Covering the Cake with Rolled Fondant
If you desire a completely smooth covering on your cake you may wish to apply rolled fondant over your favorite buttercream icing.
Preparing the cake
Ice the cake with buttercream icing. Using a decorator brush, apply a thin coating of piping gel to the bottom sides of the cake the width of the brush. This will adhere the fondant to the icing when applied.
Preparing the fondant
Knead the fondant until it is a workable consistency. If fondant is sticky, knead in a little confectioners sugar. If the fondant is too dry, kneed in a little shortening. Use a smooth work surface. Lightly dust your working surface with confectioners sugar or apply a thin coat of shortening to prevent sticking. Lightly dust your rolling pin with confectioners sugar.
To color and flavor the fondant: Roll fondant into a ball, kneading until it is soft and pliable. Apply paste food coloring and flavorings using a toothpick to several spots, then knead fondant--be sure to wear all-purpose decorating gloves to keep your hands stain-free. Repeat until you achieve the desired color and flavor.
Rolling out the fondant
Using a rolling pin, roll out the fondant sized to your cake, lifting and moving as you roll to prevent the fondant from sticking to your work surface. Add more confectioners sugar or shortening if necessary.
To determine the size to roll out, measure the height of your cake and multiply by 2. Measure the width and length. Now add the height measurement to the width and the height measurement to the length. Roll out the fondant to this size. For example, for a 10 inch round cake your dimensions might be: height = 2 1/4, width = 10 1/4, length = 10 1/4. The total width of the fondant will be 10 1/4 + 2 1/4 + 2 1/4 = 14 3/4. Since the cake is round you will roll out at least a 15 inch circle of fondant. Round up your measurement to the next inch or 2 to give you a little extra to make sure the fondant will cover the entire cake when placing on the cake.
Placing the fondant your cake
Gently roll the fondant over the rolling pin, or lift the fondant with the support of both hands, or use a cake dividing wheel to flip the fondant over onto the cake. Take care not to tear it with your fingernails. Position the fondant on the cake.
For large round cakes, you can 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.
Shaping fondant to the cake
Shape fondant to sides of cake using a fondant smoother. If you use your hand, the warmth of your hands may affect fondant. Use the straight edge of the smoother to mark the fondant at base of cake. Trim off any excess using a icing spatula, sharp knife, pastry wheel or pizza cutter.
For cakes that are squares or hearts, pull the corner flaps gently out and downward, then smooth to avoid creases. On petals cakes, smooth fondant downward in petal divisions for complete coverage.
Smoothing out the fondant.
Once the fondant has been applied to the entire cake, smooth the fondant on cake using the palm of your hand or the smoother. Beginning in the middle of the cake top, move the smoother outward and down the sides to smooth and shape the fondant to cake and to remove air bubbles. If an air bubble appears, pop it with a pin and smooth the area again.