Cover with Sugarpaste (Fondant)

Once layered and secured to a cake board, your cake is ready to be covered. A single tier can simply be covered with sugarpaste, while a multi-tiered cake should have marzipan applied first.

1/// Lightly dust the work surface with icing (confectioners’) sugar, knead the sugarpaste (ready-to-roll fondant) until smooth and pliable, then roll it to a thickness of approximately 5 mm (¼ in).

2/// Brush the cake all over with cooled boiled water. Carefully lift the sugarpaste with both hands directly underneath so it rests over your hands, wrists and lower arms, then place it over the cake. When the centre is directly over the middle of the cake, carefully lay it over the top.

3/// Using your hands, work quickly to shape the sugarpaste on the top, working from the centre outwards, and then the side of the cake.

4/// Run over the top and side of the cake with a straight-edged smoother until the surface of the sugarpaste is completely smooth.

5/// Trim the excess of sugarpaste with a pizza cutter around the edge of the base.

6/// Smooth over the top, side and edge of the cake until you are happy with the finish. The cake is now ready to be decorated.

FOR A SQUARE CAKE

For a square cake, after you have placed the sugarpaste over the cake, pull the corner flaps gently out and away from the cake. Smooth the corners with your hands to eliminate any creases, then trim the edges and smooth the top and sides with a straight-edged smoother.