How to decorate a cake with fondant

Cooking


How to decorate a cake with fondant
Cover and decorate a cake with ready-to-use fondant for an extra-smooth, extra-special look. Fondant can be used with ease by anyone and will produce a professional looking cake that will draw both oohs and aahs! Beginning bakers who want to raise their level of expertise after following these guidelines can look into cake decorating classes such as those offered by Wilton. Fondant work is also an inviting project for a small group of non-professional bakers who want to combine their talents and create one memorable cake.
Instructions
Step 1 Measure up one side of the assembled and iced cake, across the top, and then down the other side. If the sides are 4” each and the top is 8”, add 4+4+8 for a total of 16”. This will be the diameter of the fondant circle needed to cover the cake. Step 2 Knead (like bread dough) white fondant on a lightly greased surface until soft and pliant. Pat into a large ball and flatten slightly. Roll out (like pie dough) from the center to the edges until the fondant circle is the correct diameter and no more than 1/4" thick. Step 3 Squeeze gel paste in a zig-zag pattern around the bottom edge (1”) of the cake. Roll fondant sheet around rolling pin, then unroll on cake. Optional: If using a mat, pick up the mat, turning it over and center it to cover the cake; carefully release the fondant. Smooth the fondant onto the cake and trim leaving an extra 1/4-inch to tuck in at the bottom edge. Step 4 Roll a piece of colored fondant into a long rope, matching the circumference of the base of the cake. Lightly brush the bottom edge of the cake with water or gum paste glue. Attach the fondant rope and use a small round tool to create pattern. Roll out other colors on lightly greased surface and cut out various shapes for decorating the cake. Brush small amount of water or gum paste glue on each shape before attaching to cake. Related Helium Articles How to cover a cake in fondant by Sarah Lewis Many cooks enjoy baking a celebration cake. Ready rolled fondant icing makes the perfect cover for any celebration cake. Ready rolled fondant icing comes in a range of different flavors and colors. Cover a cake with a layer of fondant icing and you ... More> How to make fondant by Darlene Michaud Fondant is a smooth, rolled layer of frosting that you drape over your cake. It's the type of frosting used for wedding cakes and other decorative cakes. If you watch shows like Cake Boss, you have seen them rolling out fondant in many colors. If yo... More> Difference between gumpaste and fondant by Angela Franz Whether your an artisan baker creating a masterpiece of a wedding cake, or simply a parent wanting to create an impressive birthday cake, fondant and gum paste are essential tools to making that exquisite professional looking cake. It is a com... More> Cake decorating as an art form by Sherene Tan No one could understand Cake Decorating more than the ones who spend their time dreaming up grand designs on genoise to suit each occasion and the person that the cake was made for. Not only do Cake D...More> 12 articles Write Creative cake decorating ideas by A. Sc. Cake decorating originated with the simple idea of making a sweet treat look a little fancy. These days cake decorating has evolved into a full blown profession with millions of assorted ideas availab...More> 17 articles Write	Things Needed Iced 2-3 layer round 8- or 9-inch cake 1 lb. 8 oz (680g) box Ready-to-use Pure White Rolled Fondant 1.1 lb. (499g) box Ready-to-use Colored Rolled Fondant (Multi-pack) 2 T. solid vegetable shortening Large rolling pin Shape cutters (especially made for fondant or metal cookie cutters) Decorator brush Ready-to-use Gel Tube, white Gum paste glue Measuring tape Tips & Warnings Smoothing the fondant over a cake takes time and patience. Be careful not to stretch the fondant when covering a cake. Metal cookie cutters work well for cutting out shapes for decoration. Fondant covered cakes look and taste best when used within a day or two, and do not need to be refrigerated during that time unless the filling between layers is perishable. If fondant is stiff and difficult to knead, wrap in white paper towel and warm in microwave for 5-10 seconds (no more). If the fondant circle that will cover the cake is transparent, it is too thin. Recipes: Simple two ingredient fondant by Maya Yunos Lets face it. Fondant may seems simple to make but it does require some practice. Incorporating the sugar, liquid and the kneading plays a vital role in fondant making. The following recipe is really ...More> 2 articles Write

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Kathleen Richardson
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