Easy and quick way to take your fondant skills to the next level!
Read description for full directions. Don’t forget you can “pause” the video to read the comments!
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In my video, I used an 8″ cake tier and about 2 pounds of fondant.
Tools & Ingredients:
2. Rolling pin
3. Cake tier
4. Pizza cutter or razorblade
5. Corn Starch
6. Fondant smoother
Corn starch is better to use than powdered sugar because powdered sugar is an ingredient in fondant, so it gets absorbed back into it. Cornstarch stays on the surface.
Step 1. Measure the sides of your cake and add the quantity to the diameter or your cake. Example: my sides are 4″ so I added 4+4+8 to get 16″ total. That’s how large my fondant has to be to cover the cake. I add 2″ in excess to create a skirt.
Step 2. Roll out the fondant in one direction, rotating it every so often to prevent sticking
Step 3. Use a pin needle to pop any air bubbles
Step 4. Roll the fondant over the rolling pin. Use cornstarch if necessary to prevent sticking
Step 5. Unroll the fondant over the cake
Step 6. Use the smoother to smooth the top of the cake
Step 7. Pull the fondant “skirt” away from the cake and use your hands in a downward motion to smooth down the fondant
Step 8. Perfect the sides with the fondant smoother
Step 9. Cut away excess with pizza cutter