Fondant for cakes and cake design
Roll-out fondant for covering cakes and wedding cakes, white or colored, from leading cake design brands.
Covering a cake and types of paste
Ice the cake with buttercream or ganache, roll out the fondant to 3–4 mm, place it on the cake and smooth from the center toward the edges, then trim the excess. Fondant covers cakes, modeling paste holds shapes, flower paste makes petals, and marzipan serves as an underlayer.
Working with and storing fondant
Work at room temperature, kneading lightly to soften. Keep tightly wrapped, protected from air, heat, and humidity, never in the refrigerator. Fondant that is too dry can be revived with a small amount of vegetable shortening.
Frequently asked questions
How much fondant is needed to cover a cake?
Approximately 500 g for 15 cm, 750 g for 20 cm, 1 kg for 25 cm.
How to avoid cracks?
Elastic fondant, rolled out to 3–4 mm, smoothly iced cake, without excess powdered sugar.
How to store opened fondant?
Wrap in cling film, then place in a sealed bag at room temperature.
Color it yourself?
Yes, with gel coloring, kneaded in.
