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How to cover cake with Fondant

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I have published an earlier post on how to make your fondant see How to make your homemade Fondant, here I am going straight to the point and showing you how to cover your cake with Fondant. Its very easy, if you followed my recipe, you won't have any problem rolling out your fondant or it breaking up as you lift it. Below is a step by step illustration on how to cover your cake in fondant.
Note: Covering a cake with fondant may very slightly vary when it comes to the shape of the cake. Round cakes are the easiest to cover whilst other shapes may be a little tricky but it not something you can't work around. *winks

Things you'll need: 

  • Cake or cakes ( any size you want)  
  • Fondant
  • Fondant smoothener
  • Buttercream frosting (acts as a glue)
  • Fondant Roller
  • Clean flat workable surface 
  •  Shortening e.g Crisco/Dusting bag with Icing sugar/ Corn starch ( I use corn starch when am working with white fondant but use icing sugar or shortening when I am working with coloured fondant but the best is using a shortening like Crisco as it doesn't leave any residue)
  • Cake stand/turntable
Step 1: Prepare your cake by setting on the cake board and crumb-coating with buttercream frosting and letting it dry. Make sure the consistency of the buttercream is a bit hard in order to allow it dry fast.
Step 2: After crumb-coating, set  the cake aside on a flat surface or a turntable. Coat your fondant roller and the surface with shortening, cornstarch or icing sugar. This helps it not to stick to either the surface or the roller. Roll out your fondant very wide to a circumference that can cover the entire cake. (hint: you can use a ruler to measure the cake's width and length and rolling out your fondant with the measurement, making sure you make the fondant wider by a few more inches).
Step 3: When you roll it out enough, and to a width that isn't too thin, start with the ears end of the fondant and roll it up on the fondant roller. Bring your cake closer and lift the fondant with the roller. Place it on the cake, release and unroll the fondant over the cake.
 Step 4:  When the cake is well covered, work from the top of the cake with your hand to the sides of the cake carefully pressing down to take the shape of the cake. Smoothen the fondant over the cake with a fondant smoothner. Starting with the top and then the sides.
 Step 5: Making sure the cake well smoothened, cut off extra fondant with a scissors you use specially for your baking, a sharp knife or invest in a fondant cutter. I use a scissors or knife (a serrated knife I use specially for my pastries), its cheaper. Stack up your cake if you are making a tiered cake. Watchout for my post on how to stack a cake.  If you have jagged ends, don't worry as  you can use a ribbon to wrap around jagged ends or just cut out ribbon pieces out of fondant and wrap them around the base, just like I have in my finished work picture above. You can also cut out shapes to decorate your cake.
I hope you found this post helpful. Ask your questions and make your contributions below. They are highly appreciated!

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