Fondant Icing: The Perfect Timing For Your Wedding Cake

Fondant icing is a popular choice for wedding cakes, providing a smooth finish and a blank canvas for decorations. When using fondant, it's important to first cover your cake with marzipan or buttercream. If using marzipan, this should be done 3 days in advance to allow it to dry. The process of applying fondant involves dusting your work surface and rolling pin with icing sugar, rolling out the fondant to the desired thickness, and carefully laying it over the cake. The fondant is then smoothed onto the top and sides of the cake, and any excess is trimmed away. The cake can be left to dry at room temperature for a few days to allow the fondant to harden slightly before adding final decorations.

Preparing your fondant icing

Fondant icing can be made from scratch with confectioners' sugar, glucose, and glycerin for a super-smooth covering on cakes. You can also make it with marshmallows and powdered sugar. Fondant is a soft, thick icing that is used to coat and decorate cakes. It is pliable, with a texture and consistency similar to play dough, which makes it easy to work with and shape.

If you are making fondant from marshmallows, start with white mini marshmallows. The mini marshmallows work best for melting and mixing. Make sure the marshmallows are fresh! When you purchase the marshmallows, check the expiration date and shake the bag a little to make sure they aren’t all clumped together. Use a glass bowl to melt the marshmallows in the microwave, stirring often.

If you are making fondant from scratch, combine gelatin and cold water and let stand until thick. Place the gelatin mixture in the top of a double boiler and heat until dissolved. Add glucose and glycerin, then stir in the shortening. Before the mixture is completely melted, remove it from the heat and stir in the vanilla. The mixture should cool until lukewarm.

Place 4 cups of confectioners' sugar in a large bowl and make a well in the centre. Using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in a little more sugar, in batches, until the stickiness disappears. Knead in the remaining sugar until the fondant is smooth, pliable, and does not stick to your hands. If the fondant is too soft, add more sugar; if it's too stiff, add water (a drop at a time).

Fondant can be made ahead 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. When you are ready to use it, bring it to room temperature and knead it again until it is soft.

Rolling out the fondant

Work Surface Preparation:

Before you begin, it's essential to prepare your work surface. Dust a clean work area with icing sugar, powdered sugar, or cornstarch. This will prevent the fondant from sticking. You can also use a light coating of shortening, but be sure to use pure white shortening to avoid discolouring the fondant. Another option is to use a large sheet of flexible plastic table covering, lightly greased with shortening and then wiped off with a paper towel. This will provide a smooth surface for rolling out the fondant.

Rolling the Fondant:

Start by kneading your fondant until it's soft and pliable. This will make it easier to roll out and handle. Use a rolling pin to roll out the fondant to a thickness of approximately 1/8 to 1/4 inch (3-4 mm). Rotate the fondant occasionally as you roll to prevent it from sticking to the surface and to ensure even thickness. If the fondant becomes too soft or sticky, knead in a small amount of additional powdered sugar.

Lifting and Placing the Fondant:

Once you've rolled out the fondant to the desired size and thickness, carefully lift it using your rolling pin. Gently lay the icing over your pre-covered cake, centring it on the top surface. You can use a cake board placed on a turntable stand to make this process easier. Slowly unroll the fondant, smoothing it onto the top and then down the sides of the cake. Be careful not to create any pleats or folds in the fondant as you work.

Trimming and Smoothing:

After the fondant is in place, trim off any excess icing with a sharp knife. Neaten the bottom edge against the cake board, tucking the edges in towards the cake if needed. Use a cake smoother or a flat spatula to smooth out the fondant, ensuring a seamless finish. Continue working over the icing until you achieve the desired smoothness and sharpness of edges.

Storage and Drying:

Fondant can dry out quickly, so if you need to store it before use, wrap it in plastic wrap and place it in a resealable plastic bag. For longer storage, roll it into a ball, coat it with a little vegetable oil, wrap it in plastic wrap, and store it in an airtight container. It can be stored this way for up to 2 months.

Covering the cake

Covering a wedding cake with fondant icing requires a few simple tools and a steady hand. Here is a step-by-step guide to achieving a smooth and professional finish:

Firstly, ensure your work surface and rolling pin are dusted with icing sugar. This will prevent the fondant from sticking as you work. It is important to place the fondant on a cake that has already been covered with marzipan or buttercream. If using marzipan, this should be done 3 days in advance to allow it to dry. For buttercream, it simply needs to be firm.

Knead your fondant icing until it is soft and pliable. This makes it easier to roll out and work with. Aim for a thickness of 3-4mm when rolling, then carefully lay the icing over your rolling pin. If you have a cake board and a turntable stand, now is the time to use them. They will make the process smoother and help you achieve a more even finish.

Unroll the fondant over your pre-covered cake, starting at the back and working towards the front. Smooth the fondant onto the top surface of the cake and then down the sides, being careful to avoid creating any pleats or folds. You can do this by hand or with a cake smoother, which will give a more professional finish.

Trim off any excess fondant with a sharp knife, neatening the bottom edge against the cake board. Tuck in the edges towards the cake if needed. For a truly sleek finish, continue to work the fondant with the cake smoother, ensuring a smooth surface with sharp edges.

Finally, leave the cake to dry uncovered for a few days at room temperature. This will allow the fondant to harden slightly, creating a stable base for any additional decorations you may wish to add.

Smoothing the fondant

Smoothing fondant on a wedding cake is a delicate process that requires patience and attention to detail. Here is a step-by-step guide to achieving a smooth and flawless finish for your wedding cake:

Prepare the Fondant:

Before you begin smoothing, ensure your fondant is soft and pliable. Dust your work surface with icing sugar and knead the fondant until it reaches the desired consistency. This step is crucial, as it makes the fondant easier to work with and helps create a seamless finish.

Roll Out the Fondant:

Use a rolling pin to roll out the fondant to a thickness of approximately 3-4mm (⅛-¼ inch). This uniform thickness ensures that your fondant covers the cake evenly and smoothly. Carefully lift the fondant by draping it over your rolling pin, and then gently unroll it over your pre-covered cake. A cake board placed on a turntable stand can be handy for this step, making it easier to manoeuvre the fondant.

Smooth the Top and Sides:

Now, it's time to smooth the fondant onto the cake's surface. Start with the top of the cake, gently smoothing the fondant with your clean hands or a cake smoother. Be cautious to avoid creating any pleats or folds, as these can be challenging to correct later. Work your way down the sides of the cake, carefully smoothing the fondant to achieve a flawless finish. Ensure that the fondant adheres smoothly to the contours of the cake, creating a sleek and elegant look.

Remove Excess Icing:

After you've achieved a smooth surface, carefully trim away any excess fondant with a sharp knife. Cut away any uneven edges or overhanging fondant, ensuring a neat and tidy finish. This step helps create a polished and professional look for your wedding cake.

Use a Cake Smoother:

To enhance the smoothness of your fondant, you can use a cake smoother. Gently work over the icing with the cake smoother, making sure to apply even pressure. This tool helps to perfect the finish, ensuring sharp edges and a sleek surface. Take your time with this step, as it can make a significant difference in the overall appearance of the cake.

Chill the Cake:

Once you're satisfied with the smoothing, consider chilling the cake. Place it in the refrigerator for about 20 minutes to set the fondant and buttercream. This step is optional but can help to firm up the icing and create a more stable surface.

Final Touches:

After chilling, you can further smooth the fondant by sprinkling a small amount of cornstarch on your hands and gently applying it all over the icing. Follow this by using a paper towel and fondant smoother on top of the paper towel to rub the cake's surface for a pristine finish. You may need to repeat the chilling and smoothing process a few times until you achieve the desired smoothness. Finally, leave the cake uncovered at room temperature for a few days to allow the fondant to harden slightly before adding any decorations.

Trimming and finishing

Once you have rolled out your fondant to a thickness of 3–4mm, carefully lay it over your rolling pin and unroll it over your pre-covered cake. You can use a cake board and turntable stand to make this process easier.

Smooth the fondant onto the top surface of the cake and then down the sides, ensuring you don't create any pleats or folds. Use your hand or a cake smoother for this step.

Now it's time for trimming. Using a sharp knife, carefully trim off the excess fondant, neatening the bottom edge against the cake board. Tuck in the edges towards the cake if necessary. You can continue to use the cake smoother over the fondant to ensure a smooth finish with sharp edges.

If possible, leave the fondant to dry uncovered for a few days at room temperature. This will allow the fondant to harden slightly before you add any decorations.

If you are creating a multi-tiered cake, you will need to consider how to cut and serve it. The traditional method involves removing the top tier and setting it aside, as some couples like to save this for their first anniversary. Next, remove any centre dowel rods and straw supports. Then, cut a 1" ring on the outer edge of the cake and slice this into 1" pieces for wedding servings or 2" slices for party servings. Repeat this process as needed.

For a double-barrel cake, you will need to cut through the fondant at the base of the top cake. Place the slice onto a plate and cut it in half to create your first two servings. Repeat the process, cutting further into the cake and slicing through the fondant ends.

Remember, it is important to keep your cake well-chilled until you are ready to finish it with buttercream and fondant. Once the fondant is on, do not refrigerate the cake, but store it in a cool, dry place.

Frequently asked questions