"ROLLED FONDANT ICING - LESSONS"

Fondant is a smooth sugar paste cake coating that is rolled out with a rolling pin  This icing is handled and applied differently then other coatings.     The following listed methods should familiarize you with the techniques needed to create stunning cakes. CAKE and PHOTO A baby shower cake made using rolled fondant icing  (I won Best of Show in a contest for this cake)

PREPARING THE CAKE

• Any firm type cake can be used.
• GOOD BOOK: The Cake Doctor by Anne Byrn. You can use box-mixes to get more firm cake recipes.
• Place cake on foil-covered cardboard the size of the cake.
• Because this icing is placed on the cake in one piece, defects on the surface of the cake can show as uneven areas. Careful trimming and leveling will definitely benefit the finished appearance of the cake. You can "putty" holes using buttercream icing.
• Before rolling out the fondant, a thin-sticky coating should be applied to the entire cake. This can be Jelly, Jam, apricot or other glazes, pastry fillings, buttercream icing or marzipan. Since the fondant has a sugar base and taste, the cake coating adds a distinct flavor to your cake. Don't coat with anything of color or it will show through. EX: I coated a cake using coconut filliling and also torted using the same filling - it is white.
• You can use any food coloring for a soft tint. Also flavor with Lorann oils if desired.

Bakery Craft has developed a system of weighing, rolling out and applying fondant that is different from the English and Australian methods and better suited for American bakers. A cake board 6-in. larger then the cake diameter should be used. After selecting the proper size cake board and correct scale weight for your cake size (see chart),
 

 

1.  Knead the fondant until it is pliable and easy to roll out. The product will soften and warm slightly. If you check the temperature with a dough thermometer it should read about 75 F.
2. Using powdered sugar lightly dust the entire surface of the cake board. Do not use flour or cornstarch. The rolling pin should be rubbed lightly with powdered sugar, making sure there are no granules.
3. Roll out the fondant to the edge of the cake board. Move the fondant on the cake board frequently and make sure there is enough sugar underneath to prevent sticking. DO NOT FLIP THE FONDANT OVER*. The proper weight fondant and proper size board will yield approximately 1/4 thickness when rolled out to the edge of the board.
4. After rolling out, the fondant can be polished on this flat surface before applying to the cake. Using the palm of your hand or a smoother-polisher use a circular motion to shine the surface. The fondant will be applied to the cake from the cake board.
5. Make sure fondant is not sticking to the cake board, it should move freely on the board. Hold the cake board with the fondant on it above the prepared cake. Center board above surface and tilt slightly. Gently shake the board to get fondant moving. As the fondant moves off the board, make sure the leading edge is out far enough to cover the cake board that the cake is on. Hold fondant and pull board from under fondant. The fondant will cover the cake and NOT tear or stretch. This method also reduces bubbles under the surface.
6. With the palm of your hands rub the fondant, gently moving around top and upper edge of cake.
7. Moving down the side of the cake use one hand to rub and use other to pull pleats from around the cake, being careful not to stretch or tear the fondant.
Use a sharp knife or pizza cutter to remove excess at the bottom of the cake.
8. Use your hand or smoother/polisher to smooth out any remaining rough spots. The cake is now ready for embossing and/or crimping and other decorating.

Weight and Size requirements of fondant per cake, this is based on 3 inch layer height.
 
Layer Size ..............Roll Out Board ............................Gross Weight .................................Net Weight
6" ..................................12" ...........................................1 lb. 8 oz. ....................................1 lb. 4 oz.
8" ..................................14" ...........................................2 lb. ............................................1 lb. 11 oz..
10" ................................16" ...........................................3 lb. 8 oz. ....................................2 lb. 6 oz.
12" ................................18" ...........................................4 lb. ............................................3 lb. 3 oz.
14" ................................20" ...........................................6 lb. ............................................5 lb. 4 oz
1/8 Sheet .......................14" ..........................................1 lb. 14 oz. ...................................1 lb. 3 oz.
1/4 Sheet .......................18" ..........................................3 lb. 4 oz. .....................................2 lb. 3 oz.
 
Fondant should be stored in a sealed plastic bag or container in a cool (not cold) dry place.
The fondants we sell will keep for several weeks unrefrigerated.

OTHER GREAT USES:
Don't forget fondant when you need cute little shapes for your cakes. Maisie's books: SUGAR DOUGH MAGIC and MARZIPAN MAGIC by Masie Parrish, available HERE are fantastic for ideas for novelty items you can make out of fondant! Use cookie cutters, form by hand, etc., let dry a few hours and stand up using a toothpick, sucker stick, or tongue suppresser to prop (secure 'prop' with buttercream icing).