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Cake Decorating With Fondant
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There are many ways to make a good covering layer on a cake for cake decorating, but one of the most popular is cake decorating with fondant.

Originally used by British Cake decorators it is quickly becoming the standard for U.S. cake decorators. It is very versatile and fairly easy to manipulate and make. Roll it, cut it, imprint it, flavor it, color it and shape it; the ways to work fondant and make it unique are only limited by your imagination. While using fondant as a cake covering is accepted you can also use the fondant to make the decorations on the cake such as, hearts, flowers, balls and borders. Once they dry the decorations can be easily moved and applied to the cake surface with just a little water or egg white as glue.

The easiest way to begin is by using pre made fondant. Simply place enough pre made fondant on a clean smooth work surface, like a countertop, and roll it out with a rolling pin. You just need to make sure it is large enough to cover the cake in one application. Add the top of the cake in inches to two times the height of the cake and add a few extra inches to play with.

Make sure the cake is firm and either lightly spray some water on the cake or apply a crumb coating of buttercream icing to make sure the fondant will adhere to the cake. Then to transfer the fondant from the work surface you can use your hands, by working them underneath the rolled fondant and lifting and placing on the cake. Another way is to use the rolling pin and fold the fondant over the pin then transfer that way to the top of the cake.

Once the fondant is evenly placed on the cake with all sides covered equally. You will use your hands to smooth out and press the fondant onto the cake surface. When everything looks smooth use a fondant paddle to smooth it even more and trim the bottom with a small pizza cutter or a sharp knife.

While using a pre made fondant is quicker and easier it is not the most flavorful way to do it. Once you get the hang of using it you may want to make your own fondant from scratch. There are many ways to flavor it and adjust the texture to your own methods and tastes.

All fondants whether pre made or made from scratch should be handled and stored carefully to get the best use out of it. If you made to much fondant it can be stored by forming it into a log or ball and rub a little vegetable shortening on the surface. Then wrap tightly in plastic wrap and place it in a plastic storage container to keep it as airtight as possible.

When you need it again take it out of the wrapping and knead it until it is pliable enough to roll out again. If you would like more information on cake decorating with fondant please visit my site at Cake Decorating Central.


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