It's the best video on KZfaq that explains how to cover a round cake with a fondant.

Watched this video before covering my large 10" round cake (5" high) and it gave me the courage I desperately needed. I've covered cakes before but never one quite this big. I barely had enough fondant (about 22") after rolling it as thin as I possibly could. I knew there was no way I could lift without tearing it all apart. And I know it's more or less a one shot deal and I have no more homemade fondant left...and this cake needs to be at a party in 3 hours. The MMF recipe I used is very soft which is great for rolling thin but will sticks to everything. I knew my silicone mat would be a big help. I knew it was possible to do it this way but something about watching someone else do it first gives you the guts to do it! Made sure my SMBC frosted cake was ice cold because once I did place the mat/fondant over it I needed to lift it up and center it since I had no excess to work with. It was a lil nerving to peel the paper thin edges of the fondant away from the mat but I just kept reminding myself to go slow and breath. Once I got all of one side peeled away I could then just peel the mat with both hands and let the fondant fall. Since the fondant was so soft/sticky it wasn't long before it became too tacky to work with. I had just enough time to smooth all the edges down trim the bottom edge with an Xacto knife. It's resting right now while I wait for the condensation to dry. I just need to go back and release a few air bubbles and give it a once over with my smoother. So glad it came out as nice as it did without any issues. Thanks again for sharing your video. HUGE HELP!

Glad you're enjoying the videos and you're discovering your talent. That's also how I (Marsha) started decorating--to do my son's birthday cake.

So helpful. Thank you! I had made some chocolate fondant so I used cocoa powder to dust the board with and it worked!

Yes, a fondant-covered cake can be chilled before it's decorated.

In hot, humid climates, you have to bring a cooled cake to room temperature very slowly to avoid condensation forming on the cake. Have the cake in a box that is wrapped in a plastic bag. That helps insulate the cake so it comes to room temp. slower and also most of the condensation forms on the plastic.

@ConcreteRoseKei Yes, fondant begins to harden as soon as the cake is covered--this is what causes cracks and elephant skin on cakes that are not covered quickly enough. Since the underside of the fondant is next to the moisture of the buttercream and then the cake, the underside of the fondant stays soft.

@zubari1000 I have made my own fondant and have used commercial fondant. Commercial fondant usually provides more consistent results. Softer fondants are easier to use for everyday use. Fondant's with more gum in them are more forgiving as far as cracking, etc. but are more difficult to knead. Commercial fondant also comes in many colors, which saves time compared to coloring fondant.

@ConcreteRoseKei Softer than it would without the covering, but when the package is opened, it would start to harden again. But since it is next to moist buttercream and cake, the underside will never harden. It will just have an outer crust that can easily be cut through.

@ConcreteRoseKei Fondant does not require refrigeration. Refrigeration depends on whether the cake or filling needs refrigeration. If a cake (covered with either fondant or buttercream) is refrigerated, condensation will form on the icing (like on the outside of a glass of ice water) if the air is humid. You can avoid this partially by placing the cake in a cake box then the box placed in a plastic bag before refrigeration--and the bag not opened until the cake is at room temp.

Glad to hear you found the video helpful. :)

@JulietteXRawr We have gotten an HD camera--the latest videos are in HD.

You can knead in a small amount of powdered sugar to stiffen the fondant. You do need some icing cover the cake beneath the fondant to smooth out the imperfections of the cake--otherwise the fondant will be bumpy. Plus many people remove and do not eat the fondant so they then have buttercream left on their cake.

@ConcreteRoseKei If you want to use buttercream, please see our videos on "Buttercream Icing--Winbeckler Recipe" and "How To Smooth Frost A Cake." Traditionally, each tier is 2 layers high but if you want a taller tier, you can use more layers.

I'm aware of buttercream fondant (usually called Rolled Buttercream) because I wrote the only book on it. It has to be rolled and applied differently because it has no gums or stretchability.

Any cake needs buttercream or some other edible "sticky" material for the fondant to stick. Also, buttercream smooths out the bumps so you get smoother fondant. And since most people eating a cake remove the fondant, the buttercream leaves icing on the cake.

Hi, Marizza, You want the buttercream thick enough to even out the cake surface and make it smooth so you have a smooth base for the fondant.

@Squidgymom1 You can go to our site CakeSuppliesPlus d o t com to see our class schedule (left column towards bottom under "Class Schedule & Info") and to purchase supplies.

Very interesting tututorials uups!

Any trapped air will expand or contract with temperature change, but also some cake flavors expel air/gas as they sit. Chocolate often seems to do this more than other flavors.

I do smooth across the top if there are any air pockets or irregularities in the fondant.

Hi! Love your tutorials. On this video, you stated that you covered the cake with thick buttercream. I've read online that it's only suppose to be a crumb coat. What is the difference ? I would prefer your method because, I love a lot of BC under my fondant.

hi,so step one put buttercream icing on the cake and smooth it put, second put it in fridge for 15-20 min and have fondant rolled out ready to use, spray the cake to put the fondant on the cake and .....if I need to decorate more lots of little fondant details on the cake, will the cake stay firm once it get to the room temperature ? If I don't use the cake that day and it's actually for the next day afternoon and in my case it's two layer castle cake with turrets made from gum paste , which I am not sure how I would be able to stick it to the box( paper box?,cardboard box???) and wrap around with plastic, what would you recommend ? Put them in the box separately over night?and finish the very next day? It's filled with filling from sour cream, so I assume it should be in the fridge , right? and how long does usually takes for 10"cake from overnight chilled in fridge become in room temperate usually? I am just trying to figure out if I will have time to finish the decoration the next day and assembly those turrets.. Thank you very much for your very very helpful videos! Enjoy all of them They are very helpful to me! and thank you for taking your time to answer our questions..

preettyyyyy please make more i enjoy remaking your cakes and presenting them in my bakery

@CakeSuppliesPlus Thank you, I was using corn starch and I'll work it quicker.

You can put two layers of fondant. You need one layer to smooth out the bumps of the cake, otherwise the top layer of fondant will be lumpy. You would need to dampen between each layer so it sticks to the cake or other fondant.

I've search the web high and low to look for the answer about why there are bubbles after fondant is covered. Some says it is due to the cake being chilled / the different temperature between the cake and the fondant. What do you think ?

@esmeraldakitty It's getting too dry. You need to work quicker or not use cornstarch/powdered sugar.

You can, but it's not recommended. Buttercream is used to create a smooth foundation for the fondant. Fondant settles into all the little imperfections of the cake if they are not filled with buttercream and the fondant will look lumpy.

Thanks Marsha! This is an area I struggle with so much. I think I'm seeing that I need to do three things to get better, one use more buttercream to get my cake really right (I'm getting better at that), two, I keep putting my cake on a turn table before I cover it so will stop doing that and three get a silicone mat. I noticed you only worked on the sides and didn't smooth the top is there any reason for that? I keep getting tears and my covering is always hit and miss, I'm wondering if the tears are coming because I smooth the top or because I rub too hard. xx

Can the excess fondant that gets cut away be re used to cover additional layers?

after the cake being covered with fondant, can it store in the chiller (8~9 degree C) untill further decoration ?

How did you get to go on the food network channel? & after my classes I am still learning more tips from you so keep rocking!

i have tryed to put my fondant cake n the fridge before decorating and the fondant just went off the cake it was full off water on it after i took it out off the fridge, it was in a hot country what do you think went wrong?

If ur fondant goes soft can u knead it agian with powdered sugar & make it into a firm or proper fondant ??? Plus is covering the cake wit butter icing a must before u cover the cake with fondant?

how can yo smooth the cake if you don't have a smoother thingy. i am only 11 and a beginner and the first time i tried to cover it , it was extremely bumpy and i couldn't get it smooth.could you please help me with it my best friends birthday is coming up and it is hard for me to perfect it? thanks, Julia

It is working when we test it.

for and 8 or 9 inch cake, how many layers would you prefer?

Hello, I'm new to using fondant. I'm wondering if I decorate the cake today, will I have to cover it overnight? If so, how do I cover it ?

I don't have the fondant smoother. Is their any thing else I can substitute it with?

thank you so much . i am a pastry chef at Armani cafe but my interest is in cake decorations. where do u give courses? and how can i buy stuff from u online , ?

You need to use a firmer fondant--either firmer commercial brand or firmer home-made recipe--with less moisture and/or more powdered sugar.

hi, thanks for sharing! how tall is your cake, and how much fondant roughly, did you use.? x

Can I use buttercream fondant for this? (Butter cream fondant is shortening and corn syrup, then you add in powdered sugar)

I tried to make this but with a lower cake, i covered with frosting but i didn't wait until it was completely dry so my christmas cake was a mess because my fondant was two stick and i couldn't lift the fondant and then i turned the cake and i carried it..... It was a mess thank you for this video i'll try it again but with your tecnic :*

are fondant cakes supposed to be refrigerated? and does the fondant ever get hard?

you make it so easy looking.

You can use the palm of your hand. Be careful to raise your fingers up and use only your palm--you do not want your fingertips putting dents into the fondant.

Hi I have a question you put your cakes in the fridge after you coat it in buttercream for 20 minutes but what do you do after it is covered in fondant? I've been having lots of trouble with bulging I don't know if I should leave it at room temp once it is covered with fondant or should I put it back in the fridge

if the cake is kept in a cake container and covered, will the fondant remain soft>

Really nice job!! I have a problem with my cakes puffing up when I apply the fondant over the iced cake. I usually put the cake in the freezer prior to covering with fondant...I let come to room temp b4 applying but I still get the puffing with the icing coming through the bottom of cake...any suggestions?

HI, It was now shown in the video, but I mentioned it at about 53 seconds into the video.

Super helpful! Thank you.

I always have issues with covering a cake with fondant after refrigerating the cake. .. one. . The fondant gets stiff really quick and I end up getting unwanted pleats and two. . There's a lot of condensation so I can't smooth the fondant right away with a smoother. . It gets caught on the stickiness. How do I fix this?

can you use buttercream frosting?

Thanks i'll try next time

It is quite hot during the summers where I live. So I need to refrigerate my cake after covering in buttercream till it solidifies. But then when I cover my cake in fondant, there is a lot of precipitation on the fondant and the top develops a very sticky, moist layer which I am unable to smooth down as everything sticks to it, smoothers, fingers everything. Help please. Anyone.

what brand of fondant did you use in this tutorial?

HI, We were contacted by producers at the Food Network and TLC to do the TV shows.

hi, i've seen a lot of videos using cornstarch to dust the fondant underneath .. will it make the fondant bitter ?? or is icing sugar more recommended? thanks!

When you used the mat, you didn't use any cornstarch or powdered sugar.....did you use crisco on the mat before hand or didn't put anything on it?

Can I use something besides buttercream?

With how much time of anticipation is good to take the cake out of the fridge before covering it with fondant?

My main problem is that the fondant starts to dry out and crack when I put it on. How do I stop that?

what kind of fondant do you use?

of what use is the measurement on the rolling mat, do we need to use it?

can you add icing on top of foundant

Yes, as long as there are no cake crumbs on the fondant.

Excellent

yup it can!

thank you lov yr video

You'd have lumpy fondant because the icing fills and smooths the divots of the cake.

i make the fondant but it was so dried..what can i do for having smooth fondant like yours???

Very helpful 😃😃

That would work fine, but not as good as an icing that gets firmer when chilled (like with real butter in it).

And what can i do if that ever happens again?

Do you have tutorials for beginners. ..

First you want to make sure the icing under the fondant is smooth--otherwise the fondant settles down into the bumps. If that icing is smooth, you can use just the palm of your hand to smooth the fondant (lift up your fingers so they do not touch the fondant--just your palm should touch).

SUPER NAM CUVINTE...)

Satin Ice

Your awesome

Can u do a recipe on how to make fondant

Do I HAVE to apply buttercream?

It sounds like your fondant may have been too soft.

Can I have tutorials for beggeners

why mine have the "elephant skin"?

It is working when we test it.

It is quite hot during the summers where I live. So I need to refrigerate my cake after covering in buttercream till it solidifies. But then when I cover my cake in fondant, there is a lot of precipitation on the fondant and the top develops a very sticky, moist layer which I am unable to smooth down as everything sticks to it, smoothers, fingers everything. Help please. Anyone.

what kind of fondant do you use?