decorate · Decorate

How to Cover a Cake with Fondant

Cover your cake with fondant by first applying a smooth layer of buttercream, then rolling fondant to the right thickness, draping it over the cake, and smoothing from top to bottom while eliminating air bubbles. Trim excess fondant at the base, leaving just enough to tuck under slightly.

Difficulty: Medium

Ingredients

1 buttercream
1 fondant
1 powdered sugar or cornstarch

Step by step

Prepare your cake base. Apply a thin, even layer of buttercream to your completely cooled cake. This acts as glue for the fondant and fills any gaps. Use an offset spatula to smooth the surface — it doesn't need to be perfect, but eliminate major bumps.
Dust and roll the fondant. Dust your work surface and rolling pin with powdered sugar or cornstarch. Roll fondant from the center outward, rotating it 90 degrees every few rolls. Keep it moving so it doesn't stick. Roll to about 1/8 inch thick.
Check your size. The fondant circle should be large enough to cover the top and sides with 2-3 inches extra all around. Hold your rolling pin against the cake's height to estimate — the fondant should extend well past both sides.
Drape the fondant. Loosely roll the fondant around your rolling pin, then unroll it over the cake. Start from one side and let it fall naturally. Don't stretch or pull — let gravity help you.
Smooth the top first. Use your palms to gently smooth the fondant across the top surface, working from center outward. Press out any air bubbles you see — they'll show through the final surface.
Work down the sides. Use your palms to smooth fondant down the sides, working in sections. Keep one hand on top to prevent the fondant from pulling and tearing. If you see pleats forming, gently lift and reposition rather than stretching.
Eliminate air bubbles. Use a fondant smoother or your hands to work out any remaining air bubbles. For stubborn bubbles, prick with a clean pin and smooth the air out through the tiny hole.
Trim the excess. Use a sharp knife to trim fondant around the base, leaving about 1/2 inch extra. Tuck this excess slightly under the cake for a clean edge. Cut in smooth motions — sawing will create rough edges.

Tips & troubleshooting

Work in a cool room — heat makes fondant sticky and difficult to handle
If fondant tears, patch it with a small piece dampened with water and smooth the seam
Store covered cakes in a cool, dry place — refrigeration can cause condensation that ruins the finish
Knead fondant until pliable before rolling — cold fondant cracks easily
Use vodka or lemon extract on a brush to smooth joints and attach decorative pieces

Variations

Textured finish. Skip the final smoothing step and use textured rolling pins, mats, or tools to create patterns before draping over the cake.
Ganache base. Use cooled chocolate ganache instead of buttercream as your base layer. Let it set until just tacky before applying fondant.
Two-tone coverage. Roll two different colored fondants together before covering, or apply strips of different colors for striped effects.

Questions

Why does my fondant keep tearing?: You're likely rolling it too thin or stretching it while positioning. Roll to 1/8 inch thickness and let gravity do the work when draping. Cold fondant also tears easily — knead it until pliable first.
How do I fix air bubbles under the fondant?: Small bubbles can be smoothed out with your hands or a fondant smoother. For larger bubbles, prick with a clean pin and gently press the air out through the hole.
Can I apply fondant to a frozen cake?: No. The temperature difference will cause condensation that makes the fondant sticky and potentially causes it to slip. Always use a completely thawed, room temperature cake.
How far ahead can I cover a cake with fondant?: Up to three days ahead if stored properly in a cool, dry place. Don't refrigerate — the moisture will ruin the finish.