I like to think of fondant as edible Play-Doh used for cake decorating. You’ve probably seen or eaten a cake with fondant and not even realized it. Because of its consistency you can roll out fondant and drape it over cakes to produce a smooth, silky covering. Fondant gives the cake a finished, polished look and is often easier to work with than frosting.

You can purchase pre-made fondant at the store but certain brands definitely taste better than others. Some pre-made fondant is available in different colors which can definitely save you a lot of time. However, most cake decorators agree that if you’re just making a small cake, it’s usually best to make your own fondant at home. When it comes to larger cakes though, pre-made fondant is usually the best way to go, but you want to make sure you purchase a brand that has a reputation for tasting good. Wilton has some good products but pre-made fondant isn’t one of them. If you only plan on using the fondant for decorative purposes Wilton is probably fine, but don’t expect people to eat it!! Satin Ice rolled fondant seems to be popular with many professional cake decorators, including Buddy from Cake Boss.

If you decide to make your own fondant at home you can use one of many recipes available such as those that use gelatin and glycerin or those that use marshmallows. Either way, you’re going to need a lot of confectioners’ sugar. Once you have your fondant prepared you can use it immediately or store it in an airtight container.

Your cake will need to be covered in a layer of buttercream, royal icing, or glaze before being covered in rolled fondant. This gives the fondant something to stick to, otherwise it will just slide and slip off your cake. Once your cake is ready you’ll need to dust your work area with a layer of cornstarch or confectioner’s sugar. I also like to rub a little bit of shortening on my rolling pin to keep the fondant from sticking. Roll the fondant out in a circle, slightly larger than the size of your cake including the top and sides. A thickness of ¼ inch is usually good. Once you do it couple times, you’ll acquire a feeling for what’s too thick and what’s too thin,

Once your fondant is the right size and thickness, gently roll half of it onto your rolling pin. Lift the fondant up and then in one single motion let it drape down one side of the cake as you roll the pin away from the side you started on. Using light pressure you can adjust the fondant so it sticks to the cake. You’ll need to cut away the excess with a pizza spatula and a sharp knife. You can also use the back edge of an icing spatula to press and flatten the fondant against the sides and base of the cake. A cake smoother also works well for smoothing out any wrinkles, crinkles, and fingerprints.

Working with fondant can seem a bit intimidating at first but chances are, once you work with it a few times you’ll want to decorate all your cakes with fondant instead of frosting!

Tags: birthday cake decorating tips, cake boss, cake fondant, rolled fondant, satin ice fondant