Covering a cake with rolled fondant


by: Texan

You can use any combination of cake layers and fillings to make a multilayered cake and then cover it with rolled fondant, but a sponge cake such as a genoise is ideal. Fill, frost, and refrigerate a 9-inch round cake about 5 inches high. Half of the recipe for rolled fondant is sufficient for a cake of this size.


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serves: 1


Nutrition Facts
Covering a cake with rolled fondant

Servings Per Recipe: 1

Amount per Serving

Calories: 0

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g

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1.  Dust the work surface with sifted confectioners' sugar and roll out the fondant about 1/8 inch thick and large enough to cover the sides as well as the top of the cake.

2.  Sprinkle confectioners' sugar over the surface ofthe fondant sheet.

3.  Roll the fondant up on the rolling pin. As you're rolling, brush any excess sugar off the fondant so it doesn't end up on the cake.

4.  Unroll the fondant over the cake.

5.  Gently massage the top of the fondant, starting in the middle of the cake and working tovvard the outside, to work out any air bubbles.

6.  Cut the fondant around the edge of the cake. Do this in two stages, leaving a fair amount of fondant attached to the cake for the first cut, so you don't accidentally cut away too much fondant.

7.  Cut around the cake a second time, this time more precisely, to remove excess fondant.

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