Prepare cake by lightly covering with buttercream icing.
Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a
little maizena (cornstarch). Lightly dust your smooth work surface and your rolling pin with
maizena to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift
and move as you roll. Add more maizena if needed.
Gently lift fondant over rolling pin or slip cake board under fondant to move and position on cake.
Shape fondant to sides of cake with a cake smoother tool. We recommend using the smoother
because the pressure of your hands may leave impressions on the fondant. Beginning in the
middle of the cake top, move the smoother outward and down the sides to smooth and shape
fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle,
release air and smooth the area again. Use the straight edge of the smoother to mark fondant at
the base of cake. Trim off excess fondant using a spatula or sharp knife.
Your cake is now ready to decorate.
Covering Large Rounds with Rolled Fondant
In most cases, the smaller your cake, the easier it will be to cover with rolled fondant. However,
there is an easy way to position and smooth fondant on cakes that are 300mm diameter or larger.
Follow the steps below to lift fondant onto the cake without tearing.
Cover cake lightly with buttercream icing. Roll out fondant sized to your cake.
Slide a large cake board that has been dusted with maizena (cornstarch) under the rolled fondant.
Lift the board and the fondant and position over cake. Gently shake the circle to slide the fondant
off the board and into position on the cake. Smooth and trim as described above