How to cover a cake with fondant icing
Points to remember
Prepare your cake by stacking your layers and filling with jam and buttercream icing, then place on a cake turntable.
Measure across the top and sides of the cake using a piece of string. This will act as a guide for when you roll the icing out later.
Cover the cake generously with buttercream icing by piling it on top of the cake and easing it across the top and sides. Be sure to fill all the gaps when smoothing it down the sides.
Create smooth edges and sharp corners by turning the cake on the turntable and simultaneously using a palette knife to smooth the buttercream on the sides and top, scraping off any excess as you go. Leave it in the fridge to firm for 30 mins.
Make sure your work surface is clean and free of any crumbs. Dust liberally with cornflour or icing sugar. Knead fondant icing for a couple of minutes to soften, or pop it in the microwave for 10 seconds.
Flip the smooth side to the top, then
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