If your hobbies include making cupcakes, or even making birthday cakes for your loved ones – chances are you’ve probably stumbled upon fondant. It is a fine, elegant product, which usually includes tinted or white sugar, that is used for covering cakes and decoration. Even though it isn’t the easiest to work with, you don’t have to be a pro to know how to roll it out. With these rolling fondant tips and a little bit of practice, your cakes will not only have that melt-in-your-mouth quality, but they will look the part too!
Preparation for Fondant Rolling
- Make sure that the surface you are working on is flat and clean. It is probably going to be your countertop, but if you don’t have the access to one, you could also use a wooden chopping board or any kind of sturdy clean and flat surface.
- The golden rule for kneading and jewelry is no jewelry. Rings will only get in a way of rolling the fondant, and you will end up with pieces of fondant stuck on your rings. Also, make sure to wear suitable clothes. No fuzzy sweaters, or anything with stray threads hanging on, as it can easily get into your fondant.
- When working with fondant, it needs to reach room temperature. Take your fondant out of the refrigerator at least 15-30 minutes before you start working with it.
- Always dust your working surface and rolling pin with powdered sugar or corn starch. Fondant is a very sticky dough once you start working with it, and the last thing you want is for it to get stuck everywhere, except where you need it to – on the cake.
- The last key step before rolling the fondant is the kneading. The process will heat up the fondant and make it malleable. Don’t forget to dust your hands with sugar prior to the procedure.
Rolling and Placing Your Fondant on a Cake
- The goal here is to roll your fondant into a compact and solid disk that will be used to cover a cake. Make sure to spin the fondant around while rolling it, to prevent uneven thickness. When you’ve reached your desired shape, cover it with some plastic wrap so it doesn’t dry out.
- The thickness of your fondant depends on the purpose. If you’re going to mold flowers or other decorative objects, then it should be around 1-1.5cm thick. If you’re simply covering the cake – then the fondant should be way thinner, but also not too thin so that it doesn’t tear apart while transferring.
- For transferring you can use either your hands or a rolling pin. Carefully pick it up with both hands and lay it on top of the cake. Smooth out the fondant with a butter knife.
- With a sharp knife, trim the excess of the fondant.
Perfect the Finish
- To ensure the smooth finish, apply a thin layer of icing on your cake – this way you’ll avoid crumbs underneath, making your fondant lumpy and uneven. It would be best to use light-colored icing if your fondant is light.
- The best way to fix the cracks in your fondant is to rub some kind of fat onto it – usually, it’s a vegetable shortening. Never use water, as it will only resolve the sugar in the fondant.
- For an extra polished look, you can use a fondant smoother to apply the vegetable shortening. Fondant is very prone to tearing, and this can prevent it.
Don’t get discouraged if you don’t succeed at the first attempt. Rolling fondant needs practice, and practice makes perfect. Plus, your cake decoration options will be endless. And if you want to save time, you can give us a call. Medina Baking is one of the top wholesale cake suppliers in Miami, Fl.