Lyla Dejesus
Cutting a wedding cake with fondant can be a tricky task. It's important to cut the cake into the right-sized slices for your guests, and to make sure the fondant is cut neatly. You'll also need to know how to prepare the cake before you cover it in fondant, and how to attach the fondant to the cake.
| Characteristics | Values |
|---|---|
| Cake size | 54 cups of batter |
| Number of layers | Three 6-inch, three 8-inch, and three 10-inch layers |
| Layer height | 1 inch |
| Number of tiers | Three 5-inch tiers |
| Slice size | 1-inch slices for wedding servings, 2-inch slices for party servings |
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What You'll Learn
How to cut a fondant wedding cake into slices
Cutting a fondant wedding cake into slices is a little more complicated than cutting a regular cake. First, you need to cut a ring around the outer edge of your cake. Then, cut that ring into 1-inch slices for wedding servings. Cut 2-inch slices for party servings. Repeat this process, or cut the centre of the cake like a pie into triangle servings. About 1 inch in from the edge of your cake, cut straight down, all the way across. If it is a double-barrel cake, you will need to cut through the fondant at the base of the top cake. Place that slice onto your plate and cut it in half; these are your first two servings. Repeat this process, cutting in another inch and slicing through your fondant ends if it is a double-barrel cake.
Before cutting your cake, you will need to bake and cool your cake layers. Use your favourite cake mix or recipe to make 54 cups of batter. Bake and cool three 6-inch, three 8-inch, and three 10-inch cake layers. Trim one layer in each size to 1 inch high to create three 5-inch-high tiers. Fill and stack the layers and ice them smoothly. Cover the bottom tier in fondant. Roll out white fondant to 1/8 inch thickness. Cut panels to fit the sides and top of the 10-inch tier. Attach immediately. Cover the middle and top tier in fondant.
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How to create a ruffled corner
To create a ruffled corner, roll out reserved white fondant to 1/16 inch thickness. Using a medium peony petal cut-out, cut 24 petals. Ruffle the edges with an extra-small ball tool. Using gum glue, attach one petal with the ruffled edge up and over the bottom corner of the middle tier. Attach the second petal to the right side of the first and the third petal to the left side of the first. You can also ruffle the fondant by cutting strips and using a large ball tool and shaping foam to ruffle the long side of the strips. Attach the strips to the cake with gum glue, piping gel or a damp brush.
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How to create a ruffled cake border
To cut a wedding cake with fondant, you should first cut a ring around the outer edge of the cake. Then, cut that ring into 1-inch slices for wedding servings or 2-inch slices for party servings. You can also cut the centre of the cake like a pie into triangle servings.
To create a ruffled cake border, roll out reserved fondant from the middle and top tiers to 1/16 inch thickness. Cut 16 strips measuring 10 inches x 1 inch. Using a large ball tool and shaping foam, ruffle the long side of the strips. Use gum glue to attach the first row, with the ruffled edge up, 2-1/2 inches from the base of the cake. Place the next strip approximately 1/2 inch below the last strip. Repeat for the third strip. The final strip should run along the base of the cake. Repeat on all four sides of the bottom tier. You can also use piping gel or a damp brush to attach the strips to the cake.
To create a ruffled corner, roll out reserved white fondant to 1/16 inch thickness. Using a medium peony petal cut-out, cut 24 petals. Ruffle the edges with an extra-small ball tool. Using gum glue, attach one petal with the ruffled edge up over the bottom corner of the middle tier. Attach the second petal on the right side of the first and the third petal on the left side of the first.
To make the ruffles, you can use a Garret Frill Cutter or a large cell stick, a frill tool, a small spatula or knife, a rolling pin, a foam mat, corn starch, shortening and plastic wrap.
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How to marbleise fondant
To marbleise fondant, you will need light purple, crimson, sunset orange and white fondant. Marbleise approximately 1 oz of light purple fondant with 2 oz of crimson and sunset orange fondant and 6 oz of white fondant. To do this, twist the colours together, then fold and twist again. Repeat this process to marbleise eight more batches using the same measurements. Roll out the marbleised fondant to 1/8 inch thickness. Cut panels to fit the 8-inch tiers and attach immediately.
Fondant can be used to create a ruffled cake border. Roll out reserved fondant from the middle and top tiers to 1/16 inch thickness. Cut 16 strips measuring 10 inches x 1 inch. Using a large ball tool and shaping foam, ruffle the long side of the strips. Use gum glue to attach the first row, with the ruffled edge up, 2-1/2 inches from the base of the cake. Place the next strip approximately 1/2 inch below the last strip. Repeat for the third strip. The final strip should run along the base of the cake. Repeat on all four sides of the bottom tier. You can also use piping gel or a damp brush to attach the strips to the cake.
Fondant can also be used to create ruffled corners. Roll out reserved white fondant to 1/16 inch thickness. Using a medium peony petal cut-out, cut 24 petals. Ruffle the edges with an extra-small ball tool. Using gum glue, attach one petal with the ruffled edge up over the bottom corner of the middle tier. Attach the second petal to the right side of the first and the third petal to the left side of the first.
To cut a wedding cake with fondant, cut a ring all around the outer edge of the cake. Cut that ring into 1-inch slices for wedding servings. Cut 2-inch slices for party servings. Repeat that process or cut the centre like a pie into triangle servings. About 1 inch in from the edge of your cake, cut straight down, all the way across. Since this is a double-barrel cake, you need to cut through the fondant at the base of the top cake. Place that slice onto your plate and cut in half; these are your first two servings. Repeat that process exactly, cutting in another inch and slicing through your fondant ends if it is a double-barrel cake.
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How to cover a cake in fondant
To cover a cake in fondant, you should first bake and cool your cakes. Then, use your favourite cake mix or recipe to make 54 cups of batter. Bake and cool three 6-inch, three 8-inch, and three 10-inch cake layers. Trim one layer in each size to 1-inch high to create three 5-inch high tiers. Fill and stack the layers and ice them smoothly.
Next, roll out your fondant to 1/8-inch thickness. Cut panels to fit the sides and top of the 10-inch tier. Attach them immediately. If your icing has crusted, use piping gel to attach the fondant to the cake. Repeat this process for the middle and top tiers.
You can also create a ruffled cake border by rolling out reserved fondant from the middle and top tiers to 1/16-inch thickness. Cut 16 strips measuring 10 inches by 1 inch. Use a large ball tool and shaping foam to ruffle the long side of the strips. Attach the strips to the cake using gum glue, starting 2-1/2 inches from the base of the cake. Place the next strip approximately 1/2 inch below the last strip and repeat for the third strip. The final strip should run along the base of the cake. Repeat this process on all four sides of the bottom tier.
To cut a fondant-covered wedding cake, first cut a ring around the outer edge of your cake. Then, cut that ring into 1-inch slices for wedding servings. Repeat this process, cutting another inch in and slicing through your fondant ends if it is a double-barrel cake.
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Frequently asked questions
Cut a ring around the outer edge of the cake, then cut that ring into 1" slices.
1" slices are for wedding servings, and 2" slices are for party servings.
You can either repeat the process of cutting rings, or cut the centre of the cake like a pie into triangle servings.
You need to cut through the fondant at the base of the top cake.
Place the slice onto a plate and cut it in half.
