Cake! magazine by Australian Cake Decorating Network May 2017 | Page 33

COVERING YOUR CAKE WITH FONDANT
Step 1:
Roll out the 2 lbs of green
fondant to approximately 1/4”
thick. Remember to make the
circumference wide enough to
include the 4” cake board under
the apple.
Step 2:
Move the carved apple to a
turntable and cover the carved
apple cake with green fondant.
Step 5:
For a seamless finish, bring the cake right to the edge of the working
table. Holding the cake with one hand, start to rub the fondant against
the edge of the cake board. As you rub, the fondant will thin out and
fall away, creating a very rounded finish.
Step 3 & 4:
Using the pastry wheel, trim away
any excess fondant to limit the
number of pleats (overlapping
fondant) and to make covering the
rest of the cake easier. Open the
pleats with one hand and smooth
down with your other hand.
Step 6 & 7:
Use a pin to release any air
bubbles that may be tapped in
the carved well on top. Smooth
the apple with your hands.
Place the cake in the fridge while
you prepare for the next step.