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| To determine the diameter you need to roll fondant for covering your
cake: measure opposite sides and top of cake across center; roll out
fondant to that size, 1/4 inch thick. For example, an 8 inch, two-layer
cake, with two sides each 4 inches, equals 16 inches diameter. For simple,
accurate measuring, roll out the fondant on top of a Cake Dividing Wheel
included in the Wilton Cake Dividing Set. |
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 1.
Prepare cake by covering with buttercream icing. |
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 2.
Before rolling out fondant, knead until it is a workable consistency.
If fondant is sticky, knead in a little confectioners’ sugar. Lightly
dust smooth work surface and rolling pin with confectioners’ sugar to
prevent sticking. |
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 3.
Roll out fondant sized to your cake. Roll fondant with rolling pin,
lifting and moving as you roll. Add more confectioners’ sugar if
necessary. |
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 4.
Gently lift fondant over rolling pin, or lift with the support of both
hands, taking care not to tear it with your fingernails. Position on cake.
If tear develops, pinch together. |
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 5.
Shape fondant to sides of cake with Easy-Glide Smoother. We recommend
using the Smoother because the warmth of your hands may affect fondant.
Use the straight edge of Smoother to mark fondant at base of cake; trim
off excess using a sharp knife or pizza cutter. |
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 6.
Smooth and shape fondant on cake using palm of hand or Easy-Glide
Smoother. Beginning in the middle of the cake top, move the Easy-Glide
Smoother outward and down the sides to smooth and shape fondant to cake
and remove air bubbles. If an air bubble appears, pop it with a pin and
smooth area again. |
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