Mastering Fondant Icing For Wedding Cakes

Covering a wedding cake with fondant icing is a great way to give your cake a professional finish. Fondant is an edible icing used to decorate and sculpt cakes. It is important to place fondant on top of a cake covered with marzipan or buttercream. If using marzipan, this should be done three days in advance so that the marzipan is dry. If using buttercream, it needs to be firm. Dust a work surface with icing sugar and knead your fondant icing until it is soft and pliable. Roll out the icing to a 3-4mm thickness and carefully lay it over your rolling pin before unrolling it over your pre-covered cake. Smooth the fondant onto the top surface of the cake and then down the sides, being careful not to create any pleats or folds. Trim off any excess icing and leave the cake to dry uncovered for a few days so that the fondant can harden slightly before decorating as desired.

Preparing your fondant

Kneading the Fondant:

Kneading the fondant is essential to get it to the right temperature and consistency for easy manipulation. It also helps distribute food colouring evenly if you're opting for a coloured fondant. Knead the fondant for about two minutes until it becomes soft and pliable. You can also place it in the microwave for 10 seconds to achieve the desired consistency. This step is crucial in achieving a smooth finish and preventing the fondant from tearing or cracking during application.

Rolling Out the Fondant:

Lightly dust your work surface with icing sugar or a mixture of icing sugar and cornflour. This will prevent the fondant from sticking. Roll out the fondant with a non-wooden rolling pin to a thickness of around 0.5 cm or 3-4 mm. You want to roll it out wide enough to cover the entire cake, including the top and sides. This step requires patience and a gentle touch to avoid air bubbles and creases.

Drape and Smooth the Fondant:

Carefully lift the rolled-out fondant using your hands or the rolling pin and gently drape it over the top of the cake. Work slowly and carefully to avoid trapping air bubbles underneath. Use a fondant smoother or your hands to gently smooth the fondant, starting from the top and working your way down the sides. It's important to ensure the fondant adheres smoothly to the entire cake without any pleats or folds.

Trimming the Excess:

Once the fondant is smoothly applied, use a sharp knife or a palette knife to trim off any excess fondant at the bottom. Carefully trim around the base of the cake, ensuring a neat and even edge. If needed, tuck the edges towards the cake for a tidy finish.

By following these steps, you will be well on your way to achieving a professional-looking fondant covering for your wedding cake. Remember to work slowly and carefully, as fondant can be delicate to handle. With practice and patience, you'll be able to create a stunning and seamless finish for your special day!

Rolling out the fondant

Step 1: Prepare Your Work Surface

Before you begin, ensure your work surface is clean and dusted with a light coating of icing sugar or a mixture of icing sugar and cornstarch. This will prevent the fondant from sticking as you roll it out.

Step 2: Roll Out the Fondant

Knead the fondant until it is soft and pliable. You can use a rolling pin or your hands to roll it out evenly to a thickness of about 3-4mm (1/8-1/4 inch). If the fondant becomes too dry or difficult to work with, you can heat it in the microwave for a few seconds to soften it.

Step 3: Drape the Fondant Over the Cake

Once the fondant is rolled out, carefully lift it using your hands or the rolling pin and drape it over the top of the cake. This step requires careful handling to avoid tearing or creating air bubbles. Slowly and gently lay the fondant over the cake, allowing it to drape down the sides.

Step 4: Smooth and Trim

Use a cake smoother or your hands to gently smooth out any creases or air bubbles, starting at the top and working your way down the sides. Pay extra attention to the edges and ensure there are no pleats or folds. Finally, use a sharp knife or a palette knife to trim off any excess fondant at the bottom, creating a neat finish.

Step 5: Creative Decorations (Optional)

You can use extra fondant to create colourful decorations for your cake. For example, you could make small fondant polka dots in different colours and place them all over the cake for a simple yet effective design. Get creative and add your personal touch!

Drape the fondant over the cake

Once you have kneaded the fondant until it is soft and pliable, you can begin to roll it out. Lightly dust your surface with icing sugar and roll the fondant out into a circle that is wide enough to cover the cake. It should be around 0.5cm thick, or 3-4mm.

You can then carefully lift the icing using your hands or a rolling pin and drape it over the top of the cake. Work slowly and carefully to prevent any air bubbles from forming.

Fondant is easier to work with when the cake has been covered with either buttercream or ganache first. This gives the fondant something to stick to and helps to keep the cake moist. You can also use water as an alternative to buttercream.

If you are using fondant to cover a styrofoam cake, you can "frost" it with a thin layer of shortening to help the fondant stick.

Smooth and trim the fondant

Smoothing and trimming the fondant is a crucial step in achieving a flawless finish on your wedding cake. Here is a detailed guide to help you master this technique:

Step 1: Prepare the Fondant

Before you begin smoothing, ensure your fondant is soft and pliable. Knead the fondant for about two minutes until it reaches the right consistency. You can also place it in the microwave for 10 seconds to achieve the desired temperature and texture. This step is essential, as it will make the fondant easier to work with and help you create a smooth surface.

Step 2: Roll Out the Fondant

Lightly dust your work surface with icing sugar. Roll out the fondant into a circle, ensuring it is wide enough to cover your cake. Maintain a thickness of around 0.5 cm. This step requires patience and a gentle touch to avoid tearing or stretching the fondant.

Step 3: Drape the Fondant Over the Cake

Carefully lift the fondant with your hands or a rolling pin and drape it over the top of the cake. Work slowly and cautiously to prevent the formation of air bubbles. This step is crucial, as any air bubbles or creases will affect the final appearance of your cake.

Step 4: Smooth the Fondant

Using a cake smoother or your hands, gently smooth the fondant, starting at the top of the cake and working your way down the sides. Remove any air bubbles or creases to create a seamless finish. Take your time with this step, as it will significantly impact the overall appearance of your cake.

Step 5: Trim the Excess Fondant

Using a sharp knife or a palette knife, carefully trim away any excess fondant from the bottom of the cake. Cut closely, but be careful not to cut into the cake itself. This step ensures a neat and tidy finish, creating a professional-looking cake.

Additional Tips:

• If you desire a more creative touch, you can use the excess fondant to decorate your cake further. Colourful fondant polka dots, stripes, or other shapes can be a fun and effective way to enhance the design of your wedding cake.
• If you're concerned about the cake drying out, you can apply a thin layer of buttercream or ganache before adding the fondant. This will help retain moisture and provide a smooth surface for the fondant to adhere to.
• For a truly professional finish, consider chilling your cake after covering it with fondant. This will allow the fondant to harden slightly, resulting in sharper edges and a more refined appearance.

Decorating the cake

Once you have covered your cake with fondant, it's time to decorate! Decorating a wedding cake is a fun and creative process that allows you to add your personal touch to the cake. Here are some tips and ideas to help you get started:

Choosing a Design:

Before you begin decorating, it's essential to have a clear idea of the design you want to create. Consider the overall theme and colour scheme of the wedding, and try to incorporate those elements into your cake design. You can also draw inspiration from the couple's interests, hobbies, or even the venue where the wedding will be held.

Adding Colour:

Fondant is available in various colours, so you can choose one that matches the wedding colours or creates a beautiful contrast. You can also add colour to your fondant by kneading in small amounts of food colouring. This technique allows you to create a custom colour palette for your cake.

Using Fresh Flowers:

Fresh flowers are a popular choice for wedding cake decorations. They add a touch of elegance and can be coordinated to match the bridal bouquet or table centrepieces. Just be sure to use only non-toxic flowers and avoid any varieties that may cause allergies.

Creating Patterns and Textures:

You can use fondant to create intricate patterns and textures on your cake. Try imprinting designs onto the fondant with stamps or embossing tools, or cut out shapes and apply them to the cake for a 3D effect. You can also use different piping tips and icing techniques to add texture and details to your design.

Adding Edible Accents:

Edible accents such as gold leaf, sugar pearls, or crystallized flowers can take your cake to the next level. These accents add a touch of luxury and elegance to your design. You can also use edible glitter or dust to give your cake a subtle shimmer.

Stacking and Separators:

If you're creating a multi-tiered cake, pay attention to the stacking and separators. Use sturdy supports and separators to ensure the stability of your cake. You can decorate the separators with fresh flowers, ribbons, or other accents that complement your design.

Personalized Toppers:

A personalized cake topper can be a lovely finishing touch. It could be as simple as the couple's initials or a more intricate design representing their interests or the theme of the wedding.

Final Touches:

Once your cake is decorated, it's essential to let it dry and set completely. This may take a few hours or even a day, depending on the humidity and temperature. Handle the cake carefully during transportation, and make any final touch-ups at the venue if needed.

Frequently asked questions