How Do You Decorate Cakes Using Fondant?

Fondant is a type of smooth, flat icing that covers a cake. Wedding cakes are usually what people imagine when they hear the word "fondant." Decorating your own cake using fondant will create a professional, distinctive appearance.

What's more, fondant is easy to make; it can be whipped up in no time at all. The tricky part is kneading it and rolling it out until the fondant is flexible enough for you to use. Once you get the hang of it, you may never go back to using cream frosting again.

Knead the fondant mixture until it gets extremely soft. Pat it out onto a large, flat surface. Roll the fondant until it become thin and flexible.

Pick up the fondant using your hands and forearms and place it over the top of the cake. Smooth out any air bubbles or wrinkles by gently swiping down and around on the fondant. Trim the excess fondant from the bottom of the cake.

Use a butter knife or sharp cutting tool to remove the fondant. Go back around and smooth the bottom of the cake edge to ... more.

Fondant is a soft edible material made from sugar. Fondant is traditionally used to add detail and decoration to cakes. Working with fondant requires concentration and an understanding of how to use it to best advantage.

When decorating a cake with fondant it is wise to pay close attention to the cake and the decorating material. Examine the fondant closely. Gently roll it in out in your hands.

Note how you can mold it as well as how it can break. Let the fondant come to room temperature before you start to use it on the cake. Prepare a surface to roll out the fondant.

Ideally you should use a cooled surface that makes it easy to lift the fondant up when you need it. A marble slab or refrigerated cookie sheet is ideal for this purpose. Clean the surface before you use it.

Measure the surface of the cake you are going to decorate. The fondant sheet you use should be large enough to cover all sides of the cake and extend at least an inch from the edge in order to create a neat seam on ... more.

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