How Do You Cover a Cake with Fondant? A Comprehensive Guide
Covering a cake with fondant involves meticulously preparing the cake, applying a smooth base coat, and carefully draping and adhering the fondant for a flawless finish, ultimately creating a professional-looking and edible work of art.
Introduction: The Allure of Fondant
Fondant, that smooth, pliable, and almost otherworldly cake covering, holds a certain mystique for bakers. It’s the key to achieving those pristine, sculpted cakes you see in magazines and on baking shows. While it might seem daunting, mastering fondant application is achievable with the right knowledge and a little patience. This guide will break down the process into manageable steps, equipping you with the expertise to transform your cakes into showstoppers.
Why Choose Fondant? The Benefits Explained
Fondant offers several advantages over other cake decorating mediums:
- Smoothness: It creates an exceptionally smooth and even surface, perfect for intricate designs.
- Versatility: Fondant can be sculpted, molded, cut into shapes, and colored to match any theme.
- Protection: It acts as a barrier, preserving the cake’s moisture and flavor.
- Professional Look: Fondant cakes exude a professional, polished aesthetic that is hard to replicate with buttercream alone.
Essential Tools and Ingredients
Before you embark on your fondant adventure, gather these essential items:
- Fondant: Pre-made or homemade, ensure it’s high-quality and pliable.
- Cornstarch or Powdered Sugar: For dusting your work surface and preventing sticking.
- Rolling Pin: A large, smooth rolling pin specifically for fondant is ideal.
- Fondant Smoother: A tool used to eliminate wrinkles and bubbles.
- Sharp Knife or Pizza Cutter: For trimming excess fondant.
- Turntable: Essential for easy rotation and even coverage.
- Gum Paste (Optional): For intricate decorations that need to hold their shape.
- Pastry Brush: For applying water or edible glue.
- Water or Edible Glue: To adhere decorations to the fondant.
- Cake Board: A sturdy base for your cake.
- Buttercream or Ganache: To create a smooth base coat for the fondant.
Preparing the Cake for Fondant
A smooth, even cake is crucial for a flawless fondant finish. Here’s how to prepare your cake:
- Level the Cake: Use a serrated knife to remove any domes or unevenness.
- Apply Crumb Coat: Frost the cake with a thin layer of buttercream or ganache to trap crumbs.
- Chill the Cake: Refrigerate the crumb-coated cake for at least 30 minutes to firm up the frosting.
- Apply Second Layer of Frosting: Add a thicker layer of frosting, smoothing it as much as possible. A flat metal spatula or bench scraper works best.
- Chill Again: Refrigerate the cake again until the frosting is firm to the touch. The smoother your buttercream is, the better your fondant will look.
The Fondant Application Process: A Step-by-Step Guide
- Kneading the Fondant: Knead the fondant on a lightly cornstarch-dusted surface until it becomes smooth and pliable. This warms the fondant and removes any air pockets.
- Rolling Out the Fondant: Dust your work surface with cornstarch or powdered sugar. Roll out the fondant to about 1/8 inch thickness, ensuring it’s large enough to cover the entire cake with some overhang.
- Lifting and Draping: Carefully lift the fondant over the rolling pin and drape it over the chilled cake, centering it as best as possible.
- Smoothing the Top: Gently smooth the fondant over the top of the cake with your hands or a fondant smoother, working from the center outwards.
- Working Down the Sides: Use your hands or a fondant smoother to carefully smooth the fondant down the sides of the cake.
- Eliminating Air Bubbles: If you see any air bubbles, gently prick them with a pin and smooth the fondant over the area.
- Trimming Excess Fondant: Use a sharp knife or pizza cutter to trim the excess fondant around the base of the cake, leaving a clean edge.
- Final Smoothing: Use a fondant smoother to refine the surface and edges, creating a flawless finish.
- Finishing Touches: Add any desired decorations, such as fondant cutouts, edible paint, or sprinkles.
Common Mistakes to Avoid
- Not Kneading Fondant Enough: Insufficient kneading leads to cracks and tears.
- Rolling Fondant Too Thin: Thin fondant is prone to tearing and will show imperfections underneath.
- Not Using Enough Cornstarch: Sticking fondant makes the process frustrating and messy.
- Applying Fondant to a Soft Cake: A soft cake will buckle under the weight of the fondant.
- Ignoring Air Bubbles: Air bubbles ruin the smooth finish of the fondant.
- Using Poor Quality Fondant: Inferior fondant is difficult to work with and may crack or dry out quickly.
Troubleshooting Fondant Issues
| Problem | Cause | Solution |
|---|---|---|
| Fondant is cracking | Too dry, not kneaded enough, rolled too thin | Add a little shortening or glycerin, knead well, roll thicker |
| Fondant is tearing | Overstretched, too thin, dry | Patch with fondant, roll thicker, keep fondant pliable |
| Air bubbles | Improper smoothing, not enough kneading | Prick with a pin and smooth, knead fondant thoroughly |
| Fondant is sticky | Too humid, too much moisture | Use more cornstarch, work in a cooler environment |
| Fondant is elephant skin | Too dry air | Add steam while smoothing or use a fondant conditioner |
Frequently Asked Questions (FAQs)
What kind of fondant is best for beginners?
Pre-made fondant is generally easier to work with for beginners. Look for brands that are known for their pliability and smooth texture. Satin Ice and Wilton are common choices, but experimentation is key to finding your preferred brand.
Can I color fondant?
Yes, gel food coloring is best for coloring fondant. Avoid liquid food coloring as it can alter the fondant’s consistency. Add color a little at a time and knead until evenly distributed. Remember that the color will deepen over time.
How do I store leftover fondant?
Wrap leftover fondant tightly in plastic wrap, then place it in an airtight container at room temperature. Avoid refrigerating fondant, as condensation can make it sticky.
Can I put fondant on top of whipped cream?
No, fondant should not be placed directly on whipped cream. The moisture content of the whipped cream will cause the fondant to melt and become sticky. Always use a buttercream or ganache base.
How long will a fondant-covered cake last?
A fondant-covered cake can last longer than a cake covered only in buttercream. It can typically be stored at room temperature for 2-3 days. In a refrigerator, it can last for about 5-7 days, but condensation might occur.
How do I prevent my fondant from sweating?
Sweating is caused by condensation. To minimize it, avoid drastic temperature changes. If refrigeration is necessary, wrap the cake tightly in plastic wrap and bring it to room temperature slowly before unwrapping. A fan can help to dry out moisture.
Can I make fondant decorations in advance?
Yes, fondant decorations can be made in advance. Allow them to dry completely on a parchment-lined baking sheet. Store them in an airtight container at room temperature until ready to use.
What if my fondant has cracks or tears?
Small cracks and tears can be patched with a small piece of fondant and smoothed over. For larger tears, it may be necessary to re-roll the fondant.
How do I transport a fondant-covered cake?
Place the cake on a sturdy cake board and secure it in a cake box that is slightly taller than the cake. Use non-slip mats to prevent the cake from sliding during transport.
What is the difference between fondant and gum paste?
Fondant is softer and more pliable, making it ideal for covering cakes. Gum paste is firmer and dries harder, making it better suited for creating intricate decorations that need to hold their shape.
Can I reuse fondant scraps?
Yes, fondant scraps can be reused. Knead them together and add a small amount of fresh fondant to improve the texture. Be aware that repeated reuse may affect the smoothness and elasticity.
How much fondant do I need to cover a cake?
The amount of fondant needed depends on the size and shape of the cake. A general rule of thumb is to use about 1 pound of fondant for a 6-inch round cake, 1.5 pounds for an 8-inch round cake, and 2 pounds for a 10-inch round cake. Always err on the side of having too much.