This was the first fondant covered cake I made as part of the Wilton cake decorating classes. The one that started my obsession with fondant! I’ll tell you how I did it so you can be obsessed too! Please excuse the lack of pictures of the process. It’s not that I’m lazy, I wasn’t thinking far enough ahead so this blog wasn’t even a blip on my horizon.
Let’s assume your cake is ready to be covered. It’s baked nicely and iced cleanly, just begging for a pretty fondant covering. Set your cake aside and prepare your work surface. Some people (most people) dust their work surface and tools with cornstarch to keep the fondant from sticking. I’m a Crisco person. For me, lightly greasing my counter top and rolling-pin works better. I think it makes the fondant softer and easier to work with. And it makes your hands soft! Grab a ball of fondant and start kneading it. If you’re going to color it, now is the time to do it. Knead it until the fondant is soft and pliable; then start rolling it out. You want it to be about 1/8th of an inch thick. Measure your cake – go up one side, across the top, and down the other side. Add 4 to 6 inches to this measurement and roll your fondant out to fit that total measurement. While you’re rolling, make sure your fondant isn’t sticking to your work surface. Slide it around; flip it over; anything to keep it moving. One of the worst things in the cake world is to do a fabulous job rolling out your fondant and then not being able to pick it up. When you’ve gotten it big enough, slide your hands (and possibly your arms) under the fondant and place it over the cake.
Now start rubbing. You want to lightly rub the fondant to adhere it to the cake. Your goal is to make the fondant stick to the cake and to work all the fondant folds and wrinkles away from the cake and out to the edges. Hence, the extra inches of fondant you rolled out earlier. Start on the top and rub the fondant onto the cake, making everything lay flat and smooth. Don’t rush anything, just keep rubbing and smoothing. Then start down the sides. Rub one side to smooth it then work on another area. When you hit a big wrinkle, gently lift the fondant up and away from the cake to open the wrinkle up. Then get back to rubbing and smoothing. You’ll end up with a nicely covered cake with a lot of excess fondant bunched up around it. Trim away the most of the excess, leaving about half an inch or so to work with. I use a small (1/4 inch) brush and a tub of clear piping gel. Very gently lift that excess edge away from the cake and brush all the way around the bottom bit with the gel. Work the fondant back on to the cake and trim the remaining excess nicely. I like to use a tapered spatula to trim it away but you can use a knife or pizza cutter or whatever your heart desires. Once I’ve got the fondant trimmed, I like to use the flat side of the spatula to push the bottom edge of the fondant under the cake. It doesn’t really go under it; it makes edge look cleaner. And I’m all about the details so those teeny tiny (almost minuscule) ragged edges give me palpitations! That last sentence might not make my case but covering a cake really isn’t that hard to do. I hope you try it and end up agreeing with me.