Thursday, November 14, 2013

How to Cover a Rectangle or Square Cake with Fondant!

Start with a rectangle shaped cake, fill with your favorite filling. 
Carrot cake with cream cheese frosting for me!
Next ice the entire cake and chill for at least an hour to set the frosting.

Next roll black fondant about 1/4" thick. 
I use cornstarch to make sure the fondant will not stick when rolling it out.

After the frosting on the cake has chilled cover the cake with fondant.

I like covering square and rectangle cakes.  
I almost find it easier then round cakes.
When covering round cakes I find you
have to manipulate the fondant more to get it to perfectly drape
over the sides, with square cakes the fondant almost perfectly
drapes itself and just needs a little smoothing to look great.

To get crisp corners gently fold the fondant
 over the sides and pinch the edges together.

Using  a fondant smoothing tool smooth the
 sides out working out any air pockets gently out.

Following the pinched corners smooth the 
fondant out starting at the top and working down.

Cut away any excess from the bottom. Chill the cake again.
The following steps are to make a white a black fondant camo 

Mix some of the black fondant with some white. 
Just barely mix until the two colors are swirled together.

Roll out about l/4" thick and cut into 2 squares that will
 fit on the smaller front and back sides of the cake.

Secure the fondant with a small amount of water to the sides of the cake.

Steam the fondant to remove any excess cornstarch and to give the cake a nice shine.
I use a handheld garment steamer I bought for about $30.
Chill for another 30 minutes and you're ready to decorate!

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