How to work with fondant

How to close the cake with fondant

To get a good and clean final result for your fondant cake, make sure you freeze your cake with a thin layer of buttercream frosting. This will prevent imperfections on your cake poking through fondant.

If you use a lighter fondant color, freeze your cake with white buttercream. Using a white buttercream is a good rule around unless you use black fondant, in this case the frosting brown is functioning.

How to launch fondant

Clean your surface a little with corn flour or candied sugar. Using a roller fondant or rolling pin, roll your fondant. Rotate about a quarter of the road after each roll to prevent it from sticking and ensuring your fondant thickness even.

When your fondant is in the desired thickness, use a rolling pin to help hang fondant on your cake. After being wrapped, work quickly to smooth fondant using fierce fondant for the top and your hands to smooth the side.

Excess fondant at the base of your cake must be cut with a knife or pruning fondant.

How to fix fondant gap

When you roll up and form a fondant, you might find that it tends to crack, especially on the edges and angles. If you see that your fondant is cracked, rub some shortening of solid vegetables over the gap in a circular motion to smooth the cracked area together. We suggest not to use water to do this, because too much liquid can break your fondant.

For a deeper display on how to cover the cake with fondant with a complete step by step instructions, see how we cover the cake with fondant posts!

How to make a shiny fondant

There are several methods for adding a shiny final result to your fondant. Steam is the most common way (using a mobile steam boat). Steam helps remove excessive sugar and corn flour and gives your fondant instant luster. However, you want to be careful with steam, because too much can cause disbursement.

You can also give your fondant a smooth layer of satin with a little shortening of solid vegetables.