Q&A for How to Fondant a Cake

Roll out the fondant and let it sit out for 30 minutes or so—this allows it to harden and makes it easier to work with.

To make your own silky smooth fondant, check out our article: How to Make Fondant , where you'll find both ingredients and instructions for either classic fondant or marshmallow fondant.

Usually, it is best to to avoid storing a cake decorated with fondant into the refrigerator because the fondant goes soft from the moisture and the fondant colors can run as the cake "sweats." Try to keep the cake at room temperature on a bench or pantry shelf, since both the cake and fondant has a lot of sugar, this will help to help preserve the cake at room temperature. However, if it’s too warm and you really need to refrigerate the fondant-covered cake, first place the cake inside plastic wrap, then inside a corrugated cardboard box. Tape shut before placing it into the fridge, to keep out as much moisture as possible. For more help with storing a fondant cake, including freezing it, see How to Store a Fondant Cake .

Place the fondant onto a flat, clean surface that is non-stick, such as a marble board or a granite bench-top. Using a rolling pin, press down on the fondant and roll. As you roll, turn the fondant 180ºC occasionally, to ensure an even width and to help if form a circular shape. Don’t flip the fondant because this can tear it; just roll on one side and turn gently. More details, with illustrations, are provided in the steps above.

The instructions above mention that the fondant is best rolled out to about ¼ to ⅜ inch (0.64 to 0.95 centimeters) thick. Of course, if your recipe suggests a different width, follow its instructions. Also, as you’re rolling out the fondant, remember to keep turning it 180º as this will ensure it rolls evenly and forms a circular shape.

While it is possible to add water or piping gel to thin fondant down to what Wilton refers to as "piping consistency," this requires a lot of finessing to work in the water or gel sufficiently and get this mixture "just right." You could always give it a try, with the understanding it may not work at all due to being too stiff to pipe. It’s more typical to pipe royal icing onto the fondant than to try piping fondant. Any success stories piping fondant, leave us a photo below!

After rolling out the fondant to the size and shape desired, roll it gently around your rolling pin. To do this, start at one side of the fondant, then roll slowly, keeping it very loose. This will reduce the likelihood of the fondant tearing when you move it. Next, move to the cake and unroll the fondant carefully over the top of the cake, unwinding from one side to the other. Once the fondant is on the cake, you can smooth it into place and trim the edges neatly. See above for detailed instructions, with video demonstrations.

To store unused fondant, first wrap it in kitchen plastic wrap. Then, place inside an airtight container. It will keep fresh like this in a cool, dry pantry or cupboard for up to 4 weeks. Keep the fondant away from heat or sunlight, to avoid drying it out or causing fading.

You cannot apply fondant to an ice cream cake because it is too delicate. Consider using frosting or icing instead.

You may try using a rubber spatula or a plastic spatula to smooth the cake, but it is difficult.

Yes, you can put in the refrigerator as long as you cover the cake with plastic wrap to avoid condensation.

It's powdered sugar and it prevents the fondant from sticking to the table, similar to using flour to keep a dough from sticking.

Use a fondant smoothing tool to combine the pieces on your cake.

Food coloring does not affect the fondant's taste or texture, it only changes the fondant's color and appearance.

The fondant may get sticky, and if it's really humid, it may even melt slightly. Remember that fondant is made out of sugar, and sugar reacts to humid weather. Try to place it in a fridge or a cool place.

Buttercream frosting never truly hardens, but it will harden enough for the fondant step after 30 minutes in the fridge. Fondant will take 1 to 3 days to dry, depending on the humidity levels in your home.

Yes, although you may want to refrigerate the cake to make it harden so it is easier to apply fondant.

Add lemon juice, bit by bit, but not too much as it will render it too soft.

Try sifting the icing sugar so it has a delicate look on the cake.

You can put it on the frosting or on the fondant. The fondant just might not stick as well. Cover the cake in fondant, then put frosting on the cake only where you want the picture to be. Stick the picture on, then clean up any extra frosting with a butter knife or spatula.

This is done in the same way as the circle, but you will make it into a square fondant on the rolling pan, then add it on the cake.

You can still put fondant on it, and it will not effect any of the inside layers.

Lightly brush water or a dab of vegetable shortening on the area on which you are going to stick the decorations.

Yes. As long as everything is set and the cake is ready, you can eat it.

It just doesn't stick to the cake. It may stay on, but when you cut the cake, it will definitely fall off.

No. White fat isn’t the same as butter and if you use the white fat instead of the butter cream, it won’t turn out as well.

Cut out black circles and stick them on, as when you paint it on it might change the color of the red fondant.

Yes, they do sell colored fondant.

Wait for the fondant to set before piping or placing your words on top of the fondant. (You can also make fondant letters.)

Yes, you can.