Who says decorating cakes with fondant can only be done by a professional cake maker? With a little practice and some of the specific tips you'll find in this article, making your cake even more spectacular is no longer just a dream!
Ingredients
- Buttercream
- Fondant
- Fine granulated sugar
- cake
Step
Part 1 of 2: Getting Ready
Step 1. Take the buttercream that you have prepared, set aside
Measure the surface area and sides of the cake with a piece of wire or string. Run the wire or string along the surface of the cake, then bend the part of the string that is on the edge of the cake until it touches the base of the cake; cut off excess string or wire. Set aside the formed wire, you will use it to measure the fondant later'.
- If your cake consists of several layers, measure each layer with string or wire.
- For a square or rectangular cake, measure the width of the cake diagonally (from the top left corner to the bottom right corner) and multiply by two.
Step 2. Coat the entire cake with buttercream using a palette knife
Buttercream acts as the “glue” that will hold the fondant to the cake, so make sure you coat the entire cake evenly; In addition, lumps or uneven buttercream will also spoil the look of the fondant. If your cake has cracks or holes, make sure you fill it with buttercream and reshape it. Layer your cake as neatly as possible!
- If possible, try using a dedicated turntable to make the process easier and faster.
- In addition to buttercream, you can also use dark ganache (ganache made from dark chocolate) or apricot jam.
Step 3. Put the cake in the refrigerator, let it rest for 30 minutes or until the buttercream texture hardens
Fondant will not adhere well to buttercream that is too soft.
Step 4. Sprinkle the countertop or other flat surface with powdered sugar
The table or surface you will use to decorate the cake must be flat and smooth because the slightest lumps or crevices will be clearly imprinted on the fondant. Sprinkle powdered sugar so the fondant doesn't stick to the table.
If you live in a very humid area, mix half the sugar with half the cornstarch. On the other hand, if you live in a very dry and arid area, consider substituting the refined sugar for a piece of vegetable shortening (often called white butter or solid oil)
Step 5. Let the fondant sit at room temperature
Fondant that has been left at room temperature will be easier to process. You can also knead the fondant for 5 minutes to give it a more pliable texture, but make sure the fondant is not kneaded too long until the texture is too soft and sticky.
Try adding cake coloring or additional flavorings to the fondant you're kneading. But make sure you use food coloring or flavoring in the form of a gel or paste, not a liquid
Part 2 of 2: Rolling and Using Fondant
Step 1. Flatten the fondant using the palm of your hand to form a circle
Don't make it too flat just yet! If your cake is square or rectangular, flatten the fondant to a square or rectangular shape.
Step 2. Roll out the fondant with a rolling pin until it reaches a thickness of 0.64-0.95 cm
Make sure you roll out the fondant while turning it periodically to get the same shape and texture. Do not lift or turn the fondant so that the fondant does not tear or damage.
Step 3. Measure the fondant with the wire or string you pre-formed
Take the wire or string you used to measure the cake and run it across the surface of the fondant. The fondant you use should be the same size (or slightly larger) than the wire. Don't worry, you can always remove excess fondant later.
Step 4. Roll the fondant onto a rolling pin
Place a rolling pin on one end of the fondant, then fold the other end over the rolling pin. This method will help you move the fondant onto the cake without damaging its shape or texture.
Before applying this method, sprinkle the surface of the rolling pin with powdered sugar
Step 5. Slowly, place the fondant on top of the cake with the help of a rolling pin
Start at the edge of the cake, then slowly remove the roll of fondant until the entire surface of the cake is covered.
Step 6. Spread the fondant all over the cake
Using your fingers, smooth the fondant over the surface and edges of the cake. Make sure the surface of the fondant is smooth; no creases, wrinkles, or air bubbles. Trim excess fondant with a knife or pizza cutter. Try to cut as neatly as possible and as close to the base of the cake as possible.
Step 7. Finish your fondant
Don't be outdone by the cake decorations at your favorite cake shop! Give it a professional touch by “ironing” the surface of the fondant using a flat glass or fondant smoothing tool.
Spray the surface of the fondant with a little oil so that the surface is shiny, then smooth the fondant again
Step 8. Perfect your cake decorations
Fondant-coated cakes can be served immediately or re-decorated with flower-shaped buttercream or writing. You can also print fondant with silicon gel mats to create an embossed pattern on the surface of the fondant.
Step 9. Beautiful cake is ready to be served
Tips
- Cover the fondant with a damp cloth to keep the texture moist until it's time to use.
- For smaller cakes, use a pile of Marshmallow Fondant. As for the cake layered more than one or larger, use two or more Marshmallow Fondant. Better advantages than disadvantages, right?
