Did you know that round cakes are the easiest to cover? Learn how with Paris Cutler's top tips to covering round cakes.
Make sure your cake is ganached and the ganache has set hard before you attempt to cover your cake. The better the ganache preparation the better your cake will look.
1. Wipe your work surface clean and make sure it is dry
2. Measure the cake (sides and top surface)
3. Brush the cake all over with a little syrup (this helps the fondant stick)
4. Stick your cake on a temp board or on its proper board with a bit of soft ganache and place the board on a non slip mat or a moist tea towel so that is does not slip while you are working on it.
5. Knead the fondant icing (and colour see decorating techniques) to pliable dough using a sprinkle of corn flour if it sticks.
TIP: Kneading icing is not like kneading dough. If you keep pummeling it will stick to the board and become unmanageable. Treat your icing a bit like play dough, keeping folding it in until it is smooth and warm to use but does not stick to the bench.
6. Making sure your icing is smooth, flatten your ball of icing first with the palm of the hand to about 1 ½” thickness before rolling it with the rolling pin. This makes it easier to roll, and in the long run it will save damage to your wrists.
7. Dust some corn flour on your work surface and roll the icing starting from the centre, rolling about 6 times in one direction.
8. Turn the icing, and repeat the process. If your work surface gets sticky, use a bit more corn flour on the bench. Never use corn flour on top of the icing.
TIP: The turning of the icing will ensure that the icing will always be a square, which will make covering a round or square cake much easier.
9. Keep on rolling and turning this way till your icing is about 3mm-5mm thick. The icing needs to be larger than the total cake measurement.
10. Pick up the icing by rolling it onto a rolling pin. Use a dry pastry brush to remove any excess corn flour. This is particularly important if you use dark coloured icing.
11. Lift the rolling pin with the icing up and unroll it over the cake starting from the base of the cake.
12. Quickly run your hand over the top surface to make sure there are no air bubbles.
13. Secure the edges by running the palm of your hand along the top edge and side of the cake.
14. Press icing gently against the side, working your self round the cake inch by inch gently pulling the icing away from the side of the cake before smoothing it down.
15. Once the whole cake is covered, take your cake smoother and gently press the remaining icing against the side and base of the cake to make a cutting line, then trim the icing with a knife.
TIP: Do not trim your icing at the base of your cake too close as the icing shrinks up and you could be left with a gap. If this does happen, adjust your design and place a roll around the base of the cake –see cake decorating techniques.
16. Run your smoother along the side of the cake. Use two smoothers to do this job -the one in the left hand is running back and forth and the one on the right hand is pressed against the cake to make a sharp edge.
17. Hold one smoother on the side of the cake and the other one on the top surface giving same amount of pressure when pressed together and run all along the side of the cake so give a sharp edge.
18. Glide your hand along the cake. If you can feel any air bubbles use a small pin and gently take the air out and then go over it with your smoother or flexi scraper to buff and polish the icing.