Mastering Fondant Icing For Wedding Cakes

Fondant icing is one of the easiest ways to cover a cake and make it look instantly gorgeous. In this article, we will be looking at how to cover a wedding cake with fondant icing to achieve a perfectly smooth finish. We will cover the steps to follow, from preparing your cake and work surface to rolling out the icing and achieving a neat finish.

Rolling out the fondant icing

Firstly, it is important to prepare your work surface. Dust your work area with either icing sugar or cornflour, with the latter being preferred as it is more effective at preventing the fondant from sticking. Remove any jewellery from your hands and wrists, such as bracelets or rings, to avoid leaving unwanted marks in the soft fondant.

Next, you will need to roll out the fondant icing. Use a rolling pin to achieve an even thickness of approximately 3-4mm (⅛-¼ inch). This step requires careful attention to ensure the fondant is neither too thick nor too thin. Once you have achieved the desired thickness, carefully lift the fondant and drape it over your rolling pin.

Now, you are ready to unroll the fondant over your pre-covered cake. Place the cake on a turntable stand to make this process easier. Gently unroll the fondant, smoothing it onto the top surface and then down the sides of the cake. You can use your hands or a cake smoother for this step, ensuring that you avoid creating any pleats or folds.

Finally, trim away any excess fondant with a sharp knife. Cut carefully, leaving a small border around the base of the cake. Neaten the bottom edge against the cake board, tucking in the edges if necessary. With these steps, you will achieve a beautifully covered wedding cake, ready for further decoration or polishing to create a flawless finish.

Placing the fondant on the cake

To place the fondant on the cake, start by dusting your work surface with icing sugar or cornflour. Cornflour is better at preventing the icing from sticking. Next, knead your fondant until it is soft and pliable, then roll it out to a 3-4mm thickness. Carefully lay the fondant over your rolling pin and unroll it over your pre-covered cake. Smooth the fondant onto the top surface of the cake and then down the sides, either by hand or with a cake smoother. Be careful not to create any pleats or folds. Trim off the excess fondant with a sharp knife, cutting away from the cake. Neaten the bottom edge against the cake board, tucking the edges in towards the cake if necessary. You can save the offcuts for decoration. Finally, polish the fondant with two smoothers for a perfect finish.

Smoothing the fondant

Smoothing fondant is a crucial step in achieving a flawless finish on your wedding cake. Here are some detailed instructions to guide you through the process:

Firstly, ensure your work surface is dusted with either icing sugar or cornflour, with a preference for cornflour as it prevents the fondant from sticking. It is also important to remove any jewellery from your hands and wrists, as they can leave unwanted marks on the fondant.

Next, roll out your fondant to a thickness of approximately 3-4mm. This can be done by hand or with the assistance of a rolling pin. Once the fondant is rolled out evenly, carefully lift and drape it over your rolling pin. Then, gently unroll the fondant over your pre-covered cake, ensuring it is centred and aligned properly.

After the fondant is in place, use a cake smoother to gently smooth out any creases or air bubbles. Start from the top surface, working your way down the sides in a smooth, fluid motion. Be cautious not to create any pleats or folds during this process.

Finally, use a sharp knife to carefully trim away any excess fondant. Cut at a slight angle, ensuring you don't cut too close to the cake. The excess fondant can be saved for decorations. For a perfect finish, polish the fondant using two smoothers together.

By following these steps, you will achieve a smooth and elegant fondant covering on your wedding cake, creating a beautiful base for further decorations.

Trimming the excess fondant

Before trimming, it is important to prepare the cake by stacking the layers and filling with jam and buttercream icing. The cake should then be placed on a turntable stand. Measure the top and sides of the cake using a piece of string, which will act as a guide for rolling out the fondant.

The fondant should be rolled out to a thickness of 3-4mm. It is important to dust the work surface with icing sugar or cornflour to prevent the fondant from sticking. Once the fondant is rolled out, carefully lay it over the rolling pin and unroll it over the pre-covered cake. Smooth the fondant onto the top surface of the cake and then down the sides, using a cake smoother or by hand.

After trimming the excess fondant, polish the cake using two smoothers together for a perfect finish. It is also possible to decorate the cake with shapes and borders made from fondant, or by painting on the surface with food colouring.

Decorating with the offcuts

Fondant is one of the easiest ways to cover a cake and make it look instantly gorgeous. It's also not too difficult to make and work with.

When using fondant icing, it's important to place it on top of a cake covered with marzipan or buttercream. If using marzipan, this needs to be done three days before so that the marzipan is dry. If using buttercream, it just needs to be firm.

To decorate with the offcuts, dust a work surface with icing sugar or cornflour and knead your fondant icing until soft and pliable. Roll out the icing to a 3-4mm/⅛–¼in thickness, then carefully lay the icing over your rolling pin and unroll it over your pre-covered cake. Smooth the fondant icing onto the top surface of the cake and then down the sides - you can do this by hand or with a cake smoother. Be careful not to create any pleats or folds. Trim off the excess icing with a sharp knife and neaten the bottom edge against the cake board, tucking the edges in towards the cake if necessary.

You can also use the offcuts to make all kinds of shapes to lay over the cakes and use for borders. Once you start working with fondant, you will probably want to start making flowers.

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