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Vicks Warm Steam Vaporiser | BIG WTips to Cover a Cake in FondantAugust 30, 2018 by Fondant can be a challenge, especially when you are a beginner, but there are tricks to facilitate it. This post is full of all my best tips on how to cover a cake with fondant. Fondant looks so easy when you see someone cover a video cake, but actually doing it is something else totally. It takes a lot of practice, but you can really get the hang of it with some tips on the sleeve. I have been asked several times for a tutorial on covering a cake in fondant and I have finally come to put one together. I didn't want to throw something together. He wanted something that had many details and literally included ALL the tips I know about covering cakes in fondant. In this post, I will go through all the supplies you will need, all the steps I use to apply fondant to a cake (and some options that other decorators use) along with all my tips on the work with fondant. We'll focus more on covering a round cake in fondant. There's a video near the end of this post, if you'd like to learn that way. I have also added in many details to the written portion of this post along with some screen plans so that you can explain later. Okay... Let's start! This post contains affiliate links. As Amazon Associate, I win the qualifying purchases. You can see links to my website policies at the foot of the page. Required supplies: Fondant: There are a multitude of options here. Try different types and see what works best for you. There are some very expensive guys I've heard wonderful things about, but honestly the best lover I've ever used is a recipe by Liz Marek from Sugar Geek Show. Here's a link to him: That amateur is basically a combo fan and I like the taste and it works very well for me. Find what works for you. Big Fondant Roller & Small Pizza Cutter:There are different types of large anchorant rollers. Feel free to try several. I only use the general anchorant Wilton roller, which you can find here: I also like to use a small pizza cutter. It works very well to cut the fondant around the cake. Some people like to use a knife to cut it, but I find that a knife throws too much, so I prefer the . Shaker & Shortening:For me, I only add in half corn starch and half powdered sugar. Now, some cake decorators say that powdered sugar can make all sticky, I personally don't like to use only corn starch because it seems to dry everything very quickly. So, I have this Global Sugar Art tip and I mix corn and sugar starch powder, medium and medium, in my blender and I really like how it works. The shortening is only if you are covering a pie covered with a winch. You'll only add a thin layer of shortening on your winning cake to help the fondant stick to it. If you use butter cream, you can place your cake in the fridge, just for about 15 – 20 minutes, and then let it sit on your counter or table while you take out your fondant. A little condensation will be formed enough to help the fan stick to the butter cream. Now, you don't want much to form otherwise you could get some blows and lumps, so just pop your cake in the refrigerator enough to cool down and get a little more solid. Softeners and piece of a plastic/appening folder: Ok obviously you will need a. I like to have a few hands. I also like to use a piece of a plastic/acetate folder that is cut in the form of rectangle and then folds. I've seen other cake decoorters use this trick and it really helps to remove any imperfections in the fondant. Alfiles " Silicone Mat " or Mats:Pins " Silicone Mat or Mats: The nails are to skip any air bubble that you may have once your fondant comes out. I like to take mine and then make bubbles, then smooth with fondant smoothies before putting fondant on the cake. You'll also need a mat to roll. I have a large top glass on my wooden table and sometimes I don't use a mat at all. If you have a large table or a counter that is very clean, you may not even need a mat. There are special carpets and come in all sizes, so just try a few and see what works best for you. I bought Amazon's video and it's just a general pastry mat. Although it's not big enough for the big cake tigers. Methods to get fondant: Speaking of carpets... there are a number of ways to get your lover out and I'm going to mention the real ones fast and you'll want to practice and find the method that works best for you. There are a lot of videos in this method. You actually use two mattresses and you pull your fondant between the two. This helps you not dry so fast. Then you pull out the top mattress and raise the bottom mattress, fondant and everything, and the tour on the cake. Then shut up the lower carpet. Many decorators use this method. I find it cumbersome, but it's worth trying.2. The second method is simply to roll your fondant towards a mat. For this method, you will roll your fondant into a mat (without the upper mat as we have spoken before) and then pick up the mat, fondant and everything, and put it on your cake, then peel outside the mat. I also find that cumbersome, but you might want to try it and see how you like it.3. The following method is the one I use and is simply pulling out your fondant on a carpet or table and simply using your hands/arms or the big roller to apply the fondant. I only use a lot of corn/powder sugar to keep my fondant from sticking to the mat or table. Once it has been rolled, I brush any excess dust and just pick it up and put it in the cake. Some people also roll it around the roll and then add it to the cake. I find it easier to use my hands and arms. I found that I can control and place the fondant much better and easier this way. We are all different, so try all these methods and see what you like best. What to use under fondant: We talked a little about this before, but I really like to use fetch under fondant. It gets very firm and I can get it very smooth. It's so easy to use and very easy to actually do. I add butter cream between the layers of cake, but I cover the outside with a winch. You can also remove any fondant, if you make a mistake, and then put it back to the cake and that is much easier to do if you have used a winch. If you've never made a winch, it's really easy. Here is a post where I explain how to do it: I even have a post on how to win a cake and get smooth sides and straight edges. You can find that here: Now, with the butter cream, you have a greater chance that it will lump, or get undone under the fondant, but it is possible to use it. My main tip if you're going to use butter cream, is to use a butter butter cream and not a shortening-based shine. The reason is that all butter cream will stay better in the fridge, which will make it easier when you add your fondant. It's also good to make a layer of butter cream thinner than you would normally do, if you're adding fondant over it. I know you've probably heard people say they never have a problem adding the same amount, but personally it's never been right for me and I don't know what kind of magic those people are using. Okay... now we're going to the steps of covering your cake in fondant! (Don't forget to watch the video at the end of the publication to see how it's done!) Cover a cake in fondant: First make sure your butter cream or fetch is very soft on your cake. (Also, this probably doesn't need to be said, but just in case: Make sure your cake is sitting on a round of cakes. Later the cake will be attached to a larger pie base, but the cake itself needs to be its own pie round under the same size as the pastel layers.) If you need help to understand how all that works, make sure you check this post and video: If you are using a winch, just add a thin layer of shortening. If you are using the butter cream, cool down a bit and then leave it to form a small piece of condensation. You don't want much... Just a little bit to help the fondant stick. Then I warm my microwave fondant. Literally like 20-30 seconds or so. I just want to warm it up a little, so it's easier to get and roll. Make sure you love him well. You'll want to love him until he stretches. Once it's well-masked, just a form species in the shape of your cake. A round disc if you have a round cake and a square shape if you have a square cake. Then cover everything with a lot of corn/polvo sugar mix. Yeah, I do a mess and once it's over, I'm usually completely covered in it. (If you're going to use the mat to attach the fondant, then you want the fondant to really stick to the mat, so don't add the mixture of starch/dust sugar here.) Now you just want to get your lover out in all directions. Some people pick up their lover and move him and you can do it, too, if it helps. You want to move it a little just to make sure it doesn't stick to your mat or table (if you are using the hand and arms method to attach the fondant). If you're going to use the mat to attach the fondant, then the fondant should really stick to the mat, so when you pick up the mat, the fondant stays together.) You want to get your lover out to be like a 1/8 inch thick... maybe a little thicker if necessary. When you're rolling it, take into consideration the height of the cake and the diameter of the cake. If you find that you don't have enough affection, add more while you're rolling, or just add more and draw your fondant again, then re-roll. You will have a feeling that the more you practice as to how much affection you need to cover different levels of cake in size. There are also pie calculators to help you figure out how much love you'll need. It's very easy to roll the thin edges, so be careful with that. Now take your little needle and open the air bubbles that have formed from your fondant. Once you've done that, just do it a little more. Then I really like to soften it with my softest before adding it to my cake. You won't need to do this part if you're using the mat to attach to your fondant, because the bottom of the fondant is what will actually be shown, as you'll be turning your mat over the cake. Slide your cake near the fondant that has rolled and sprinkle the corn/polvo starch sugar mixture around it, so the fondant does not stick to the table when you are trying to work with it. Then pick up a side of the coiled fondant and brush excess sugar in corn/polvo starch (if you are using the hand/arm method). Pick up the other side of the amateur and do the same. Now pick up the amateur and put it on your cake. (If you use the mat method, collect the mat, deliveries and place yourself on the cake and then tremble on the mat.) When you put it on him, try not to get any air trapped under the fondant. You can soften the top with one hand while putting the fondant. The first thing you want to do is smooth around the top edge. You want it attached immediately, so that the weight of the amateur does not pull it down and cause the ripe or elephant skin. (If you have used the mattress method to attach the fondant, you will need to spray your fondant with the corn/polvo starch sugar mix, so your hands and smoothies do not stick to it.) Just take your hands and smooth the top and around the top edge to hold the fondant. Once the upper edge is connected, start attaching the rest of the fondant. Use your fondant "falda" to help you with this. You'll want to open the skirt and smooth on the sides of the cake. Don't throw for the fondant... Open your skirt while you're going. Only soft small areas at once, spinning through the cake. Just do small areas at once, working around the cake until you get to the end. Now make a preliminary cut with your pizza cutter. Now, I use smooth fondant first, then my smoothest acetate/plastic. Simply smooth over the top and sides with its softeners. Once it is good and adhered to the cake, you can cut the excess fondant all the way to the cake board. Now come back with your fondant smoothies. Now take your plastic/appear softer and go over the top and side. You can add some of the corn/powder starch sugar mixture and help remove any imperfections. Be careful not to press too hard with it, or the corners will dig in your fondant. If you want sharp corners, you can use the flaxes together around the top edge, or you can use a smoother acetate together. You just want them to find themselves around the top edge while you're softening. I like the edges a little rounded and not so sharp, so I don't go crazy about this. Now, keep softening until you're happy. And you see, I told you I made a complete mess. I've seen other decorators do it without a disaster, but it's not me. Don't forget to love your leftover lover and keep it before it drys. If you're in trouble, you can always take off your fondant and try again. After having used a lote of fondant a couple of times, you may need to use a new batch because the fondant dries after that point. To attach the cake to the cake base, you can add some melted candy melting or hot glue to the cake base. Then attach your cake (which is already sitting on its own round of cardboard cakes) to the cake base. Make sure that your base isn't too thin and can stand the weight of a cake covered with fondant without pandeal. You can adjust the cake placement using a large spatula and move it instead. Remember to practice! It takes a lot of practice. At first it will be frustrating, but it will only work through it! It'll be easier. And you'll have good days of affection and bad days of affection... at least that's true to me. You got this! Video:If you want to print the tips and steps, simply add your email below and you will be emailed with that download... it is totally free. Other publications & videos that can be useful to you: It can also be helpful to check out these other videos that will help you prepare your cake before adding fondant: I hope this is useful to you. Feel free to leave me any comments, suggestions or questions in the comments section and I will be happy to return to you. 😉Don't forget to paint it down! Filed Under: Tagged with: , Reader InteractionsComments Please thank you Ma, for the tutorial, but Ma, should I microwave my funder before you love it? You don't have to if it's soft enough. I just find that if I microwave it for a few seconds, it softens it for me and it's easier for me to love it. Favour Ma I am very grateful for the Fundant conference, please Ma I can bake my cake on the one day, then on the second day, cover it with butter cream without freezing the cake and without freezing the butter cream, and prepare my funder without heating the Fundant at all. I'm asking because I want to bake cake, enamel with butter cream and ice cap and decorate Fundant, but unfortunately we don't have electricity supply in my area that makes it difficult for me to use my microwave and refrigerator. I'm looking forward to your answer, thank you. You can do all that without a freezer or microwave. The only thing is if it's really warm where you live, you can have a little problem. If not, you should be fine as long as the filling and butter cream you use is not perishable. If it is, then I'd have to keep it cool in the refrigerator so it's not going wrong. I use the American butter cream, which is essentially just butter, some cream and concierge sugar and does not need to be refrigerated. Normally not refrigerate my cakes, so it shouldn't be a problem as long as what you're using isn't perishable and isn't hot or too hot in your area. I hope this helps. Mona Many Thank you. Cara Jane for your wonderful tips and illustrations like Cavernícola pastel with fondant. I have recently developed a taste for baking and decorating cakes and I have been surfing the network quite well but let me say that your advice so far is one of the amazing things I have found. Well done. I hope to learn a lot from you. Be blessed and safe. Mo x Thank you very much, Mo! I am so glad I could help! 🙂 Jessicah What kind of pie should I use? I'd prefer chocolate but I honestly want the best possible result. I have no right to recipes for cake, filling, etc. And I'd appreciate if you could point me in the right direction! I plan to decorate white with pink polka dots. Thank you so much! Hi Jessicah, If you're making a carved cake, you can basically use any cake that is not super soft or that has a lot of nuts or coconut or fruit on it as they are hard to carve. If you want a good chocolate cake, I have one on the spot here: As for the butter cream, I have a couple of good recipes for chocolate cream and vanilla. Here are the links for those: I hope this helps. 🙂Leave an answer Your email address will not be published. Required fields are marked with *Committee document.getElementById("comment").setAttribute( "id", "a74e1f8636fe72e3bf61f3dff7d0a3a5" ); document.getElementById("b2c05ce2b1").set Attribute( "id", "comment" You can also not comment. Primary sidebar Hello, I'm Kara Jane! Hi, I'm glad you're here! It's pretty obvious I love the cake. I see cake ideas in practically everything around me and I love to try new combinations of flavors and decorate ideas. I'm glad you're here and I'm so excited to share my ideas with you. Click to learn more 7 Easy Tips You'll also get free recipes for cakes, tips " decorate ideas on your inbox every week!to Make your CakesLook ProfessionalPopular PublicationsCategories Free Guide!5 Tips for making great Tasting Cakes
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