Icing A Wedding Cake: Fondant Techniques And Tricks

Fondant is a popular choice for wedding cakes, as it can be used to create a smooth finish or to sculpt intricate details such as flowers or ruffles. Covering a cake with fondant icing requires a few steps, including preparing the work surface, kneading and rolling out the fondant, and carefully laying it over the cake. It's important to ensure the fondant is smooth and free of any pleats or folds, and to trim off any excess icing. Fondant can be used on its own or in combination with other icings such as buttercream or marzipan.

How to achieve a smooth finish

To achieve a smooth finish when icing a wedding cake with fondant, it is important to place the fondant on top of a cake covered with marzipan or buttercream. If using marzipan, this needs to be done three days in advance so that the marzipan is dry. If using buttercream, it just needs to be firm. Dust a work surface with icing sugar, and knead your fondant until soft and pliable. Roll out the icing to a 3–4mm/⅛–¼in thickness, then carefully lay the icing over your rolling pin and unroll it over your pre-covered cake. Smooth the fondant onto the top surface of the cake and then down the sides - you can do this by hand or with a cake smoother. Be careful not to create any pleats or folds. Trim off the excess icing with a sharp knife and neaten the bottom edge against the cake board, tucking the edges in towards the cake if necessary.

Using fondant as a 'canvas' for buttercream flowers

Fondant is a great way to ice a wedding cake, as it can be used as a canvas for buttercream flowers. To start, place your cake on a cake board on a turntable stand. Dust a work surface with icing sugar and knead your fondant until it is soft and pliable. Then, roll out the fondant to a 3-4mm thickness and carefully lay it over your rolling pin. Unroll the fondant over your cake, which should already be covered with a layer of marzipan or buttercream. Smooth the fondant onto the top surface of the cake and then down the sides, making sure not to create any pleats or folds. Trim off any excess fondant with a sharp knife and neaten the bottom edge against the cake board. If you're using marzipan, this needs to be done 3 days in advance so that it is dry. If you're using buttercream, it just needs to be firm.

Fondant is a great choice for a wedding cake as it can be used to create a smooth finish and elaborate designs. It is made from sugar, sugar water, corn syrup, and sometimes gelatin or cornstarch, making it a sweet treat that is perfect for a special occasion. Fondant can also be used to sculpt three-dimensional flowers and other intricate details, so it's a versatile option for decorating your wedding cake.

How to make a border

To make a border on a fondant wedding cake, you can use fondant pearls, which are an elegant choice for a wedding cake. You can also use fondant ribbon, which you can attach to the base of the cake with a little water. If you want to add a pattern to your fondant, you can roll it out on top of a silicone onlay, then attach it to the side of the cake with edible glue. You can also pipe buttercream dots or grass around the cake for a border.

How to create a cake board

To ice a wedding cake with fondant, you should first place the cake on a cake board on a turntable stand. Dust a work surface with icing sugar and knead your fondant until it is soft and pliable. Roll out the fondant to a 3-4mm thickness, then carefully lay it over your rolling pin and unroll it over your cake. Smooth the fondant onto the top surface of the cake and then down the sides, either by hand or with a cake smoother. Be careful not to create any pleats or folds. Trim off the excess fondant with a sharp knife and neaten the bottom edge against the cake board, tucking the edges in towards the cake if necessary.

To create a cake board, you will need strong cardboard, foam board, or MDF for large and tiered cakes. Measure and cut the board to the size of the cake you will be placing on it. You can also cover the board with decorative paper or wrapping paper to match the theme or design of your cake. This will create a cohesive and visually pleasing display, as well as providing a hygienic barrier between the cake and the board. To cover the board, start by folding over one edge of the paper and use your fingers or a bone folder to crease the edge firmly. Repeat with the opposite edge, overlapping the first fold. Then, fold over the remaining two edges, making sure the paper is snug around the cake board.

How to sculpt three-dimensional flowers and other details

Fondant is an edible icing that can be used to sculpt three-dimensional flowers and other decorations for a wedding cake. It is made of sugar, sugar water, corn syrup, and sometimes gelatin or cornstarch.

To sculpt flowers and other details, you will need to roll out your fondant to a thickness of 3-4mm. You can then cut out flower shapes and use tools to add details such as petals and leaves. You can also use fondant to create other decorations such as bows, ribbons, and buttons.

When sculpting with fondant, it is important to work quickly as it dries out and hardens. Keep any fondant you are not using wrapped in plastic to prevent it from drying out. You can also use a small amount of water or edible glue to attach fondant decorations to your cake.

If you are adding details to a fondant-covered cake, you can use a small amount of buttercream to attach your decorations. This will give you more time to work as the buttercream will keep the fondant soft.

Fondant is a versatile medium that can be used to create a variety of decorations for your wedding cake. With some practice and patience, you can create beautiful and intricate details that will impress your guests.

Frequently asked questions