Pâte à sucre de couverture cake design - marques pro Patissland

Covering Sugar Paste

Patissland - Cake design

Covering Fondant

Covering fondant for layer cakes and wedding cakes: Saracino, Renshaw, Smartflex, Funcakes. Over 30 colors, sizes from 250g to 2.5kg.

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Our covering fondant collection includes products specifically designed to cover layer cakes, wedding cakes, and number cakes. Flexible and elastic composition (3-5 mm rolling thickness), excellent durability over time, smooth and shiny finish. International professional brands: Saracino (Italy), Renshaw (UK), Smartflex (Italy), Funcakes (Netherlands), PME (UK). Over 30 colors, sizes from 250g to 2.5kg.

How to choose your covering fondant

3 selection criteria. Flexibility: Saracino Pasta Top and Smartflex Velvet are the most flexible, easy to roll out without cracking. Coverage: Renshaw Extra and Funcakes have excellent opacity, essential for white wedding cakes. Durability: for cakes prepared 24-48 hours in advance, prefer Smartflex Velvet which does not soften with humidity. Allergies: Funcakes and Renshaw are available gluten-free.

Covering technique

Step 1: coat the cake with buttercream ganache, smooth it, then refrigerate for 30 minutes. Step 2: roll out the fondant on a surface dusted with cornstarch, thickness 3-5 mm, diameter = (cake diameter + 2 × height). Step 3: lift the fondant with the rolling pin, place it on the cake. Step 4: smooth from the center to the edges with a smoother, pushing out air. Step 5: cut the excess with a cutter, smooth the edges.

Quantities and sizes

Amount of fondant needed by size. 15 cm cake × 10 cm height: 500g. 20 cm cake × 12 cm height: 750g. 25 cm cake × 14 cm height: 1kg. 30 cm tiered wedding cake × 16 cm height: 1.5 kg. For a 3-tier wedding cake (15-25-35 cm): plan 4 to 5 kg total. The 2.5 kg size is the most economical per kilo for high-volume workshops.

Fondant covering or buttercream?

Fondant: smooth and clean finish, ideal for cake design, printed patterns possible, lasts 24-48h without refrigeration. Buttercream: better mouthfeel, lively finish, but less smooth and requires refrigeration. The choice depends on the audience: children often prefer buttercream, premium weddings prefer fondant for the visual effect.

How to avoid cracks on the edges?

Several causes. Fondant too dry: knead for 1 minute by hand before use, add 2-3 drops of glycerin if really hard. Cake not ganached enough: fondant cracks on sharp edges, ganaching with butter smooths edges. Cool temperature: work at 20-22°C. If cracks still appear: smooth with a finger moistened with a little water or beaten egg white.

Can you color white fondant?

Yes, this is the standard method. Gel color or Colour Mill: 1-2 drops per 100g of fondant. Knead thoroughly by hand to distribute evenly (color may look marbled for 30 seconds, this is normal). For deep reds and intense blacks: prefer factory-colored fondants, more economical in large quantities.

How to store opened fondant?

At room temperature (18-22°C), hermetically wrapped in its original film + cling film + airtight container. Storage 6 to 12 months depending on brands. Avoid refrigeration which hardens the fondant. If hardened: knead for 1 minute by hand to soften, possibly with 2 drops of food-grade glycerin.