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Covering Sugar Paste

Covering fondant

Covering fondant for layer cakes and wedding cakes: Saracino, Renshaw, Smartflex, Funcakes. Over 30 colors, in sizes from 250g to 2.5kg.

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Our covering fondant collection brings together products specifically designed to cover layer cakes, wedding cakes, and number cakes. Flexible and elastic formula (3–5 mm rolling thickness), excellent long-lasting stability, with a smooth, glossy finish. International professional brands: Saracino (Italy), Renshaw (UK), Smartflex (Italy), Funcakes (Netherlands), PME (UK). Over 30 colors, in sizes from 250g to 2.5kg.

How to choose your covering fondant

Three selection criteria. Flexibility: Saracino Pasta Top and Smartflex Velvet are the most flexible, making them easy to roll without cracking. Coverage: Renshaw Extra and Funcakes offer excellent opacity, essential for white wedding cakes. Long-lasting stability: for cakes prepared 24–48 hours in advance, choose Smartflex Velvet, which does not soften in humidity. Allergies: Funcakes and Renshaw are available gluten-free.

The covering technique

Step 1: ganache the cake with butter ganache, smooth it, then refrigerate for 30 minutes. Step 2: roll out the fondant with a rolling pin on a surface dusted with cornstarch, to a thickness of 3–5 mm; diameter = (cake diameter + 2 × height). Step 3: lift the fondant with the rolling pin and place it on the cake. Step 4: smooth from the center toward the edges with a fondant smoother, removing air bubbles. Step 5: cut away the excess with a cutter and smooth the edges.

Quantities and sizes

Required fondant quantities according to size. 15 cm cake × 10 cm high: 500g. 20 cm cake × 12 cm high: 750g. 25 cm cake × 14 cm high: 1kg. 30 cm tiered wedding cake × 16 cm high: 1.5 kg. For a 3-tier wedding cake (15–25–35 cm): allow 4 to 5 kg in total. The 2.5 kg size is the most economical per kilo for high-volume workshops.

Fondant or buttercream covering?

Fondant: smooth, clean finish, ideal for cake design, printed patterns possible, stable for 24–48 hours without refrigeration. Buttercream: better mouthfeel, more organic finish, but less smooth and requires refrigeration. The choice depends on the audience: children often prefer buttercream, while premium weddings favor fondant for its visual finish.

How can I prevent cracking around the edges?

There are several possible causes. Fondant too dry: knead it by hand for 1 minute before use; add 2–3 drops of glycerin if it is especially hard. Cake not ganached enough: fondant cracks over sharp angles; smooth butter ganache rounds the edges. Cool temperature: work at 20–22°C. If cracks still appear, smooth them with a finger moistened with a little water or beaten egg white.

Can white fondant be colored?

Yes, this is the standard method. Gel coloring or Colour Mill: 1–2 drops per 100g of fondant. Knead thoroughly by hand to distribute the color evenly (the color may look marbled for 30 seconds; this is normal). For deep reds and intense blacks: choose fondant that is already factory-colored, which is more economical in large quantities.

How should opened fondant be stored?

At room temperature (18–22°C), sealed airtight in its original wrapping plus plastic wrap and an airtight container. It keeps for 6 to 12 months depending on the brand. Avoid refrigeration, which hardens the fondant. If it has hardened, knead it by hand for 1 minute to soften it, optionally adding 2 drops of food-grade glycerin.

Discover more

Also explore our collections: all fondants · modeling fondants · cake design smoothers.