Oops, hey guys, turns out it’s Tuesday. I almost forgot to do this. I’m already having such a crazy week! Okay, so last week, we made fondant. Tonight, we’re going to talk about actually covering a cake with the fondant you made.
First you’ll want to spread a layer of buttercream on your cake. Some people like a thin layer and some like a thick layer. It’s up to you really. I’d say when you’re first starting out, a thin layer is best, though some would disagree with me. Some like the thick layer because for those who peel off the fondant and don’t want to eat it, they will still have a nice amount of frosting.
(You might notice that my cake isn’t a cake… it’s actually… a pyrex bowl covered in frosting haha. I didn’t have a cake ready for this.)
Now put your fondant on the counter, sprinkle more sugar on top of it and roll it out. You don’t want it ridiculously thin, but you also don’t want it too thick. You can buy mats that have circles on them to roll your fondant on. It shows you how much you need to roll out to cover whatever size your cake is. I just eye balled this. You really need to put some elbow grease into rolling it out.
Now you’ll want to start smoothing it with your hands and fondant smoother if you have one.
You’ll want to start from the top down. If you just press it all against the sides, you’re going to end up with all sorts of lines and creases.
Sooo there it is. Looks like I’m submitting this to post with about 10 minutes of Tuesday left lol. Oops! But hey, on the West coast, I’m on time ;)