- 1). Ice a baked cake with a light buttercream icing layer on all sides to prepare for rolled fondant covering. Use a butter knife or spatula. The buttercream icing adds a sugary sweet buffer between the cake and fondant.
- 2). Remove the rolled fondant from the box and place it on a flat surface. Knead in confectioner's sugar if the fondant is sticky.
- 3). Dust the work surface with confectioner's sugar to prevent the fondant from sticking to the board. With a rolling pin, roll out the fondant to the size of your cake.
- 4). Lift the fondant over the rolling pin and position it over the cake. Shape the fondant to the cake using the rolling pin or your fingers. Begin at the center of the cake on top, then move the fondant outward and down the sides. Press from top to bottom to remove air bubbles. Insert a sterilized safety pin to pop air bubbles and then smooth again.
- 5). Trim off any excess fondant with a spatula or a knife to finish icing the cake.
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