|
|
Rolled fondant is a sugar-based thin cake
covering applied to a frosted round,
square,
hexagonal shaped cake layer. It dries
with an alabaster and smooth finish making it a perfect backdrop for elegant and
elaborate decorations or even simple ones and is traditionally used for wedding
cakes. Fondant can be made from a recipe or
purchased ready-made. It
is rolled with a rolling pin -- 1/4-inch thick is best, but some roll it
1/8-inch thick -- and placed in one
piece on the cake and smoothed into place.
 Rolled
fondant dries quickly, so always keep it covered to prevent hardening even
when in use. Rolled Fondant will dry after applying it to a cake in about 30
minutes. |
There's a whole art to making, rolling, applying and
decorating rolled fondant which I share here with you. It's not for the
beginner, however because working with a thin sheet of a sugar mass and placing
it over a cake layer, making sure it doesn't stretch or tear takes a lot of
practice. I always advise using ready-made first and practicing the art of
rolled fondant on small cakes before graduating to larger projects.
BEFORE YOU START:
1. Uneven
spots on the surface of a cake show through the fondant afterwards, so
trim and level each cake
layer. Also make sure the cake's edges are rounded before filling and applying
the thin layer of icing, piping gel or strained fruit jam and then the Fondant,
otherwise it will crack when draped over.
 I
like to use foam core boards. The bottom one should be about 1/2-inch thick.
The ones between the layers, should be 3/16-inch thick. More |
2. Secure the bottom
layer or the cake to a cake board. The other will serve as size guide
while rolling the Fondant on top of it. To anchor the cake to the cake board,
place a tablespoon or large smear of frosting (you can use store bought) in the
middle of the surface. Center the cake over it and press lightly into place.
3. If
using a filling, do so before
applying the Fondant. If the cake is to be used in warm weather, choose ones
that can withstand the heat. For example,
Chocolate
Ganache works well. Otherwise, there
is Buttercream or a wide
variety of other choices.
|
After
cooling a freshly baked cake layer, it always benefits from at least a
night's stay in the freezer and then a chance to thaw a room temperature in
its wrappers before being crumb coated and covered with fondant. It tightens
it's crumb and gives it a better texture. I do this with all of my cakes. |
4.
A Crumb Coat
(Sticky Coat) Is Applied to the Cake Before the Fondant Is and Make Sure it is
Not Soft: The crumb coat seals the cake,
adds flavor and provides a sticky surface so the Fondant can be draped over it
in one piece and pressed into place.
There are many choices which depend upon what type of cake you have and where it
will be served. Two thin coats should be applied; apply the second one after the
first has dried. (I always do 2 coats of glaze or jam when using).
Because the Fondant is somewhat translucent, before applying,
cover the cake with a thin layer of a glaze or icing that is compatible to it.
For example, when applying white Fondant on a chocolate cake, an application of
Vanilla Buttercream frosting
first provides a white background. If none is applied, the chocolate cake will
show through.
I often use
Chocolate
Ganache under
Chocolate Fondant
with either a White,
Chocolate or
Yellow Buttercake.
Or, tint the Fondant.
NOTE:
Fondant will show all imperfections beneath.
If the crumb coating has color, it will show
through white or cream colored Fondant.
SOME
CRUMB COAT CHOICES: If
the crumb coat has not set or has been applied too thickly, you'll have a
harder time smoothing the fondant.
|
DO
NOT use a THICK coating
of
piping
gel or
any undercaoting to
adhere the fondant to the cake. After two days, the thick layer of piping
gel started "eating" at the underside of the fondant. It's because the
piping gel kept the fondant moist because of its thick application
and ate away at the sugary fondant. Apply it in a thin layer. |
The sticky surface placed underneath the Rolled Fondant can be from a
variety of recipes. DO NOT let it dry; it must be tacky for the Fondant to
stick to it. I usually put a thin layer of
glaze or
icing under the
Fondant so it will. If it is
fruitcake, and requires
marzipan first, this should set for a day or two before putting on
an outside glaze and then
immediately apply the Fondant over it. If it is a
sponge or
pound cake I would suggest you
use a thin (crumb) coating
of buttercream frosting
(if the cake doesn't have to sit in a warm room) or
apricot or other
glaze choices.
If using the cake in a warm room and/or the
cake has an even surface, use a sticky coat that can withstand the
temperature. Good choices are a thin layer of heated and strained
apricot jam (or any
flavor) or jelly, as well as
glazes brushed with a pastry brush
directly on its surface.
Buttercreams
and other icings do a better job of hiding any imperfections on the cake's
surface.
Buttercream frosting can
be used unless the cake has to sit in a warm room; Buttercream melts easily
in the heat. A benefit of using Buttercream or other
flavorful coverings underneath, guests can peel away the Fondant if they
don't care for it.
Chocolate Ganache
is another good choice to use under Fondant
because it can sit without melting, unless it is very hot in the room or
outside.
Are you using fruit cakes? If so,
marzipan is recommended
with a coat of glaze underneath --
It'll seal your cake and prevent the fondant absorbing the dark juices in
the cake and discoloring. If you're using something other than a fruit cake,
then marzipan is not needed (though a tasty addition). |
5.
Refrigerate the cake: Cakes should be firm when
applying fondant. It helps the fondant stay firm and helps prevent it from
sagging.
ROLLING THE FONDANT:
Fondant Rolling Surfaces:
The most important thing of all is to prevent the fondant from
sticking to the rolling surface or pin. I
like to prevent this from happening by sprinkling my rolling surface with
cornstarch. Dust the rolling pin and your
hands lightly with cornstarch. Powdered
sugar is another popular choice but I find makes the fondant stickier especially
if you live in a humid climate -- sugar attracts moisture from the air. (Some
bakers use 1/2 cornstarch and 1/2 powdered sugar!) I always sift my cornstarch
before using and put it in a shaker jar for easy application or in the heal of a
ladies' nylon stocking that's been cut-out. A
fine-meshed strainer works well, too.
Step #1: Determine how much
Fondant you will need: the right amount of
prepared Fondant for rolling
should be made in advance. Always keep it covered with plastic wrap
and then in an airtight container because it will dry out.
Knead the Fondant first
by hand until it is warmed, pliable like dough, smooth and satiny, so
you get the same look when rolled. If it sticks to the countertop, dust lightly
with cornstarch. If it seems dry, add some shortening and knead. If it seems too
sticky, knead in some cornstarch, a pinch at a time, but only do so after fully
kneading it.
To test if the Fondant is ready to be rolled,
make a smooth, well-shaped stone. When dropped on a countertop, it should spread
slightly, but still retain its shape. It should be malleable like clay, soft but
not sticky. If you check the temperature with an Instant Read Thermometer, it
should read about 75 degrees F.
After kneading, wrap the Fondant in plastic wrap and
immediately crumb coat the cake.
|
Fondant Icing Chart.
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
we have kept track of. |
|
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. |
|
|
| |
|
|
|
|
Bakels Chocolate icing is very very
dark - We mix 1 1/2 lbs chocolate with 1/2 lb of white.
Chart from
http://www.earlenescakes.com/Fondantchart.html |
|
I
like to make
White Chocolate Fondant
from Bakers White Chocolate Chunks. They are available at Wal Mart or any
decent grocer in 12-oz. bags. Bakers has cocoa butter while Nestle uses palm
kernel oil, etc, giving it a nice texture. To make
Chocolate Fondant from
Wilton's Ready Made White, do the following: Ingredients - 1 package
of Ready-To-Use White Fondant and 4 oz. Premelted unsweetened chocolate
called Cocobake by Nestles found in the grocery store. (Must be
unsweetened). Knead in 4 oz. of premelted unsweetened chocolate product into
the Ready-To-Use White Rolled Fondant until smooth. |
Steps #2 & #3:
Roll Fondant to the
correct size.
Fondant, whether homemade or ready-to-use is
first kneaded and then rolled out with a rolling pin into a 1/4-inch thickness.
If rolled thinner, all of the cake's imperfections will show through. If your
Fondant is rolled too thick it will tend to wrinkle or tear when you put it on
the cake.
|
For
Rolled Fondant with a flawless final appearance, be sure that your surface,
rolling pin, and hands are clean and lint-free. Tie back long hair, trim
long nails, avoid wearing fuzzy clothing, and remove any jewelry on your
hands and wrists. I recommend that
rolled fondant be rolled 1/4-inch thick otherwise the cake's imperfections
will show through. Measure with a toothpick that has been previously marked
at 1/4-inch. It makes a quick and easy measure. |
To roll: When
rolling Fondant, it is extremely important to remember to lift and reposition it
several times, but don't flip it over. You must keep Fondant from
sticking to your rolling surface or it will tear when you try to lift it up.
Sprinkle the work surface frequently with cornstarch or if it does stick and
tear, it's best to knead the Fondant and start over again.
Use rolling pin, lifting and moving as you
roll. Rotate the Fondant after every 2 or 3 rolls and make sure there is enough
cornstarch to prevent sticking -- but not too much! If you need to apply more,
lift up each edge at a time and apply more underneath. DO NOT FLIP THE FONDANT
OVER. Never pull on the Fondant while its on the countertop because it will
tear.
|
Alternate
method: I recommend using the alternative method when covering
cakes 12-inches or larger. Roll out Fondant on a board to a diameter 6"
larger than the cake. Dust with cornstarch so it doesn't stick when rolled
around the pin. Roll Fondant onto a rolling pin and unroll onto cake
surface, making sure leading edge is out far enough to touch cake
board. Complete Steps# 6 - 8, below. |
Step #4:
After rolling out, polish
the Fondant. It leaves a soft, matte, somewhat opaque glow if buffed
beforehand with the palm of your hand.
DO NOT FLIP IT OVER and use the palm of your hand or
a smoother-polisher use a circular motion to shine the surface. Dust your hands
with cornstarch if the Fondant is sticky. Oil from your hands will give it a
lustrous glow. If rolling between 2 pieces of plastic wrap or Silpat Mats, just
take off the top sheet so you can polish the Fondant.
Step #5:
Apply the Fondant. Work quickly because the
time between rolling out the Fondant and covering the cake should be no more
than 5 minutes -- The fondant dries quickly. Don't
let the crumb coat dry -- it must remain tacky so the fondant will adhere to the
cake.
 Question:
How do I serve my cake that has been covered in rolled fondant?
Answer: A cake is served
with the fondant on. Always use a serrated knife entering and cutting the
cake in a sawing motion. You don't want to smash the cake and the frosting
beneath the fondant. Many do not like the taste of the fondant and will
simply peel it from the cake slice themselves. |
Always apply the Fondant with the previously
polished side up. Also, make sure all edges of the Fondant touch the cake board
(that the cake sits on) on all sides. When applied, the Fondant cannot be lifted
and adjusted at this stage, otherwise you will pull off chunks of cake with it.
Fondant can be applied in
several ways: NOTE: If
you have a square cake, and you are covering it with Fondant, I find it easier
to start in the center of the sides and do the corners last. Also measure more
than you need and you won't have to stretch it as much.
 | If rolled directly on the
countertop: Flip the rolled
Fondant over before applying to the crumb-coated cake. The dull side will face
the cake when placed on it and the polished side will face up.
| To
move the Rolled Fondant from the work surface to a cake:
Use your hands,
slide hands, palm side down (palms are warm) under the rolled Fondant,
and lift it over the cake, polished side up.
OR,
Roll Fondant around a rolling pin -- Lightly spray the
surface of it with vegetable oil spray so it doesn't stick when rolled
around the pin. Lift the near edge and wrap it up and around the pin.
The unpolished side will show as you roll it. Gently lift both or use
support of both hands. Start unrolling it on the side away from you and
work forwards with the polished side showing. Make sure leading edge is
out far enough to touch cake board.
For large cakes --
roll out fondant for a huge cake on 20-guage vinyl. Turn it upside-down
and center it carefully over the cake. The fondant will stick to the
vinyl and then carefully peel it off. |
|
| If rolled between two
pieces of plastic wrap or silpat mats. Do not
remove either and flip the whole piece over. Take off the top sheet
that faces you. Apply to cake and take off top piece. |
| Fondant can be
applied to the cake from the cake board that it has been rolled on.
Before applying, make sure it is not sticking to it and should move freely.
Hold the cake board with the Fondant on it above the prepared cake. Center
board above surface and tilt slightly. Gently shake the board to get Fondant
moving. As the Fondant moves off the board, make sure the leading edge is out
far enough to cover the cake board that the cake is on. Hold Fondant and pull
board from under Fondant. |
|
A
great use for fondant when making a stacked wedding cake:
roll and cut fondant circles the same size as the stacked
cake's circumference above. (Take the cake pan and use it as a template).
Place the fondant on top of the frosted cake that is the base and
place the next layer on top. It prevents the icing from coming off the top
of the base layer when the layer above is removed for serving! You can peel
off the fondant and the icing underneath will pretty much remain intact. |
Step #6:
With the palm of your hands rub the Fondant, gently
smooth the top. First dust your hands lightly with cornstarch if the
Fondant is sticky. Using a circular motion, starting from the center out to
prevent air bubbles.
|
DO
NOT use water to smooth the fondant with. It will cause the sugar in the
fondant to melt leaving a nice hole in your cake's covering!
|
Then, smooth from top to bottom. Move down and around the side
of the cake about an inch at a time like a corkscrew - not just one side at a
time - use palm in a semicircular motion to smooth and ease the fondant to it. If
any part gets a large amount of excess hanging off the bottom stretching the
fondant, cut it off just below the bottom of the cake. The fondant will continue
to ruffle like the sides of a tablecloth. As you keep on smoothing the sides
working from top to bottom around the cake very slowly, keep on trimming the
bottom below the cake. That's the only way you will be able to smooth the
fondant onto the cake. Do not stretch the fondant as you work.
Step #7:
Remove excess Fondant at the base of the cake
with sharp scissors (my favorite), a small knife or
pizza cutter; I always leave a little extra which can be trimmed later.
|
Question:
Can I freeze a fondant covered cake?
Answer: Yes!
I have do so
many times. I have filled, frosted and covered cakes in fondant and frozen
them. Remember to only freeze cakes that have fillings and frostings that
are freezable and thaw them in their wrappers well ahead of time in a cool
room. They may sweat a bit, but the cake will dry. Then, decorate the cake.
I have done this with both white and tinted fondant. |
Step #8:
If necessary, you
can continue to smooth the Fondant as it dries during the first 30 minutes or
so. There is a great
Fondant smoothing tool to use that makes the job easier.
To conceal rough edges between the
fondant-covered cake layers, and for a more professional appearance, create a
decorative border around the cake’s edges and between the tiers. Roll a small
piece of Fondant into a thin snake as long as the cake’s circumference. Wrap the
snake around the cake’s edge, gently press into cake, and crimp (see below) as
desired.
The unfinished Fondant covered cake must be well
wrapped in plastic wrap while working on it because it will dry. If already made
Fondant pieces are dried, they can be kept indefinitely.
Step #9: Optionally,
you can decorate the
Rolled Fondant before or after it dries.
Picture from Bakery Crafts
|
QUESTION:
How do I cover a square cake with fondant?
| QUESTION:
What's the best way to cover a ball shape with fondant?
ANSWER |
ANSWER:
It works much the same as covering a round
cake with fondant. However, the corners can be tricky.
1. Carefully place the
fondant on the cake so the folds are evenly distributed.
Always smooth
a fondant covered cake from the top down. Smooth the top first and let the
sides drape from their own weight. Then, run your fingers along the top edge
of the cake gently forming the edge.
2. Then
after the top is smoothed, resume with the sides, starting with the corners
and then smoothing the sides very slowly always from the top down.
Lightly pull the fondant down and outward on the corners. This
stretches the fondant and helps to remove some of the fullness below the
bottom of the cake which will be trimmed.
3. Sometimes you will end up with a slight wing at each
corner; you can smooth them, many decorators cut them and piece them
together and apply a decorative design or leave them for a soft effect.
However, some bakers report:
"On
square cakes, smooth top, then one side at a time. Pinch excess on corners
together, trim, then rub corners together lightly to close seam.". . . "I
find it easier to start in the center of the sides and do the corners last."
 |
| Nancy Sacco
covered each of the 3-tiers separately with fondant, stacked the
layers and then decorated the cake with
nonpoisonous
flowers. The
bride was thrilled. |
SQUARE FONDANT COVERED
CAKE A letter to Sarah from a friend and cake decorator,
Nancy Sacco via e-mail 9-23-03
I just wanted to check in with you
again about the square fondant-covered cake. I found a link on
Wilton's website that talks briefly about a technique that I used, and
it worked:
http://www.wilton.com/wedding/makecake/fondant/largerounds.cfm
(bottom of page). It suggests on squares or hearts to pull the corner
flaps gently out and downward, then smooth to avoid creases. You just
have to work patiently to avoid making creases.
By the way, the cake was a huge success--the bride and groom were very
happy with it, and the florist even suggested that I make cake baking
and decorating more than a part-time thing.
Here's what I did:
1. Lightly ice the cake top and sides with buttercream.
2. Place heavy gauge plastic on a flat surface (my kitchen table). (I
bought a heavy gauge piece of plastic at a local fabric shop. It comes
on huge rolls in the decorator fabrics section, and is extremely
cheap.)
3. Sprinkle plastic with powdered sugar.
4. Sprinkle rolling pin with powdered sugar.
5. With rolling pin, roll fondant to desired size (in my case, I
needed a 20" square of fondant for a 12" x 4" square cake = 12" for
the top + 4" + 4" for the sides),
frequently lifting and moving the fondant; adding more powdered sugar
to the plastic surface as necessary to keep the fondant from sticking
to the plastic.
6. Gently and loosely roll fondant onto rolling pin. (I rolled about
2/3 of the fondant onto the rolling pin, and let the other 1/3 trail.)
Carefully pick up the fondant-covered rolling pin and unroll fondant
onto the cake.
7. Smooth cake top with fondant smoothing tool or the palm of your
hand.
8. Cut off excess fondant, making sure to leave enough to work with
without having to pull fondant to reach the bottom of the lower cake
layer.
9. Pull the corner flaps gently out and downward without pulling too
hard so as to tear the fondant. Smooth fondant against the cake sides
very gently, taking care not to make creases in the fondant always
working in a top to down motion.
10. When satisfied with smooth coverage on top and sides, trim
fondant neatly.
11. If you have more than one cake tier, push a small dowel rod
straight down through the fondant to the bottom of the cake, and using
a pencil, lightly mark the rod at the spot where the fondant meets the
rod. Remove the marked rod from cake and cut it at pencil mark.
Determine how many rods will be needed and where rods should be
placed to securely support the upper tier(s); cut additional rods,
using the original rod as a guide (usually 4 or 5 rods are
sufficient).
12. Push the cut rods through the fondant and cake*, then position
the upper cake tier on the rods.
*In order to avoid seeing the holes and rods in the cake, I cut out
fondant flowers and placed one over each of the tops of the rods
before positioning my upper cake tier. That way, when the upper tier(s)
is removed, you'll see pretty flowers on the cake instead of unsightly
holes and rods. Alternatively, dab on a little buttercream (the same
color as the fondant) to cover the top of the rods.
Best regards, Nancy |
|
|
| |
