A couple of weeks ago we celebrated T’s third birthday! I can’t believe she’s three already! Where did the time go? 🙁 But she is such a smart, kind, funny, independent and beautiful little girl and we are so proud of her!
I made her a Skye cake, as per her request, for a Paw Patrol themed birthday party. It was basically the same party we had for Q a couple of months ago, except with homemade burger buns this time and a pink cake 🙂 I don’t think anyone minded this and if they did, they didn’t say anything so it’s all good.
For my next cake project, I’ll be working with just buttercream to frost it, instead of fondant. I thought I would write down my tips for working with fondant before I move on.
I like working with it; it reminds of playing with play dough when I was little. It’s fun and you can create anything with it. But it’s not the cheapest thing to buy all the time and I don’t like the extra waste from the packaging. I usually get mine at Michaels with one of their weekly coupons.
So here is what I’ve learned so far when working with fondant:
Use a mat and cornstarch
I have this mat that I use every time I roll out fondant. I tape the edges to my dining table (which is where I decorate my cakes) and then dust it with cornstarch. Cornstarch prevents the fondant from sticking to your mat when you’re trying to lift it and place it on your cake.
Smooth it out
Once you’ve rolled out your fondant to the right size to cover your cake, smooth it out with a fondant smoother. If you don’t do this before you put it on your cake, you may find air pockets later on when you’re trying to smooth it out on your cake, and they are harder to get out. I found this out when I forgot to do this step one time.
Before you start rolling out your fondant, it’s important to figure out how much you will need to cover your cake. If you get the Wilton brand fondant, it tells you how much you need for the size of your cake. You also need to measure your cake. So, say you baked an 8″ round cake. After all the layers and frosting it’s 4″ tall. You would need to roll out your fondant to 8″ + 4″ + 4″ + 2″ = 18″. You need 8″ for the base, then 4″ for each side, then I like to add an extra inch for each side, just in case. If you use the Wilton mat I have, it has the measurements right on it so you know when you get the right size.
Fondant Rolling Pin
For an easy way of transferring your fondant over your cake once it’s rolled out, simply roll it up on your fondant rolling pin and unroll it over your cake. Then, slowly and gently pull outward on it all the way around, while smoothing it onto the cake, so you don’t get any creases. Once it’s on your cake, cut off any excess fondant, but not too close to the cake yet. You can reuse any of the one you cut off, as long as it doesn’t have any frosting on it. Then cut off the excess close to the cake. Use your fondant smoother to smooth out your cake.
Use water as glue
When you’re putting any fondant cut outs on your cake, you can “glue” them on there with a little bit of water and a brush. You don’t need a lot of water, as it will run and smudge your cake, but a little bit will make the shapes stick. I have this set for letters, but I also use any cookie cutters I have if I need a specific shape. You can also just free hand it and cut out shapes with your knife (I did that for the Paw Patrol badges and logos for the birthday cakes).
And those are my few simple tips for working with fondant! Hope you find them helpful 🙂 !
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