Fondant for cakes and cake design
Roll-out fondant to cover cakes and wedding cakes, white or colored, from top cake design brands.
Covering a cake and types of dough
Smooth the cake with buttercream or ganache, roll out the dough to 3-4 mm, place and smooth from the center to the edges, cut off the excess. Fondant covers, modeling paste holds shapes, flower paste makes petals, marzipan serves as an underlayer.
Working and storing
Work at room temperature, kneading lightly to soften. Store tightly wrapped, away from air, heat, and humidity, never in the fridge. Too dry dough can be fixed with a touch of vegetable fat.
Frequently asked questions
How much to cover?
About 500 g for 15 cm, 750 g for 20 cm, 1 kg for 25 cm.
How to avoid cracking?
Elastic dough, rolled out 3-4 mm, cake well smoothed, without excess powdered sugar.
How to store opened fondant?
Wrapped in plastic wrap then in a sealed bag, at room temperature.
Color it yourself?
Yes, with gel food coloring, incorporated by kneading.
