Decorating with Fondant

So this cake was my first time decorating with fondant, and it went ok. I couldn’t really figure out how to get the edges and corners to be squared off, so I will have to do some research and try again.

What I used:

  •  1 Red Velvet Boxed Cake Mix
  • Wilton White Ready-To-Use Decorator Icing
  • Ready-To-Use White Rolled Fondant
  • Ready-To-Use Variety Pack Rolled Fondant (3 colors)
  • Wilton Fondant Shape Cutters
  • Wilton Fondant Cutter/Embosser

Directions:

  1. Divide cake batter evenly into 3 identical pans and bake.
  2. Once cakes are cooled, cut off the part of the cake that rose in the oven, making sure that each cake layer is flat and even.
  3. Frost the top of the first layer.
  4. Stack the next layer on top of the first layer, and frost the top of the second layer.
  5. Stack the third layer and frost the rest of the cake with a very thin layer of frosting.
  6. Roll out the fondant on a surface dusted with powdered sugar (make sure you roll out the fondant so it is large enough to cover the whole cake, I took measurements).
  7. Once fondant is rolled out, roll the fondant back onto the rolling pin.
  8. Transfer the fondant onto the cake from the rolling pin.
  9. Smooth the fondant onto the cake (A Wilton Easy-Glide fondant smoother helps, but I did not have one making this cake).
  10. Cut off excess fondant using a knife or Wilton Fondant Cutter.
  11. Roll out the colored fondant.
  12. Use shaped cutters or roll fondant into stripes or balls and decorate as desired.
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