Icing Square Wedding Cakes: Fondant Techniques For Beginners

Icing a square wedding cake with fondant is a straightforward process that can be done by anyone. The first step is to knead ready-to-roll icing until it is pliable, then roll it out into a circle roughly 5mm thick, turning it all the time to prevent it from sticking to the surface. Once the icing is wider than the cake and there is enough to cover the sides, it can be folded over a rolling pin and draped over the cake. The cake should already be covered in marzipan and brushed lightly with cooled, boiled water or vodka to help the icing stick.

Kneading and rolling out the fondant

Start by kneading your ready-to-roll fondant until it becomes pliable and easy to work with. This step is important to ensure the fondant is soft and can be rolled out evenly. Dust your work surface with icing sugar or rub it with vegetable fat to prevent the fondant from sticking as you roll it out.

Roll the fondant into a circle that is roughly 5mm thick, turning it frequently to avoid any sticking. Make sure the circle is wider than your cake, with enough fondant to drape over the sides. As you roll, keep in mind that you want the fondant to be smooth and even, without any creases or folds.

Once you have rolled out the fondant to the desired size and thickness, it's time to drape it over your cake. First, fold the fondant over a rolling pin, and then gently drape it over your cake, which should already be covered in marzipan and lightly brushed with cooled, boiled water or vodka to help the fondant stick.

Let the fondant fall over the edges of the cake, and then use your hands to gently smooth it over the top and sides, easing it towards the bottom to prevent any large folds from forming. Firmly press the fondant against the bottom of the cake, and then use a sharp knife to trim off any excess icing, rotating the cake as you cut to maintain a consistent edge.

Finally, use an icing smoother to perfect the finish and achieve straight edges. Run the smoother over the top and sides of the cake to eliminate any subtle imperfections and give your cake an immaculate, professional look.

Drape the fondant over the cake

Once you have kneaded and rolled out your fondant, it's time to drape it over your square wedding cake. First, fold the fondant over a rolling pin. Then, drape it over the cake, which should already be covered in marzipan and brushed lightly with cooled, boiled water or vodka to help the fondant stick.

Let the fondant fall over the edges of the cake. Using your hands, gently smooth the fondant over the top and sides of the cake, easing it near the bottom to prevent any big folds. Firmly press the fondant to the bottom of the cake, then use a sharp knife to trim off any excess icing.

To ensure a super smooth finish and straight edges, run icing smoothers all over the top and sides of the cake. You can also use a cake turntable to rotate the cake as you work, helping you to evenly ease out any folds in the icing. Keep rotating the cake as you carve off any excess with a sharp knife, ensuring that the icing reaches the very bottom of the cake.

Finally, use a 'smoother' to tease out any subtle imperfections and give your square wedding cake an immaculate finish.

Smooth the fondant over the cake

To ice a square wedding cake with fondant, you will need to smooth the fondant over the cake. First, knead the fondant until it is pliable and 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.

Next, 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 excess icing all around. Run icing smoothers all over the top and sides for a super smooth finish and straight edges. You can use a cake turntable to rotate the cake so you can evenly ease out any folds in the icing. Be careful not to create any pleats or folds. Finally, trim off any remaining excess icing at the base, making sure that the icing reaches the very bottom of the cake.

Trim the excess fondant

Trimming the excess fondant is the final step in icing a square wedding cake. This is done to ensure the cake has a smooth finish and straight edges. Using a sharp knife, trim off the excess icing all around the cake. Rotate the cake as you cut to keep the cut consistent and ensure the icing reaches the very bottom of the cake. You can use a 'smoother' to tease out any subtle imperfections and give the cake an immaculate finish.

Finish the cake

Finishing the cake

Once you have rolled out your fondant, drape it over a rolling pin and then gently drape it over your cake. Make sure your cake is already covered in marzipan and brushed with cooled, boiled water or vodka to help the icing stick.

Use your hands to 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. You can also use a cake turntable to rotate the cake so you can evenly ease out any folds in the icing. Square cakes take a little more skill but the technique is the same.

Frequently asked questions