bake · Baking

How to Decorate a Cake with Fondant

Fondant decoration starts with a smooth, chilled cake covered in a thin layer of buttercream or jam. Roll your fondant to quarter-inch thickness, drape it over the cake, and smooth from top to bottom, working out air bubbles as you go. Trim excess fondant leaving a small overhang, then tuck and smooth the edges. The key is working quickly before the fondant dries out and keeping your hands clean and lightly dusted with powdered sugar.

Difficulty: Medium

Ingredients

frosted cake
buttercream or apricot jam
powdered sugar
fondant
shortening

Step by step

Prepare your cake base. Chill your frosted cake for at least 30 minutes. Apply a thin, even layer of buttercream or apricot jam as your adhesive layer. This helps the fondant stick and creates a smooth surface.
Prepare your workspace. Dust your work surface and rolling pin with powdered sugar. Have a fondant smoother, sharp knife, and small bowl of water nearby. Work in a cool, dry room if possible.
Knead the fondant. Knead your fondant until it's pliable and smooth, about 2-3 minutes. It should feel like soft playdough. If it's too stiff, knead in a tiny amount of shortening.
Roll out the fondant. Roll from the center outward, turning the fondant 90 degrees every few rolls to maintain a circle. Aim for quarter-inch thickness and make your circle about 4 inches larger than your cake's diameter.
Drape the fondant. Gently lift the fondant using your rolling pin as support. Center it over your cake and let it drape naturally. Don't stretch it.
Smooth the top. Starting from the center, use your hands or a fondant smoother to gently work from the middle outward, pushing out any air bubbles. Work in sections.
Smooth the sides. Work your way down the sides, smoothing and stretching gently. Use your palms, not your fingertips, to avoid leaving marks. Push out air bubbles as you encounter them.
Trim and finish. Cut the excess fondant leaving about half an inch overhang. Tuck this under the cake base and smooth the seam. Use a fondant smoother for the final pass over the entire surface.

Tips & troubleshooting

Work quickly but don't rush. Fondant starts forming a skin within minutes of being exposed to air.
If you get an air bubble, prick it with a clean pin and smooth the air out from the hole.
Keep unused fondant wrapped tightly in plastic wrap to prevent it from drying out.
Humidity is fondant's enemy. Avoid working on rainy days or in steamy kitchens.
Clean hands constantly. Even small bits of dried fondant will create bumps and imperfections.
If the fondant tears, patch it with a small piece moistened with water and smooth the seam.
Let decorated cakes sit uncovered for several hours to let the fondant set before storing.

Variations

Textured Fondant. Roll your fondant over textured mats, lace, or embossing rollers before applying to create patterns and designs on the surface.
Two-Tone Fondant. Roll two colors of fondant together, creating marbled or striped effects. Twist different colored ropes together before rolling flat.
Cut-Out Decorations. Use cookie cutters or templates to cut shapes from rolled fondant. Apply these to your covered cake with a small amount of water.
Hand-Molded Details. Shape small pieces of fondant into flowers, figures, or other decorative elements. Let these dry before attaching with water or royal icing.

Questions

Why is my fondant cracking when I try to smooth it?: The fondant is either too dry or you're stretching it too much. Knead in a tiny bit of shortening and work more gently. Roll it thicker next time.
Can I refrigerate a fondant-covered cake?: Avoid refrigeration if possible. Cold temperatures cause condensation when the cake comes back to room temperature, making the fondant sticky and potentially causing it to dissolve.
How far ahead can I cover a cake with fondant?: Cover the cake 1-2 days before serving. Store it in a cool, dry place in a cake box or under a large bowl. The fondant actually improves as it sets.
What do I do if the fondant is sticking to my work surface?: Dust more powdered sugar under the fondant. Lift one edge and sprinkle sugar underneath, then continue rolling. Clean your surface and start fresh if it's too sticky.
Why does my fondant look bumpy after smoothing?: You either have air bubbles trapped underneath or bits of dried fondant on your hands. Always smooth with clean hands and work out bubbles immediately as you encounter them.