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Sugar Paste / Fondant for Covering Cakes

Patissland - Cake design

Covering fondant

Covering fondant for layer cakes and wedding cakes: Saracino, Renshaw, Smartflex, Funcakes. More than 30 colors, 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. A flexible, elastic formula (rolls out to 3-5 mm), excellent staying power, and a smooth, glossy finish. International professional brands: Saracino (Italy), Renshaw (UK), Smartflex (Italy), Funcakes (Netherlands), PME (UK). More than 30 colors, sizes from 250g to 2.5kg.

How to choose your covering fondant

3 selection criteria. Flexibility: Saracino Pasta Top and Smartflex Velvet are the most flexible, easy to roll out without cracking. Coverage: Renshaw Extra and Funcakes have excellent opacity, essential for white wedding cakes. How well it holds up over time: for cakes prepared 24-48 hours in advance, choose Smartflex Velvet, which does not soften with humidity. Allergies: Funcakes and Renshaw are available gluten-free.

The covering technique

Step 1: cover the cake with buttercream ganache, smooth it, then chill for 30 min. Step 2: roll out the fondant with a rolling pin on a surface dusted with cornstarch, to a thickness of 3-5 mm, with a diameter equal to (cake diameter + 2 × height). Step 3: lift the fondant with the rolling pin and place it over the cake. Step 4: smooth from the center toward the edges with a smoother, pushing out the air. Step 5: trim the excess with a craft knife and smooth the edges.

Quantities and sizes

Fondant quantities needed depending on size. 15 cm × 10 cm high cake: 500g. 20 cm × 12 cm high cake: 750g. 25 cm × 14 cm high cake: 1kg. 30 cm × 16 cm high wedding cake tier: 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 icing or buttercream covering?

Fondant icing: smooth, clean finish, ideal for cake design, can be printed with patterns, keeps for 24-48h without refrigeration. Buttercream: better mouthfeel and a more vibrant finish, but less smooth and must be refrigerated. The choice depends on the audience: children often prefer buttercream, while premium weddings favor fondant for its visual appeal.

How do you prevent cracks along the edges?

There are several possible causes. Paste too dry: knead by hand for 1 minute before use; add 2-3 drops of glycerin if it's really hard. Not enough ganache on the cake: the paste cracks over sharp corners; butter ganache smooths 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 you color white fondant icing?

Yes, this is the standard method. Gel food coloring or Colour Mill: 1-2 drops per 100g of paste. 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: opt for fondant icing that is pre-colored by the manufacturer; it's more economical in large quantities.

How do you store opened fondant icing?

At room temperature (18-22°C), airtight in its original wrapping + plastic wrap + airtight container. Keeps for 6 to 12 months, depending on the brand. Avoid the fridge, which hardens the paste. If it has hardened: knead by hand for 1 minute to soften it, optionally adding 2 drops of food-grade glycerin.

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Discover our collections too all fondant icing · modeling paste · cake design smoothers.