Prepping the CakeCrumb coat your cake with a thin, smooth layer of buttercream. Smooth well with a bench scraper. Refrigerate to set the buttercream. | Kneading & RollingKeep hands, tools, and work surface clean. Knead to warm fondant and activate gums, and to eliminate any air pockets. Immediately roll to 1/8 inch on a non-stick surface (e.g. baking mat). Use a thin dusting of cornstarch or confectioners sugar if desired. | Covering, Smoothing & TrimmingWhen covering a cake, it is important to work quickly to avoid wrinkling and cracking of the fondant. Place fondant on cake as centered as possible. To smooth, start at the top and work your way down the sides with your hands or a fondant smoother. Trim excess fondant. | Troubleshooting- Air bubble: Use a clean pin and pierce it on an angle. Smooth out the air toward the bubble until the bubble is gone
- Wrap unused fondant airtight
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