Icing A Chocolate Wedding Cake: Fondant Techniques

Fondant is a popular choice for wedding cakes, as it can be draped over a cake to create a smooth, elegant finish. However, it can be tricky to work with, especially when covering a chocolate cake. This is because fondant needs to be warmer than the cake to be flexible enough to cover it, which can cause the chocolate to melt. To avoid this, it is important to dilute the buttercream with milk or water to create a lighter spread, and to knead the fondant with a little vegetable fat to make it more pliable. Once the fondant is ready, it can be draped over a rolling pin and gently placed onto the cake, using a cake turntable to create an even finish.

Drape the fondant over a rolling pin before placing it on the cake

If you are using modelling chocolate, be aware that it needs to be warmer than the cake to be flexible enough to cover it. This means that it will melt ice cream, even if the cake is frozen. Fondant can also be used on ice cream cakes, but it must be thicker to deal with the ridges and imperfections in the ice cream's surface.

Use a cake turntable to rotate the cake and smooth out the fondant

Before you begin, make sure you have prepared your fondant. Knead it, adding a little white vegetable fat, for a couple of minutes before each use to warm it and make it pliable. This will get rid of any 'tightness' and ensure that your icing doesn't crack as you lift it and cover the cake. The addition of fat is essential if you want to prevent cracks. Dilute the buttercream with about half a teaspoon of milk or water and mix well. A lighter buttercream spreads better. Using your spatula, cover the cake completely with the buttercream. As this is the undercoat, we don't have to worry about making it pretty. Sprinkle your work surface with icing sugar and knead and roll out the fondant, to about 4mm thick. Make sure your cake is very close by. Using your rolling pin, roll about a quarter of the fondant onto the pin and lift the fondant, gently draping it onto your cake.

Fondant can be used to cover a frozen cake, but it is difficult. Modelling chocolate needs to be warmer than ice cream to be flexible enough to cover a cake, so the chocolate winds up melting the ice cream. Even if you're quick about it and re-freeze the cake immediately, you will still get ice crystals forming under the chocolate. You can use fondant when the ice cream cake is deep-frozen, but you will have to work very quickly and use fondant that is thicker than usual to deal with the ridges and imperfections in the ice cream's surface.

Use a 'smoother' to remove imperfections

Once you have draped the fondant over your cake, you can use a smoother to remove any imperfections. This will give your cake an immaculate finish.

First, use a cake turntable to rotate the cake so you can evenly ease out any folds in the icing. Then, use your hand to gently smooth down the side of the icing. Carve off any excess with a sharp knife, rotating the cake to keep the cut consistent, and ensure that the icing reaches the very bottom of the cake.

If you are using modelling chocolate, be aware that it needs to be warmer than the cake to be flexible enough to cover it. This can cause the chocolate to melt the cake, so you will need to work quickly and use a thicker fondant to deal with any ridges and imperfections.

To prevent cracks in your fondant, always knead it, adding a little white vegetable fat, for a couple of minutes before each use to warm it and make it pliable.

Dilute the buttercream with milk or water to make it lighter and easier to spread

To ice a chocolate wedding cake with fondant, you should first dilute the buttercream with milk or water to make it lighter and easier to spread. You will need about half to one teaspoon of liquid to dilute the buttercream. Using a spatula, cover the cake completely with the buttercream. This is the undercoat, so it doesn't need to be neat.

Next, sprinkle your work surface with icing sugar and knead and roll out the fondant to about 4mm thick. Make sure your cake is very close by. Using your rolling pin, roll about a quarter of the fondant onto the pin, then lift the fondant and drape it gently onto your cake. You can also drape the fondant over a rolling pin before gently draping it onto your cake. Use a cake turntable to rotate the cake so you can evenly ease out any folds in the icing. Use your hand to gently smooth down the side of the icing. Carve off any excess with a sharp knife, rotating the cake to keep the cut consistent, being sure that the icing reaches the bottom of the cake. You can use a 'smoother' to tease out any subtle imperfections to give it an immaculate finish.

Fondant can be used to cover ice cream cakes, but the ice cream cake must be deep-frozen, and you will need to work very quickly to prevent ice crystals from forming under the fondant.

Knead the fondant with a little white vegetable fat to make it pliable and prevent cracks

Kneading the fondant with a little white vegetable fat is an essential step in icing a chocolate wedding cake. This process makes the fondant pliable and prevents cracks from forming as you lift and cover the cake. To start, sprinkle your work surface with icing sugar and knead the fondant, adding a small amount of white vegetable fat. Continue kneading for a couple of minutes to ensure the fondant is warmed and pliable. This step is crucial, as it will help you achieve a smooth and flawless finish on your cake.

Once the fondant is pliable, you can begin to roll it out. Aim for a thickness of around 4mm. As you roll, use a rolling pin to lift and drape the fondant gently over your cake. A cake turntable can be helpful at this stage, as it allows you to rotate the cake and evenly ease out any folds in the icing. Use your hand to gently smooth down the sides, ensuring the icing reaches the very bottom of the cake.

If there is any excess fondant, use a sharp knife to carefully trim it away. Rotate the cake as you cut to maintain a consistent edge. Finally, use a 'smoother' to perfect the finish and eliminate any subtle imperfections. This technique applies to both round and square cakes, although square cakes may require a bit more skill and practice.

By following these steps and paying attention to the details, you can create a beautifully iced chocolate wedding cake with fondant. Remember, the key to success is taking the time to knead the fondant with white vegetable fat, ensuring it is pliable and free from cracks before you begin to cover your cake.

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