Decorating the cake with rolled fondant

The ingredients:

3 cups confectioner’s sugar

½ cup starch

2 tsp orange spirit

½ cup Glucose



- Combine all ingredients together and mix well.

- Knead until the fondant is smooth, pliable and does not stick to your hands.

- Prepare the cake by lightly covering with butter cream icing.

- Lightly dust smooth work surface and rolling pin with confectioner’s sugar to prevent sticking.

- Roll out fondant sized to your cake, add more confectioner’s sugar if necessary.

- Gently lift fondant over rolling pin, position on cake.

- Remove any extra dough with a tip of a sharp knife.

- Smooth and shape fondant on cake using a smoother, beginning in the middle of the cake top, move the smoother outward and down the sides, to smooth and shape fondant to cake.
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