Decorating Fondant Wedding Cakes: A Step-By-Step Guide

Decorating a fondant wedding cake is a challenging but rewarding endeavour. From creating a stable base to achieving a smooth finish, there are many factors to consider when crafting this confectionery masterpiece. Fondant-covered cakes, for instance, do not fare well in the fridge, and assembling tiers can be a delicate balancing act. With careful preparation, the right tools, and a bit of creativity, you can produce a stunning wedding cake that tastes as good as it looks.

Characteristics of a Fondant Wedding Cake

How to make marshmallow fondant

To make marshmallow fondant, you will need just a few simple ingredients: marshmallows, water, icing/confectioner's sugar, and flavourless oil or shortening.

First, melt your marshmallows. You can do this in the microwave by placing them in a microwave-safe bowl with a little water and heating in 30-second intervals until melted. Alternatively, you can use a double boiler or a small saucepan on the stovetop over medium heat.

Once melted, add in your icing sugar and mix. You can do this by hand, but it will require some elbow grease! You can also use a stand mixer with a dough hook attachment, or a kitchen mixer. If using a stand mixer, grease the bowl and hook with shortening first, then dust the bowl with powdered sugar before adding the marshmallows and sugar.

After the fondant begins to come together, turn it out onto a well-oiled surface and knead until smooth, adding more icing sugar as needed. You can also add a few drops of food colouring at this stage if you want to tint your fondant.

Once it's kneaded, your fondant is ready to use! However, if you'd like to save it for later, grease the outside of the ball with oil or shortening, wrap it tightly in plastic wrap, and place it in an airtight bag or container. It will keep in the refrigerator for up to 2 months.

When you're ready to decorate your cake, roll out your fondant on a surface dusted with powdered sugar or cornstarch. If it has hardened, microwave it for a few seconds to soften. Gently drape the fondant over your cake, using your hands to press and shape it to the sides until smooth. Cut off any excess fondant and tuck the remainder under the cake.

And that's it! You now have a beautifully decorated wedding cake with your very own homemade marshmallow fondant.

Covering styrofoam cake dummies with fondant

Styrofoam cake dummies are often used as display pieces at weddings, trade shows, or for cake decorating practice. They come in many shapes, heights, and widths. When applying fondant to a Styrofoam cake, the coarse texture of the material can cause lumps, ripples, or tears in the fondant. This can be prevented by first wrapping the Styrofoam cake in a layer of plastic wrap to ensure a smooth surface before applying the fondant.

It is recommended to purchase professional cake dummies instead of basic Styrofoam from a craft store, as these are made specifically for fondant and buttercream applications to ensure a smooth finish. They are also designed to withstand the grease from buttercream and the acid in jelly, so the dummy doesn't erode, chip, or crumble when fondant is applied. Washable dummy cakes are also an option and have a smoother surface, eliminating the need for buttercream.

Applying buttercream to a dummy cake helps the fondant stick, but it must be completely smooth to avoid showing imperfections in the fondant. Using a glue gun to attach the cake dummy to a plate or weighted surface can help stabilize the lightweight Styrofoam and make it easier to apply and smooth the buttercream.

If the cake dummy is intended for long-term use or will be displayed in a closed space, it is not advisable to use buttercream as it will break down and smell over time. Instead, cover the Styrofoam cake in plastic wrap and use a thin layer of piping gel or water as a glue for the fondant. When using water, only a light amount is necessary to avoid the fondant becoming gummy.

Some additional tips include sanding the top edge of the dummy cake to give it a more natural look and help prevent the fondant from tearing on sharp edges.

Using fondant on real cake

Using fondant on a real cake is a great way to create a professional-looking finish. Here's a step-by-step guide to achieving a smooth and elegant fondant-covered wedding cake:

Prepare the Cake

Firstly, ensure you bake a sturdy cake that can support the weight of the fondant. Recommended cake types include Madeira, pound cake, carrot cake, or chocolate cake. You can also add nuts or fruit to the batter for added flavour and texture. Once the cake is baked and cooled, use a long, sharp knife to level the top and straighten the sides, creating a flat and smooth surface. Then, apply a thin coat of frosting or jam using a spatula or piping bag to fill in any cracks or imperfections. This step helps the fondant adhere to the cake and keeps it moist. Finally, chill the cake in the refrigerator for about an hour to set the coating and make it easier to handle when covering it with fondant.

Knead and Roll Out the Fondant

Before you begin, figure out the amount of fondant needed based on the size and shape of your cake. You can use a fondant calculator or chart and weigh the required amount on a kitchen scale. If you want to colour your fondant, add food colouring gel or powder during the kneading process to ensure even distribution.

Dust your work surface and your hands with cornstarch to prevent the fondant from sticking. Then, knead the fondant until it's smooth and stretchy, similar to kneading bread dough. Stretch and fold the fondant repeatedly for about 5-10 minutes until it becomes elastic. If desired, add a few drops of flavour extract to enhance the taste.

Next, roll out the fondant using a rolling pin on a clean, smooth surface. You can use a silicone mat or parchment paper on a counter or cutting board. Dust your work surface and rolling pin lightly with cornstarch or shortening to prevent sticking. Roll the fondant from the centre outward, turning it occasionally to maintain an even thickness. Aim for a thickness of about a quarter of an inch (6 millimetres) to achieve the right balance between ease of handling and durability.

Cover the Cake with Fondant

Carefully lift the rolled-out fondant with your hands or the rolling pin and lay it on the cake. Start from the middle and gently drape it over the sides. Work slowly and steadily to avoid trapping air bubbles underneath. Smooth out the fondant using your hands or a fondant smoother to eliminate any wrinkles or bubbles. If necessary, stretch the fondant gently and use a pin to prick and release trapped air.

Final Touches

Use a sharp knife to trim off the excess fondant, leaving a thin border around the base of the cake. This step seals the fondant and gives the cake a neat, polished look. You can also tuck the thin border gently underneath with your fingers for an even cleaner finish. Store the finished cake in a cool, dry place, avoiding the refrigerator or direct sunlight. Fondant doesn't react well to moisture or heat, so proper storage is essential.

Creating a quilted square pattern

First, you will need to prepare your cake and cover it with fondant. Choose a fondant that has a good flavour and comes pre-mixed with a variety of colours.

Next, you will create a tool for marking the upper edge of your cake. Take a ruler and tape two toothpicks 1 inch apart. Go along the upper edge of your cake with your toothpick ruler, poking a hole every inch. Make sure to always put one toothpick in the hole in front of it while the other toothpick pierces the next hole.

Then, you will create a template for your angle using stiff paper. You want the template to be able to bend around the cake but still have a firm edge to guide your tools. Cut a right-angled triangle out of cardboard or clear plastic. The height of the triangle should be the same as the height of your cake, and the bottom edge should be 2 inches away from the edge of the cake. If you want steeper quilting, make the bottom edge of the triangle 1 inch in length.

Now, place your template against the cake, starting from one of your one-inch marks at the top, angling down to the base of the cake. Use a tool to run your marks along the edge of the cake. You can use the back of a sculpting tool or a knife to create a straight look. Make sure the tool is firm enough to leave an impression on the cake without piercing the fondant.

Continue making these angled marks from each of your one-inch marks. Once you have made your angled lines all around the cake, flip your template over and begin working in the opposite direction. This will create the crisscross pattern you are trying to achieve.

Finally, you can add embellishments to your quilted pattern. For example, you can create little buttons at each crossing point or use sugar pearls to add a finishing touch.

Transporting a fondant cake

Packaging and Preparation:

Firstly, select appropriate packaging. Sturdy cake boxes designed for travel are ideal, with each tier packed separately in boxes matching the size of each tier to prevent movement inside the box. Before boxing, thoroughly chill the cake, as this will make it less prone to damage.

Optimising Vehicle Conditions:

Choose a vehicle with a spacious and flat loading area, such as an SUV or a van. Pre-cool the vehicle with air conditioning to maintain a cool environment, especially if the weather is warm, to prevent icing from melting. Ensure the cake is shielded from direct sunlight, using sun shields or positioning it in a shaded area of the vehicle.

Transporting the Cake:

Place the cake on a flat surface within the vehicle, creating a level base with firm materials if necessary. Position the cake in the centre of the vehicle to minimise movement, and secure it with seat belts or cargo straps if possible. Drive smoothly, avoiding sudden accelerations or brakes, and consider having a second person to monitor and support the cake during the journey.

Long-Distance Transportation:

For long-distance travel, fondant or buttercream-covered cakes are ideal as they offer more stability and are less likely to melt. Maintain temperature control by using insulated covers or portable refrigeration units, and closely monitor the internal temperature with air conditioning.

Using Public Transport:

If using public transport, opt for a sturdy, flat-base carrier and a thermal bag to maintain the cake's condition. Travel during less crowded times and keep the cake close to you to avoid bumps and shakes.

Final Setup at the Venue:

When you arrive at the venue, use a wheeled cart to transport the cake to the display area, ensuring a smooth path free of obstacles. Check the stability of the display table, and avoid placing the cake in direct sunlight or near windows, as this can affect its structure and appearance.

By following these steps and paying close attention to detail, you can successfully transport a fondant wedding cake, ensuring it arrives in perfect condition and serves as a stunning centrepiece for the celebration.

Frequently asked questions