To cover a chocolate cake with fondant, start by smoothing down the fondant with the palm of your hand, lifting the flaps as you go around the cake to secure them nicely.
Steps to Cover a Cake with Fondant
Here's a detailed guide on how to cover a chocolate cake with fondant, based on the provided reference:
| Step | Description |
|---|---|
| Preparation | Ensure your chocolate cake is completely cooled and leveled. |
| Apply Fondant | Roll out the fondant to the desired thickness. Carefully lift and drape it over the cake. |
| Smooth | Use the palm of your hand to smooth down the fondant, starting from the top and working your way down. |
| Lift and Secure | As you smooth, lift the flaps of fondant to prevent tearing and ensure a snug fit against the cake. |
| Trim Excess | Once the fondant is smoothly applied, trim any excess fondant from the bottom edge of the cake. |
Detailed Explanation
Preparation
- Cooling and Leveling: Before applying fondant, make sure the chocolate cake is completely cooled. A warm cake can cause the fondant to melt or become sticky. Level the top of the cake with a serrated knife to create a flat surface.
Applying Fondant
- Rolling Out: Roll out the fondant on a clean, lightly dusted surface with powdered sugar or cornstarch to prevent sticking. Aim for a thickness of about 1/8 inch. The fondant should be large enough to cover the entire cake, including the sides.
- Draping: Carefully lift the rolled-out fondant using a rolling pin or your hands. Center it over the cake and gently drape it over, ensuring it falls evenly on all sides.
Smoothing
- Hand Smoothing: Use the palm of your hand to smooth the fondant, starting from the top of the cake and working downward. This helps to adhere the fondant to the cake and remove any air bubbles.
Lifting and Securing
- Preventing Tears: As you smooth the sides, gently lift the flaps of fondant that form. This prevents the weight of the fondant from causing tears. Work your way around the cake, smoothing and lifting until the fondant is securely attached to the sides.
Trimming
- Excess Fondant: Once the fondant is smoothly applied and secured, use a sharp knife or pizza cutter to trim the excess fondant from the bottom edge of the cake. Aim for a clean, even edge.
Tips for Success
- Practice: If you're new to working with fondant, it might be helpful to practice on a dummy cake or a smaller cake first.
- Tools: Fondant smoothers can help achieve a professional finish, but they are not strictly necessary. The palm of your hand can work effectively.
- Temperature: Work in a cool environment to prevent the fondant from becoming too soft or sticky.
