Fondant is a sugar dough that can be draped in rolled sheets or poured over a cake to create a flawlessly smooth surface. Fondant is a challenge to make and must be heated and cooled precisely to achieve its silky texture. While fondant is edible, most people peel it away and enjoy the cake and that lie beneath.
Instructions
Prepare the Fondant
1. Assemble the cake and cover it with a high-quality buttercream frosting. Smooth the buttercream with a flat icing knife.
2. Paint a thin coat of clear piping gel around the bottom of each layer of cake to help the fondant adhere. Use a 1-inch-wide decorator brush.
3. Knead the fondant on a large work surface until it is pliable. Dust the work surface and the rolling pin with powdered sugar to prevent sticking.
4. Add a little powdered sugar when the fondant is sticky. Knead in a bit of shortening when the fondant is too dry. Color the fondant with paste food coloring and knead well. Add small amounts of coloring to gradually increase the density of the color.
5. Roll out the fondant with a rolling pin. Keep the fondant moving to prevent it from sticking to the work surface. Dust the work surface with powdered sugar as needed.
Apply the Fondant
6. Multiply the height of the cake by 2. Measure the width and length of the cake and add the two dimensions to the doubled height. Roll out a circle of fondant that is just a bit larger than the total of the three measurements.
7. Roll the fondant circle over the rolling pin to lift it. Center the fondant over the top of the cake and unroll it. Take care not to tear the fondant.
8. Use a fondant smoother to gently shape the fondant to the cake. Press the straight edge of the smoother into the fondant at the base of the cake to mark the edge. Trim the excess fondant with a sharp knife or rotary cutter.
9. Pull the corners out and down on square and heart-shaped cakes. Smooth the seam until the crease is no longer visible.
10. Smooth the applied fondant over the entire cake. Start at the top of the cake and work out from the center, moving down the sides of the cake. Press out air bubbles.
11. Insert a pin into air bubbles that appear after the fondant is smooth. Gently press out the air and smooth over the pinhole.
Tags: work surface, fondant with, powdered sugar, buttercream frosting, , Dust work, Dust work surface