How to Prepare and Roll Fondant

YO KNOWS

What You’ll Need

Vegetable shortening

Fondant

Fabric measuring tape

Sieve

Confectioners’ sugar

Wooden rolling pin

Pastry brush

Plastic scraper

Straight pin

  1    Rub a little vegetable shortening on your hands. Knead the fondant well using your palms—this helps to soften it and release air bubbles.

  2    Begin to shape the fondant into a ball, tucking the seams to the underside as you go. The top of your ball should be completely smooth.

  3    Press and squeeze the ball of fondant into a flat disk so it will be easier to roll out.

  4    Before you roll your fondant, use a fabric measuring tape to measure your cake or the area you need to cover.

  5    Using a sieve, dust your work surface with confectioners’ sugar and lay your disk of fondant on it. Using your rolling pin, roll from the center, and make sure to roll in every direction—away from you and toward you, side to side, and diagonally, keeping the shape of your cake in mind. For example, if your cake is round, you’ll want to roll out the fondant into a circular shape.

  6    While you’re rolling, check with the measuring tape to ensure the fondant is big enough. I usually roll my fondant ⅛ inch thick to cover a cake. Don’t worry if you can’t get your fondant this thin on your first try! Some details require a different thickness, and some cakes (like the Jumbo Candy Apple) look better with a thinner covering of fondant.

  7    As you roll, brush away any confectioners’ sugar that has ended up on the surface of your fondant. Use your scraper to remove excess confectioners’ sugar that has gathered around the edges of the fondant (so the fondant sticks to the buttercream better). As the sheet gets bigger, continue to roll in every direction from the center of the fondant outward, to maintain an even thickness and achieve your desired measurement.

  8    If you see any air bubbles in the fondant, insert a straight pin into them at an angle. Use your fingertips to gently guide the air out.