Covering Wedding Fruit Cakes: Fondant Application Techniques

Covering a wedding fruit cake with fondant is a delicate process that requires attention to detail and a well-planned timeline. Here's a step-by-step guide to achieving a smooth and professional finish:

Prepare the Fruit Cake

Before covering the cake with fondant, it's essential to bake and prepare the fruit cake. This includes soaking the dried fruits in alcohol, such as brandy, for enhanced flavour and preservation. The cake should be baked in a greased and lined tin, and once baked, it needs to be cooled completely before wrapping it tightly for storage.

Apply a Base Layer

For a smooth and stable base, it's recommended to level the cake by trimming the top with a sharp knife. Then, a thin layer of warmed apricot jam is applied to the cake, acting as an adhesive for the next layer.

Add Marzipan

Marzipan is a crucial layer in a wedding fruit cake, providing a foundation for the fondant and helping to seal in moisture. Roll out the marzipan to about 5mm thick and drape it over the cake, smoothing it down gently to eliminate air pockets and creases. Allow the marzipan to set for at least 24 hours before proceeding to the next step.

Cover with Fondant

Dust your work surface and rolling pin with icing sugar, and roll out the fondant to about 3-5mm thick. Lift the fondant with the rolling pin and drape it over the marzipan-covered cake, gently smoothing it from the top down the sides. Use a fondant smoother to remove any air bubbles and creases, and trim the excess fondant at the base for a neat finish.

Final Touches

Once the fondant is applied, you can add personal touches to your wedding cake. This could include traditional decorations like edible flowers, gold leaf, hand-painted details, or modern twists like drip icing or a rustic naked cake style with minimal fondant coverage.

Remember to allow sufficient time for each step and always work in a clean environment to ensure a smooth and professional finish to your wedding fruit cake.

Preparing the cake for fondant

Trimming the Cake:

Start by ensuring your cake has a flat and stable surface. If the cake top is uneven, use a sharp knife to trim it flat, creating a stable base for your decorations. This step is important, especially if you plan on stacking multiple tiers.

Applying a Layer of Jam:

Brush a thin layer of warmed apricot jam or strained apricot jam onto the cake. The jam acts as an adhesive and helps the next layer stick securely. This step is optional but can enhance the flavour and provide a better base for the fondant.

Rolling and Applying Marzipan:

Dust your work surface with icing sugar or a little cornstarch to prevent sticking. Roll out the marzipan to about 5mm thick, ensuring it's large enough to cover the entire cake. Carefully lift the marzipan using a rolling pin and drape it over the cake. Smooth it down gently with your hands, pressing to eliminate air pockets and creases.

Trimming and Smoothing Marzipan:

Use a small, sharp knife to trim away any excess marzipan around the base of the cake. Smooth the surface with your hands or a cake smoother for a flawless finish. Allow the marzipan to set for at least 24 hours before applying the fondant. This drying period prevents the oils from the marzipan from seeping into the fondant, avoiding discolouration.

Rolling the Fondant:

Dust your work surface and rolling pin with icing sugar or a mixture of icing sugar and cornstarch. Roll out the fondant to about 3-5mm thick, ensuring it's slightly larger than the diameter of your cake plus its height. This will give you enough fondant to cover the entire cake smoothly.

Covering the Cake with Fondant:

Loosely roll the fondant around the rolling pin and then drape it over the cake. Start by gently smoothing the top of the cake with light pressure, working from the centre outwards. Then, gently press and stretch the fondant down the sides of the cake, working slowly to prevent puckering.

Smoothing and Trimming Fondant:

Use a fondant smoother to remove any air bubbles and creases, creating a polished finish. Trim off any excess fondant at the base of the cake, creating a neat edge.

Rolling out the fondant

Firstly, ensure that your work surface is immaculate. Any traces of colour, lint, or stray hairs will be picked up by the fondant, so it is advisable to use a silicon baking mat to roll out the fondant. Dust your work surface and rolling pin with icing sugar, then roll out the fondant to a thickness of about 3-5mm. It should be rolled out into a circle that is slightly larger than the diameter of your cake, plus twice its height. For example, if you have a 10-inch cake that is 3 inches high, you will need a circle of fondant slightly larger than 16 inches (10 + 3 + 3).

As you roll out the fondant, keep dusting underneath it with the icing sugar mixture to prevent it from sticking. You can also use a non-wooden rolling pin, which is essential for this process. There are special plastic fondant rolling pins available, which are quite long to accommodate large pieces of fondant and have helpful guides to ensure an even thickness.

Once the fondant is rolled out to the desired size and thickness, it is time to transfer it to the cake. This is done by loosely rolling the fondant around the rolling pin and then draping it over the cake. Use the fleshy part of the outside of your hand and light pressure to gently smooth the top of the cake from the centre outwards.

Start at the top and gently press and stretch the fondant down the sides of the cake, working slowly to prevent puckering. When the fondant is smoothly adhered to the entire cake, trim off the excess fondant from the bottom.

And there you have it! Your cake is now covered in fondant and ready for further decoration.

Covering the cake with fondant

Covering a wedding fruit cake with fondant is an art, and it takes patience and precision to get it right. Here is a detailed, step-by-step guide to achieving a professional-looking fondant finish for your wedding fruit cake:

Step 1: Prepare the Cake

Before adding fondant, it is essential to prepare the surface of your cake so that the fondant sticks well and appears smooth. Start by trimming the cake to create a flat, stable base for your decorations. Use a sharp knife to cut away any uneven parts of the cake top.

Step 2: Apply a Base Layer

Brush a thin layer of warmed apricot jam or strained apricot jam onto the cake. This acts as an adhesive, helping the fondant stick securely. Alternatively, you can use a simple syrup, alcohol, or a mixture of water and corn syrup to help the fondant adhere.

Step 3: Marzipan Layer (Optional)

Some bakers choose to add a layer of marzipan under the fondant. Marzipan serves as a foundation for your decoration and helps seal in the cake's moisture. Dust your work surface with icing sugar to prevent sticking, and roll out the marzipan to about 5mm thick, ensuring it covers the entire cake. Carefully lift and drape the marzipan over the cake, using your hands to smooth it down and eliminate air pockets and creases. Allow the marzipan to dry for at least 24 hours before applying the fondant.

Step 4: Roll Out the Fondant

Dust your work surface and rolling pin with icing sugar or a mixture of icing sugar and cornstarch. Roll out the fondant to about 3-5mm thick, ensuring you have enough to cover your cake. As a general rule, roll out a circle slightly larger than the diameter of your cake plus twice its height. For example, if you have a 10" round cake that is 3" high, you'll need a circle of fondant slightly larger than 16" (10" + 3" + 3").

Step 5: Cover the Cake with Fondant

Transfer the fondant to the cake by loosely rolling it around the rolling pin and then draping it over. Use the fleshy part of your hand and light pressure to gently smooth the top of the cake from the centre outwards. Start at the top and gently press and stretch the fondant down the sides of the cake, working slowly to prevent puckering.

Step 6: Smooth and Trim

Use a fondant smoother to remove any air bubbles and creases. Trim off any excess fondant around the base of the cake, creating a neat edge. You can use a pizza wheel or a sharp knife to cut away the excess fondant, leaving about 2mm sticking out. Tuck in the excess fondant all the way around the cake using a flat smoother.

Tips for Success:

• Keep your hands and work surface clean when working with fondant, especially white fondant, to avoid any discolouration.
• Use a non-wooden rolling pin to avoid sticking.
• If your fondant feels dry and crumbly, knead in a small amount of shortening to add moisture and smoothness.
• If your cake is very soft, consider chilling it in the fridge before adding fondant to help it solidify.
• If you're transporting your cake, consider using a cake carrier or box, and place it on a flat, non-slip surface in your vehicle.
• For larger cakes with multiple tiers, transport the tiers separately and assemble them at your venue using dowels or a stacking system.

With these steps and tips, you'll be well on your way to creating a beautifully fondant-covered wedding fruit cake!

Smoothing and trimming the fondant

Smoothing the Fondant:

• Once you have draped the fondant over the marzipan-covered cake, use a fondant smoother to gently remove any air bubbles and creases. Start by smoothing the top of the cake gently, using light pressure and working your way outwards.
• Then, gently press and stretch the fondant down the sides of the cake. Work slowly and carefully to prevent puckering or tearing. Use the fleshy part of your hand and light pressure to achieve a smooth finish.
• Continue smoothing the fondant, working from the top of the cake downwards. Use a fondant smoother or the palm of your hand to create a flawless, crease-free surface.

Trimming the Fondant:

• Once the fondant is smoothly adhered to the entire cake, it's time to trim off the excess. Use a sharp knife or a pizza cutter to cut away the excess fondant around the base of the cake.
• Keep the cutter at a right angle to the cake and leave about 2mm of fondant sticking out. This will ensure a neat edge and minimize the risk of cutting into the cake itself.
• Use a flat smoother to gently tuck in the excess 2mm of fondant all the way around the cake, creating a seamless finish.
• Finally, use the inside part of your palm, between your thumb and first finger, to smooth the top edge of the fondant until it's soft and free of any bumps.

By following these steps, you will achieve a smooth and professional finish on your wedding fruit cake, creating the perfect canvas for further decorations.

Finishing touches

Once you've covered your wedding fruit cake with fondant, you can add some final touches to make it look extra special. Here are some ideas:

• Ribbons and bows: Wrap a piece of ribbon around the bottom of each tier, securing it with a pin. You can also add a bow to the front of the cake for a more dramatic effect.
• Fresh flowers: Add some fresh flowers to your cake, choosing blooms that complement the wedding theme and colour scheme. Just be sure to use organic, non-toxic flowers such as roses, lavender, or edible flowers like pansies and violets.
• Gold leaf: For a touch of glamour, apply small sheets of edible gold or silver leaf directly onto the fondant with tweezers or a soft brush.
• Monogram topper: A custom monogram topper made of wood or acrylic with the couple's initials can add a modern, minimalist touch.
• Customised figurines: Reflect the couple's interests, pets, or hobbies with personalised figurines.
• Drip icing: For a contemporary look, drizzle a coloured glaze over the top of the cake and let it drip down the sides.
• Fresh fruit: Add a natural touch to your cake by decorating it with fresh berries or other fruit.
• Cake stand: Present your cake on a sturdy stand that complements the aesthetic of the cake and the wedding.
• Lighting: Arrange soft lighting or candles near the cake to enhance its beauty, especially for an evening wedding.

Frequently asked questions