The idea of working with fondant is a bit scary, whether you’re making homemade fondant or using the store bought stuff. But you can learn how to roll it out, create fondant decorations and make cakes with a smooth, professional finish!
Lightly dust a smooth work surface with confectioners’ sugar to prevent sticking. Roll out fondant to the cake’s size. To keep fondant from sticking, lift and move it as you roll.
Gently lift fondant with rolling pin to move. Position it on cake.
Beginning in the middle of the cake, smooth fondant outward and down the sides to shape it. Trim off excess with a spatula or pizza cutter.
For the finishing touch, use cookie cutters to create shapes in rolled-out fondant. Brush water on the back of the decorations to adhere them to the fondant on the cake.
Tips for Working with Fondant
- If fondant is dry, knead in shortening until it is the right consistency. If it’s sticky, knead in confectioners’ sugar.
- You can use your pasta maker to roll out fondant.
- Vodka also works well for attaching fondant decorations because the alcohol dries very quickly, like quick-drying glue.
- Brush corn syrup in a 1/4-inch edge at bottom of frosting where cake meets plate to seal fondant on cake and platter.
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