Creating A Fondant Wedding Cake: A Step-By-Step Guide

Fondant is a thick, clay-like icing that can be used to cover a cake or sculpt intricate decorations. It is made from sugar, sugar water, corn syrup, and sometimes gelatin or cornstarch. Fondant is a popular choice for wedding cakes as it can be used to create a smooth finish and elaborate shapes and designs such as ruffles, blossoms, and lace textures. It is also ideal for outdoor weddings as it can withstand warmer temperatures without melting. In this guide, we will cover the process of making a wedding cake with fondant icing, from creating the fondant to assembling and decorating the cake.

Making your own fondant

Ingredients:

• 16 ounces of mini marshmallows
• 32 ounces of powdered sugar
• 4 tablespoons of water
• 1 teaspoon of shortening

Method:

Start by putting the marshmallows, water, and shortening in a glass microwavable bowl. Microwave this mixture for 20 seconds, then stir. Repeat this process four times.

Next, pour the mixture into a mixer and mix well using the dough attachment. Gradually add in the powdered sugar, a cup at a time. Mix until the shine is completely gone and the fondant has a matte appearance. You may not need to use all the sugar; just keep adding until the fondant has the consistency of play dough and is no longer sticky to the touch.

Once the fondant becomes too stiff to mix in the mixer, remove it and knead it on a surface, adding more sugar if needed. This is also the stage at which you would knead in food colouring, if desired.

From this point, you can roll the fondant out to place on a cake, cupcakes, or to create something amazing! When working with fondant, keep all surfaces and hands lightly covered in shortening to prevent sticking.

This recipe makes enough fondant to cover approximately three 8-inch (2-inch deep) cakes. Fondant can be made ahead and stored for later use. Wrap it well in plastic wrap or keep it in an airtight container at room temperature.

Flavouring fondant

Fondant is a sweet and dense icing that can be flavoured in a variety of ways. While some people enjoy the taste of fondant, others find it too sweet or dislike the thickness and tough consistency.

Fondant is made by combining marshmallows, water, and shortening, and then mixing in powdered sugar. This means that the flavour of the fondant can be altered by using flavoured marshmallows or adding flavouring to the mixture. For example, you could use strawberry-flavoured marshmallows or add a few drops of peppermint extract to the mixture.

Additionally, fondant can be coloured and flavoured with food colouring. For example, you could add red food colouring and strawberry flavouring to create a strawberry-flavoured fondant, or green food colouring and mint flavouring for a mint-flavoured fondant.

Another way to flavour fondant is to add extracts or flavourings to the melted marshmallow mixture before mixing in the powdered sugar. For example, you could add lemon extract, almond extract, or vanilla extract to the mixture. You could also use flavoured shortening, such as butter-flavoured shortening, to add flavour to the fondant.

Finally, you can flavour fondant by adding flavoured liquids to the mixture. For example, you could add fruit juice, liquor, or coffee to the mixture to create a variety of flavours. However, keep in mind that adding liquid to the fondant can affect its consistency, so you may need to adjust the amount of powdered sugar you use.

Covering the cake with fondant

Covering a cake with fondant is a simple process, but it can be tricky to get right. Here is a step-by-step guide to help you achieve a smooth and professional finish.

Firstly, make sure your fondant is pliable and not too sticky. If it is too soft, add more sugar, and if it is too stiff, add a drop of water at a time. Keep your hands and surfaces lightly covered in shortening to prevent sticking. You will also need a rolling pin and a flat spatula or fondant smoothing tool.

Next, roll out the fondant on a surface coated with powdered sugar. The sheet should be about 1/4 to 1/8 inch thick. This will give you enough fondant to cover the cake and hang over the edges.

Once the fondant is rolled out, gently lift it using the rolling pin and lay it evenly over the cake. The cake should be frosted with a layer of buttercream to help the fondant stick. Press the fondant gently around the cake, ensuring it sticks evenly to the frosting.

Using a fondant cutter or knife, carefully cut off the excess fondant around the base of the cake. Then, using a flat spatula or fondant smoothing tool, smooth out the fondant, shaping and smoothing as needed.

Finally, your cake is ready for any additional decorations. You can add fondant designs, ribbons, or fresh flowers. Fondant provides a smooth canvas for painted cake designs and is necessary for creating more complex shapes and geometric patterns.

Storing fondant

Fondant can be made ahead of time and stored for later use. However, it will dry out, so it is important to keep it in an airtight container. It can also be wrapped completely in plastic wrap. It is not necessary to refrigerate fondant.

If you are storing a whole fondant cake, wrap it well and keep it at room temperature for up to 3 days. For short-term storage, cover the fondant cake with plastic wrap. Transfer the cake to a cake carrier and keep it at room temperature until you need it.

If your kitchen is hot or humid, or if your cake has fillings that need to be refrigerated, store the cake in the refrigerator for 2 to 3 days. Wrap the cake in plastic wrap and place it in a corrugated cardboard box. Tape the box shut to keep out moisture. While you can store the cake in a cake carrier instead of a box, moisture could get into the cake. Moisture will cause condensation to form on the fondant and the colours could run.

If the cake is filled with pastry cream, whipped cream, pudding, mousse, or fresh fruit, you'll need to refrigerate the cake.

If you want to store the cake for more than a few days, freeze it for up to 1 year. Put the entire cake in the fridge for 30 minutes so the fondant firms up. Remove it from the fridge and cover it tightly with plastic wrap. Then cover the plastic wrap with aluminium foil. Transfer the covered cake to a large freezer bag or an airtight storage container that's big enough to hold the cake. Put the cake in the freezer.

A few days before you're ready to eat the cake, transfer the cake in its container to the refrigerator. Once it's thawed, move it to room temperature before you unwrap and serve the cake.

If you are storing slices of fondant cake, lay the slice on a plate and frost the exposed side before storing for 1 to 2 days. Sliced cake is more likely to dry out because it's exposed to air. To protect and store the cake for 1 to 2 days, spread frosting on the side of the cake that is facing up. The frosting will seal the cake so air won't dry it out. Put the piece of fondant cake under a cake carrier and store it at room temperature.

If you don't want to apply more frosting to the slice of cake, lay the slice of cake on a plate. Tear off a piece of plastic wrap and press it completely against all sides of the cake slice. No air should be touching the slice of cake. Store the cake slice at room temperature for 1 to 2 days.

If you want to freeze a slice of cake or the top layer of a wedding cake for later, tear off a large piece of plastic wrap. Lay the cake slice or top layer of cake on the plastic wrap and wrap it up tightly. Place the piece or layer in the freezer and use it within 1 year.

A few days before you're ready to thaw and eat the cake slice or layer, transfer it to the refrigerator and keep it well wrapped. Once it's thawed, keep it wrapped and move it to room temperature. Unwrap and eat it once it's softened.

Decorating with fondant

Fondant is a lot of fun to work with when it comes to decorating. It is a soft, thick icing that is used to coat and decorate cakes and is pliable, with a texture and consistency similar to play dough. It is easy to work with and shape, and can be used to create a smooth, even finish on a wedding cake.

To decorate a cake with fondant, start by rolling it out with a rolling pin on a surface coated with additional powdered sugar. For large sheets to cover cakes, roll out a sheet about 1/4 to 1/8 inch thick. Then, gently lift the fondant using the rolling pin and lay it evenly over the frosted cake. Next, press the fondant gently around the cake so it sticks evenly to the frosting. Cut off any excess fondant using a fondant cutter or knife. Smooth out the fondant with a flat spatula or a fondant smoothing tool, shaping and smoothing as needed.

Fondant can be used to create a variety of decorations, such as ribbons, flowers, and other three-dimensional shapes. It can also be painted on with food colouring to create different designs. When adding colour to fondant, use a paste colour over liquid as it is more concentrated in colour and texture, and will not dilute the fondant. Wear plastic gloves to avoid discolouring your hands and have several pairs if using multiple colours.

Fondant can also be flavoured by stirring in a few drops of your favourite extract, such as almond, lemon, rose water, or orange, in place of vanilla in the recipe.

Frequently asked questions