Rolling and applying fondant to a tall cake is achievable by using a cardboard tube as a rolling pin for easier handling.
Here's a breakdown of the method:
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Prepare Your Cake: Ensure your tall cake is properly baked, cooled, and filled. Apply a crumb coat of buttercream or ganache and chill until firm. This provides a smooth, even surface for the fondant.
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Prepare Your Fondant: Knead the fondant until it's pliable and smooth. This eliminates cracks and imperfections that would show on the finished cake.
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Roll Out the Fondant: On a clean, lightly greased (using shortening or vegetable oil) or powdered (using powdered sugar or cornstarch) surface, roll the fondant into a large circle. It needs to be significantly larger than your cake; enough to cover the entire height and diameter with some overlap.
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Use the Cardboard Tube: Instead of trying to lift the entire sheet of fondant, carefully roll it onto a clean, sturdy cardboard tube (such as a used glad wrap tube – not a toilet paper roll as it’s not strong enough). Keep one edge of the fondant flush with the edge of the tube.
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Position and Unroll: Position the tube over your cake, ensuring you have enough fondant to cover the entire cake. Carefully unroll the fondant down the sides of the cake.
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Smooth the Fondant: Using fondant smoothers, gently smooth the fondant onto the cake, starting from the top and working your way down. Work out any air bubbles as you go. Use your hands or a fondant smoother to gently press the fondant to the cake.
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Trim Excess Fondant: Once the cake is covered and smooth, trim the excess fondant around the base of the cake using a sharp knife or pizza cutter. Leave a small amount of overlap to ensure full coverage and a clean finish.
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Final Smoothing: Smooth the edges where you trimmed the fondant, tucking the excess underneath the cake for a clean look. You can use a fondant smoother or your fingers.
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Optional: Decorate: Now your cake is ready for any desired decorations.
