Covering A Square Wedding Cake: Mastering Fondant Application

Covering a square wedding cake with fondant is a tricky task, especially if you want to achieve very sharp edges. The process involves coating each face separately and cutting the overhanging fondant with a blade. It is important to start with a well-chilled square cake, preferably with buttercream or ganache. The colder the cake and the room, the better. Measure the width of your cake and multiply it by three to determine the size of the fondant. Roll out the fondant to 1/16 or 1/8 thick, using a cornstarch poof and a non-wooden rolling pin. Try to keep the fondant round and ensure it is large enough to cover the cake. Smooth out any bubbles and attach the fondant all the way around the top edge, being careful not to pull or distort it. Press the fondant onto the corners first, then press it flat against the sides. Finally, trim the excess fondant, leaving about 1 all around the base.

How to level a square cake with a knife or cake levelling tool

To level a square cake with a knife or cake levelling tool, start by letting the cake cool completely. Cakes are more likely to crumble if they are still warm, so letting the cake cool will make the levelling process less messy.

Next, position the blade of your knife or cake levelling tool where the cake's dome begins to rise. Cut about an inch into the cake with a gentle horizontal sawing motion, then rotate the cake 45 degrees and repeat. Keep turning and cutting shallow incisions until there is a loose flap around the entire cake. Then, simply saw through the middle.

If using a cake levelling tool, place the adjustable wire at the desired height and glide it through the cake.

Tips for rolling out fondant to the correct thickness

Rolling out fondant to the correct thickness is crucial for achieving a smooth and even finish on your square wedding cake. Here are some tips to help you get the perfect thickness:

• Use a silicone mat: Roll out your fondant on a silicone mat to ensure a smooth and even surface. Lightly grease the mat with shortening or vegetable shortening to prevent sticking.
• Avoid cornstarch and powdered sugar: While it is tempting to use cornstarch or powdered sugar to prevent sticking, these ingredients can dry out the fondant, causing rips, tears, and an "elephant skin" appearance.
• Roll fondant to 1/8" thickness: The ideal thickness for fondant is 1/8" (3 cm). Use guide rings on your rolling pin or a ruler to ensure an even thickness.
• Keep fondant moving: As you roll out the fondant, turn it about a quarter turn after each roll to prevent sticking and ensure even thickness. Do not flip the fondant over once you have started rolling.
• Knead fondant well: Before rolling, knead the fondant well with your palms, using small folds to avoid incorporating air bubbles. The more you knead it, the more pliable it will become, resulting in fewer cracks.
• Dust your workstation: Fondant can be sticky, so dust your work surface and rolling pin with a small amount of cornstarch or vegetable shortening to prevent sticking.
• Avoid using water: If your fondant feels too dry, avoid the temptation to add water as it can break down the fondant. Instead, use a small amount of vegetable shortening to soften and smooth out cracks.
• Use a fondant rolling pin: Invest in a special fondant rolling pin with different-sized rubber bands to help you achieve the correct thickness. The rubber bands will touch the work surface when the fondant is rolled to the desired thickness.

How to drape fondant over a square cake

Covering a square cake with fondant can be tricky, especially if you want sharp edges. Here is a step-by-step guide on how to drape fondant over a square cake:

Preparation

Before you drape fondant over your square cake, you need to prepare the cake. First, use a knife or cake levelling tool to level the cake and trim all sides to give the cake sharp, straight sides. Then, apply a crumb coat of buttercream or ganache and place the cake in the fridge for no longer than 30 minutes.

Measurements

Take measurements of the sides and top of the cake. Roll out the fondant for the top surface slightly larger than needed and place it on a firm, temporary cake board dusted with starch so that it doesn't stick. Roll out four individual panels of fondant for the sides, again slightly larger than needed, and place them on square or rectangular corrugated cardboard. Wait 30 minutes for the fondant to firm up.

Drape the Cake

Place the cake upside down on the fondant for the top surface and gently push down. Cut 90-degree corners out of the four side panels. Glue the sides by lifting the panels with the cardboard and pressing with the cardboard to maintain the shape. Brush a little water around the joining corners.

Finishing Touches

Use a sharp blade and a fondant leveler to cut away excess fondant. Remove all other extensions carefully using a blade. Place the actual cake board on the cake and turn it upside down. Remove the temporary board from the top and brush off any remaining starch. Finally, trim the bottom excess fondant with a sharp knife, pizza cutter, or craft knife.

Tips

• Keep the cake elevated while you drape and smooth the fondant to help prevent pleats.
• Smooth the corners first before the sides.
• Use a fondant smoother to achieve a professional finish.
• Warm up the fondant in the microwave before rolling it out to make it easier to work with.
• Use a small amount of water spray to help the fondant stick to the cake.

How to smooth fondant on a square cake

Smoothing fondant on a square cake can be a tricky task, especially if you want to achieve very sharp edges. Here are some detailed instructions to help you get a smooth and professional finish:

Step 1: Prepare the Cake

Start by levelling your square cake with a knife or a cake levelling tool. Trim the sides of the cake to create sharp, straight edges. Apply a crumb coat of buttercream or ganache and let it chill in the fridge for no longer than 30 minutes to avoid condensation.

Step 2: Roll Out the Fondant

Roll out your fondant to a thickness of about 1/8 inch. Use a square or rectangular shape as a guide to ensure the fondant covers each side of the cake. You may need to roll out multiple panels of fondant, depending on the method you choose. Cut the fondant to size, allowing for a little excess. Place the fondant on a firm surface dusted with starch or cornstarch to prevent sticking.

Step 3: Cover the Cake

For the top of the cake, gently place the fondant on top and smooth out any air bubbles with a fondant smoother. If you are using the panelling method, place the cake upside down on the fondant and gently push down. For the sides, use a fondant smoother to press the fondant against the buttercream or ganache, working from the corners towards the centre. Ensure the fondant is well adhered to the cake, using a small amount of water or condensation to help it stick if needed.

Step 4: Trim and Smooth

Using a sharp blade or craft knife, carefully trim away any excess fondant. Trim the fondant at the edge of the cake board and along the top edge to remove any overhanging pieces. Use a fondant smoother to gently buff and smooth out any seams or creases. Pay particular attention to the corners and edges of the cake to achieve sharp, clean lines.

Step 5: Final Touches

Check for any air bubbles and use a pin or needle to prick and smooth them out. Go around the cake one more time with your fondant smoother to ensure a flawless finish. If needed, use a small paintbrush dipped in vodka or water to moisten any areas that haven't stuck together well.

How to get sharp edges on a square fondant cake

Getting sharp edges on a square fondant cake can be tricky, but with the right tools and techniques, it can be achieved. Here is a step-by-step guide to help you create those sharp edges:

Prepare your cake:

First, start by preparing your square cake. It is recommended to use either buttercream or ganache to frost your cake, paying close attention to the edges and ensuring they are as sharp as possible. The sharper the edges of your frosting, the sharper your final edges will be when coated in fondant. Place your frosted cake in the fridge for a brief period (no longer than 30 minutes) to chill.

Measure and roll your fondant:

Take measurements of the sides and top of your cake. For the panelling method, roll out four individual panels of fondant for the sides, making them slightly larger than needed. It is recommended to use cardboard platforms when handling the fondant to make lifting and attaching easier. Allow the fondant to firm up slightly by waiting about 30 minutes before attaching it to the cake.

For the top surface, roll out a piece of fondant that is slightly larger than needed and place it on a temporary cake board dusted with starch to prevent sticking.

Apply fondant to the cake:

Place your cake upside down on the fondant for the top surface and gently push down. If there is not enough condensation to act as glue, use a small amount of water spray for moisture. Cut 90-degree corners out of the side panels. Attach the side panels by lifting them with the cardboard and pressing to maintain the geometric shape. Brush a little water around the joining corners to help them adhere.

Smooth and refine:

Use a fondant smoother to refine the top edges and corners, pressing the fondant against the cake board to sharpen them. This step may take some time, depending on how sharp you want the edges to be.

Trim the excess:

Use a sharp blade to cut away the excess fondant, running the blade straight downwards. Carefully remove all other extensions using a blade. Place the actual cake board on the bottom of the cake and turn the entire cake upside down. Remove the temporary board from the top and brush away any remaining starch.

Tips for success:

• Keep your cake and work environment as cool as possible to prevent the fondant from sweating.
• Roll your fondant to an even thickness, typically around 2-3mm. Thicker fondant may result in less sharp edges.
• When using ganache, opt for chocolate with a higher cocoa butter content, as it will be firmer.
• For dark chocolate ganache, use chocolate with around 70% cocoa solids, and for milk chocolate, aim for 35.6%.
• If you are covering a dark chocolate ganache cake with white fondant, roll the fondant to 3mm thickness to prevent dark spots from showing through.
• For very sharp edges, consider using acetate to squeeze the fondant into a right angle and form a sharp edge.

With these steps and tips, you can achieve super sharp edges on your square fondant cake!

Frequently asked questions