Applying Fondant Icing To Your Wedding Cake

Fondant is a popular choice for wedding cakes, but it can be tricky to work with. Fondant is made from sugar, corn syrup and gelatin and is rolled out into sheets before being moulded over a cake. It gives cakes a smooth and shiny finish and is more durable than buttercream. However, it is very sweet and some people choose to peel it off before eating.

Fondant is usually placed on top of a cake covered with marzipan or buttercream. It's important to ensure the cake is firm before adding fondant and to smooth out any air bubbles. The fondant can be trimmed with a sharp knife and left to dry for a few days.

How to prepare fondant for a wedding cake

Preparing fondant for a wedding cake is a fun but delicate process. Fondant is a great way to cover a wedding cake as it gives it a smooth, professional finish, and it can be decorated in many ways. Here is a step-by-step guide on how to prepare fondant for a wedding cake:

Ingredients and Tools

Firstly, gather your ingredients and tools. You will need fondant, of course, as well as buttercream or ganache to cover your cake before the fondant goes on. You can also use water as an alternative to buttercream. Other tools include a rolling pin, fondant smoother, sharp knife, icing spatula, and cornflour or icing sugar for dusting.

Kneading the Fondant

Knead the fondant to get it to the right temperature and consistency. This will make it easier to roll out and cover your cake. Kneading should take about two minutes, and you can put the fondant in the microwave for 10 seconds to help with this process. If you are using food colouring, add small dots of it while kneading to evenly spread the colour.

Rolling Out the Fondant

Lightly dust your work surface with icing sugar and roll the fondant out in a circle. Keep the thickness around 0.5 cm, or 3-4mm. You can also roll it out to about 1/8-inch thick, depending on your preference.

Drape the Fondant Over the Cake

Carefully lift the fondant with your hands or a rolling pin and drape it over the top of the cake. Work slowly and carefully to prevent any air bubbles from forming.

Smooth and Trim the Fondant

Use a cake smoother to smooth out the fondant, starting at the top and working down the sides. Push out any air bubbles and creases. You can also use your hands to smooth the fondant. Then, trim any excess fondant at the bottom with a sharp knife or palette knife.

Decorate

Now, you can get creative with your decorations! You can use extra fondant to make small, colourful polka dots to place all over your cake. You can also add sugar flowers, royal icing piped details, edible painted finishes, or even buttercream touches.

Storage

It is best to store a cake with fondant at room temperature. If you put it in the fridge, it may "sweat", forming little beads of sugar water on the fondant, which can affect the appearance.

Preparing fondant for a wedding cake can be a fun and rewarding process. With these steps, you can achieve a beautiful and elegant finish for your special day!

What to put on a cake before adding fondant

Before adding fondant to a cake, it is important to cover the cake with either buttercream, ganache, or marzipan. This will help the fondant stick to the cake. If using marzipan, it should be applied three days in advance so that it is dry when the fondant is added. If using buttercream, it just needs to be firm. If the crumb coat has crusted or the frosting is dry, lightly mist the cake with water before covering it with fondant.

Additionally, it is recommended to let the cake cool before applying fondant. Chilling the cake in the fridge can make it easier to apply the fondant. However, it is important to note that a cake with fondant should be stored at room temperature as refrigerating it will cause it to "sweat," affecting the appearance of the cake.

How to roll out fondant for a wedding cake

Fondant is a soft, thick icing used to cover and decorate cakes. It is pliable, similar to the texture and consistency of playdough, which makes it easy to work with and shape. Here is a step-by-step guide on how to roll out fondant for a wedding cake:

Preparation for Fondant Rolling:

• Ensure that your working surface is flat and clean. A countertop is ideal, but a wooden chopping board or any sturdy, clean, and flat surface will also work.
• Remove any jewellery, especially rings, as they can get in the way and cause fondant to stick to them.
• Wear suitable clothing. Avoid fuzzy sweaters or anything with stray threads that could get into the fondant.
• Take the fondant out of the refrigerator 15-30 minutes before you start working with it to allow it to reach room temperature.
• Dust your working surface, rolling pin, and hands with powdered sugar or corn starch. Fondant is very sticky, and you want to avoid it sticking to everything except the cake.
• Knead the fondant to make it soft and pliable. This will help get it to the right temperature and consistency for rolling.

Rolling and Placing Your Fondant on a Cake:

• Roll the fondant into a compact and solid disk, spinning it occasionally to prevent uneven thickness.
• Cover the rolled-out fondant with plastic wrap to prevent it from drying out.
• The thickness of the fondant will depend on its purpose. For molding flowers or other decorative objects, it should be around 1-1.5cm thick. For covering the cake, roll it out to a thickness of 3-4mm or 1/8-1/4 inch.
• Carefully lift the fondant using your hands or a rolling pin and drape it over the top of the cake. Work slowly and carefully to prevent air bubbles.
• Smooth the fondant onto the top surface of the cake and then down the sides using a cake smoother or your hands.
• Trim off any excess fondant at the bottom with a sharp knife.
• To ensure a smooth finish, apply a thin layer of light-colored icing to your cake before adding the fondant. This will help avoid crumbs and create an even surface.
• If desired, decorate the cake further with fondant designs, ribbons, or fresh flowers.

How to smooth and trim fondant on a wedding cake

Once you have rolled out your fondant, drape it over the top of the cake. Work carefully and slowly to prevent air bubbles from forming.

Use a cake smoother to smooth out the fondant, starting at the top and working down the sides. You can also use your hands to smooth out the fondant, but be careful not to make dents in the icing. Alternatively, you can use your hand for this step, but you are more likely to make dents in the fondant.

Now that the top is smooth, start working on the top half of the cake. Smooth the fondant all around with your hands by lightly pulling on the bottom edge of the fondant while pressing in a downward motion with your other hand. Continue this process until the fondant is smooth all around the cake and no wrinkles or folds are present.

Smooth all sides with the fondant smoother. You can press relatively hard for this step. If you notice any air bubbles in the sides, pop them with a thin needle or a sharp knife.

Using a sharp knife, trim away the excess fondant. Neaten the bottom edge against the cake board, tucking the edges in towards the cake if necessary. You can continue to work over the icing with the cake smoother to ensure a smooth finish with sharp edges.

Pros and cons of fondant vs buttercream for a wedding cake

Fondant

Fondant is a clay-like icing made from confectioner's sugar, corn syrup, and water. It can also contain gelatin or marshmallows. Fondant creates a smooth, solid finish and can be coloured with food dyes. It can be rolled out to cover the exterior of a cake and is great for sculpting decorations.

Pros:

• It can be used to create a flawless, airbrushed texture with no wrinkles or cracks if smoothed out properly.
• It comes in a variety of colours, or you can craft your own, making the baker's job easier and possibly less expensive.
• It seals in moisture, keeping the sponge moist and flavourful.
• It is great for sculpting, making it ideal for creating decorations such as sugar flowers, basket weave patterns, bows, cutouts, and toppers.
• It can be used to create a brilliant white cake, or for modelling vibrant novelty cakes.
• It has a sturdy structure, making it a good base for adding heavy decorative elements.

Cons:

• It is significantly more expensive than buttercream.
• It dries quickly and is difficult to work with, so any tears or wrinkles mean starting over, which is time-consuming.
• It is sensitive to temperature, softening in heat, stiffening in cold, and becoming sticky in humidity.
• It is not always suitable for specific intricate designs and may need additional ingredients to mold and maintain designs.
• It cannot be piped, so it is not a good choice if you want frosted rosettes or similar designs.
• It dries quickly, which can cause cracks in the exterior of the cake.
• It has a hard, clay-like texture that is difficult to cut through with a fork, and does not work well as a filling between cake layers.
• It has a very sweet, candy-like flavour that many people find less pleasant than buttercream.
• It has a rubbery/leathery texture and can be heavy, requiring a denser cake underneath.

Buttercream

Buttercream is a soft, rich, thick icing made from confectioner's sugar, butter or shortening, flavouring, and sometimes egg whites. It can be coloured with food-grade dye and used as both a cake topping and filling.

Pros:

• It is a guest favourite, with a more enjoyable consistency and flavour than fondant.
• It is more cost-effective and easier to prepare, with no rolling or fear of wrinkles.
• Flaws are easily fixable, as the baker can simply add more icing to one section or smoothen out an uneven layer.
• It is soft and can be loaded into a piping bag to create flowers, designs, and piped edges.
• It is less sugary than fondant and can take on other flavours, such as light citrus or tangy cream cheese.
• It has a much lighter texture, making it easier to cut or bite through, and providing a creaminess that complements the crumb of the cake.
• It is the lightweight option, allowing for thick spreading and layering without compromising the cake's texture.
• It provides a lovely silky backdrop to other decorations and is much easier to mix and blend different colours.
• It offers possibilities for abstract styles or painterly effects, and can also work for formal or sophisticated designs.

Cons:

• It melts in high heat and humidity, and is less likely to hold its shape in warm climates or on hot days, making transportation a challenge.
• It is harder to achieve a perfectly smooth finish like fondant.
• You are limited on colours, as it is more difficult to achieve a super-rich pigment.
• It is soft and must be spread by hand, so it will never lay as flat on the surface of a cake as fondant.
• It is not suitable for creating architectural cakes with intricate designs.
• It is more susceptible to scuffs and finger pokes and is not a resilient or effortless option.

Ultimately, the choice between fondant and buttercream depends on the desired texture, flavours, and design intricacy of your wedding cake. Fondant provides a flawless, smooth finish and is excellent for sculpting, but it is more expensive and has a very sweet flavour. Buttercream, on the other hand, is a guest favourite due to its softer texture and flavour, and it is more cost-effective and versatile for different styles.

Frequently asked questions