Fondant is applied to cakes by carefully lifting and draping it over the cake, smoothing it to remove air bubbles and create a flawless finish. Here's a breakdown of the process:
Steps for Applying Fondant:
-
Prepare the Cake: Ensure your cake is properly cooled and evenly covered with a base layer, typically buttercream or ganache. This provides a smooth surface for the fondant to adhere to.
-
Prepare the Fondant: Knead the fondant until it's pliable and smooth. This makes it easier to roll out and work with. You can use a small amount of shortening or cornstarch to prevent sticking.
-
Roll Out the Fondant: On a clean, lightly dusted surface (using powdered sugar or cornstarch), roll out the fondant to a thickness of about 1/8 inch. Make sure it's large enough to cover the entire cake with some excess.
-
Lift and Drape:
- Gently lift one edge of the rolled fondant. The easiest way to do this is to roll the fondant around your rolling pin, then unroll it over the cake.
- Alternatively, carefully slide your hands and forearms under the fondant to support its weight, then lift it gently.
- Center the fondant over the cake.
-
Smooth the Fondant:
- Gently lower the fondant onto the cake, starting from the top.
- Use a fondant smoother or your hands to smooth the fondant over the top surface, working outwards from the center. This removes air bubbles and ensures a smooth surface.
- Carefully smooth the fondant down the sides of the cake, working from top to bottom.
-
Trim the Excess Fondant: Use a sharp knife or a pizza wheel to trim away the excess fondant around the base of the cake. Leave a small amount of overhang and tuck it under for a clean finish.
-
Final Smoothing: Use a fondant smoother to ensure a perfectly smooth finish all around the cake, paying attention to the bottom edge where the fondant is tucked under.
Tips for Success:
- Work Quickly: Fondant can dry out quickly, so work efficiently.
- Use Cornstarch or Powdered Sugar: These prevent the fondant from sticking to your work surface and rolling pin.
- Knead Well: Proper kneading ensures the fondant is pliable and easy to roll out.
- Patience is Key: Take your time and work carefully to avoid tearing the fondant.
