On Saturday, I showed you how I stacked & layered cakes to make a tier and how I cover them in buttercream. I intended to finish up with the last steps later that day, but honestly, the party had me exhausted and having another round of pain with my gall bladder, so I’ve been unplugged until today.
So anyway, when I finished those steps, the next thing was to cover the cake in fondant. I started by making a batch of homemade marshmallow fondant and tinting it green.
Then I rolled it out to cover the two tiers. I use alot of corn starch when working with the marshmallow fondant. Corn starch keeps it from sticking and makes working with it so much easier. My favorite tool to do this with is the huge 20″ Wilton fondant rolling pin.
When I get it all rolled out to about 1/4″ thickness and the right diameter to cover the cake, I roll it up on my rolling pin and lift it to place on the cake.
The next few steps just take practice. I start by smoothing it out with my hands…and lots of corn starch. You have to work it down and around the cake, stretching and smoothing as you go to get out all the wrinkles and folds… I put mine on a turn table and turn and smooth as I go…working around and around, down and then around and around…
After getting it as smooth as possible with my hands, I start using my fondant smoothers to really level it out and get sharper corners on the edges.
Once I’m satisfied with the overall look, I take a pizza cutter and cut away the excess fondant from the edges. I try to cut as close as possible to the bottom to make a very clean edge.
And that’s that! I’m finished with covering the tiers in fondant. I did all of these steps for both the 10″ and 6″ tiers and these are the finished cakes…
Any questions about this cake? Leave them in the comments and if you make one like it, I’d love to see the pics!!
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