Covering a Cake with Fondant

Where making fondant may be a walk in the park, actually applying it to the cake can be a little tricky. The absolute last thing you could want when spending the time and energy to perfectly decorate a cake is a big lumpy mess full of seams. And without knowing the right techniques, that’s very much what you can get. Pleating, cracking and tearing can quickly turn your fun pastry time into a frustrating nightmare. So for that reason, we’re going to take it slow and walk you through everything you need to know, step-by-step. In the end, you’ll have a flawless product that will not only wow whoever the cake is for but also yourself. Once you’ve learned it, there’s no stopping what you can do with all your future cake creations.

In this video tutorial with our baking and pastry arts expert, we’re going to talk you through covering a cake in fondant. Let your pastry creations run wild with this great way to spice up your cake decorating.

Rolled Fondant
8 cups powdered sugar sifted
¼ cup water
1 (.25) ounce packet gelatin
½ cup plus 1 tablespoon corn syrup
2 tablespoons shortening
1 teaspoon clear vanilla extract

  1. Soften the gelatin in the water, dissolve the gelatin over a double boiler, add the corn syrup, shortening and vanilla. Make a well in the powdered sugar and add the lukewarm mixture and mix until well incorporated.
  2. Place on a powdered sugared surface and knead until all of the ingredients are well incorporated. Use as needed or refrigerate until needed.

• Before using bring the fondant up to room temperature.
• Hold back 2 cups of powdered sugar when mixing and add gradually at the end, less that the recipe calls for may be needed.

Escoffier live chef cooking demonstration

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