Wednesday, 29 September 2010

How to apply Fondant to Square cake

Last night I had my second Cake Decorating class. I must say it was great fun. We had to cover cakes and boards with Fondant (Sugar paste). Next week then we'll move on to a new technique.
I have always been scared of icing a cake because it seemed so difficult but was thrilled with the outcome! It turned out so great if I do say so myself!

We all had to choose a cake shape, I got a square shape. Other shapes were a circular, heart shaped, petal shaped and hexagonal shaped.

Equipment needed:

  • 9 inch cake dummy to practice on. You can get these on eBay for a few euro.

  • 1kg approx of sugar paste. The brand we had was M&B, however Regal ice is a good one to use also. (you can buy both of these in www.decobake.ie)

  • Plastic rolling pin

  • Fondant smoother (available on eBay or Decobake)

  • Cake board

  • Knife

  • Icing sugar

Method
If working on a real cake, either use a marzipan layer (fruit cake) or butter cream layer (all other cakes) before putting on the fondant. For chocolate biscuit cake you can use a chocolate ganache.


When using marzipan, you will need to lightly brush the cake board and the marzipanned cake surface with clear alcohol, such as vodka, Bacardi or Gin. The alcohol is used to help the fondant adhere to the marzipan and cake board beneath and because it is sterile.

For cake dummies, while practising, the alcohol is not required.


  • Lightly dust a clean work surface with icing sugar.

  • For a 9 inch cake, use approx 1kg of fondant. Check the list below for guidelines on correct amount to use.

  • Knead the fondant until soft and pliable.

  • If working on a square cake, mold the fondant into a rough square shape. If working on a round cake, make the fondant into a rough circular shape.

  • Using your rolling pin roll out the fondant, turning the fondant 90 degrees after each roll for a square cake and a 45 degree turn for circular, petal shape cakes.

  • Use a large rolling pin so the fondant is not marked by edge or rolling pin.

  • Once rolled to correct size, (about ¼ inch thick with enough to cover top of cake, cake sides and board), take the fondant and lightly roll onto rolling pin. Place over cake and remove rolling pin. Center the fondant.  Note – cake board should be 2 inches larger than cake size.

  • For cakes with angles/corners such as square or heart shaped, always for on the corner first.

  • Dust your hands lightly with icing sugar and smooth down the 1st corner. Move on to the next corner until all corners are completed. Then start to work on the sides. If you get a pleat in the fondant, simply lift the pleat out lightly and then smooth down.

  • Once sides and edges have been smoothed down, cut any excess fondant using a knife and the edge of the cake board.

  • If your fondant starts to crack at all, lightly rub some icing sugar into it. the icing sugar acts like sandpaper to smooth the fondant. If you get any air bubbles, pierce the air bubble lightly with a cocktail stick and smooth out the air. Once again, rub down with icing sugar to smooth down the hole.

  • Continue to smooth any lumps and bumps with your hands. You should have clean lined corners and edges.

  • Next take your fondant smoother, dust with a little icing sugar and start rubbing the fondant smoother over it. you will be using little or no pressure with the smoother, you should use just 2 fingers to hold the smoother to lightly work the fondant. If you apply any more pressure, you will see marks on your fondant.

  • Take your time, it will take 30 mins to 1 hour to get everything nice and smooth (Once you become more experienced, time required will reduce.)

  • You will eventually get a light sheen to the surface of your fondant.

  • Cake is ready to decorate!
Check the table below for guideline on how much sugarpaste/fondant to use.


Pan Size
Round
SQUARE
Heart
Petal
Hexagon
6"
500g
500g
7"
500g
750g
8"
700g
1kg
9"
1kg
1.25kg
10"
1.25kg
1.5kg
11"
1.5kg
1.75kg
12" 
1.75kg
2kg



1 comment:

  1. Very useful information.

    Lisa
    www.bakingfrenzy.com

    ReplyDelete