To Cover a Cake in Fondant

The following Instructions refer to working with fondant; when working with modeling chocolate, substitute cocoa powder (for dark modeling chocolate) or confectioners’ sugar (for white modeling chocolate) wherever cornstarch is called for.

1. Measure the cake so you are sure to roll the fondant to the size you need without having to lift it multiple times to check the size, risking tearing or other damage to the fondant. To correctly measure a cake for a rolled covering, you must account for the diameter or width of the cake as well as twice the height to account for the sides. Then tack on an extra one or two inches to allow for some extra drape to be trimmed away for a neat appearance and fit.
2. Lightly dust the work surface with cornstarch. Roll the quantity of fondant needed for the size of the cake into a circle for a round cake, or a rectangle or square as per the dimensions of your cake. The rolled fondant should be ⅛ in/0.3 cm thick. Frequently turn the fondant and dust additional cornstarch on top and underneath to prevent it from sticking to the work surface or to the rolling pin.
3. Lightly dust the surface of the fondant with cornstarch and starting at one end, roll it up with the rolling pin. Lift the rolling pin by its handles and carefully unroll the piece of fondant over the cake, leaving equal amounts of fondant on all sides of the cake.
4. Using a cake smoother, begin smoothing the top of the cake first, gently pushing any air bubbles out the sides of the cake.
5. Once the top is smooth, begin pressing the fondant against the sides of the cake, starting at the top of the cake and working down. As you are working down the side of the cake, continue to open out the fondant when it pleats until it is smoothly adhered to the sides of the cake. Make sure to use only the palm of your hands as you smooth the sides, because fingers and fingernails will mark the soft fondant.
6. Once the fondant has adhered to the sides of the cake, lightly dust the cake smoothers with cornstarch. With one in each hand, smooth the sides and top of the cake, applying a fair amount of pressure. You do not have to be too gentle because the buttercream underneath the fondant is well chilled. This process should remove any marks or lines in the fondant. If at any point the cake smoothers begin to stick to the fondant, apply more cornstarch to the smoothers or sprinkle cornstarch directly on the cake itself.
7. Using a pizza wheel or sharp paring knife, trim the excess fondant, leaving about half an inch of fondant around the base of the cake. Place the fondant trim in an airtight bag so that it can be reused.
8. Use a paring knife to trim the fondant flush with the base of the cake. Smooth the base of the cake with the cake smoothers.
9. The final step is to remove any air bubbles that may form in the fondant. If you find an air pocket, simply puncture it with a thin pin or needle and then smooth the area flat with either the palm of your hand or a cake smoother. Don’t be alarmed if there are several air bubbles on your cake; this can be quite common, especially when decorating in the warm summer months. It is also possible for air pockets to form after you’ve finished covering the cake, so check on the condition of your cake periodically.