Fondant Icing

To create a close-to-perfect fondant cake, the surface of your cake must also be close-to-perfect since any imperfections will show up under the fondant.

You must first level the cake and then glaze it. Once the glaze has dried, plaster the cake with a 1/4 inch layer of buttercream icing.

And I do mean plaster, just as you would plaster a wall to prepare it for painting.

You are trying to fill in every crack and cranny and wipe out any bumps.

Once you are satisfied that your cake surface is as smooth as possible, allow the buttercream to harden.

Your cake is now ready to receive its 'blanket' of fondant.

Dust your working surface with confectioners' sugar and knead the required amount of fondant into a smooth shape.

To determine the amount of fondant, measure the top and sides of the cake, add one inch for good measure and roll out to this diameter.

For example, an 8-inch round cake with 4-inch deep sides requires fondant rolled out to a diameter of 17 inches.

Roll the fondant icing with a rolling pin, lifting and moving it as you roll, to a 1/8 inch thickness.

Add confectioners' sugar as needed to keep the fondant from sticking.

If it becomes too dry, knead in some water, a drop at a time, to keep the fondant pliable.

You will know you have mastered the art of rolling fondant if your fondant is neither too sticky nor to dry and is easy enough to lift and manipulate without tearing or cracking.

Make sure to smooth out any rolling pin marks!

Gently lift and drape the fondant over the rolling pin, or lift it with both hands, taking care that it does not tear.Do NOT fold and do NOT press down!

Position the fondant loosely on the cake.

Gently use your hands to smooth outward and down the sides of the cake, being careful not to get any folds or creases, to shape the fondant to the cake's surface.

Watch your fingernails! Long nails can easily mark the surface and it is very difficult to smooth over.

You may use a smoother (the baker's equivalent to a drywaller's trowel) to gently press the fondant to the sides of the cake, but be careful not to damage the fondant's finish.Tuck and trim any excess fondant with a sharp knife or a pizza cutter.

If the edges are not as clean as you would like, you can always add a fondant rope or pearls, or pipe a decorative edge with buttercream icing.

And voilà! You will have yourself a close-to-perfect fondant cake!

It's best to let the cake stand until the icing sets before decorating.

If the cake must be decorated immediately, handle with care to avoid marking the still soft surface.

Hope you have enjoyed Fondant 101!

And if you'd like more professional tips, techniques and advice, check out the Video Books, "Cake Decorating Made Easy!" Vol. 1 & 2, right here: www.CakesMadeEasy.com

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