Putting The Fondant:



  • Ingridents/Material:
  •  Red stretchy decorator preferred fondant
  •  Fondant smoother
  • Cutter
  •  Roll-N-Cut mat






Lets start:


Have an Extra Bowl on Hand for Icing 1. Use a 10 inch cake board. a  base that in 2 inches larger than your cake. very level all around.
2. buttercream icing thin consistency ,normal cotting of icing quater inch or half a inch
3. spread it around like you would if your were icing it normally and leave it as evenly as you can leaving it as a buttercream cake get it as even as you can the more even your fondant would be then move to your sides.
Smoothing the Crumb Coat on the Cake 4. the next thing to do is to measue the top and sides  because that how you are going to figure out how large of a fonndant you to need to roll
5. measure the height of the cake multiply it by 2 add the diameter
6. my cake is about 4 1/2 inches tall and 8 inches across and that is how i know how big i need to get
7. now you are going to take your fondant out and begin to knead it
8. you need to knead it until its pliable before you start rolling
9. get your 20-inch roller and simply roll it out, roll it out about an 1/8 of an inch thickness



10. i am using my Roll-N-Cut mat to roll it out,  if you are doing it sright fom your countertop you would want to put some corn starch or cofectioners sugar undearneath the fondant to prevent it from sticking
11. also you can pick it up and move it once in a while, and make sure that you are rolling fom the center outwards and never fully over the edge of the fondant so that it remains consistent all the eay across
12. It's always better to start witha circle so you can end with a circle and its more easier to put it on the cake
13. so now I im goign to cut the fondant to the size I need 8inches by 4 1/2 inches so i would need about a 17 inch circle after you cut your fondant to the size you need to rolled out and cut.



14. you want to make sure that your cake is rady before because the fondant will go on right away (if you just let it sit out too long it starts to dry out)
15. so I just loosely folded the fondant onto my rolling pin once
16. 'im going to do is start at  about an inch away from me so that the fondant in the back is touching the base
17. And just gently roll my rolling pin out do that so the fondant will drape all  the way over the cake (covering it completely)
18. From here you are going to use a comination of your hands and the fondant smother tool
19. Gently adhere the fondant to the icing underneath and start pulling the fondant away from the cake
20. Use your hand to slide down it down to get rid of any creases (always pulling down away and down from the cake as you go)
21. As you go the creases actually come past the edge of the cake so they are on the cake board
22. itself (as opposed to on the side of the cake that is the trick)
23. So just continue pulling and smoothing down the fondant that I am using is really stretchy do it drapes really nicely over the cake
24. cover rotate the cake as you go so that you are always able to see the part your  working on and just continue pulling it out and smoothing it down till your done
25. If you have a few little lumps you can go back with the smoother at the end after everything ids adhered
26. When you have gotten almost all the way around there's a flap just pulll it out one ,ore time you're going to loosen it a little bit on either side there from where it was attched and just pull it again a little bit more so that all the draping comes down to the bottom of the cake then to the cake board 
itself

27. After that just take your smoother and go along the top and the sides to get it nice clean finish
28. Remember to go all the way to the cake board to create a nice tight adhered fondant
29. And if you get bubbles in your fondant you can use a pin and insert the pin at an angle very gently to release the air then smooth back over it
30. Then use your fondant trimmer and carefully go around your cake.  If you have a little seem go back and resmooth it.
31. Cutaway the excess fondant as close as the cake meets the board and turn the cake as you do this so you can see where you're cutting
32. I recommend you to do it in smaller portions because the fondant might stretch
33. After all the extra fondant is off just go around the cake and smoothen it out but before than if you have any buttercream on your board wipe it out then  do your final smooth.
                                                                                   


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