Using ready to roll icing (also known as fondant) on a sponge cake is a great way to create a smooth, professional-looking finish. Here's how to do it:
Preparation is Key
Before you even open the icing, take these steps:
- Prepare your sponge cake: Make sure your sponge cake is completely cool. Level the top with a serrated knife if necessary to create an even surface.
- Marzipan (Optional): For a smoother finish, consider using a thin layer of marzipan beneath the fondant. Apply the marzipan evenly over the cake.
- Prepare your work surface: Lightly dust a clean, dry surface (ideally a silicone mat or countertop) with icing sugar or cornstarch. This will prevent the icing from sticking.
- Knead the icing: Remove the ready to roll icing from its packaging and knead it well until it's pliable and smooth. This is important to prevent cracks and tears.
Rolling Out the Icing
- Shape the icing: Form the kneaded icing into a ball.
- Roll it out: Use a rolling pin to roll out the icing into a circle that's large enough to cover the entire cake with some overhang. Regularly lift and turn the icing as you roll to ensure it doesn't stick and to maintain a circular shape. Aim for a thickness of about 3-5mm.
- Check the size: Ensure the rolled icing is larger than the cake. You should have enough to cover the top and sides with about an inch or two of overhang.
Applying the Icing to the Cake
- Lift and Drape: Carefully roll the icing over your rolling pin. This is the easiest way to lift it without it tearing.
- Position: Gently unroll the icing over the center of the cake, ensuring it's evenly distributed.
- Smooth the top: Use your hands or a fondant smoother to gently smooth the icing over the top of the cake, working from the center outwards. This helps to eliminate air bubbles.
- Smooth the sides: Gently lift the edges of the icing and smooth it down the sides of the cake. Use your fingers or a fondant smoother to smooth out any creases or folds. Work from the top edges down.
- Trim the excess: Use a sharp knife or pizza cutter to trim away the excess icing around the base of the cake. Leave a small overhang if desired.
- Final Smoothing: Go over the entire cake again with a fondant smoother to ensure a perfectly smooth finish.
Finishing Touches
- Decorate: Now your cake is ready to be decorated with additional fondant shapes, edible glitter, or anything else you desire.
- Adhere Decorations: Lightly dampen the back of any fondant decorations with water to help them stick to the icing.
By following these steps, you'll be able to achieve a professional-looking finish on your sponge cake with ready to roll icing.
