Covering a cake with fondant is an art form. It’s a lot easier than you think. Basic steps to cover a square cake:
1. Cut the cake into square shapes.
2. Roll out the piece of fondant.
3. Smooth the fondant Out using fondant smoothers.
4. Use the Cake Knife to Cut the Fondant into Strips.
5. Lay the fondant over the cake.
6. Trim the excess fondant around the edges of the cake.
7. Use a sharp knife to make straight lines.
8. Use the cake knife to clean corners.
Can you put fondant on a round cake?
Yes, you can put homemade fondant on a round cake, but it won’t look like a round cake.
Fondant is a thick icing made from sugar, water, and corn syrup.
The best way to apply fondant is to use a small offset spatula to smooth out the straight edges of the cake. You don’t want any gaps or wrinkles in your fondant because they will show up when you slice into the cake.
If you are using edible glue instead of fondant, then you should be able to get away without smoothing down the sharp edges first.
Just make sure that there aren’t any air bubbles underneath the fondant before applying it.
How do I know if my fondant has dried properly?
If you have used fondant before, you probably already know how long it takes to dry. But what about beginner cake decorators who haven’t tried this yet?
Well, here are some tips to help you figure out whether your fondant is ready to go!
- First, check the color. It should be light brownish-yellow.
- Next, try lifting one corner of the fondant by pulling gently upward. If it doesn’t lift easily, then it needs more time to dry.
- Finally, test the consistency.
A good rule of thumb is to stick two fingers under the fondant and pull them apart slowly. When the fondant pulls back smoothly, it means that it’s done drying.
If you’re not satisfied with the results after following those three simple rules, then keep baking until it dries completely. This usually only takes 30 minutes or so.
What kind of fondant should I buy?
There are many different kinds of fondants available at stores today.
Some people prefer white fondant while others choose chocolate fondant.
White fondant tends to be softer than chocolate fondant. Softer fondants tend to work better for covering cakes with fondant since they spread easier over the surface of the cake.
However, harder fondants may crack as they cool off. Harder fondants also hold their shape longer once applied to the cake. For example, royal icing holds its shape much better than soft buttercream frosting.
Royal icing is often preferred for decorating cupcakes.
So which type of fondant would you recommend for covering a square cake?
Well, we think that both types of fondants work well. We suggest starting with white fondant and adding sprinkles later.
That way, you’ll avoid having to worry too much about cracking the fondant. And if you decide to add sprinkles later, you’ll still end up with a pretty design.
Do I need to refrigerate fondant?
No, you don’t need to refrigerate fondants unless you plan to store them for several days.
Refrigeration slows down the process of hardening. In fact, most store-bought fondant are pre-hardened. They simply require heating up again before being used.
Can I reuse fondant?
You certainly can re-use fondant. As long as it hasn’t been stored for very long, then you shouldn’t run into any problems. Simply heat it up again before putting it on another cake.
Can fondant be eaten raw?
Yes, fondant can definitely be eaten raw. But there are certain precautions that must be taken.
- First, make sure that the fondant is fresh. Fondant will start turning yellow within 24 hours from the date of purchase.
- Second, use caution when handling fondant because it can become sticky due to moisture loss.
- Third, do not leave fondant out overnight. The humidity level inside your home increases during nighttime. This causes fondant to lose some of its moisture content.
- Fourth, never put fondant directly on top of other foods. Instead, place fondant between two pieces of parchment paper or plastic wrap first.
- Finally, keep fondant away from children who have an allergy to nuts.
How should I apply fondant?
The best method for applying fondant involves using a pastry brush dipped in warm water. Warm water helps soften the fondant so that it spreads more easily across the surface of the cake without leaving behind lumps.
Once softened, dip the brush back the cake with water until it’s completely wet. Then gently dab the brush against the side of the cake surface where you want to begin spreading the fondant.
Gently move the brush along the flat edge of the cake while pulling upward slightly. Continue this motion all around the perimeter of the cake.
If necessary, repeat the dipping/dabbing procedure multiple times to ensure complete coverage.
If you’re working with a small amount of fondant, you may also try rolling it out onto waxed paper instead of brushing it over the entire cake.
Roll the homemade fondant out thinly and cut off excess once it reaches the desired size. Use scissors to trim the rough edges neatly.
Place the fondant piece on top of the cake and smooth it out carefully by pressing firmly with your fingers to make the fresh fondant flat.
Repeat this step until the whole cake is covered.
If you prefer to work with rolled fondant, follow the same steps above but roll the fondant thicker than usual (1⁄2 – 3⁄ 4 inch thick).
Cut off any extra fondant using fondant trimmer after smoothing it out. Smooth the fondant down evenly over the sides of the cake before cutting it off.
Fondant is safe to eat as long as you take care to avoid cross-contamination. However, it’s important to know what ingredients are contained in each type of fondant available at stores.