Covering a cake with fondant involves several steps to achieve a smooth, professional finish. Here's a breakdown of the process:
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Prepare Your Cake:
- Ensure the cake is completely cool.
- Level the top of the cake using a serrated knife for an even surface.
- Apply a crumb coat of buttercream frosting. This seals in any crumbs and provides a smooth surface for the fondant to adhere to. Chill the crumb-coated cake until the frosting is firm. A firm, chilled cake will prevent bulging when applying fondant.
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Prepare the Fondant:
- Knead the fondant until it is soft and pliable. This is essential for smooth rolling. You can add a small amount of vegetable shortening if the fondant is too stiff.
- Dust your work surface with powdered sugar or cornstarch to prevent sticking.
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Roll Out the Fondant:
- Roll the fondant into a circle that's large enough to cover the entire cake, plus an extra inch or two all around. Use a rolling pin, applying even pressure.
- Aim for a consistent thickness, typically about 1/8 inch (3mm). Thicker fondant can be harder to work with, while thinner fondant can tear easily.
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Transfer the Fondant to the Cake:
- Carefully lift the rolled fondant. You can use a rolling pin to help by gently rolling the fondant over it, then unrolling it onto the cake. Alternatively, gently lift and drape the fondant over the cake.
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Smooth the Fondant:
- Gently smooth the fondant over the top of the cake first.
- Use fondant smoothers (either plastic or metal) to smooth the sides, working from the top down. Use a gentle, overlapping motion.
- Work quickly but carefully to avoid trapping air bubbles. If bubbles appear, prick them with a pin and smooth over the hole.
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Trim Excess Fondant:
- Use a sharp knife or pizza cutter to trim the excess fondant around the base of the cake. Leave a small overhang initially and trim closer once you're satisfied with the smoothness.
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Final Smoothing and Finishing:
- Use your fondant smoothers again to ensure a clean, sharp edge at the base of the cake.
- For a polished look, you can gently rub the cake with a clean, dry cloth.
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Addressing Issues:
- Fondant not covering the bottom edges: As you smooth, the fondant will stretch. Continue smoothing, and it should cover the edges fully.
- Elephant Skin: This is where the fondant becomes dry and cracked, usually due to overworking or exposure to air. Prevent it by working quickly and keeping unused fondant wrapped airtight.
- Tears: Small tears can be patched with a bit of extra fondant and smoothed over.
By following these steps, you can successfully cover a cake with fondant and achieve a professional-looking finish.
