Fondant Ingredients ½ cup glucose or white corn syrup
Fondant Ingredients 1 ½ tablespoons glycerine
Fondant Ingredients 1 teaspoon desired flavoring
Fondant Ingredients Cornstarch
Trim and smooth out your cake before applying The cake will need to be completely flat.
Using frosting, secure the cake to your board so that it will not move around while you are icing it.
Apply a buttercream base to smooth out any imperfections in the cake such as crumbs or low spots
Let the cake sit in the refrigerator so that the surface will slightly harden. It is recommended to let the cake cool for at least 24 hours before applying fondant.
Knead the fondant until it becomes the consistency of clay and use a rolling pin to flatten it out to about 1/4" or so.
Dust the rolling pin and work surface with confectioners sugar to prevent sticking.
Apply the fondant to your cake with the shiny side facing up.
Using your hands or a smoothing tool, smooth out the fondant starting from the center and working your way out.
Trim any excess fondant from the bottom of the cake.
Decorating with fondant Decorate with fondant shapes, paint, stencils, ribbons, etc.
To attach dried fondant shapes to a fondant cake, make the following recipe: 1 oz. ready-to-use fondant and 1/4 teaspoon cold tap water. Knead the water into fondant until it becomes softened and sticky. Brush the mixture onto the back of the dried fondant decoration and attach to cake.