Fondant Icing Techniques For Wedding Cakes

Fondant icing is a great way to decorate a wedding cake. It's easy to ice a square cake with fondant, and you can follow a simple step-by-step process to achieve a smooth, neat finish. First, you need to knead the fondant until it's pliable and then roll it out, making sure it's wider than the cake and that there's enough to cover the sides. Next, you drape the fondant over the cake, smooth it out, and trim off any excess. It's important to note that sponge cakes can be prepared two to three days in advance, as long as there are no perishable ingredients in the filling.

Kneading and rolling out the fondant icing

• Start by kneading the fondant icing until it becomes pliable and easy to work with. This step ensures that the icing is soft and flexible enough to be rolled out smoothly. You can dust your work surface with a light coating of cornflour or icing sugar to prevent the fondant from sticking.
• Once the fondant is kneaded, roll it out into a circle that is roughly 5mm thick. Use a rolling pin to achieve an even thickness throughout. Remember to turn the fondant as you roll to prevent it from sticking to the surface.
• As you roll, use the string measurement you took earlier as a guide to ensure the fondant is large enough to cover the top and sides of your cake. It's important to allow for some excess, as you can always trim away the extra fondant later.
• When the fondant is rolled out to the desired size, lift it carefully using a rolling pin or your hands. Drape the fondant over the cake, ensuring it covers the top and sides evenly.
• Smooth the fondant gently with your hands or a cake smoother, working from the top down to the sides. Push out any air bubbles or creases to achieve a neat and polished look.
• Finally, use a small sharp knife to trim away the excess fondant around the base of the cake. Be careful not to cut too close to the cake, as you don't want to accidentally cut into the cake itself.

By following these steps, you'll be able to achieve a beautifully fondant-iced wedding cake.

Drape the fondant over the cake

Once you have kneaded your fondant until it is pliable, roll it out into a circle roughly 5mm thick, turning it all the time to prevent it from sticking to the surface. Dust icing sugar or rub vegetable fat on the surface to help prevent sticking. Ensure the icing is wider than the cake and that there is enough to cover the sides. Fold the icing over a rolling pin and drape it over the cake, which should already be covered in marzipan and brushed lightly all over with cooled, boiled water or vodka to help the icing stick. Let the icing fall over the edges.

Using your hands, gently smooth the icing over the top and sides of the cake, easing it near the bottom to prevent any big folds. Firmly press the icing to the bottom, then use a sharp knife to trim off the excess icing all around. Run icing smoothers all over the top and sides for a super smooth finish and straight edges.

If you are covering a stacked, filled sponge cake, prepare your cake by stacking your layers and filling with jam and buttercream icing, then place on a cake turntable. Measure across the top and sides of the cake using a piece of string. This will act as a guide for when you roll the icing out later. Cover the cake generously with buttercream icing by piling it on top of the cake and easing it across the top and sides. Be sure to fill all the gaps when smoothing it down the sides.

Smooth the fondant over the cake

To smooth the fondant over the cake, you should first dust the surface with cornflour or icing sugar. Knead the fondant icing for a couple of minutes to soften it, or put it in the microwave for 10 seconds. Flip the smooth side to the top, then roll it out to fit the cake, using the string for guidance. Lift the icing using a rolling pin or your hands, and drape it over the top of the cake. Smooth the fondant using cake smoothers, pushing out any air bubbles and creases, starting on the top and then working down the sides. Use a small knife to cut away the excess icing, but don't cut too close to the cake. Finally, firmly press the icing to the bottom, then use a sharp knife to trim off any remaining excess icing.

Trim off excess fondant

Sponge cakes can be done two to three days ahead, depending on the type of sponge, and as long as there is no cream cheese, fresh dairy, or fresh fruit in the filling.

To trim off excess fondant, use a sharp knife to cut away the excess icing all around the cake. Be careful not to cut too close to the cake. Start by trimming the excess fondant from the top of the cake, and then move on to the sides. Smooth the fondant with your hands or a cake smoother to ensure there are no air bubbles or creases.

If you are covering a stacked, filled sponge cake, be sure to fill all the gaps when smoothing the fondant down the sides. You can also use a small knife to cut away any excess fondant that may have accumulated in the corners or crevices of the cake.

It is important to trim off the excess fondant to create a neat and professional-looking finish. This step will ensure that your wedding cake has smooth edges and a polished appearance.

Prepare the cake with buttercream icing

To prepare a sponge wedding cake with buttercream icing, start by stacking your layers and filling with jam and buttercream icing. Place the cake on a turntable and measure across the top and sides using a piece of string. This will act as a guide for when you roll the icing out later. Cover the cake generously with buttercream icing, piling it on top and easing it across the top and sides. Be sure to fill all the gaps when smoothing it down the sides.

Next, knead ready-to-roll fondant icing until pliable. Roll it out into a circle roughly 5mm thick, turning all the time to prevent it from sticking to the surface. Dust the surface with icing sugar or rub vegetable fat on it to help prevent sticking. Ensure the icing is wider than the cake and that there is enough to cover the sides.

Now, fold the icing over a rolling pin and drape it over the cake, which should already be covered in marzipan and brushed lightly all over with cooled, boiled water or vodka to help the icing stick. Smooth the fondant using cake smoothers, pushing out any air bubbles and creases, starting on the top and then working down the sides. Use a small knife to trim off the excess icing, but don't cut too close to the cake.

Finally, run icing smoothers all over the top and sides for a super smooth finish and straight edges.

Frequently asked questions