Cake Fillings and Icings
How to Use Ready to Roll Fondant for Professional Cakes
Achieve a flawless, professional finish on your celebration cakes with our expert guide to working with sugarpaste. This masterclass covers everything from preparing the perfect base to rolling out without cracking for a smooth, high-end look.
- Prep
- 30 min
- Serves
- 12
- Level
- Medium
- Per serving
- 280 kcal
Method
Prepare your cake by ensuring it has been neatly crumb-coated with buttercream or ganache and chilled in the fridge for at least 30 minutes until firm to the touch.
Clean your work surface thoroughly and lightly dust it with a small amount of sifted icing sugar. Avoid using too much as it can dry out the icing.
Remove the fondant from its packaging and knead it on the surface for several minutes. Use the heels of your hands until the icing is warm, pliable, and completely free of any cracks or lumps.
Measure the cake by adding the diameter to twice the height. For an 8-inch cake that is 4 inches tall, you need to roll the fondant to at least 16 inches wide.
Roll out the fondant using a large rolling pin, rotating the icing a quarter turn after every few strokes to ensure it isn't sticking. Aim for a uniform thickness of approximately 3-4mm.
Gently lift the fondant by draping it over your rolling pin and carefully center it over the chilled cake.
Use the palm of your hand to smooth the top of the cake first, removing any air bubbles. Then, gently pull the edges of the fondant away from the cake to remove pleats and press the icing against the sides, working from top to bottom.
Use a plastic cake smoother in firm, circular motions to polish the surface and sides. If you have two smoothers, use one to hold the side and the other to press against the top edge to create a sharp corner.
Trim the excess fondant from the base of the cake using a sharp palette knife or a craft knife, then give the cake one final polish with the smoother.
Notes
If 'elephant skin' (fine cracks) appears, you are likely using too much icing sugar; try kneading in a tiny bit of vegetable shortening.
Always roll your fondant slightly larger than you think you need to allow the weight of the icing to help it drape smoothly over the sides.
Use a sterile pin to prick any air bubbles that appear under the surface, then smooth the air out through the hole with your cake smoother.
Store your covered cake in a cardboard cake box, never in the fridge, as the moisture will cause the sugarpaste to sweat and become sticky.
