Working with Fondant

3 Easy Tips to Achieve the Best Results with your Fondant!


Tip 1 – choosing the right ready-to-roll fondant
Every ready-to-roll fondant brand has its own unique texture and quality. Usually the best practice is to test different brands of fondant and see which one works well for you. For example, high humidity can affect fondant making it sticky to work with. Very dry conditions can make your fondant crack and leave what is know as elephant skin on your finished cake. So take this into account as well as the seasonal changes (fondant reacts differently in summer compared to winter). Usually fondant companies create their fondant with this in mind and so you may not be able to find brands that may be popular in other countries locally within your area.
A good idea is to check with your local suppliers to see which brands they have available. Ask them what they recommend and test a few different fondant brands to see which one works well for you. Once you feel comfortable working with the chosen brand makes sure to stick with it to keep consistency in your work.
Some people like to make their own fondant. This can be a good idea if you are a hobby baker and work with cakes on the rare occasion. However if you creating cakes for other people or starting a new business you will need to save time and keep your fondant at the same consistency and so then using a professional brand is best advised.


Tip 2 – Preparing your fondant to cover your cake.
Ready-to-roll fondant usually is packaged in an air tight box and wrapped in a plastic bag to avoid drying. Before you can begin to roll your fondant you will have to knead it to soften up the texture. Keep in mind that fondant is usually harder to knead in the winter as opposed to the summer when it is softer. If you do not knead your fondant long enough you will notice that as cracks and ripples will begin to form so make sure it is soft enough before you start rolling. Additionally if you don`t knead your fondant well enough you will notice the fondant rip apart on the cake edges while you are covering. Do not over knead your fondant as it will create a lot of air bubbles on the fondant and make it really soft and hard to work with. If you do notice small air bubbles within your fondant, take a sterilized pin and poke small holes to push the air out.




Tip 3 – Covering your cake
Firstly it’s very important to have your ganache or butter cream nice and smooth prior to the covering stage. If you have bumpy or rough ganached cake it will show through your fondant. We uncover the best way to ganache a cake in our free How to ganache a cake video tutorial.
The thickness we recommend for your fondant is 3mm but if you are a beginner it may be hard so try to keep your fondant around the 5mm thickness as if your fondant is too thick you will notice that it will be very hard to smooth especially if you are trying to achieve a sharp edges on your fondant.
If you notice elephant skin forming (dry cracks and ripples) try rubbing and area with your hands. The heat from your hands will help smooth the area. This technique is even better if you have a small sheet of acetate plastic. If you are a beginner remember your fondant skills will improve with time – practice makes prefect.
Stay connected to our blog for more hints and tips. Happy Caking!

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