Applying Fondant Icing to Wedding Cake

Applying fondant icing to wedding cakes creates a smooth finish that is complimentary to many different styles.

Playing with your food is highly encouraged when working with this type of icing. This cake covering option resembles play dough. Roll it out to a smooth sheet or mold it into shapes or figures. Experiment with the fondant before using it to decorate a wedding cake to discover its properties and limitations.

Proper preparation of the cake results in a smoother looking finish. A firm cake provides a stable base for the icing. Bake it as directed in the recipe, allowing it to cool fully before proceeding. Spread a small amount of buttercream icing on a cardboard cake circle and place the cake on it. The icing holds it in place. Level each cake, using a leveling tool or a serrated knife. Torte the cake and add a filling if desired. Fillings provide a sweet surprise for the guests, while adding complexity to the overall flavor of the dessert. Round the sharp edges on a cake to prevent the fondant from tearing when it is applied. A thin, even layer of buttercream icing on the cake provides the glue to hold the fondant in place.

A fondant coverage chart helps determine how much of the icing you’ll need. Whether you make your own or use a premade fondant, the cake covering requires preparation. Knead it as you would bread dough or play dough until it reaches a usable consistency. It should be smooth and elastic. Remedy stickiness by adding a bit of powdered sugar and kneading it more.

A white covering is a classic choice for wedding cakes and requires no additional coloring for the icing. However, consider adding a splash of color to allow the personality of the couple to shine. Tint your fondant with gel food coloring to nearly any shade, from light pastels to bold primary colors. Place a small amount of the food coloring into the icing. Begin kneading to spread the color throughout it. Wearing food safe plastic gloves keeps your hands from being dyed in the process. Continue kneading until the color is consistent throughout the icing.

What flour is to bread, powdered sugar is to fondant. Prepare the surface by sprinkling it with powdered sugar. Add some to the rolling pin as well. Use the pin to spread out the fondant as a smooth layer. Move it back and forth, applying even pressure while rolling, until the icing reaches a thickness of a quarter to an eighth of an inch.

Now that the preparation is complete, it’s time to transfer the fondant to the cake. Timing is important during the process. Neither the buttercream covering nor the rolled icing should be left too long or they will dry out. Carefully moving it prevents tearing or stretching. Drape the rolled fondant around the rolling pin or place a cake board under it. Center it over the cake and slide it off. Moving the icing once it is in place runs the risk of pulling off pieces so proper placement is very important.

Use your hand or a smoothing tool to eliminate air bubbles and create a polished look. Start in the middle, working in a circular motion. Use gentle strokes to prevent tearing or stretching the icing. Work down the sides to continue smoothing the icing. Cut away the excess fondant along the bottom using a knife or pizza cutter.

Applying fondant icing to wedding cakes provides a blank canvas for the remaining decorations. The cake is now ready for the finishing touches that will complete the design. This may include additional fondant pieces, buttercream piping, flowers or a cake topper. Once the tiers are stacked, it is ready for display.

With a little practice, applying fondant is a technique that allows you to create many different cake styles. Play with the sugary dough and have fun as you create a beautiful wedding cake design.

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