Using Pettinice icing (also known as fondant) involves a few key steps to achieve a smooth, professional finish on your cakes. Here's a breakdown of the process:
1. Prepare Your Cake:
- Level the cake: Ensure the top of your cake is level for an even surface.
- Apply a crumb coat: Frost the cake with a thin layer of buttercream or ganache. This "crumb coat" seals in any loose crumbs and provides a smooth base for the Pettinice.
- Chill the cake: Refrigerate the crumb-coated cake until the frosting is firm. This helps the Pettinice adhere better and prevents it from melting.
2. Prepare the Pettinice:
- Knead the Pettinice: Take the Pettinice out of its packaging and knead it until it becomes smooth and pliable. This step is crucial for removing air bubbles and ensuring the icing is easy to roll out. You can use a small amount of vegetable shortening if the Pettinice is too sticky.
- Color the Pettinice (optional): If you want colored icing, add gel food coloring a little at a time, kneading well after each addition until you achieve the desired shade.
3. Roll Out the Pettinice:
- Dust your work surface: Lightly dust your work surface (and rolling pin) with cornstarch or powdered sugar to prevent the Pettinice from sticking.
- Roll to desired thickness: Roll out the Pettinice to your desired thickness. Aim for about 1/8 inch (3mm) for covering cakes. Ensure the circle is large enough to cover the entire cake with some overhang. A general rule is to measure the diameter of your cake and add twice its height.
- Rotate the Pettinice: Rotate the Pettinice as you roll it out to maintain a circular shape and prevent it from sticking.
4. Apply the Pettinice to the Cake:
- Lift and drape: Carefully lift the rolled-out Pettinice over the rolling pin or use your hands to gently drape it over the chilled cake.
- Smooth the icing: Starting from the top center, gently smooth the Pettinice down the sides of the cake using your hands or a fondant smoother. Work your way outwards to remove any air bubbles.
- Trim the excess: Once the icing is smooth, use a sharp knife or pizza cutter to trim the excess Pettinice around the base of the cake.
5. Final Touches:
- Smooth the edges: Use a fondant smoother to create a clean and sharp edge around the base of the cake.
- Decorate: Now you can decorate your cake with additional Pettinice decorations, edible glitter, or other embellishments.
Tips for Success:
- Avoid over-kneading: Over-kneading can make Pettinice tough.
- Work quickly: Pettinice can dry out quickly, so work efficiently.
- Use a non-stick surface: Silicone mats are ideal for rolling out Pettinice.
- Store leftover Pettinice: Wrap leftover Pettinice tightly in plastic wrap and store it in an airtight container at room temperature.
By following these steps, you can successfully use Pettinice icing to create beautiful and professional-looking cakes.
