TLDR
Fondant is a pliable sugar-based dough rolled flat and draped over cakes for a smooth, polished finish. The keys to success: knead it warm, roll it evenly to 4–5mm, apply it over a well-chilled buttercream base, and smooth quickly. The most common mistakes are working in a humid environment, rolling too thin, and skipping the crumb coat.
Table of Contents
- What Type of Fondant Should You Use?
- How to Prepare Your Cake for Fondant
- How to Roll and Cover a Cake with Fondant
- How to Smooth Fondant
- Common Fondant Mistakes and How to Fix Them
- How to Colour Fondant
- How to Make Fondant Decorations
- How to Store a Fondant-Covered Cake
What Type of Fondant Should You Use?
Rolled fondant (also called sugarpaste) is the standard choice for covering cakes. Soft, pliable, and available in white or pre-coloured varieties, it's what most home bakers use. There are a few types worth knowing about:
Ready-to-roll fondant: The most beginner-friendly option. Pre-made, easy to knead, and available in a wide range of colours. This is the right starting point for anyone new to fondant work.
Modelling paste: Firmer than standard fondant, with added CMC powder for structure. Better for making standing figures, detailed decorations, and flowers — it holds its shape as it dries rather than staying soft.
Gum paste: The firmest option, dries hard. Ideal for sugar flowers and decorations that need to hold their form for several days.
For covering cakes as a beginner, stick to ready-to-roll fondant. It's the most forgiving and gives you the longest working time. Browse the range at the Baking Pleasures fondant and icing collection.
How to Prepare Your Cake for Fondant
The most important step happens before the fondant comes out. Fondant clings to your buttercream base — and it won't hide lumps or imperfections. Every bump shows through.
Step 1: Apply a crumb coat Spread a thin, even layer of buttercream over the entire cake to seal in any crumbs. Refrigerate for 20–30 minutes until firm.
Step 2: Apply the final coat Add a second, smoother layer of buttercream. This is the layer the fondant will bond to, so take the time to get it as smooth and even as possible.
Step 3: Chill the cake Refrigerate the crumb-coated cake for another 15–20 minutes until the buttercream is firm to the touch but not frozen. A cold, firm base makes it much easier to position the fondant without it sliding around.
How to Roll and Cover a Cake with Fondant
Step 1: Knead the fondant Work the fondant with warm hands until it's soft, smooth, and pliable — similar to playdough. Cold or stiff fondant cracks when rolled. If needed, microwave it for 5–8 seconds at a time until workable.
Step 2: Dust your surface Lightly dust your work surface with cornflour (not icing sugar — icing sugar can make fondant sticky and cause tearing). A silicone mat works equally well.
Step 3: Roll it out Roll the fondant to an even 4–5mm thickness. The circle needs to cover the top and all sides with some to spare. A rough guide: diameter of the cake top + twice the height of the cake + 5cm extra.
Step 4: Drape and position Lift the fondant carefully using a rolling pin or your hands and drape it gently over the cake. Start smoothing from the top centre, working outward and then down the sides. Use the palms of your hands first to ease out any folds, then switch to a fondant smoother.
Step 5: Trim the excess Use a sharp knife or pizza cutter to trim the fondant flush with the base board. A clean, angled trim gives a tidy, professional finish.
How to Smooth Fondant
A fondant smoother (a flat paddle tool) is the fastest route to a polished finish. Work in circular motions — start from the top and move down the sides. The friction gently warms the fondant and evens out small imperfections.
If you spot air bubbles, pop them with a clean pin and gently smooth over the hole. For larger trapped pockets of air, work the fondant back toward the bubble with the smoother before it sets.
Two fondant smoothers used together (one on each side of the cake simultaneously) create an especially crisp, sharp edge at the base.
Common Fondant Mistakes and How to Fix Them
Elephant skin (rough, textured surface): Usually caused by humidity, over-kneading, or too much cornflour on the surface. Rub a tiny amount of white vegetable shortening on your fingertips and work it into the affected area — it softens the surface. On humid days, work in an air-conditioned room.
Cracks: Fondant rolled too thin, or left uncovered and allowed to dry out. Knead longer before rolling, roll to at least 4mm, and always keep unused fondant covered in plastic wrap.
Tearing: The fondant was too cold or too stiff when you tried to drape it. Knead it longer and make sure it's at room temperature before rolling.
Bubbles: Air trapped under the fondant as it was draped. Lift and re-position if caught early; otherwise pop with a pin and smooth.
Sagging or drooping sides: The fondant was too warm, or the buttercream base wasn't firm enough. Refrigerate the covered cake for 10–15 minutes and the fondant will firm up.
How to Colour Fondant
White ready-to-roll fondant takes colour well with gel food colouring. Add a small amount using a toothpick, then knead thoroughly until the colour is fully and evenly incorporated — no streaks.
Avoid liquid food colourings. They add too much moisture and make the fondant sticky and difficult to work with.
For deep colours (burgundy, black, navy), start with a commercially available pre-coloured fondant base and adjust with gel colour on top. Making black fondant from white requires significant amounts of colour and time to develop.
Concentrated gel colours from the Baking Pleasures food colouring range are a reliable choice. Colour always deepens as it sits, so add it in small increments and allow 10 minutes before deciding whether to add more.
How to Make Fondant Decorations
Fondant is just as useful for decorations as it is for covering cakes. Roll it out and cut shapes using cookie cutters, or model figures by hand. Use a tiny amount of water or edible glue to attach decorations to the cake surface.
For standing decorations (characters, flowers, bows), use modelling paste instead of standard fondant. It has more body and dries firmer, so pieces hold their shape without collapsing.
Brush dried fondant decorations with edible lustre dust for a metallic or pearlescent finish — it transforms simple shapes into something special.
How to Store a Fondant-Covered Cake
Avoid refrigerating a fondant-covered cake where possible. When fondant moves from cold to warm air, condensation forms and leaves water marks on the surface. Store the finished cake at cool room temperature in a cake box, away from direct sunlight.
If refrigeration is necessary (for perishable fillings), bring the cake slowly back to room temperature before serving. Don't touch the fondant surface while it's still sweating — wait until it's fully dry and the moisture has evaporated.
For everything you need to get started with fondant, head to the fondant and icing collection at Baking Pleasures — including ready-to-roll fondant, modelling paste, smoothers, and more.