Fondant is a type of decorative icing that can be easily rolled and shaped into all shapes as an addition to the cake. Fondant can be used just to line a cake, or it can be shaped into small figurines, figures, designs, and anything else you find artistic enough to try! This article presents several options for using fondant to decorate your cake.
Ingredients
- Fondant (and maybe marzipan)
- Icing/confectioner sugar
Step
Method 1 of 7: Choosing fondant
Step 1. Make or buy fondant
Fondant can be easily purchased in a ready-to-use form, so you can save time and effort making it. This is useful for times when you're in a hurry or when you just don't feel like making fondant from scratch.
Step 2. However, if you want to make fondant from scratch, it's pretty easy
The type of fondant you need will depend on how you want to use the fondant later. For some ideas, take a look at some of these varied options:
- Basic Fondant
- Chocolate fondant
- Marshmallow fondant
- Buttercream Fondnat
Method 2 of 7: Using fondant to coat the cake
This is one of the basic ways to use fondant. Fondant produces a very smooth and dense cake cover for all types of cakes, such as fruit cakes.
Step 1. Choose a cake that has a flat top and bottom
The cake should be placed on a cake mat or flat plate before adding the fondant––make sure the cake sits flat after placing it on the cake base.
- If the cake doesn't sit flat, consider slicing the bottom slightly to make sure the cake sits flat. This is known as "flattening the cake".
- If the cake seems a little crumbly, refrigerate it for a few minutes to help the cake solidify.
Step 2. Fill any holes or indentations with fondant before starting
This is the same principle as filling any cracks in furniture or walls before painting––if you don't fill in any holes or cracks, the surface of the fondant will run the risk of sinking into the cake and causing indentations on the surface of your otherwise perfect cake!
Step 3. Lightly warm the jam to a taste that matches the taste of the cake
Popular choices include apricot, strawberry, or raspberry jam. Using a pastry brush, spread the jam on the surface of the cake, both the top and the sides of the cake.
Step 4. Decide about using marzipan
For very smooth surfaces under fondant, cooks generally use marzipan as the first layer, on top of which the fondant will be laid later. While the end result will look better, not everyone likes marzipan and it is usually not suitable for children's cakes. If you are using marzipan, do the following:
- Roll out the marzipan into a flat shape that is slightly wider than the cake.
- Cover the cake with the rolled marzipan sheet.
- Blend with a frosting smoothing or similar tool. Be sure to remove any bumps or joints when smoothing.
Step 5. Knead the fondant into a ball shape
If there are cracks, place this part under the ball, rolling the ball flat on a surface dusted with icing/confectioner's sugar or cornstarch (this prevents the fondant from sticking). Continue rolling the fondant back and forth, turning it a quarter turn every few times to help ensure the fondant is evenly distributed. When the fondant appears to be wide enough to cover the cake and is about 0.5 cm thick, the fondant is ready to be placed on the cake.
To estimate how wide you need to roll out the fondant, measure the distance from the baseboard, up on one side of the cake, along the top of the cake, and down the other side of the cake, all the way to the edge of the baseboard on that side
Step 6. Place the cake next to the rolled fondant
Place the rolling pin in the center of the fondant sheet
Step 7. Turn one side of the fondant back on the rolling pin
- Lift the rolling pin with the fondant hanging securely on the roller and transfer the fondant onto the cake.
- Carefully unroll the fondant over the cake, unroll the fondant along the surface of the cake and at the end the rolling pin can be picked up.
Step 8. Gently pat the fondant along the cake
Push the fondant down on the sides of the cake and make sure the fondant covers the entire surface of the cake.
- Smooth the fondant down the sides of the cake to reach a cake mat or flat plate. The air bubbles formed can be punctured with a clean needle; just wipe again to remove the scars.
- Smooth out any bumps, creases, or ugly cuts using a grinder. You may also need to occasionally stretch the fondant with your hands.
- Icing fondant can be given a nice "gloss" by rubbing the fondant with your hands in circular motions, until the fondant looks (and feels) satin-like.
Step 9. Remove the excess edges
Trim off excess fondant around the bottom edge using a basting knife. Hold the flat side of the knife against the cake and work gently around the entire cake, rotating the cake as you move. Smooth the edges as you work.
Step 10. If you want to add a notched pattern to the cake, do so before the fondant hardens
There are tools that will produce beautiful or ruffled patterns or you can get creative and use your own created patterns.
Step 11. Add a motif if you want
The motif can be attached before the fondant dries by simply pressing it gently. If the fondant is dry, use freshly made icing/confectioner's sugar as "glue" (or a small wash of water will do the trick, too).
Step 12. Give the fondant time to dry
The length of time it will take will depend on the fondant recipe. For a fruit cake with a layer of marzipan and fondant, this can take up to a week.
Method 3 of 7: Making basic fondant shapes
When modeling using fondant, there are a series of basic shapes. It is useful to know how to create these shapes, as these will form the backbone of your template designs.
Step 1. Make a ball
Just roll the fondant into a ball, small or large, as needed. Use the palm of your hand and move the fondant in a circular motion to form a ball.
- The ball can be cut into twos and fours.
- To make a smaller ball, divide it in half again, and again, and continue to rub it between your palms.
Step 2. Create a ball variation
There are a variety of simple shapes you can make from a ball shape by swiping between your palms or stretching:
- Tear drops: Wipe one end of the ball back and forth until it becomes longer and thinner than the other end.
- Cone: Wipe one end of the ball into a V shape.
- Sausage: Rub the entire ball on a flat surface back and forth until both sides are equal and a sausage shape is formed.
- Tube: Make a sausage shape and keep rubbing it until the fondant becomes thinner and a tube shape forms.
- Pinch one end of the cone or sausage shape to make an interesting shape to work with.
Method 4 of 7: Creating a motif template
Fondant is great for making cake motifs. However, unless you are a great sculptor, it is easier to create and use templates to create motifs. Once you've mastered the basics of doing this, you'll be ready to turn any design you like into a cake motif!
Step 1. Draw checkerboard lines on a blank sheet of paper
The checkerboard line should be as wide as the exact size of the motif you created. (This means that paper with a plaid may not always be used.) A simple method is to determine the size of the pattern, draw a square of that size, and then use a ruler to measure properly to divide the square into smaller squares.
If you enlarge the original motif, then the number of squares needs to match the initial number in the smaller motif
Step 2. Draw motifs on the boxes
Copy it with an existing checkered pattern or copy it in the shape of the image you want.
You can skip using squares if the image you want can be printed, cropped, and simple enough to work with without the aid of the grid. Note, however, that it's usually easier to work on a checkered design when forming parts of fondant
Method 5 of 7: Using a motif template to make a fondant motif
Step 1. Tuck the motif in a plastic bag or sheet
It provides a protective layer in which you can work on it.
Step 2. Apply edible oil over the motif area using a brush
This will prevent the fondant from sticking to the plastic sheet.
Step 3. Form the fondant on the motif design
For each pattern section and each fondant color, always roll the fondant into a ball shape, then press down into the motif template area. The size of the balls will vary depending on how much fondant is needed for each part of the motif; You'll get better at predicting this with practice.
- Always do the back first, leaving the front (like the eyes, mustache, nose, etc.) last. For example, if you're creating a cat motif, the cat's body, tail, and head will likely be formed first, then the legs, and then add the ears, eyes, whiskers, and nose.
- In general, the center of each piece of fondant should be higher than the edges, which will usually be smoothed over the rest of the pieces.
Step 4. Shape all the backs first
Then work on the next layer and continue this way until all the elements have been added in the right order.
- Use the shape suggestions from the section above to guide you through creating and changing shapes.
- Leave small details to work on last.
- If you want the pattern to look shiny, apply a little vegetable oil using a brush.
Step 5. Transfer the motif from the plastic template onto the cake:
- Use an oil knife. Carefully insert the knife under the motif, making sure to remove all the motifs before lifting the plastic sheet. Prep the cake next to the motif work area and quickly but carefully move the motif into its proper position on top of the cake.
- If both cake fondant and pattern fondant have dried, use freshly made icing/confectioner's sugar or apply water using a brush to "stick" the motif in place. If the fondant motif is still fresh, it will usually stick by itself.
Method 6 of 7: Adding details to fondant
Whether it's just a simple cake liner or a more elaborate motif, fondant can be made much more interesting by using tools to add patterns and details.
Step 1. Add color
This can be done using a very fine brush dipped in food coloring or gloss. Just dab it on the area you want to color.
Step 2. Create a texture using a basting knife
Lines, curves, curves and other designs can all be carved or accentuated onto fondant using a basting knife.
Step 3. Use a cookie dough cutter
If you don't want to go through the hassle of making templates (as described above), sometimes just cutting out the pattern shapes on the fondant sheet using cookie dough cutter shapes is the best solution. Anything, from stars to bunnies, can work great. You can always decorate the basic shape of the cookie dough cutter by adding details like eyes, hair, clothes, etc.
Step 4. Use tools to create interesting patterns
Kitchen and craft cabinets are full of possibilities when it comes to tools that can create interesting shapes, details, and patterns. Think of things like cookie dough spray tips, drinking straws, designs on spoons, buttons, chiseling knives, cookie stamps, unused mold stamps, fork tips, etc.
Method 7 of 7: Some basic fondant motifs to try
There are an endless range of possibilities for creating motifs but here are just a few suggestions to spark your own ideas:
- Celestial bodies: Moon, sun, stars, rainbow, etc.
- Animals: Rabbits, cats, dogs, sheep, cows, horses, favorite pets, birds, garden animals, etc.
- Plants: Flowers, trees, grass, plant vines, etc.
- People: Elves, clowns, babies, uniforms of a profession or occupation, smiling faces, etc.
- Geometric shapes: Triangle, square, circle, etc. It can be shaped into a pattern if appropriate.
- Beach themes: Shells, crabs, sand, sand castles, buckets and shovels, umbrellas, etc.
- Text: Names, celebrations, achievements, etc. And numbers can also be used.
Tips
- For a very simple decoration on a fondant-covered cake, just tie a pretty ribbon around the cake. Attach the ribbon by spraying regularly spaced dots of icing around the cake. When the icing dots are dry, the ribbon will stick firmly in place but can be pulled off with a gentle tug while cutting the cake.
- Save all the motif templates that you create in a special folder. Chances are you'll want to reuse a successful motif template.
- Fondant motifs can be pre-made and saved. Just store it in a tight container and remove it with a brush. Fondant motifs usually don't shrink, so if you have a set of motifs that need to be put back together, this method should be okay to use.
- When applying fondant as a full cover, keep all crease marks on the bottom of the fondant.
Warning
- When coating the entire cake with fondant, do not press notches or folds into the cake. Otherwise, the notch or crease will be very difficult to smooth.
- Always work with freshly washed hands when handling food.
- If you miscalculated the placement of the fondant layer when coating the entire cake, simply lift it up again and reapply. Try to roll the fondant back on a rolling pin if you can.
