Guide

Professional Guide to Covering a Celebration Cake with Fondant Icing

Transitioning from a rustic sponge to a polished celebration cake requires patience and the right technique. This guide walks you through the professional UK method of prepping and covering a cake with fondant for a smooth, crack-free result that serves as the perfect canvas for decoration.

Preparing the Base

Before you even touch your fondant, your cake must be properly levelled, filled, and crumb-coated. In the UK, professional makers typically use a firm crusting buttercream or, for the sharpest results, a chocolate ganache. Ensure the cake has been chilled in the fridge for at least 30 to 60 minutes so the coating is firm to the touch. A cold, solid base is essential to prevent the cake from shifting or bulging under the weight of the icing.

Calculating and Kneading

To determine how much icing you need, add the diameter of the cake to twice the height, plus an extra 5cm for leeway. For a standard 20cm (8-inch) round cake that is 10cm tall, you will need to roll out a circle at least 45cm wide. Knead your ready-to-roll icing (fondant) on a clean, dry surface. The heat from your hands will make it pliable. Knead until it is smooth and free of any cracks or streaks.

Rolling Out the Icing

Lightly dust your work surface with sifted icing sugar or cornflour. Using a large, heavy rolling pin, roll the fondant out to a thickness of approximately 4-5mm. Regularly lift and rotate the icing by 90 degrees to ensure it is not sticking. Aim for a shape that matches your cake (circular for round cakes, square for square cakes). Avoid rolling too thin, as this will highlight imperfections in your base coat and be more prone to tearing.

Draping the Cake

Gently lift the fondant by draping it over your rolling pin or supporting it with your forearms. Position it centrally over the cake and lower it carefully. Immediately use the palms of your hands to smooth the top surface, pushing out any air from the centre towards the edges. Use your hands to gently 'cup' the top shoulder of the cake; this secures the icing and prevents the weight of the overhang from causing 'shouldering' or tearing at the top edge.

Securing the Sides and Removing Pleats

This is the most critical stage. Work from the top down. Use one hand to gently lift the skirt of the fondant outwards to remove pleats, while using the side of your other hand to press the icing against the side of the cake. This 'fanning' motion allows the fondant to stretch slightly and sit flush against the cake without folding. Once the sides are attached all the way to the base, use a plastic cake smoother in firm, circular motions to polish the surface.

Trimming and Sharpening

Use a palette knife or a sharp craft blade to trim the excess icing from the base, leaving a few millimetres to tuck neatly under the cake for a clean finish. For those coveted 'sharp edges', use two cake smoothers: hold one flat against the top of the cake and the other against the side. Move them towards each other to gently 'pinch' the icing into a crisp, 90-degree angle around the circumference.

Questions

Why is my fondant cracking at the top edges?

This is often 'elephant skin', caused by the fondant drying out. It happens if you roll it too slowly, use too much icing sugar, or if the fondant is old. Work quickly and knead the icing well before starting.

What is the best 'glue' to use under fondant?

Chocolate ganache is the gold standard for UK cake makers because it sets very hard, allowing for sharper edges. However, a firm buttercream or a thin layer of boiled and strained apricot jam also works well.

How do I stop the fondant from sticking to my worktop?

Regularly rotate the fondant 90 degrees after every few strokes of the rolling pin. Use a minimal amount of sifted icing sugar or cornflour to keep the surface 'moving'.

Can I cover a fruit cake with fondant?

Yes, but you should first apply a layer of marzipan. The marzipan acts as a buffer, preventing the oils and dark colours of the fruit cake from staining the fondant icing.