Icing a Wedding Cake with Fondant
Step-by-Step Instructions for Applying Roll-Out Icing
May 14, 2008
Step 1 - Preparing the Cake for Icing With Fondant
Trim your cake so it sits flat when turned upside-down. A chocolate cake may be easier to work with while frozen. Place some small dobs of almond paste (marzipan) on the cake board and use to stick the cake down—this is vital if the cake is going to be transported anywhere after being decorated.
'Putty up' any holes or dents in the cake with almond icing. The aim is to have the cake as flat and smooth as possible. Brush away any loose crumbs.
Step 2 - Preparing and Rolling the Almond Paste
If possible, use a flexible plastic mat, free of scratches or imperfections, to roll out the icing. Make sure your fingernails are trimmed and that you are not wearing fluffy clothing, as wool and lint tend to stick to fondant. Dust the surface with sifted icing sugar and knead the almond paste for a few minutes before rolling out with a heavy marble rolling pin. Humidity makes icing difficult to work with, so try to use a cool room or ice the cake in the early morning. Roll the almond paste evenly, until it is big enough to cover the top and sides of the cake with a little to spare.
Step 3 - Applying the Almond Paste Layer
Brush the surface of the cake with a little water, sherry or vodka to moisten the surface slightly. Loosen the almond paste on the rolling mat, making sure it does not stick or tear. Drape the icing over your clean, bare arm to support it, then quickly drape it over the cake so it touches the board on all sides.
You can use your hands to smooth the icing, but icing smoothers (flat paddles with handles on the back) make the job easier. Begin by smoothing the icing out on the top of the cake, rubbing in circular motions and trying to push any air bubbles out towards the edge of the cake. Once the top is flat, ease down the sides of the cake. Whether the cake is round or square, the icing should sit flat with no creases. A certain amount of nudging is required to make the icing fit snugly around corners, and it will initially seem like you have too much icing. Practice makes perfect! Rub any air bubbles down to the bottom of the cake until they disappear.
When the icing is lying flat, use a sharp knife to cut off the excess around the edge. Wrap the extra icing in plastic, or it will dry out.
Some decorators prefer to leave the marzipan to dry for several days before adding the white fondant, but this is not strictly necessary.
Step 4 - Preparing and Rolling the White Fondant
Brush any traces of almond paste or specks off the rolling mat and re-dust with icing sugar. This is the visible layer of icing, so be sure your hands, utensils and work surface are impeccably clean. Knead and roll out the icing as for the almond paste.
Step 5 - Applying the Fondant Layer
Brush the almond paste layer with water, sherry or vodka to slightly moisten. Loosen the fondant on the rolling mat, drape it over your arm as for the almond paste, then drape over the cake, smooth and trim the excess as before. Leave to dry and harden.
Do not store a fondant-iced cake in an airtight container or the refrigerator.
Now the cake is masked (plainly iced), you might like to check out some easy decorating ideas to finish it off!
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