems a bit too thick. You definitely dont want to go too thin as it will tear more easily, but for arguments sake 3/16" is a good starting point. Lastly, if you are able to, practice on something first. I have a couple of tall cake pans that would be good to practice on, otherwise a sauce pan would do. Good luck!
I definitely find that covering chilled cakes is a lot easier then non-chilled. I have never dampened the cake, I have just never seen the need. You just want to make sure that you are using enough fondant so that you can roll it out large enough to cover the cake (lessen learned from my first cake where it took me 3 tries to get the fondant right because I wasn't using enough). I usually aim to get the fondant about 1/8" thick. You don't want to go too thin because it could tear but you don't want it too thick either. As for stacking, you don't have to wait. Just make sure you put in enough support dowels in the bottom tier to hold up the top.
Thank you both! I will definitely roll the fondant thinner and fingers crossed it all goes well! And if it’s boxed up it will be fine until tomorrow when she picks it up correct?
It will keep well in the fridge after you've applied the fondant if it is boxed up.
To determine how large to roll your fondant, add up the height of the cake (x2 for the both sides) plus the diameter of the cake and then add a few inches.
I haven't done many fondant cakes, but I've never sprayed the ones I've done and I find it easier to apply the fondant if the cakes are well chilled.
The biggest problem I had was the pleats at the bottom. Just took a little bit of practice. Practice on a cake pan as suggested. That's a great idea.
Good luck! Can't wait to see the finished product.
Ok, I’m done! It wasn’t perfect and I had some issues.... of course... but all in all I think it turned out ok. I need a lot more practice before I do it again though. *this cake was based on one she sent me from Pinterest, I don’t know whose it was originally but I did replicate the design idea*
Thank you! The little girl it was for loved it so that makes me happy :) I bought a cake dummy to practice on so hopefully I will improve before I do another one.
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