How to Cover a Fondant Cake: A Step-by-Step Guide to a Flawless Finish
Covering a cake with fondant involves meticulously preparing the cake surface, applying a smooth layer of buttercream, and carefully draping and adhering the fondant for a polished and professional finish. The secret lies in precision, patience, and high-quality ingredients, resulting in a cake that looks as stunning as it tastes.
What is Fondant and Why Use It?
Fondant, also known as sugar paste, is an edible icing used to decorate or sculpt cakes and pastries. Unlike buttercream or ganache, fondant provides a smooth, matte finish that is ideal for intricate designs and sharp edges. It acts as a protective layer, helping to keep the cake moist and extending its shelf life. Fondant is especially popular for wedding cakes, birthday cakes, and other special occasion cakes where a flawless appearance is paramount.
Benefits of Using Fondant
Using fondant on a cake offers several distinct advantages:
- Smooth Finish: Provides a clean, professional look.
- Design Versatility: Allows for intricate details, sharp edges, and sculpted decorations.
- Preservation: Helps to seal in moisture, keeping the cake fresher for longer.
- Transportation: Provides a more robust outer layer for transporting cakes.
- Color Customization: Easily colored with food coloring to match any theme.
Essential Tools and Ingredients
Before embarking on the fondant journey, gather the following essentials:
- Cake: Baked and cooled cake layers.
- Buttercream Frosting: Enough for a smooth crumb coat and final frosting layer.
- Fondant: Pre-made or homemade, depending on preference.
- Cornstarch or Powdered Sugar: For dusting the work surface and rolling pin.
- Rolling Pin: Preferably a large, smooth one.
- Fondant Smoother: For achieving a flawless, wrinkle-free surface.
- Sharp Knife or Pizza Cutter: For trimming excess fondant.
- Turntable (Optional): Makes frosting and fondant application easier.
- Palette Knife or Offset Spatula: For applying buttercream.
- Small Brush & Edible Glue or Water: To adhere fondant decorations.
Step-by-Step Fondant Covering Process
Follow these steps to achieve a beautifully fondant-covered cake:
- Level the Cake: Use a serrated knife to trim any domes or unevenness on the cake layers.
- Fill and Stack the Cake: Place a layer of buttercream between each cake layer and stack them to create the desired height.
- Crumb Coat: Apply a thin layer of buttercream to seal in any crumbs. Chill the cake for at least 30 minutes.
- Final Buttercream Layer: Apply a thicker, even layer of buttercream, ensuring a smooth surface. Use a bench scraper or palette knife to achieve straight edges. Chill again until firm. This is critical for a smooth fondant finish.
- Prepare the Fondant: Knead the fondant until it is soft and pliable. If it’s too stiff, microwave it for a few seconds at a time, being careful not to overheat it.
- Roll Out the Fondant: Dust your work surface and rolling pin with cornstarch or powdered sugar. Roll out the fondant to approximately 1/8 inch thickness, making sure it is large enough to cover the entire cake with some overhang.
- Lift and Drape: Carefully lift the fondant using the rolling pin or by folding it gently over your hands. Drape it over the chilled cake, centering it as much as possible.
- Smooth the Fondant: Starting at the top center, gently smooth the fondant onto the cake using your hands or a fondant smoother. Work your way down, easing out any air bubbles.
- Trim Excess Fondant: Use a sharp knife or pizza cutter to trim the excess fondant around the base of the cake. Leave a small overhang, and then use a fondant smoother to tuck it neatly under the cake.
- Final Smoothing: Use the fondant smoother to smooth out any remaining imperfections.
Common Mistakes and How to Avoid Them
| Mistake | Solution |
|---|---|
| Cracks in the fondant | Fondant is too dry; add a little vegetable shortening or glycerin. |
| Air bubbles under the fondant | Prick with a pin and smooth out. Ensure the buttercream layer is very smooth. |
| Uneven buttercream layer | Take your time applying the buttercream and use a bench scraper. |
| Fondant tears easily | Fondant is rolled too thin or is too dry. |
| Elephant Skin | Fondant is too thick, or the cake is too cold and drying out the fondant. |
Storing a Fondant-Covered Cake
Fondant-covered cakes should be stored at room temperature in an airtight container or cake box. Avoid refrigeration as it can cause condensation, making the fondant sticky or even causing it to melt. If you must refrigerate, place the cake in an airtight container first and allow it to come to room temperature slowly before opening the container.
Frequently Asked Questions (FAQs)
What type of buttercream is best for under fondant?
American buttercream is a popular choice because it’s stable and holds its shape well. However, Swiss meringue buttercream or Italian meringue buttercream also work well, providing a smoother and less sweet alternative. Ensure your buttercream is firm enough to support the weight of the fondant.
How much fondant do I need to cover my cake?
The amount of fondant needed depends on the size and shape of your cake. As a general rule, a 9-inch round cake typically requires about 2-3 pounds of fondant. It’s always better to have a little extra than not enough!
Can I use homemade fondant or is store-bought better?
Both homemade and store-bought fondant have their pros and cons. Homemade fondant allows you to control the ingredients and sweetness, while store-bought fondant is more convenient and often comes in a wider variety of colors and flavors. Ultimately, the best choice depends on your personal preferences and skill level.
How do I color fondant?
Use gel food coloring for the best results. Liquid food coloring can make the fondant too sticky. Add the gel coloring a little at a time and knead it in thoroughly until you achieve the desired color. Wear gloves to avoid staining your hands.
How do I fix cracked fondant?
Small cracks can often be smoothed out by gently rubbing a little vegetable shortening or glycerin over the affected area. For larger cracks, you may need to patch them with a small piece of fondant or re-roll a portion of the fondant.
What if my fondant is too sticky?
If your fondant is too sticky, knead in a little powdered sugar or cornstarch until it reaches a workable consistency. Avoid adding too much, as this can dry out the fondant.
How do I get rid of air bubbles under the fondant?
Use a pin to carefully prick the air bubble and then gently smooth the fondant over the hole. Ensure your buttercream layer is as smooth as possible to minimize the chance of air bubbles forming.
Can I cover a cake with ganache and then fondant?
Yes, ganache is an excellent alternative to buttercream for under fondant. It provides a firm, smooth base and helps to prevent the fondant from sticking to the cake.
How far in advance can I cover a cake with fondant?
A fondant-covered cake can typically be made 1-2 days in advance. Be sure to store it properly at room temperature in an airtight container to prevent it from drying out or becoming sticky.
My fondant is tearing when I try to drape it over the cake, what am I doing wrong?
Your fondant is either too thin or too dry. Try rolling it out a bit thicker and ensure you’re working in a humid-controlled environment. Adding a small amount of vegetable shortening can also improve its pliability.
How do I make my fondant shiny?
You can achieve a shiny finish by steaming the fondant with a steamer, using an edible glaze, or polishing it with a soft cloth after it has set. Be careful not to over-steam as this can cause the fondant to melt.
Can I refrigerate a fondant-covered cake?
While it’s generally not recommended, you can refrigerate a fondant-covered cake if absolutely necessary. Place it in an airtight container to protect it from moisture and allow it to come to room temperature slowly before opening to avoid condensation.