Covering a square cake with fondant involves precise measurements, careful rolling, and smooth application to achieve a professional finish. Here's a step-by-step guide:
1. Preparation is Key
- Bake and Prepare the Cake: Ensure your square cake is baked, cooled, and leveled.
- Buttercream or Ganache: Crumb coat the cake with buttercream or ganache for a smooth, even surface. Chill the cake thoroughly; this firm base is essential for a flawless fondant finish.
2. Measuring for Fondant
- Calculate Fondant Size: Measure the width of one side of your square cake. Multiply this measurement by three. This will give you the minimum size square of fondant you need. It's best to add an inch or two to this for extra wiggle room, especially if you're new to fondant. For example, if your cake is 6 inches square, you'll need a piece of fondant that's at least 18 inches square.
3. Rolling the Fondant
- Dust Your Surface: Lightly dust your work surface (a silicone mat is ideal) and rolling pin with powdered sugar or cornstarch to prevent sticking.
- Roll Out the Fondant: Knead the fondant to make it pliable, then roll it out to approximately 1/16 inch thickness. Ensure it's an even thickness throughout and large enough to cover the entire cake with some overhang. Periodically lift and rotate the fondant while rolling to prevent it from sticking.
4. Transferring the Fondant
- Lift and Drape: Carefully roll the fondant up onto your rolling pin or a clean, dry PVC pipe.
- Position and Unroll: Position the rolling pin over the center of the cake and gently unroll the fondant, centering it as best as possible.
5. Smoothing the Fondant
- Initial Smoothing: Use your hands or a fondant smoother to gently smooth the top of the fondant, working from the center outwards to remove any air bubbles.
- Side Smoothing: Begin smoothing down the sides of the cake. Use a fondant smoother to create sharp edges. Lift the fondant slightly as you go, pulling it gently away from the cake at the corners to prevent bunching and creasing.
- Addressing Air Bubbles: If you find any air bubbles, use a pin to prick a tiny hole and gently smooth out the air.
6. Trimming the Excess
- Trim Carefully: Use a sharp knife or pizza cutter to trim the excess fondant around the base of the cake. Leave a small overhang (about 1/4 inch) to prevent the fondant from shrinking back and exposing the cake.
- Final Touches: Tuck the remaining edge underneath the cake for a clean, finished look. Smooth any remaining imperfections with your fondant smoother.
7. Achieving Sharp Edges
- Sharp Edge Technique: For incredibly sharp edges, after applying and initially smoothing the fondant, use two fondant smoothers, one on top and one on the side, to create a 90-degree angle. Repeat this process around all edges of the cake.
By following these steps, you can achieve a beautifully covered square cake with fondant icing.
