Cake Decorating Instruction
Free Tutorials on cake decorating and how to use your
cake decorating supplies.
Rolled
Fondant
This icing is rolled out and used as a covering for a firm cake such as
pound or fruit cake, which is traditionally first covered with a layer of
marzipan to seal in flavor and moistness of the cake. A light layer of
buttercream icing or apricot glaze may also be used. Cakes covered with rolled
fondant can be decorated with Royal or Buttercream Icing.
How to Color and Flavor
How to Prepare the Cake
Fondant Usage Charts
Covering the Cake
Covering Large Round Cakes
Storage
Helpful Hints
Fondant Rose
Fondant Bows & Loops
Recipes
See Our YouTube Videos on the following:
Fondant
Drapes/Swags
Fondant
Embossing/Texturing Using Stencils
Fondant
Pearls--How To Make
How to Color and Flavor:
The pure white fondant can be easily tinted any color using paste/gel food
colors. Add color, a tiny amount at a time and knead into icing until color is
evenly blended.
Traditional Rolled Fondant Icing has a mellow flavor which can be enhanced
using butter, vanilla, or almond extract.. Knead flavor/extract into icing until
well blended.
How to Prepare the Cake
Level cake, position on board cut to fit and fill layers as desired.
For a perfectly smooth fondant cake, the cake surface you cover must be
perfectly smooth. Any imperfections on the cake surface will mirror itself on
the rolled fondant. Ice cake smooth with a thin layer of buttercream icing,
covering all holes and imperfections. Let Buttercream Icing set before covering
with Rolled Fondant. One-layer cakes with a very even surface can be coated
instead with apricot glaze.
To determine the diameter you need to roll fondant for covering the cake:
measure opposite sides and top of cake across center; roll out fondant to that
size, 1/4 inch thick. For example, an 8 inch, two-layer cake, with two sides
each 4 inches, equals 16 inches diameter. For simple, accurate measuring, roll
out the fondant on top of the Cake Dividing Wheel included in the Wilton Cake
Dividing Set.
Fondant Usage Chart
Below is a realistic fondant-usage chart created by Earlene Moore
| This is just a guideline -
not a set rule. You must work more fondant than you actually need on
the cake to allow enough to hang free to work with for smoothing. The
icing on the sides of the layers should be smoothed and gently stretched
where necessary to conform to the shape of each individual cake. There
should be no folds or creases in the fondant unless that particular
effect is desired.
When kneading the fondant we try to
figure how much we will need for the whole cake to be sure all of the
fondant is the exact same flavor and color. Beginning with the largest
cake first and finishing with the smallest cakes allows you to rework
the left over trimmings from each cake on the next tier (be sure and
remove any crumbs before kneading with other fondant. Buttercream icing
will knead into the fondant without any problem. |
|
Size of cake pan
|
Layers
|
Shape
|
Needed to work
|
The cake took
|
|
6"
|
one
|
heart
|
1 lb.
|
1/2 lb
|
|
6" or 7"
|
two
|
round
|
2 lbs
|
1 lb.
|
|
8" or 9"
|
two
|
round
|
2 1/2 lbs.
|
1 1/2 lbs.
|
|
10" or 11"
|
two
|
round
|
4 lbs
|
2 1/2 lbs.
|
|
12" or 13"
|
two
|
round
|
5 1/2 lbs.
|
3 1/4 lbs.
|
|
14" or 15"
|
two
|
round
|
6 1/2 lbs.
|
5 lbs.
|
|
16" or 17"
|
two
|
round
|
7 lbs
|
5 1/2 lbs
|
|
18"
|
two
|
round
|
8 lbs
|
6 lbs
|
|
|
|
|
|
|
|
6"
|
two
|
square
|
2 1/2 lbs
|
|
|
10"
|
two
|
square
|
6 lbs
|
|
|
14"
|
two
|
square
|
8 lbs
|
|
| Some combinations: |
| 13,11,9, 7, 6 & 6 inch
heart . |
12 lbs |
|
|
| 16, 12, 8 & 6 inch heart
|
12 lbs. |
|
|
| 16, 12, 9, 6 and 6" heart
|
14 lbs. |
|
|
| 18, 14, 11, 7 and 6" heart
|
18 lbx. |
|
|
| 16" round 5" tall
|
8 lbs. |
|
|
| 20, 15, 11, 7 and 6" heart
|
22 lbs. |
|
|
| 14, 10, 6 and 6" heart
|
10 lbs. |
|
|
| Wilton Fondant Usage Chart We
find these amounts to be too little for rolling
out and covering the cake at 3/16-1/4"
thickness. The amounts listed are either for
thinner fondant or for the amount used just to
cover the cake, not including the portion that
will be trimmed away (that can then be used to
cover another cake).
NOTE: We recommend the
following adjustments--for smaller sized cakes,
double the amount of fondant listed, for medium
sized cakes 1 3/4 times the amount listed, and
for larger cakes 1 1/2 times the amount listed.
Amounts listed do not
include decorations. |
|
| Cake
Size: |
Size |
Use this Amount |
Rounds
4 in. high
|
6"
|
18
oz.
|
| 8" |
24
oz. |
| 10" |
36
oz. |
| 12" |
48
oz. |
| 14" |
72
oz. |
| 16" |
108
oz. |
| 18" |
140
oz. |
Rounds
3 in. high
|
6"
|
14
oz.
|
| 8" |
18
oz. |
| 10" |
24
oz. |
| 12" |
36
oz. |
| 14" |
48
oz. |
| 16" |
72
oz. |
| 18" |
108
oz. |
Sheets
2 in. high
|
7 x
11" |
30
oz.
|
| 9 x 13" |
40
oz. |
| 11 x 15" |
60
oz. |
| 12 x 18" |
80
oz. |
Ovals
4 in. high
|
7
3/4 x 5 5/8" |
24
oz.
|
| 10 3/4 x 7 7/8" |
48
oz. |
| 13 x 9 7/8 " |
48
oz. |
| 16 1/2 x 12 3/8" |
72
oz. |
Hearts
4 in. high
|
6"
|
18
oz.
|
| 8" |
26
oz. |
| 9" |
32
oz. |
| 10" |
36
oz. |
| 12" |
48
oz. |
| 14" |
72
oz. |
| 15" |
72
oz. |
| 16" |
96
oz. |
Petals
4 in. high
|
6"
|
18
oz.
|
| 9" |
30
oz. |
| 12" |
48
oz. |
| 15" |
72
oz. |
Squares
4 in. high
|
6"
|
24
oz.
|
| 8" |
36
oz. |
| 10" |
48
oz. |
| 12" |
72
oz. |
| 14" |
96
oz. |
| 16" |
120
oz. |
Hexagons
4 in. high
|
6"
|
18
oz.
|
| 9" |
36
oz. |
| 12" |
48
oz. |
| 15" |
84
oz. |
Paisley
4 in. high
|
6 x
9"
|
20
oz.
|
| 9 x 12-3/4" |
48
oz. |
| 12 x 17" |
72
oz. |
|
|
Covering the Cake with
Rolled Fondant
How do you cover a cake with fondant that's perfectly
smooth, without wrinkles or air bubbles? The flexibility
of fondant is your secret weapon. Just follow our
instructions for the right ways to knead, roll out and
lift the fondant, and you'll find that covering a cake
is easy. For instructions on covering Square, Petal and
other cake shapes, see the Celebrate® With Fondant book.
1. Prepare cake by
lightly covering with buttercream icing.
|
 |
2. Before rolling out
fondant, knead it until it is a workable
consistency. If fondant is sticky, knead in a
little confectioner's sugar. Lightly dust your
smooth work surface or the Roll & Cut Mat and
your rolling pin with confectioner's sugar to
prevent sticking. Roll out fondant sized to your
cake. To keep fondant from sticking, lift and
move as you roll. Add more confectioner's sugar
if needed.
|
 |
3. Gently lift fondant
over rolling pin and position on cake.
|
 |
4. Shape fondant to
sides of cake with Easy-Glide Smoother. We
recommend using the Smoother because the
pressure of your hands may leave impressions on
the fondant.Use the straight edge of the
Smoother to mark fondant at the base of cake.
Trim off excess fondant using a spatula or sharp
knife.
|
 |
5. Smooth and shape
fondant on cake using Easy-Glide Smoother.
Beginning in the middle of the cake top, move
the Smoother outward and down the sides to
smooth and shape fondant to the cake and remove
air bubbles. If an air bubble appears, insert a
pin on an angle, release air and smooth the area
again.
|
 |
6. Your cake is now
ready to decorate.
|
|
|
Covering Large Rounds
In most cases, the smaller your cake, the easier it will
be to cover with rolled fondant. However, there is an
easy way to position and smooth fondant on cakes that
are 12 in. diameter or larger. Follow the steps below to
lift fondant onto the cake without tearing.
| 1. Cover cake lightly
with buttercream icing. Roll out fondant sized
to your cake. |
 |
| 2. Slide a large cake
circle that has been dusted with confectioners'
sugar under the rolled fondant. Lift the circle
and the fondant and position over cake. Gently
shake the circle to slide the fondant off the
board and into position on the cake. Smooth and
trim as described above. |
 |
Rounds are easy to cover with fondant. But what about
other geometric shaped cakes? On squares or hearts, pull
the corner flaps gently out and downward, then smooth to
avoid creases. On petals, smooth fondant downward in
petal divisions for complete coverage. Cakes made using
Wilton shaped pans also look great covered in fondant! |
|
How to Store Fondant-Covered
Cake
Iced cake can be stored at room temperature for 2-3 days. Excess fondant can be
stored 2 months in an airtight container. Do not refrigerate or freeze.
More Helpful Hints for Fondant
In general, the less height on your cake, the easier it will be to cover with
rolled fondant. Individual sized desserts, such as petit fours are the easiest
of all to cover.
When rolling fondant, it is extremely important to remember to lift and
reposition it several times. You must keep fondant from sticking to your rolling
surface or it will tear when you try to lift it up. Dusting the surface with
confectioners sugar helps prevent sticking.
Rolled Fondant dries quickly. Always keep it covered to prevent hardening when
in use.
People marvel at the realism of these roses! They
also work well in candy clay or marzipan. To make a stem
for a single rose, roll a thin log of green fondant and
attach.
1. Using a 3/4-inch diameter ball of fondant,
mold a cone base approximately 1-1/2-inch high.
2. Roll a 3/8-inch diameter ball of fondant.
3. Flatten this ball into a circular petal
about 1/4 inch thick on bottom and thin on the top. Make
about the diameter of a nickel. Make several petals this
size.
4. Wrap first petal around the point of the
cone to form a bud.
5. Press three more petals around the base of
the bud. Gently curl edges of petals.
6. Make five more petals using slightly larger
balls of fondant. Flatten, then thin edge with finger
and shape petals. Press petals under first row of
petals. Continue, placing petals in between and slightly
lower than previous row.
|
|
1. Roll fondant 1/8 inch thick. Make a
practice bow using these measurements; once you have
mastered these steps, modify the measurements for your
own cake design: Cut two strips 1 inch wide x 6 inches
long for loops and one length 1 inch wide x 2 inches
long for center.
2. Make two loops: Fold strip over to form a
loop, aligning ends. Brush ends with a damp brush. Pinch
ends slightly to secure. Stand loops upright on side to
dry. Make a bow center: Wrap length around your finger
to create a loop; brush area to be seamed with a damp
brush; overlap the ends slightly and press together to
secure. Stand bow center on its side to dry.
3. Insert the ends of two loops into center;
secure with dots of icing if necessary and position on
cake.
|
|
Recipes:
Ready-To-Use Rolled Fondant and Gum Tragacanth:
Use this recipe for a fondant with extra body and pliability ideal for making
drapes, swags, woven and elaborate decorations. Decorations will dry like gum
paste.
1 to 2 teaspoons gum tragacanth
1 lb. package ready-to-use-Rolled Fondant.
Knead Gum Tex into fondant until smooth. Store in an airtight container or
tightly wrapped in plastic.
Scratch Rolled Fondant Recipe
1 Tablespoon unflavored gelatin
1/4 cup cold water
5 tsp. glycerine
1/4 c. clear corn syrup
1/4 c. glucose
1 Tablespoons solid vegetable shortening
2 lbs. sifted confectioners' sugar
Color and flavor as desired.
Combine gelatin and cold water in saucepan over gental heat. Do NOT boil.
Place gelatin mixture in top of double boiler and When gelatin is completely
dissolved, remove from heat and add glycerine, corn syrup, glucose, shortening,
flavoring, and coloring and stir thoroughly. Add liquid mixture to powdered
sugar and mix with hands on a shortening-covered surface until pliable but firm
or in a KitchenAid mixer using the dough hook.
Chocolate Rolled Fondant
1 lb. package ready-to-use white Rolled Fondant.
4 oz. premelted unsweetened chocolate product
Knead in 4 oz. of premelted unsweetened chocolate product into the
Ready-To-Use White Rolled Fondant until smooth.
*Note: To make a brown colored fondant without the chocolate taste,
knead in brown icing color with a small amount of red-red icing color to our
Ready-To-Use White Fondant.
Most text and images courtesy of Wilton
Industries, Inc.
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