Fondant for cakes and cake design
Roll-out fondant for covering cakes and wedding cakes, white or colored, from leading cake design brands.
Covering a cake and types of paste
Smooth the cake with buttercream or ganache, roll out the paste to 3-4 mm, place it on the cake and smooth from the center toward the edges, then trim the excess. Fondant covers cakes, modeling paste holds its shape, flower paste is used for petals, and almond paste serves as an underlayer.
Working with and storing
Work at room temperature, kneading gently to soften. Store tightly wrapped, away from air, heat and humidity, never in the fridge. If the dough is too dry, add a small amount of vegetable fat.
Frequently asked questions
How much is needed to cover a cake?
About 500 g for 15 cm, 750 g for 20 cm, 1 kg for 25 cm.
How to prevent cracking?
Elastic fondant, rolled out to 3-4 mm, on a well-smoothed cake with no excess powdered sugar.
How to store leftover fondant?
Wrapped in plastic, then stored in a sealed bag at room temperature.
Color it yourself?
Yes, with gel food coloring, kneaded in.
