Fondant Tips & Tricks

January 7th, 2010 by Susan Matusiak

The smooth, flawless finish of rolled fondant is definitely here to stay! Every book, magazine and television show on cake decorating showcases stunning wedding cakes, cute novelty cakes and yummy cookies using rolled fondant. In my many years of teaching the basics of rolled fondant, I have learned many “tricks” from my students…..we are always learning from each other. Here are a few ideas…..

  • Crumb coat your cake smooth by lightly icing the cake with buttercream icing. Any imperfections will show through the rolled fondant. Try to use white icing unless you are using a dark tinted fondant.
  • Lightly dust the surface you are rolling out your fondant on with your dusting pouch filled with powdered sugar. If you live in a very humid climate, you can use 1/2 cornstarch and 1/2 powdered sugar in your pouch. If you live in a very dry climate, you can spread a thin layer of solid vegetable shortening on your work surface before you start to roll out the fondant.
  • Use a silicone rolling pin when rolling out fondant, you’ll have fewer problems with the fondant sticking to the rolling pin. Never flip the fondant over after you start to roll, just turn the fondant about a 1/4 turn after you roll a few times so it doesn’t stick to the surface.

Apply Fondant to Cake

  • Carefully place the fondant over the cake and smooth the top with an Easy-Glide Fondant Smoother, pressing lightly on top. Cut away any excess fondant on the bottom edge, so the fondant’s weight doesn’t pull and tear at the icing.
  • Smooth the sides down. If the top edges on the cake are dry, smooth a bit of solid vegetable shortening in a circular motion around the edge with your smoother. The shortening will soften the dry fondant.
  • Cakes covered with fondant are heavy, so make sure you have a sturdy board made from foamcore, wood or several cake boards taped together and covered with Fanci-Foil Wrap. You can also use your favorite cake plate or a smooth edge separator plate. A stable base will help prevent your cake and fondant from cracking.
  • If the fondant has cracked, use the solid vegetable shortening and smooth the cracked area together, using a circular motion. Don’t use water because that will break down the fondant.

Trim Excess Fondant

  • Place the fondant on the cake and trim the excess fondant from the bottom of cake to help eliminate seams and folds caused by the excess fondant. If you have a large amount of a fondant fold on the side of the cake, cut the excess fondant so as to have enough fondant to place them next to each other not overlapped. Then take the shortening and smooth the two pieces together.

See more fondant decorating tips and tricks on our website! For more inspiration, browse our fondant project ideas. Be sure to check our selection of fondant tools.

Do you have any tricks or tips for using fondant? Have any questions about using fondant? Have some fun decorating your beautifully covered rolled fondant cake!

Susan Matusiak Susan is the Senior Cake Decorator with over 20 years of decorating experience in the Decorating Room. She is also an instructor at the Wilton School of Cake Decorating and Confectionery Arts. Susan enjoys her job because each day is new and different — from baking cookies, decorating gingerbread houses or decorating multi-tiered wedding cakes all created for the photos in our publications. There is never a dull moment in the Decorating Room…always a lot of excitement here! Susan is a member of ICES (International Cake Exploration Societe) and the State Representative for Illinois.

1,472 Replies

  1. Lyn Settle says:

    I noticed that fondant draped cake perfectly…is this from practice or is this because of extra rolled-out fondant…I have never used fondant before and have a wedding cake to make for August 2010…can you give me any tips…thanks

    • Crissy says:

      Its from practice! And its not as easy as this makes it look! Fondant covered cakes are beautiful, and I have done some that come out perfect…then I have done some that are a nightmare!!

    • Susan Matusiak says:

      Hi Lyn,

      Most of the time it is from practice, but when rolling out fondant do not roll out an excessive amount which does make it difficult to place over the cake. An 8 inch round cake 4 inch high takes about 24 oz, we have the fondant amounts listed in our yearbooks. The circle of your cake is measured by the size of the cake top 8 inch cake, plus double the height of the cake (4 inch tall cake would be 8 inch) so you would need 8 +8 = 16 inch fondant circle. This gives you plenty of fondant to cover your cake.

      Susan

  2. natalia says:

    Hola me encantan los productos hay manera de enviar a Argentina, aca no consigo casi nada de Wilton
    por otro lado tienen pag en español? estaria bueno aunque sea alguna notas ya que como yo hay muchos fan que no dominamos bien el ingles
    gracias x todo
    Natalia

    • betty says:

      hola Natalia
      mi nombre es Betty soy argentina y vivo en usa por muchos anos
      hace 1 ano que tome algunas lecciones para decorar tortas,me encanta pero tengo mucho que aprender todavia.
      si te puedo ayudar en algo avisame aver que se puede hacer.
      espero tu contestacion a mi e-mail
      carinos

  3. Crystal says:

    Hola Natalia!

    Lo sentimos al leer que usted no ha sido capaz de encontrar los blogs en español. Esperemos que su comentario le pedirá al pueblo de Wilton para ofrecer la información en su idioma, sin embargo, ya que esto es sólo un blog puede ser más difícil a menos que el autor también puede hablar y escribir su blog en español. Hornear feliz!

    Natalia was expressing issues with the blogs being great but not in Spanish and in Argentina there are people who enjoy Wilton products but have trouble reading the blogs due to them only being written in English.

    I responded:
    Sorry to read that you have not been able to find the blogs in Spanish. Hopefully your comment will prompt the Wilton people to offer the information in your language, however, since this is just a blog it may be more difficult unless the author can also speak and write their blog in Spanish. Happy baking!

    • isabel martinez says:

      yo tampoco sabia nada pero asi como tu ,,,tratano aprendi,,,,y no te desanimes ,,,,,,,,que no estas sola ,,,ok? soy mexicana,,,,isabel

  4. Crystal says:

    Thank you for this blog! I am beginning to see a lot more cakes decorated using Fondant and previously I never had any luck with using it. This blog is a great help and I am looking forward to using fondant and playing around with it more to see what I can do. Now just to perfect the flowers and I’m all set.

    • Susan Matusiak says:

      Hi Crystal,

      The more you work with fondant the easier it gets and you get more comfortable with the fondant. You can mold figures, make simple flowers and even use the fondant on small areas of shaped cakes. Have fun with fondant!

      Susan

  5. aini says:

    I live is a very humid climax, folling fondant is a very hard work to do, too much corn flour, its get hard too much confec sugar, it will stick.. today, i spent 3 hrs rolling fondant juz for 5″ pan.. any tips??

    • Diana says:

      I’ve had the same problem as I too live in a humid area. Something that helps me is to roll the fondant between to pieces of parchment paper and then the final roll to get is thinner is when I then use the cornstarch and it works like a charm. Best of luck!

  6. Grace May says:

    I work alot with rolled butter cream..it is not as firm as regular or mmf fondants. So I always have trouble getting onto the cake without it ripping. Is there any advise you could give me. Thank you Grace =-)

    • Susan Matusiak says:

      Hi Grace May,

      If you use the Roll and Cut Mat to roll out your fondant than you can just lift the mat (fondant face down)onto the cake without picking the fondant up. You can use medium grade clear tablecloth vinyl from a fabric store also to roll the fondant, especially if you are rolling out fondant for large cakes (16 inch cakes or larger).

      Susan

    • mariam says:

      hi, i am starting a new home bussiness for cake decorating, till now i made about ten fondant cakes some are perfect and some r moderate my problem is not in the fondant but in the cake recipe, i tried wilton butter cake and find it fine but for chocolate cake i tried wilton american celebaration cake and other chocolate cake recipes but still can’t find the best recipe for a fluffy moisture cake that bears the fondant icing so pls help ! thanks

      • Susan Matusiak says:

        Hi Mariam,

        I would try the Duncan Hines Devils food cake mix, I love the taste and it is very moist.

      • isabel martinez says:

        use,germanchocolate moist cake mix,,,,hill country fare,brand(here in san antonio texas,at h,e,b) only cost 85 cents,,tanbien poco ingles but i try…..lol

      • Amy says:

        Try Pillsbury Chocolate or Devil’s Food. And freeze your cakes after they cool completely. Then thaw completely before you crumb coat and ice/fondant. Somehow the freezing always makes my cakes much more moist.

      • Cassie says:

        I use Duncan Hines Chocolate cake mix & when it’s mixed, I add a big dollop of mayonnaise (yep, plain old mayo!) to the batter. Mix it in & pour into the pans. The cakes are more moist so handle with care-I think the moistness makes up for it though! Hope this helps!

  7. Hi im starting my first Fondant class in Qatar this week as i have allready made a Corset Cake & was a hit for the 40th b,day party.:)

  8. Victoria Duah says:

    Hi,i bake my wedding cake myself last yr Nov but aday to my wedding day i notice some crack on the foundant covering the cake,i think d wealther there was too cold I used the cake like that because there is no time 2 bake but in case of other time what can i do.

    • Susan Matusiak says:

      Hi Victoria,

      The cold weather could have dried out the fondant which caused the cracks. Next time I would place the cakes in the refrigerator if possible to add moisture to the fondant.

      Susan

  9. susan says:

    how far will a 0.1 bottle of pearl dust go? Thank you

    • Susan Matusiak says:

      Pearl dust in the 0.1 oz bottles will go very far, you can dust about 30-40 large roses and a few hundred drop flowers. If you are doing decorations on a fondant 3 tiered cake 1 bottle should work.

  10. michael says:

    can i frost a cake smooth with buttercream and then use fondont to do circles, strips, and diamonds and put it on the iced buttercream cake? i am so scared to work with fondont to cover i have cake next week for my sisters 23rd and i am toscared tot ry if for the second time the first time was a nightmare

    • Susan Matusiak says:

      Depending how moist your butter cream is will depend on if the butter cream will seep into the fondant pieces. I would place some butter cream on a board and add a piece of fondant and see if it absords the grease. Try a small 6 inch round cake with rolled fondant you will be surprised how easy it is to cover the cake.

  11. Vicky says:

    Very nice of you Crystal!

  12. cassandra says:

    my problem is with crumb coating. sometimes it seems like i can’t get the cake to have perfect lines, i.e. (totally square or round with sharp corners)…..any suggestions?!?! and do you always use buttercream to crumb coat?!?!

    • Susan Matusiak says:

      Butter cream is used most times because you can smooth the buttercream to cover any imperfections you have on your cake. Sometimes people use apricot preserves, heat to boiling and strain. Brush on your cake, and your cake must be very perfect otherwise every line will show thru the fondant. If you have a perfect 1-layer cake this may work but it would not work as well with a 2-layer cake with a filling. I do prefer butter cream.

      • cassandra says:

        ok great!- so any tips or tricks to make those perfect sharp edges at the top of the cake so that the fondant lays nicely and makes a perfect sharp edge?!?!?
        Thanks again!!

        • Susan Matusiak says:

          You don’t want to make a sharp edge with your butter cream, most cakes have more rounded edges. For square cakes you ice your cakes smooth to get the corners slightly squared edge, when the fondant is placed on your cake is were you will enchance the squared look using your fondant smoother to form a soft square corner. Most cakes do not have real sharp square edges otherwise the fondant may rip. Square cakes do take some practice, rounds are much easier.

          • Rose-Ellen says:

            Keep in mind that the examples in the pictures above are not done with real cakes! They use a styrofoam “dummy” cake which is symmetrical and has perfectly sharp angles from the top to the sides of the cake. You will not get it this “perfect” on a real cake.

            You can try a cake leveler on all layers to get the cake as squared off as possible. Use a LOT of butter cream at first so you get a thick layer that will fill in any dents or curves. Then use a large metal spatula, one larger than the height of your cake, and stand it straight up while you rotate the cake, scraping off excess buttercream. Do the same kind of thing on the top, using a large spatula (I even used a metal ruler once on my 16″round) and grabbing either end hold it steady and scrape it across the top. This will give you the most uniform shaped round.

            I have also used cream cheese frosting to coat because I think it tastes better.

  13. Janet says:

    I haven’t had very good luck with the fondant as I have a hard time smoothing out the sides without it buckling or folding. How thin should I be rolling the fondant and how to I handle the excess fondant on the sides?

    • Susan Matusiak says:

      When rolling the fondant, roll about 1/8 inch thick and only roll out the amount you need (most of our publications list the amount needed for different cake sizes). If you have a lot of excess trim the fondant from the bottom edge immediately after you place the fondant on your cake, otherwise it will cause folds because of the excess. Using a fondant smoother helps in smoothing down the sides fo the cake.

  14. Nada says:

    More of a question then comment. I’m taking the Wilton Gum Paste & Fondant class right now…so much fun. But I need to make a cake for my cousin’s 40th birthday this saturday.

    My question is how do I make a cake that looks like a small purse?

    • Susan Matusiak says:

      We do have the Purse cake pan (stock # 2105-1192) and you can decorate the cake in butter cream, rolled fondant or very simple with some candies.

  15. Jennifer says:

    OK., I have been decorating cakes for a while off and on, just took course 3 and 4 summer of ’09. I love the look of fondant, but hate working with it and the taste (yes i do flavor it). I see on the cake shows (TLC Cake Boss) that he rolled the fondant on the rolling pin and it dosn’t stick to it’s self. I have the big white rolling pin that you guys sell (not silicone) and it sticks to it’s self when I do it. My question is what is he doing so it won’t stick to it’s self that you can cover the cake just using the rolling pin? I have tried the mat that comes with the rolling pin that i have and it’s just awkward for me to use it, I feel like I have to have two people helping me do it.

    • Susan Matusiak says:

      Depending on how humid your area is and how sticky your fondant is what causes the fondant to stick on rolling pins. I have used the 20 inch white acrylic, the silicone and the wooden rolling pin and have great results, but sometimes if it is extremely humid I will lightly dust the pin with powdered sugar. People like the Cake Boss who work with fondant on a daily basis knows the feel of the fondant and of course the more we work with fondant the better we get. Of all the ways to place fondant on a cake I do prefer the rolling pin, I feel I have more control of the fondant going over the cake.

  16. Karen says:

    I have a question, can you write on fondant? And if you can what do you use to write on it with?

  17. andrea says:

    im actually in the process of making my first cake using fondant. i read everything on this page but couldnt find the info i need. my question is: when do i put the fondant on the cake? is it ok to do it the day before its being served or should it be done the same day? thank you.

    • Susan Matusiak says:

      You can place the fondant on a cake up to 3 days before serving the cake. Fondant actually seals the cake and keeps it fresh, plus this gives you time to decorate your cake. If you have a refrigerated filling then you should refrigerate the cake otherwise a cool room works well.

  18. Nada says:

    Thanks Susan, I did check out the pan online. I guess what I wanted to do is simiilar to a purse cake I saw on that program Ace of Cakes… I only caught the tail end, so I don’t know how they made it. But, this cake actually stood up just like a purse. Do you have any suggestions?

    • Susan Matusiak says:

      Nada,

      Several other suggestions for a stand up purse, one is to use the mini loaf cakes and stack 2 or 3 together and trim the top cake. Another one is to use rice cereal treats and shape in the style of purse you would like and cover in fondant. You can also use the 9″x5″ loaf pan for a larger purse. A square cake cut in half will also work, it all depends on the style and how many servings you may need for the cake. The handle can be made with rolled fondant or there are some interesting candy ropes you can use for a handle, check out your favorite candy shops.

  19. How do I prevent fondant icing from developing horizontal folds
    at the lower part of the cake, a day after the cake is covered
    with fondant?
    What flavor can I put on the fondant to make it more palatable?
    What’s a good recipe for chocolate fondant from scratch?
    Thanks!

    • Susan Matusiak says:

      The folds may be forming because you may have too much icing as a crumb coat or the fondant may be too thick or the cake may be in a very warm room and needed to be refrigerated to chill. You can flavor your fondant with any extract or flavoring of your choice. Knead about 1 teaspoon of flavoring into the fondant.

      We have a recipe on the Wilton website for Chocolate fondant using our candy melts and rolled fondant…very yummy chocolate taste!

    • Chinoles & Cakes says:

      I LOVE Wilton…but I discovered a place to order fondant by the bucket online, and it tastes GREAT!! It was really out of necessity to buy alot that I didn’t buy the fondanat from Wilton as I usually do at my local craft store.

  20. Katrina says:

    I watch cake shows on TV and I see them put crumbed coated cakes and finished fondant covered cakes in the refrigerator. Why do they do that and is each refrigeration necessary?

  21. Katrina says:

    One more thing what temperature is the refrigerator, would it make the fondant stickt?

    • Susan Matusiak says:

      Katrina,

      Some people place their cakes in the refrigerator both crumb coated and with the fondant on, most of the time the cake has filling or icing that needs refrigeration. If you refrigerate your cumb coated cake than when you remove the cake to place the fondant you have to make sure the crumb coat still has some stickness to adhere to the fondant, if not you can spritz water on the icing and place the fondant. If your kitchen is cool not very hot and humid than your cake should be fine for about 3 days. ALso if you live in a very humid area when you remove your cakes from the refrigerator you will have condensation forming on the fondant, so don’t touch the fondant and let the condensation seep back into the fondant. I don’t think refrigerate temperature had nothing to do with the stickiness of the icing.

  22. Farah says:

    hi, i am a newbie to making cakes and i really enjoy it, and have made quite a few cakes so far, but i have slight problems with using fondant icing. i tend to get a lot of tearing and cracking, which your tips have helped with, but my biggest problem with the fondant is the icing sugar that is left on the fondant after rolling it out. once iv covered my cake with the fondant the icing sugar sticks to it and does not come off even though i have tried rubbing it, and even wiping it off! please help! i have to make a birthday cake and i want it to be perfect, and the white dust on the fondant takes away the colour of the actual fondant!

    Thanks
    Farah x

    • Susan Matusiak says:

      When rolling out fondant I never dust the top with powdered sugar, actually I never use anything, so your fondant is smooth. The mat you roll your fondant can be dusted or you can use the shortening, but the side facing the mat is the side that goes against the buttercream. Also I never flip the fondant over when I roll the fondant.You can use a bit of shortening on your hand and try and rub the fondant or you can wipe the fondant with a damp cloth to remove the sugar. Sometimes the wet cloth may make the fondant shiny so be careful that the cloth is very damp.

      • Jennifer says:

        OK I read your response to me, now my question is if you are using the shorting on the fondant and you are putting it on the rolling pin wont that stick to it’s self?…that has always been my problem when i have tried this. I don’t know if i am rolling it to thin or what the deal is. As you said i really don’t work with it as much as butter cream. People that i know like the taste of the butter cream more.

        • Chinoles & Cakes says:

          I had the same problem, powdered sugar to prevent sticking, but then when I used a bit of water to wipe it off, not only did it make it shineym but it lost its shape.
          So is shortning to “clean” the fondant the way to go then??

          • Cassie says:

            I am fairly new to the fondant cakes but I have been using cornstarch tied up in a cloth handkerchief to LIGHTLY dust the “upside” of the fondant when I’m rolling it out. Keeps the fondant from sticking to the rolling pin & doesn’t show as bad as powdered sugar. I take a dry brush & GENTLY brush off any cornstarch that is showing.

  23. Katrina says:

    When I make cakes, I bake all them in one day and decorate the next day and the deliver the following day.
    How do I keep the fondant from harding?
    How do I keep a buttercream cake with fondant decorations from harding?
    Does refrigerating have anything to do with this?

    • Susan Matusiak says:

      The fondant will air dry but when you cut into the cake the butter cream keeps the fondant very soft, it would be the same if you iced your cake and let them sit overnight, some icings do crust over. Whether you refrigerate or keep your cakes out will not change the fondant, it will slightly crust over and so will your decorations.

    • Chinoles & Cakes says:

      That is sort of the point of fondant, especially when “building” things like figures, or bows.

  24. anna says:

    hello i found very interesting this article.. I want to know how to put some flavor to fondant.. like mint or coffee I was lookingt for this recipes but I DOn`t find anything can you help me please..

    • Susan Matusiak says:

      You can use any extract flavorings using about 1 teaspoon per 24 oz, or more depending on how intense you want your flavor. ALso take into consideration the flavor of your buttercream, so the flavors compliment each other.

  25. Joy says:

    When I have my students roll out their fondant I have them roll it so they can just see the lines of their roll and cut mat through the fondant. Then I have them use a pizza wheel and cut the excess fondant on the mat, remove the excess fondant and then flip the whole piece over using the center Wilton circle to the center of their cake e.g. if they had an 8″ x 4″ high cake they would cut the fondant to 17″ (giving a bit of excess to cut off). This way there is no extra fondant hanging down to cause a rip or tear.

  26. Jennie says:

    After going to many bakeries that are way too expensive for me I’ve decided to make my own cake. I plan on practicing, but I have a few questions.

    1. How far in advance can I start making it?
    2. How long will the cake be good for?
    3. What can I use to color white fondant?

    Pretty much any get started tips?

    Thanks,
    Jennie

    • Judy says:

      I’m new to fondant too but found some helpful information at: http://www.wilton.com/decorating/fondant/

      It may answer some of your concerns. Good luck!

    • Susan Matusiak says:

      I have heard some people bake and freeze their cakes a week or two in advance, then thaw and frost and decorate their cakes and they love it. Others bake about 2 or 3 days in advance and frost and decorate their cake the next day after baking and they believe their cakes are the best. So this is a process you must try and see what works best for you and that you are happy with the final taste.

      Fondant can be tinted with any icing colors or you can use the fondant multi color packs and mix small portions of the color into white fondant.

      • Chinoles & Cakes says:

        Just one tip…if you’re doing wedding cakes where the couple traditionally takes the top tier home…they won’t be able to re-freeze it for their one year anniversary and it taste good. So my “vote” is fresh is best!

  27. KayCee says:

    I have been using Fondant to decorate and cover cakes for about 3 yrs. My biggest concern is the flavor. Let’s face it….fondant alone does not taste good. I’ve read in some of the above posts to add extract flavorings (1 tsp flavor to 24 oz. fondant). My questions are as follows:
    1) Do I need to be careful about the color of the flavoring?
    2) If I’m using a snow white fondant, should I ONLY use clear flavorings?
    3) If I use a flavoring that is not completely clear, will it tint my white fondant?
    4) And lastly…Which flavor is most commonly added to fondant to make it more palatable??
    I make beautiful cakes….but I want to make deliciously beautiful cakes!!

    Any Suggestions??? THANKS!!!! :-)

    • Susan Matusiak says:

      Yes clear flavorings would be best. If your butter cream is using vanilla or almond flavoring then I would flavor the fondant the same. Make sure that the flavors compliment each other not over power your fondant or butter cream. Most common is vanilla flavoring.

      • KayCee says:

        Thank You Susan, for your help!! I’m going to try it today!!

        • Rose-Ellen says:

          The woman who did my wedding cake had a “white chocolate fondant” that was actually GOOD! I don’t know if she had a special recipe or just added a white chocolate flavoring to regular fondant. But that’s the only time in my life I thought fondant tasted good.

          • Dee says:

            that white chocolate product is available online. it is called Choco-pan. it is by far the best tasting fondant out there. sometimes it is a little stretchy-ier than regular, but just add a little of the Tylose powder they sell on that same site to help it hold it’s shape better. I love that company!

  28. Charlena says:

    I am wanting to make a Wii cake for my daughters birthady. The only way that I can see to make the outerlay is to use fondant. I have never used or even tasted it. I have read the above comments and gather that it is not too good. So, what I would like to know is the fondant that you make taste better than the ones you buy or is it better to buy the premade and add flavoring?

    Any information that you all could give me would be appreciated.

    • KayCee says:

      Charlena,

    • KayCee says:

      Charlena,
      If this will be your first time working with rolled Fondant, I recommend using the pre-made rolled Fondant and adding the flavoring. (1 tsp. flavoring to 24 oz. Fondant.) Be sure to knead the flavoring well throughout the Fondant. If you will be using the standard Wilton Buttercream recipe for your icing, I would use clear Vanilla flavoring for the Fondant as Susan suggested to me above. Once your comfortable working with Fondant, then perhaps try to make your own from scratch. Thinking about your Wii cake…got my creative mind thinking……May I suggest making a Wii controller & Nun-Chuck (as they call it) to go along with it out of Rice Crispie treat. It’s much easier to carve or mold into shapes than cake is when making smaller assessory items. And you use Buttercream to ice it first just like you would the cake before covering it with the Fondant. Just a suggestion! Good luck with it! Hope it turns out great for your daughter!

    • Chinoles & Cakes says:

      Depends where you buy it. I found some yummy premade fondant.
      :o) Comes in tubs.

  29. kamsy says:

    I have done my first fondant cake am about doing another one but my problem is dat my fondant keeps sticking to my rolling board making me not to get that real rolled out piece thereby making me to cover my cake in bits.Is there any solution to this? I use egg white.liquid glucose and gellatine with icing sugar in mixing my fondant.
    Thanks
    kamsy.

    • Susan Matusiak says:

      The recipe for Rolled Fondant contains gelatin, water, glucose, solid vegetable shortening, glycerin, flavoring and icing sugar, the instructions can be found in our Yearbook and other publications. I believe the mixture you have was too soft and you may need to add more icing sugar. I have made the recipe for rolled fondant and if it is very humid where you live you might need to increase the sugar.

  30. Brenda says:

    I made a strawberry fondant using strawberry marshmellows and it tasted good. I made a heart cake for Valentine’s Day for my grandchildren and they loved it.
    When I rolled it out and put it on the cake, the top had buttercream icing coming threw the top and I didn’t know what to do. I tried to patch it up and that didn’t look good. Do you put buttercream icing on so it is medium spread just to crumb the cake. Will that help me from not leaking.

    Also, I took classes 1 & 2 and when trying to smooth out the buttercream icing on the cake. I have a hard time getting it smooth and all the lines out. What can I do to get this where it will be smooth.

    Thanks
    Brenda Krigner

    • Susan Matusiak says:

      Brenda,

      You do need to to ice your cake with butter cream before you place the fondant, the icing doesn’t have to be perfectly smooth the weight of the fondant will smooth the icing. Your fondant may have been too thin. ALso I am not sure what recipe you used and what the consistency of the fondant was at the time you rolled it out.
      Smoothing out buttercream takes some practice, using a warm knife does help to smooth out the lines.

  31. Marji says:

    Hi.

    I have been asked to make a record player cake for my firends fathers birthday. They asked for it to be a strawberry cake with cream cheese frosting. However, I think that fondant would give them the look they would like. Can I use cream cheese frosting under fondant???

    Thank you.

    • Susan Matusiak says:

      You are correct that the record player would look very good in fondant, but cream cheese frosting may make the fondant slide. I have also seen the cream cheese icing leak from the bottom edge because the fondant is heavy and the icing is very soft. Plus you can’t do a lot of decorating with cream cheese icing, just some basic shells. Maybe they would agree to fill the cake with cream cheese icing and let you use your buttercream to ice the sides and top to attach the fondant. Sounds like a fun project!

  32. SUSAN says:

    i am making my son’s wedding cake soon (wedding 2/27) i plan to use the dummies 16,12, 8 in tiers and 8 other cakes, make 2 real cakes- one for the top for their anniversary and one to cut at the reception, the cakes will be covered with fondant and then have a fondant overlay to simulate snow drifts with the edible cake sparkle to look like snow, my question is how far in advance can i start the dummie/real cakes and is there any tips you can give me to help make the cake as wonderful as i hope it to be for my son?

    • Susan Matusiak says:

      The dummy cakes can be done 2-3 weeks ahead and they will be fine. The real cakes you will have to do about 2-3 days before the wedding. For the dummy cakes soften the top edges with a small rolling pin so the sharp edges don’t cut into the fondant. When attaching fondant you can wet the styrofoam with water or smooth a thin layer of piping gel on the foam in place of the buttercream.

  33. Paula says:

    does anyone have ideas on how to make camaflouge fondant ? thanks.

  34. Linda says:

    I have enjoyed reading all the questions and comments. I have just finished Course 4. Yeah!! I also have problems getting my fondant the right thickness. I have tried the bands and they don’t work for me. What is my best solution? Can you eat piping gel? I mistakenly used piping gel instead of gum paste glue on my final cake in Course 4. It turned out pretty but haven;t eaten it yet. Thanks, Linda

    • Susan Matusiak says:

      Congratulations on completing Course 4! Piping gel is edible, it is used for writing messages on cakes, it is added to your icing, if you tint it blue it makes great water and as a glue for adding decorations on your fondant cake it works wonderful. If you don’t have good results with the bands on your rolling pin, then the more you practise rolling out the fondant the easier it will get. Most times you can roll out the fondant about 1/8 to 1/4 inch thick.

  35. Stephanie says:

    I have never used fondant when I have made a cake because I thought it would be impossible for me to get it to work. I think I might have to try it now and follow these steps and tricks when I do it. Thanks!

  36. Pat says:

    I ‘m making my daughters wedding cake and have practiced but seem to have one problem. When I fill the cake, I use a buttercream dam, then put in the filling. After assembling the cake and putting on the fondant, the cake ‘buldges’ where the filling is and starts to slide. Am I putting too much filling. I have seen cakes that have filling you can taste and see when cut and some that have a slight layer of filling that you cannot see when cut and barely taste. Is there a secret to getting it just right? Also, I’m using 14×3, 10×3 & 6×2″ pans. Each “cake layer” is equal to 2 of each “pan layers”, correct? Thanks for your response.

    • Susan Matusiak says:

      The problem may be if you are using a fruit type filling and using a good amount than the cakes may slide and you will need to use less filling, maybe about 1/4 inch thick. If you are using a butter cream for a filling use about 1/4 to 1/2 inch of filling.When piping the dam with a tip 12 or open coupler, pipe a bit inside the edge of the cake so when the cake is placed on top the dam has room to move to the edge.

      Yes, each “cake layer” is equal to baking 2 cakes. In using the 10x 3 inch pans are you trying to get a 6 inch cake with 2 cakes? Or just 1- 3inch tall cake and torting the cake and filling?

    • Melissa says:

      You may need to make sure you pipe your icing damn 1/4 inch-1/2 inch in from the edge of the cake. I had the same prob. and this has helped.

      Also, if you are using fruit fillings, it’s best to crumb coat each side of cake that comes in contact with filling to help “seal” it in. Good Luck!

  37. Keira says:

    I have completely Le Cordon Bleu pastry and baking and am off to make my first cakes with my brother’s wedding cake being the first. I have no idea how much fondant I would need or any good recipes for the cake. He wants a strawberry cake with a deep red velvet color. It’s a four tier square cake with rotating cake layers. He’s serving 250 people. I will be traveling with it for 3 hours in June. I’m worried about the humidity and fondant not agreeing.
    Also, I am hand making rose petals in red and black to drape the one side of the rotation. How far ahead could I make these petals in gum paste? How should I store these to make sure they don’t crack or wilt?
    Any help would be much appreciated!

    • Susan Matusiak says:

      All our publications and the Wilton website have a list of how much fondant is needed for each size cake and how to place the fondant on the cakes and how many servings for each pan. For the gum paste petals, once they dry just store them in a box (not air-tight) and they can be stored for weeks as long as you do not have very high humidity. For transporting the cakes, make sure all the tiers are boxed separately and sitting on the floor of an air-conditioned car, do not place in the trunk of a car. For the cake flavors that is a personal preference and you and your brother will have to try different recipes and find the one that your brother and his bride would enjoy. I would suggest to make some 6 inch cakes with different recipes and practise placing the rolled fondant on the cakes, it’s good practise and you can enjoy the different flavors!

  38. Brittany says:

    I am planning on making my first fondant cake for a very good “baby sitter” 18th birthday. I would like to do a 3tier cake and she has requested chocolate. I would liek to use a boxed cake and do a 10″ on the bottom, 8″ in the middle and top with a 6″. She wants all to be chocolate minus the fondant. I usually use Pillsbury Chocolate cake and the containers of chocolate fudge frosting. Can I usee these under fondant. I do not have a lot of “practice” time. Are there any tips for doing this? Also, can I purchase the white rolled fondant and color it? She wants purple and black.. And.. any tips for getting the fondant to be a very bright purple? (without buying it already colored?) Any help is great help.. thanks so much!

  39. Susan Matusiak says:

    A chocolate cake mix will work very well and fill your cakes with the chocolate fudge frosting. As long as you are using a dark colored rolled fondant than you can the chocolate frosting to ice your cake, otherwise if you use chocolate frosting and than white rolled fondant you get a shadow from the chocolate icing.
    We have the rolled fondant Colored Multi Packs, the Natural color pack contains 4 oz of black and the Neon color pack contains 4 oz of purple, which you can mix with white rolled fondant and add a little more of icing color as needed to deepen to desired shade.
    You can also make a Chocolate fondant, recipe is in most of our publications, and this is a very good tasting chocolate fondant and just add a small amount of black icing color to darken the fondant.

  40. ela says:

    I will be making my first cake for my boyfriends 22nd birthday party… (my mom will be helping of course… she is wonderful at making cakes)… but its going to be in the shape of a sports car (a 97 toyota supra to be exact) but what i want to ask is how would you drap/roll out the fondant on a 3D shaped car?… and also i want to put in some different decorations onto it how can i attach that to the fondant… and the last question is… would it be easier to use the pre-made fondant or just make my own… THANKS!

    • Susan Matusiak says:

      The pre made rolled fondant that is white is very easy to tint the color of the car with icing colors. and is very easy to work with. There are multi packs with 4 oz packs of 4 different colors which work well for your accent decorations. For the car just roll the fondant the size of the car’s length and width plus add about 2 or3 inches extra for the sides. Crumb coat the cake with butter cream and place the fondant over the car and trim. To attach the extra decorations just use a damp brush on the trim a place on the cake. You can also pipe with butter cream.
      Your boyfriend should be very proud of you and surprised at his unique birthday cake!

  41. Denise says:

    I’ve heard it’s hard to make fondant taste good. Well, I made fondant for the first time about 2 weeks ago and found that making it taste good is not so hard. Mine was a lemon fondant – very yummy. And it does look very pretty.
    The problem….the TEXTURE. It’s like eating sweetened Play-Dough! I had to peel the fondant off my piece in order to eat it. I’m not sure I’ll be able to get past this. For me the fluffy texture of butter cream icing, in any flavor, is what makes eating a piece of cake so delightful!

  42. Katie says:

    i was just wondering how long before the wedding should i wait to fondant a cake? can i do it a day in advance and how do i keep it moist and not dried out?

    • Susan Matusiak says:

      Cakes can be covered about 2 days ahead of the event, the buttercream and fondant over the cake keep the cake very moist. The fondant on the outside may crust slightly but the inside will be moist. If you have a refrigerated filling than you must refrigerate the cakes.

  43. Alyce says:

    I am new to fondent, and purchased some ready made Wilton fondent. I attemted to cut it into shapes, but it cracked and fell apart on me. I am now afraid to try it again. It was pretty thick, so maybe I did not roll it thin enough? I did us corn starcch on my mat when I rolled it out. Thank you

    • Susan Matusiak says:

      When you open the package of fondant knead the fondant until smooth, then roll out about 1/8″ thick and cut out. If you need something on your mat to roll out, don’t use cornstarch, it is for drying your fondant. You can use powdered sugar or solid vegetable shortening. Also if you are cutting shapes and not using them immediately cover the fondant shapes with plastic wrap so they don’t dry out.

  44. Pam says:

    I am making a rainbow cookie cake for this Sunday and was thinking of covering it with chocolate mmf instead of chocolate ganache. I’ve already decided to use a thin layer of apricot at the crumb coat. My only concern is decorating it. I have some white and colored fondants left over from my last cake that I will be using to decorate. My question is how thin do I need to roll the decorations out? I’m unsure if they will add extra weight to the chocolate fondant and make it slide on an already tricky apricot coating.

    Also, I’m thinking of using some pearl dust and would like to know what would happen if I used white pearl dust on a colored fondant?? Thank you!

    • Susan Matusiak says:

      The apricot glaze can set on the cake or cookie for a while so it is not as sticky and the fondant shouldn’t slip around for you. If you roll out the fondant decorations about 1/16″ this should be thin enough to stay on the cake. Attach the fondant pieces with a damp brush this will also keep the weight down on the fondant. You can use white pearl dust on any color and it gives it a sparkling effect and just lightens the color very slightly.

  45. When making dummy tier cakes with fondant coverings, can you use the push-in pillars on the styrofoam cakes? Will the pillars go through the entire “cake”? Also, if you use regular (non-push-in) pillars, do you need to “dowel” the styrofoam forms for stacking? I would think that the styrofoam would be sufficiently strong to withstand the weight of one tier on top of a bottom one (say, a 6-inch tier on top of a ten-inch tier). Any help you can give would be appreciated. Thanks.

    • Susan Matusiak says:

      The push-in pillars will go thru the entire “cake”, actually if you do this before you decorate the cake and don’t place the cake on a board and push the pillars thru so the styrofoam comes out of the bottom. This will keep the pillars level without the compressed styrofoam at the bottom. Then attach the cake to a board and decorate. You do not need to dowel rod the cakes, they are very strong.

  46. DEBO says:

    I appreciate your work and the knowledge you are sharing with others. Please kindly put me through on how to make fondant for a beginner.Thanks

    • Susan Matusiak says:

      Are you looking for a fondant recipe from scratch or are you looking for instructions for rolling the fondant on a cake?

  47. lala123 says:

    I am new to the fondant covering
    could you please tell me a good cake recipe, [not chocolate] easy to work with fondant. [box mix]
    do you recommend gooey cake to do fondant, if a pan size is 9 by 13″ , can i use 8 by 8 square or what size
    thanks

    • Susan Matusiak says:

      Any box mix cake works well for a fondant covered cake, I have used yellow, chocolate or any of the butter recipe cake mixes and they work great. You do want a firm not gooey cake. You can use any size pan you would like but check the bake time on the package for the size you are using.

  48. eliza says:

    I’m using a jelly and buttercream filling for my cake and I was hoping to cover it in fondant a couple of days ahead of time, but since the jelly needs refrigerated should I cover and decorated the cake just the night before? Because I’ve heard that you shouldn’t refrigerate fondant once it’s on a cake.

    • Susan Matusiak says:

      If your home is cool you can keep the cake out for about 2 days and it will be fresh. But you can refrigerate the cake and when you remove the fodant covered cake from the refrigerator you may have some condensation on the fondant, it will seep back into the fondant in a short while. we do not recommend freezing fondant covered cakes.

  49. Kate says:

    Hi Susan,
    I would like to know how long I can store the fondant in its finished form? (like a month or two?)
    ie. In order to save time, I’d like to make the roses and animals days before I will make the cake.

    And how should I store the finished fondant figures?

    Please note: Since I am living in Germany I am using marshmallow fondant, because the imported Wilton fondant costs at least tripple of the US price

    You said we should use buttercream underneath the fondant, but since I am decorating my cake with icing, I don’t like to make additional buttercream. Is it OK if I will use icing instead of buttercream?
    Thank you <3

    • Susan Matusiak says:

      The Wilton fondant can be stored for about a month if wrapped tightly at room temperature. You can make figures several weeks ahead and they would be fine. I have not worked with marshmallow fondant and not sure how long the will last.

      You can use any type of buttercream icing for decorating your cakes.

  50. p. mccartan says:

    Don’t bother with that cake leveller. It smashes your cakes to bits. I could do better with and knife, and just looking at the cake. Good luck icing it after that thing gets through with it.

  51. I appreciated your answer to my question about fondant-covered dummy cakes. One thing I wasn’t quite clear about, though, was this: Do you push the pillars through the styrofoam form BEFORE or AFTER you cover the form with fondant? You said to put the pillars in “before you decorate,” but do you consider the fondant itself to be part of the “decorations”? Also, is it advisable to coat the styrofoam forms with buttercream or royal icing? Which would make a better “base” coat? Thanks.

    • Susan Matusiak says:

      You can place the pillars into the styrofoam after the fondant is on the cake. You can coat the foam with water to piping gel for the fondant to stick to the styrofoam.

  52. Ovemaris says:

    Hello Susan, im a beginer on this pasion thad i have for the cakes,i make a 3 tiers cake in rolle fondant the fondant begin to dry and crack :( i use shortening and powder sugar bot stell not work, i was frustrated and down will you please help me thank you so much

    • Susan Matusiak says:

      You can knead in some solid vegatable shortening to soften the fondant and when you roll out the fondant place some shortening on the surface you are rolling out the fondant. Also if it takes a while to work with the fondant on the cake the fondant will start to air dry, in time you will be able to work quicker and the fondant will not set up as fast.

  53. Heather says:

    After you put on your fondant to you put the cake in the fridge? I am just wonder if the buttercream will go bad. Also how long after you put the fondant on do you have to eat the cake or how long will the cake stay fresh?

    • Susan Matusiak says:

      Once you place the fondant on the cake you can keep the cake in a cool place, doesn’t have to be in the refrigerator. The cake will keep fresh for 3 to 4 days. The fondant does keep the icing and cake very moist.

  54. Erin says:

    I’m making 2 topsy turvy fondant covered cakes this weekend…is there a good cake mix that I can buy to save on the time of making homemade that will hold up under the weight of the fondant? Thanks!

    • Erin says:

      Maybe I should let you know the size = the bottom layer I will be using a 10″ pan, middle layer 8″ pan and top layer a 6″ pan – each layer will have 2 cakes…Thanks!

      • Susan Matusiak says:

        There are several good cake mixes and sometimes you need to test what mix tastes the best for you and your customers. I use Duncan Hines but some people use Pillsbury and both of these mixes will do well fondant covered. You don’t have to use a pound cake any yellow or chocolate cake will work.

  55. Mommacakes says:

    Thanks for all of your useful tips. I’m making my first 4 tiered wedding cake this summer. The bottom three will be dummy cakes. I will be covering them with fondant…just a few questions:
    1. How far in advance can I cover and decorate the dummy cakes?
    2. Is it acceptable to mix dummy cakes and real cakes? I wanted to make the top layer real, for their “anniversary” cake… The guests will eat sheet cake.
    Thanks so much!!

    • Susan Matusiak says:

      You can cover your dummy cakes weeks in advance and they will be fine. It is acceptable to use both dummy cakes and real cake together, most times people can’t see the difference. Actually using dummy cakes saves you a lot of time before the wedding.

      • Allison says:

        What are dummy cakes? And then, what’s real cakes? What’s the difference?

        • Anne says:

          dummy cakes are styrofoam.

        • Susan Matusiak says:

          Styrofoam dummy cakes are used for displays in cake shops or for cake shows. They can be iced in royal icing or buttercream icing. Also some people use a stryofoam dummy cake when they need to add a larger cake to a design that does not need and cake servings. This cake would be icing and decorated in buttercream.

  56. Melissa says:

    Hello i was going to make a cake with a strawberry filling and cover it with rolled fondant however i was told not to put the cake in the refridge… is this true? Wont my cake spoil because of the strawberry filling?

    • Susan Matusiak says:

      You can refrigerate your fondant covered cake but when you remove the cake from the refrigerator you might have some condensation on the fondant. If you don’t touch the cake the condensation will absorb back into the fondant.

  57. Allison says:

    Hi. Im only 11 year slod and i love making cakes! Yesterday i made a cake for my moms b-day, cupcakes for someone and cookies for where mt mom works. But im also a kind of beginner. I always watch Cake Boss, Ace of Cakes and Food Network Challenge. (I think that helps alot!) But, im at my grandma’s and my cake is a square cake. I’m doing a double layer. Not so great but, all i could do right now. So, I iced it, and i got messed up on that, so that made me mad. Then, i have to wait for 2 hours? right? i hope so. I just put it away. and after that, i have to put the fondant on for the first time in my life! exciting, but also scary. i just wanna know, do u have to use that smooth thingy that u use for smoothing out fondant. cause i dont have one. and i know u can use fondant but i prefer the smoother. and, this is my first time on here so. and, can you tell me how long it usaully takes for u to write back? thanks! Present and Future lover of cakes, Me! bye!

    • Susan Matusiak says:

      Congratulations Allison, I think you are the youngest cake decorator on our blog! You don’t have to wait 2 hours after you ice your cake before you place the fondant on your cake. Actually you need the icing to be sticky so the fondant will stick to the cake, so after you ice the cake place the fondant on. If you don’t have the fondant smoother you can use your hands to smooth the fondant on the cake, gently smooth the fondant to stick to the icing. Good luck with your cake and your future in cake decorating!

  58. Allison says:

    sorry, i forgot. what doies it mean when it asks for your website?

  59. Allison says:

    cause i just put the website im on now! thanks! Present and Future lover of cakes, me!!

  60. Toni says:

    I have been experimenting with fondant for a few months now. Making a cake any chance I get.When ever I’ve covered a round cake in fondant, I always have a large fold on the side. I do cut the excess off around the bottom and i still have trouble. Any extra tips?

    • Susan Matusiak says:

      When you cut the excess off the bottom then slightly lift the fondant from the bottom and smooth down. Most times you can smooth the folds down. If they are still there you can cut them with scissors having enough of the fold to lay it next to each piece not overlapping the fondant, and then smooth the 2 pieces together. Sometimes these folds are caused when we roll out more fondant than is needed for the cake and then we have the excess which forms the folds.

  61. Nany says:

    Hi Susan

    I’m wondering if you can give me some tips or links for a drapped wedding cake.

    Usually i’m not that bad when i used rolled fondant, but i never tried drapped cake at all.

    Thanks

  62. Randi says:

    Im making a hello kitty fondant cake this weekend, but I want to make the fondant designs for the side of the cake a few days early… what can I do after making them to keep them fresh until the day of making the cake?

    Thanks.

    • Susan Matusiak says:

      You can place them on a waxed paper covered board in a zip type plastic bag. This will keep the fondant soft for a couple days.

  63. Andrea P says:

    The last cake I made was a fondant cake with a Royal icing bead at the bottom. The next day when we took the cake out the Royal icing had started to “Bleed” for lack of a better term. Was it because the butter cream has a high fat content? Would butter cream of worked better for a bead boarder? Will that discolor the Fondant?

    • Susan Matusiak says:

      If you refrigerate your cake and it is very humid in your area the cake will have condensation on the fondant and make cause some bleeding of dark colors. We do not suggest to freeze a fondant covered cake. You can use buttercream to decorate your cake, but if the colors are dark they may bleed on the cake, you can pipe the dark icing trims after you remove it from the refrigerator.

  64. Janet says:

    Hi,
    How do you transport a 3 tier fondant cake? They’re 6″, 8″ & 10″ and they’re stacked on each other. Do you un-assemble and then re-assemble at the destination site or can they be transported stacked? And how do you charge for rolled fondant cakes – I don’t know how to price buttercream or rolled fondant cakes.
    Thanks

    • Susan Matusiak says:

      To transport stacked cakes there are two ways to do this.

      1. When you stack your cakes you need to push a dowel rod thru all 3 cakes, this will support all the cakes from sliding off. You can deliver all three cakes carefully placed on the floor of the car or van, not in a trunk of a car.

      2. Or you can not stack the cakes until you arrive at the reception and deliver them unassembled, this works very well for large cakes. At the reception assemble and finish decorating the bottom border. You would not have to use the dowel rod thru all the tiers.

      Pricing is a difficult subject, pricing is determined by the area you are from. Big cities can charge more for cakes than small towns, buttercream cakes are priced less than fondant cakes. You should check your local bakeries or grocery stores and see what they charge for their cakes.

  65. Maria says:

    Hi,
    I will be making a few cakes this weekend. Can I make the cake a 5 days before and keep them in the frig. until I decorate them with fondant?

    Also
    I going to try to make a cake for my son’s track and field team. I want to make a running track. Can you give me some ideal on how to make the lines on the track even and straight. I was thinking of using fondant for the whole cake. I am going to use the largest sheet cake pan.
    Thanks

    • Susan Matusiak says:

      Yes you can refrigerate the cakes or you can freeze the cakes for a couple days if necessary, but not with the fondant on the cakes.

      For the running track lines you can use a ruler and food writer, but first test on a piece of fondant. Or you can roll out very thin logs of fondant and attach them with a thin stripe of piping gel to attach to the fondant. You can also use medium strength royal icing and a very firm hand and add the lines. You may want to mark your fondant with tiny toothpick marks to follow the track.

      I am sure the team will love the outcome of your cake!

  66. Danielle says:

    I am going to be using fondant for the first time tonight as an accessory item on some cupcakes. I don’t have a silicone rolling pin. Is it ok to use my standard wood one? Or should I use something else?
    Thanks.

  67. Susan Matusiak says:

    You can roll out fondant with any type of rolling pin. If the fondant sticks a little to the rolling pin dust the it slightly with powdered sugar.

  68. Lisa says:

    Hi,

    I am getting more nervous and confused the closer I get to putting my fondant figurines on my cake, which will be frosted with buttercream. My figures will have about 2 weeks to dry before I put them on and the buttercream will have crusted overnight. I am looking for an alternative to applying them directly to the buttercream. Would it work if I used either melted white or milk chocolate under them? I just want to put a barrier between the figures and the buttercream. I have read that if the figures are dried completely they would be ok on the buttercream for a short amount of time, a few hours? Please help me avoid a disaster.

    Thanks in advance

    • Susan Matusiak says:

      We do suggest to place a separator plate with the feet into the cake and then you can attach your figurines withe melted candy or thinned down fondant. If the figurines are heavy you may need to dowel rod under the plate. I would not trust the figurines directly on buttercream.

  69. Randi says:

    hi i have a question about fondant how far in advance can i make it and should i store in fridge also how far in advance should i make fondant cut out for a bc cake

    • Susan Matusiak says:

      You can color fondant a week in advance and store in a air tight plastic bag, doesn’t need refrigeration. When placing on a cake you can do this about 3 days ahead. You can cut fondant cut outs a day ahead and place them on a waxed paper board in an air tight plastic bag so they do not dry out.

  70. Randi says:

    thank u it’s been a great help

  71. Clarice says:

    If I am going to use butter cream icing to ice my cake, can I then use fondant flowers to decorate the cake.

    • Susan Matusiak says:

      You can use fondant flowers to add to your buttercream cake. If possible let your icing crust a bit because sometimes the buttercream will add grease spots to your fondant flowers.

  72. Stephanie says:

    I’m making a wedding cake for my friends wedding. The only problem is I am in the wedding. I need to fondant my cake the latest friday morning because I will not have time. The cake will have a cannoli filling and must be refridgerated. Any suggestions so the cake doesn’t get ruined in the fridge until saturday afternoon?

    • Susan Matusiak says:

      Working on your cake Friday morning should work out great. You can refrigerate the fondant covered cake and maybe you can see if the reception has a refrigerator that you can take the cake on Saturday morning. At least you won’t have to worry about delivery. When you remove the cake from the refrigerator you may get some condensation on the fondant depending how humid your area and the room is, let the cake sit and most of the moisture should seep back into the fondant. Refrigeration does not ruin fondant, many people refrigerate their cakes with great results.

  73. Allison says:

    Hi Susan, It’s me again. The cake came out great. I decided to get a fondant smoother afterall. So right before a huge thunderstorm, my grandma and I ran out to Michael’s. I just read my question to you and your response. Thank you for responding! So, I’m in 5th grade and my teacher knows about me making cakes, (cause I tell her all the time!) And my teacher asked me If I could make a cake. And of course I said yes! But, do you think I should just make a large single leveld cake with chocolate and vanilla, or make a cake that has two levels. One for the girls, and one for the boys. That would be my fist time doing that, but there’s a first time for eveything! My idea would be that if I did a two leveled cake, the first level on the bottom would be the girls. Cause we have more girls in our class than boys. And then on the top, about a medium sized cake. But, how do I stack cakes? I want to make this really special cake for my BFF that I’ve known for 6 1/2 years now for her b-day. But that’s in December. I’m going all over the place. Sorry. I like to talk. So, It has to be done by Wednesday. ( That’s our graduation ceremonies.) So, make it on Tuesday? Thanks. Sorry for all the questions. But that’s what your here for! Bye! :)

  74. Allison says:

    Tell me everything I have to do!

  75. Allison says:

    Oh, and I colored fondant for the first time last week so I know what to do for my grad cake. It came out great! I wanted to twist it, so I took half of a little bit, and the colors I choose were blue and red, and then I twisted it over and over. And then I did it too much. And it turned purple. But that’s ok. It was just pratice. I’m doing alot. Time to go to bed for me. Bye! :)

    • Susan Matusiak says:

      You’re a very busy girl and I am glad to help you. On stacking cakes you need to use wooden or plastic dowel rods in the bottom tier, these will support the top tier. Measure 1 dowel at the highest point of the cake and cut, then cut 3 more the same size. Push them into the cake and your top tier which is on a cardboard should sit on the dowel rods and not sink into the lower cake. After you place to top cake you can add the bottom border. Make sure the bottom tier is on a sturdy board, tape together 3 boards and cover with foil.

      Happy Decorating and Graduation!

  76. Allison says:

    Wow. That is a lot of stuff. I already made a cake. And I decided since someone else is already making a cake, I will just do a 8 inch round. She’s doing a big one. I made it yesterday, and I’m decorating today. I am DEFINETLY using fondant. I want to show them what I know. :) I’m baking a cake either tomorrow or Thursday. (Were having a party for my graduation.) I have been doing a lot!! We did our yearbooks today, and I’ve been working on a Powerpoint Presentation for the past week. I’m exhausted! I just wanted to see if you wrote back. Thanks! But I have a question for you. Where can I get wooden or plastic rods? Michaels? Thanks. Just so I know for the future.

  77. Lei says:

    Aloha, I never used fondant before but I am stoked to try it out. So, instea of making a regular cake I am making a cowboy hat cake. My Q is do i have to use BC on the cake prior to rolling out the fondant? Can I use wiltons decorator icing instead? Im just trying to use what I have in my cupboards. If it’ll come out not so good then, I can make BC, but just thinking of other options. Thanks!

    • Susan Matusiak says:

      You need to ice your cake with buttercream for the fondant to stick to the cake, Wilton Decorator icing will work. You can use a homemade buttercream or any canned icing under fondant. Cream cheese frosting and whipped cream doesn’t do well it is too soft and will seep from the base of the cake due to the weight of the fondant.

  78. marina fernandez says:

    Hi, your website is soooo helpfull. I have a question, I am making a cake with poured fondant and rolled fondant flowers and butterflies, baptism is at 10 a.m. so I am not going to have time that day in the morning to decorate the cake, busy night before doing a balloon arch and balloon columns, how far in advance can i bake the cake and decorate it and should i store it in a cake box instead of in the refrigerator. and the flowers can i make them several days in advance and how to store it.
    Thanks, marina

  79. Susan Matusiak says:

    I have worked with poured fondant and usually the finish of the poured fondant only last about 1 or 2 days depending on the humidity. It will lose it’s shine. If you have worked with poured fondant before and your cake will hold up for about 2 days then go ahead and use it. I would not place the fondant decoration until the day of the baptism otherwise they will slide down the side of the cake, poured fondant doesn’t dry that hard. Usually the poured fondant feels firm on the outside and when you press the fondant it is wet underneath. I would store the cake in a box in a cool room. You can make any of your fondant decorations a week ahead, if you are going to stand up a butterfly make sure you add some Gum-Tex to the fondant so it can dry hard.
    If you have any other questions about poured fondant feel free to email back.

  80. Ubab says:

    hi,
    i have been making rolled fondant cakes after reading up recipes online. everything goes pretty well but when i freeze the fondant decorations (made by me) they start to melt when taken out! the whole thing falls apart! i read online that its okay to freeze! now im making my friends birthday cake and her birthday is after 6 days and i need to decorate cupcakes and 2 cakes! i need to know how to go about it? because i need to make fondant flowers and butterflies and i cant do it all in a day :( urgent help

    • Susan Matusiak says:

      Fondant does not do well in the freezer and we do not recommend freezing rolled fondant. If you are making decorations for the cake you can cut out the fondant and let it dry on a cornstarch dusted board, this can be done days ahead fondant doesn’t go bad. If your decorations are going to be standing up add some Gum-Tex to the rolled fondant and it will dry the fondant inside and outside. Otherwise the fondant without Gum-Tex only dries on the outside. Plus if you live in a very humid area the Gum-Tex helps in drying the fondant. Gum-Tex is edible and only use for decorations not the fondant to cover the cake.

  81. Stacy says:

    I’m making 2 Texas shaped cakes this weekend from the Wilton Texas shaped pan. One cake is going to have a whipped ganache filling and fondant on the outside and the other is going to have a raspberry ribbon in the middle and buttercream icing. So here are my questions:
    1. How long can I leave the fondant cake out with the whipped ganache inside? I don’t want it to spoil.
    2. Should I torte the raspberry filling cake or should I use Tip 230 every 1/2 in to fill it?
    3. And how many does this cake serve? I can’t find how many it serves?

    Thank you!!

  82. Susan Matusiak says:

    Serving size on the Texas pan I am not real sure but as a start 1 cake mix yields about 12-15 servings. From what I remembered of the pan shape I would guess the pan is a 1 cake mix pan. The whipped ganache cake can stay for a few hours in a cool room and should be fine. The raspberry cake I would tort the cake and fill, much easier. Everything sounds yummy!

  83. Stephanie says:

    I am making birthday cakes for my daughters this July. I tried fondant for the first time last year and loved how the cake turned out. I used buttercream to fill the cakes before covering them with fondant and it initially looked great. However, the next morning the fondant was bulging where the layers came together. How do I prevent this from happening again?

    • Susan Matusiak says:

      SOmetimes the bulge is caused by too much filling between the layers and as the layers set overnight the fillind has no place to go but out the sides. ALso if you use frozen cakes as they thaw this will happen, always thaw the cakes before you use them.

  84. Melin says:

    Hello!
    I was wondering what the ingredients were to making fondant. Could you help me with that? The last time I bought Ready to Roll fondant from Wiltons it was hard and didn’t taste very good at all. Is there an easy way to make it? I would very much appreciate it! Thank you for your time.

  85. Susan Matusiak says:

    The ingredients are unflavored gelatin, glucose, glycerin and confectioners sugar. The recipe is on our website and it is not very difficult to make. The texture is not as firm as the package fondant but you can flavor the fondant also. Once you try the recipe it is easy to make and can be made 1 day ahead. We have tripled the recipe with excellent results.

  86. Victoria says:

    Hi there,

    I am new to making cakes with fondant and I just recently made rolled buttercream fondant. Everything went well, the only problem was when I was rolling it out to cover my cake, I kept falling apart. It seemed maybe it was too soft and pliable. What should have I done? Kneaded more powered sugar with it?

    • Susan Matusiak says:

      You may need to add some solid vegetable shortening and knead it into the fondant , this may help to smooth the fondant. Also when rolling the fondant out use the shortening rather than powdered sugar and this may help.

  87. Krysta says:

    HI Susan! I need some help! :) I was recently asked to make a cake for my friends wedding. I only do cakes for fun on the side once in awhile, i grew up watching and helping my mom make cakes since i was little but she never dealt with fondant either! My friend wants a cake decorated with fondant. I haven’t worked with fondant alot but i had told her i would give it a try! So I made a cake to practice on and it went alot better than i thought! i managed to get the fondant on without any cracking our leaving any lines from smoothing it on the cake! my only problem is that it is not completely smooth you can see some bumps (not big ones but its not smooth) and i dont know if it is from the buttercream frosting being to thick and moving as i smoothed the fondant, if when i put on the frosting there were to many crumbs from the cake or what the problem was! Any suggestions to help me out?

    • Susan Matusiak says:

      When you iced the cake did you just add a crumb coat of icing, I usually add enough icing to cover the cake and this helps in covering all the imperfection. Also when you smooth the fondant down try not to press too hard on the fondant, this may be the cause of the icing moving around.

  88. anonymous says:

    i’m trying to make a fondant birthday cake for the first time. But i have one quick question. Since i’m going to bring this to a restaurant for the party, and we are first eating then having dessert, is the cake going to still stay fresh? Thanks. :)

    • Susan Matusiak says:

      Yes the cake will be fine for several hours even if you have a refrigerated filling. Plus most restaurants are air conditioned to keep the cake cool. Also fondant will seal the cake and keep it fresh for about 3 days.

  89. Justin says:

    hello susan,

    i just have some quick questions and really hope you can help. Ive done about 4 stacked fondant covered cakes by now and every time they tend to fall into each other what can I do to stop this from happening, Ive heard of the wooden sticks help but i don’t exactly know what they do. Also from some reason Ive been having issues with the fondant over lapping when I go to smooth it out on the cake is there also something I can do to help with these problems.

    • Susan Matusiak says:

      Whenever you stack cakes you need support under each cake and wooden or plastic dowel rods are what is recommended. The dowels are cut to the highest point of the cake below and push them into the cake. Depending on the size you can use 4 or maybe 8, just make sure where you place them into the cake is where the smaller cake will sit. We do have instructions in all our publications and on the web site for stacking cakes. Remember cake cannot support cake!
      For the fondant issue you may have rolled out too much fondant and the excess is hanging over the cake and onto the table, so once you place the fondant on the cake trim up to 1/2″ from the bottom edge of the cake and this may help in getting all those folds. Another trick is if you have folds and cannot smooth them you can cut them off with scissors and butt up the cut end and smooth with shortening until smooth.

  90. melissa says:

    Hello! I plan on making a cake and frosting it with buttercream. Then I’d like to make a set of aviator wings with fondant to put on top. I need to make the cake on Thursday and serve on Friday afternoon. If I make it Thursday, can I put the fondant sculpture on it and store the cake in the refridgerator until Friday? Also, do i put the fondant on the cake while the buttercream is still sticky or do I add the fondant once the buttercream has dried a bit? Thank you!

    • Susan Matusiak says:

      DO not store the wings in the refrigerator it will soften them, keep them out so they can air dry. I don’t know if you are going to lay them directly on the cake, but I would place a foil covered cardboard under the fondant wings this way the buttercream will not grease the fondant.

  91. Laura says:

    I am making a 4th of July Flag cake out of cupcakes and I am wanting to roll out fondant and cut out the stars for the blue section. So my question is, is there anyway to cut out the shapes of the fondant ahead of time and keep them from drying out? This will be my first time working with fondant. I always use royal icing. I wanted something different this time.
    Any advise would be greatly appreciated. Thanks.

    • Susan Matusiak says:

      Yes you can cut the fondant stars out about 1 day ahead and place them on a waxed paper board and place in a ziploc bag. This will keep the fondant soft for about 1 day and then you can place them on your cake without the stars cracking. Enjoy the holiday!

  92. Jason says:

    Hi Susan….I’m new to cake decorating. I’m wondering what the difference is between fondant types (ie rolled, marshmallow, etc) I have only experienced making my own marshmallow fondant at home and I’m wondering if I would have different results using other types? Are there others that are easier to work with etc?

    • Susan Matusiak says:

      SOme fondants are firmer, some are sweeter, some work better for making flowers or ropes. I believe you need to test each type and see which fondant tastes the best for you and your customers, everyone has different opinions. There are a number of ready to use fondants on the market that are very easy to work with and I am sure the internet has a lot to offer. It really is to your advantage to try as many as you have time to use and see what works best for you.

  93. heathersee says:

    hi, im making fondant for the first time tonight! ive never made it before and i dont want to mess i up, do you have any tips for me? and am i supposed to make the fondant tonight and refridgeate it over night before i can use it? theres so many websites that tell yo different things, im not really sure howto do the whole fondant thing

    • Susan Matusiak says:

      If you are making a recipe of rolled fondant you can use it immediately or some times I do store it overnight. Storing it overnight will make it firmer otherwise it is soft when you use it after it is made. But I have used it right after I make the fondant and it does work. I am not sure about the refrigeration, I have always kept the fondant out in a cool area.

  94. anonymous says:

    hi susan.

    I have a question about storing the fondant ahead of time. What does it mean to store it on a wax paper covered board? Can you please explain that to me? Thanks :D

    • Susan Matusiak says:

      I really don’t understand what they mean by storing the fondant on a wax paper covered board. Maybe someone can give us more information about this process. I just store it in a air-tight plastic bag.

  95. Ayumi says:

    I was reading the tips and it it said that you never flip the fondant after you start rolling. Why? In the already made fondant that I bought it said that I was to flip the fondant every so often so that it won’t stick.
    – Ayumi

    • Ayumi says:

      Also what is poured fondant? I have never heard of it.

      • Susan Matusiak says:

        Poured fondant is what you see on Petit Fours, it is a sweet icing that you warm in a sauce pan and pour it over the cakes.

    • Susan Matusiak says:

      The reason for not flipping the fondant over is if you had cornstarch or powdered sugar under the fondant it would be on the top side. Usually you want to keep the topside clean of sugar or cornstarch. Also the more you flip the fondant the greater chance you have of ripping the fondant. We suggest to move the fondant around after you roll it a few times, this way it will not stick to the mat you are rolling on.

  96. Lynita says:

    WOW! This site is exactly what I’ve been looking for. I’ve never worked with fondant but I’m doing mini cakes for a friend’s wedding. I’m going to have a lemon filled layer and a raspberry layer with white cake. I plan on prepping the sheet cakes and freezing, then removing and cutting with deep round biscuit cutters to get the size and shape i want. I understand after that I need to let the cake thaw before apply BC and then applying the fondant. I’m going to use texture sheets to make a few different designs in the cakes. One of the them looks like a little cushion and I want to apply tiny edible pearls where the diamond design meets. How do I apply those to fondant so they’ll stick. I’m also applying edible ribbon at the base of the little cakes, how do those stick to fondant?

    Also, I’m applying the fondant within 24 hours of the wedding. Will the cake with it’s filling, as well as the fondant, be safe in a cool place for that length of time?

    I’m also thinking of contacting the Wilton cake teacher at Michael’s to see if I can get a private lesson in fondant before I do my trial runs. What do you think?

    • Susan Matusiak says:

      You really sound like you have a great plan! The cakes should thaw otherwise the buttercream and fondant may sweat as the cake thaws. The fondant covered cakes can stay in a cool place for about 2 days. On attaching the pearls I have used dots of clear piping gel, the stickiness of the gel holds the pearls in place and dries clear, just a dot is needed. The fondant ribbon can be attached with water on a brush.
      If you feel you need a class to help you with your basics of fondant that is a good idea. You can practice on a few small cakes to get the feel of the fondant. Good Luck!

  97. Michele says:

    Susan,

    Just wanted to say this blog is very helpful. I am making my twin daughters’ birthday cakes this year and going to try fondant figures on top of a buttercream frosting. This is my first time using fondant and a bit confused about how long to dry out the fondant. I made a practice cake and made some figures about 24 hours ahead of putting them on the cake. I left them on top of the buttercream about 4 hrs before I served the cake & they were OK. But I have 2 cakes to make for the party and a lot more figures/detail so I need more time.

    Some of the postings say to dry out the fondant for ‘weeks’, some say make it 1 day ahead to keep it soft. Also, it is July and very humid, how does that affect the drying time. Ideally I’d like to start on them 1 week ahead of time and finish them as late as the night before depending on how fast it all goes

    And when do I put them in an airtight ziploc bag? When I made the practice figures I just let them sit uncovered in a container to ‘dry’

    Any help much appreciated. I will be working with the Wilton rolled white fondant with Wilton Icing colors or Betty Crocker liquid food coloring added. Also adding a drop or 2 of Lorann flavoring to make it taste better.

    I will frost and decorate the cakes the morning of the party, I can’t do that too much ahead of time since I need gluten free cakes and they get ‘stale’ really fast. So I’m not sure I’ll have much time to crust up the buttercream

    • Susan Matusiak says:

      If the fondant figures are not going to be eaten they can be made weeks in advance, just keep it out of the sunlight so they don’t fade. Yes they should dry a bit especially if it is humid, you don’t want them to droop while they sit on the cake. Also if you have buttercream place your figures in a fondant covered board or separator plate. Place a few dowel rods in your cake under the board or plate for support. This works the best and you can save your work of art or have the twins keep it for some time without the buttercream on it. I would not place them in an air tight bag, that keeps them soft. If you have any other fondant decoration that will be placed directly on the cake, you can cut (1 or 2 days ahead) them out and place them in the air-tight bag to keep them soft so you can have an easy time attaching them to the cake.

      • Michele says:

        Thanks so much for the advice. When you say “if they are not going to be eaten, they can be made weeks in advance”, how long does to take for them to turn ‘inedible’? My girls DEFINITELY want to eat the things so I guess I can’t make them too much in advance. My party is actually this coming Saturday and since we had a long weekend, decided to start working on some yesterday. So some of the figures would be 5 days old. I see today they are much stiffer, the ‘real’ things are smaller than what I did on my practice cake so I see it’s drying up faster. Does it get too brittle?

        • Susan Matusiak says:

          If you are doing the figurines this week they should be fine, fondant never actually goes bad. It will dry hard on the outside and always keep soft on the inside. I just thought you may be making these as keepsakes for the girls. You shouldn’t have any problems.

  98. Molly says:

    Hi Susan,
    I have a few questions for you. I’m planning on making my daughters birthday cake coming up in September. I want to make a 3 tiered round cake using the wilton round cake pans. Each tier I want to make 2 of the same size and then stack each layer. I’m going to use buttercream frosting and then cover with fondant. I’m also going to make figurines for the themed cake out of fondant. My first question is about the tiers. Do I need to have a base for each tier for support? Like cardboard. Also should I use dowels in each tier since I’m using two layers for each tier?
    My next question is about the fondant. I’m using the marshmallow fondant recipe that wilton has on here. The recipe states that it can be stored in the refrigerator for several weeks. Can I really do this? Will it dry out or go bad? Can it be stored longer than that? I also have already colored some of the fondant for the figurines. I’m wanting to practice the figurines to make sure I can make them look good, but I don’t want to waste the fondant. After I practice can I then ball the fondant back up and restore to reuse later?
    Finally, when it is time to make the figurines for the cake how long will they have to rest to dry out and what is the best method to do this?Again I will be using the marshmallow fondant so I’m not sure if it differs from the ready use store bought kind. Thank you so much for your help. It’s greatly appreciated.

    • Susan Matusiak says:

      For each tier you need a foil covered cardboard the same size as the cake, then you can buttercream and add the fondant to each cake individually. You will need to dowel rod each tier, the dowels support the cake above.
      You can store the fondant in an air tight bag for several weeks. If you practice your figurines you can reuse the fondant if it did not dry out. Cut out the dried pieces. This fondant is a bit softer than the ready to use and you may need to add more powdered sugar to stiffen the fondant for modeling. I would suggest to make the figurines a week in advance to make sure they dry, otherwise if it is too humid and the fondant stays soft the figurines may droop. The fondant does dry on the outside but the inside is still soft.
      If you have any other questions please feel free to email.

  99. Sam says:

    Hey there,

    Me and my sisters were just wanting to have a little fun and make a cake. We watch Cake Boss all the time!! But i have a question for you. Today, me and my sisters made homemade fondant and i was curious hoe long will it take til we can place it on the cake. Please write back thanks!!!

    • Susan Matusiak says:

      You can tightly wrap the fondant and it will keep for several days, then just knead the fondant and it is ready to use.

  100. Kizzy says:

    I am so sorry if this has been asked a million times. I am just confused. I made cupcakes. I generally make fondant decorations ahead of time. Then I put them in the fridge until I am ready to use them. Generally the day of the event. I make my Cupcakes the night before and allow to cool over night and then I make the buttercream frosting in the morning and frost the cucpakes with a swirl and add the fondant decor. Is this wrong??? What should I be doing?

    • Susan Matusiak says:

      You can keep fondant decorations in a cool room and they will air dry if you want them to stand up on the cupcake. But if you are placing them flat on the cupcake or a cake then you want to keep them soft, so lay them on a waxed paper lined board and place in a ziplock plastic bag, they should stay soft for about 2 days. There is really no need to refrigerate the fondant decoration, they will be fresh when they air dry.

  101. Ann says:

    Hiya! Just this week I’ve been playing around and testing my skills with fondant. I did a great job at colouring the fondant and rolling it out. I made a small purse-shaped little cake and all turned out great until I let it sit out for the evening. Seems my fondant once on the cake got all sticky and humid, began to slide down the cake on one side and went all bumpy and yucky. I also made some cute roses and those went all sticky and began to melt and loose their shape. I live down in Costa Rica and our climate is quite humid, not sure if it’s the weather or if I did something wrong as I placed the fondant on the cake.
    What’s the best way I can prepare my cake before I add my fondant so that it can stay dry and smooth? Any tips? Thanks a bunch! :)

    • Susan Matusiak says:

      In making the roses in fondant you can add some gum paste or gum-tex to the fondant to help dry the fondant out. The humidity does make the fondant very soft, adding the gum paste or gum tex it will dry the inside of the fondant and it is edible. On your cake you may want to refrigerate the cake after the fondant is on to keep it from getting soft, but once you bring the cake in a warm room it may form condensation on the fondant. If your home is air-conditioned the cake should be fine without the air it will soften.I would refrigerate the cake until serving.

  102. Maria says:

    I wanted to know I am making a polka dot baby shower cake for my sister. The cake will be completely butter cream icing and the polka dots I plan on using fondant and I also plan on making some bows for the cake I want to make the fondant decorations for the cake the night before and just add them to the cake the day of. what do I need to do so that the fondant doesn’t get dried out? This is my first time using fondant.

    • Susan Matusiak says:

      When making bows for a cake they can be made several days ahead so they can dry. For the dots you can make them a day ahead and place them on a waxed paper covered board and keep in a zip lock bag. This will keep them soft so you can place them on the cake.

  103. Allison says:

    Hi Susan! It’s me again. I was just wondering if I could use an all icing cake but add some fondant pieces on there too. Like polka dots or something. Cause my cousin from NY is coming and I want to make her a welcome cake.And I don’t have enough fondant to cover the whole cake.But, do you think it would look okay to add some fondant pieces? Thanks! :) :)

  104. Susan Matusiak says:

    Yes you can decorate your buttercream cake with fondant trims.

  105. Sylvia says:

    Making a cake with whipped topping icing. I want to add some fondant decorations. Should I ice the parts that will touch the fondant with butter cream frosting? We don’t like the taste of butter cream frosting as much as the whipped topping.
    Help!

  106. Susan Matusiak says:

    I would hate to have you make 2 different icings, but I think the fondant decorations may slide down the sides of the cake with the whipped topping. If you plan to use the fondant decorations on the top and bottom border than I would suggest the whipped topping. But if you have decorations on the cake sides then you should use buttercream under the fondant.

  107. Holly says:

    I’m making a quarter sheet cake and want to make it look like wood. My thought was to cut strips and then texture it to make it look like it has woodgrain.
    What is the best way to make the woodgrain on the fondant?
    I have a fondant tool from a student kit that has a ball on the end and a shell shape on the other.
    any suggestions or pictures would be great. Thanks!

    • Susan Matusiak says:

      The wood grain look can be achieved by taking a pearl head pin or a toothpick and make marks in the fondant, some straight lines, wavy lines, or small swirls. This needs to be done when you first place the fondant on the cake and it is still soft. You can also paint with clear vanilla and paste color in brown or black and make the lines using a fine brush. A picture of wood grain is the cover of the 2010 Yearbook, the sides of the boat has the texture you may want. Here are the instructions http://www.wilton.com/idea/Birthday-on-the-Bounty-Cake

  108. Dawn says:

    I have been asked by my son’s best friend to make him a rice krispie treat football and cover it with brown fondant. Do you have any advice? Do I need to try and cover the rice krispies with icing or just cover it with fondant?

    • Susan Matusiak says:

      When making a krispie treat from a pan or free form, shape the treat then take melted candy melts and a pastry brush and brush the candy over the shape of treats, this will hold them in place and give you a smooth finish, let set. Then add the rolled fondant.

  109. Annie says:

    hi, i wanted to know if i can cover a genoise cake with fondant? and buttercream frosting in the middle?
    also. what is a good fondant recipe?

    • Susan Matusiak says:

      Fondant covered cakes should a firm texture cake. I have used Boxed cake mixes with excellent results but if your genoise cake is a softer texture than a boxed cake mix, than I would say no. You can do a test for yourself and roll out the fondant very thin and see if the cake will hold up the fondant. All fondant recipes are sweet and good, it depends on what you and your customers like. We have a recipe for rolled fondant if you would like to try and I am sure you can google fondant recipes and get many types. we also carry ready-to-use fondant which is easier to use.
      http://www.wilton.com/recipe/Rolled-Fondant-1

  110. Dotty Sanabria says:

    When I make a teir cake with fondant, the tope tier’s fondant always sticks to the bottom tier and when trying to remove the top layer the fondant comes off the bottom layer. Do you anything I can do to prevent this?

    • Susan Matusiak says:

      You can use coconut or powdered sugar to keep your fondant or icing from sticking to the cake above.

  111. Peggy says:

    I need a perfect cake recipe & filling that would be perfect for sculpted cakes. Pound cake is dense & dry and all buttercream filling is just too sweet. Any suggestions. I live in a humid area and will be working with fondant and modeling chocolate.

    • Susan Matusiak says:

      It is difficult to say what cake recipe is perfect. I believe that the perfect cake is the one that you and your customers enjoy the most. I work with 10 people and each of us have our own special cake, it may be a box mix or it may be a recipe, everyone is different. I would suggest that pound cake is the best for sculpting cakes, it is very solid. You will have to try a few recipes or a box mix and see which work best for you. When you sculpting a cake unfortunately the cake is exposed a lot longer than say a sheet cake which is iced quickly.
      The same for buttercream, your buttercream has to be stiff to help hold the cake together. SOfter icing , like Italian Buttercream or whipped cream is too soft for holding your sculpted cake together.

      Unfortunately it is a personal preference on cake and icing selections and you will need to test a few and see what works best for you.

  112. Tori says:

    Hey Susan!
    I’m doing fondant for the first time and I was wondering which one would be the best to start out with? Buttercream, Marshmallow, or Rolled Fondant?
    I think I’m a little last minute since a lot of the sites I’ve been going to say you should make it before hand, but I’m braving it!

    Thanks!

    • Susan Matusiak says:

      If this is your first attempt at a fondant cake, I would suggest to practice on a cake pan first. This will help you get the feel of the fondant. On the real cake you will need to ice the cake first as the glue for the fondant and then roll out the fondant and place on the buttercream covered cake. The Ready-To-Use Rolled Fondant is easier to work with than making fondant from scratch.
      Here is the website for the rolled fondant http://www.wilton.com/decorating/fondant/

      Good luck and let us know how the cake turn out.

  113. Donna says:

    Hiya, I made a fabulous red velvet and creamcheese icing Twilight book cake for my niece’s birthday and covered it with Black Fondarific. I’ve now been asked to make a 3-tier red velvet and creamcheese wedding cake, which also needs to be covered in white fondant. I know buttercream acts as a glue for the fondant but the creamcheese icing did work on the other cake. Will it work on a larger cake, or should I just ice the layers with creamcheese and crumb coat with butter cream on the outside? Also, I know the cake needs to be stacked but I cannot find info on stacking a fondant covered cake; is it the same as a regular cake? Do I fondant the individual tiers? It seems an impossibility to try to fondant the entire stacked cake. The wedding is Sept. 4th and I’m trying to learn enough to feel confident and not as if I bit off more than I can chew! Thanks in advance for any advice you can provide.

  114. Susan Matusiak says:

    My suggestion would be add the cream cheese as a filling and ice the cake in Butter cream. Depending on the heat and humidity of the day cream cheese may not be the best for under the fondant. I will add the link for stacking cake, you will need plastic or wooden dowel rods to support the cakes. Cut the dowel rods after you place the fondant on the cake, cut them just a tad taller than the cake and the next cake will not sink into the cake below. You do prepare and cover each cake with fondant and then stack the cakes, makes it easier for you to refrigerate the cakes. You can add a small bottom border on each cake.
    http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm

  115. Kellan Hollingsworth says:

    How do you know if your homemade marshmellow fondant is to dry and will crack when rolled out?

    • Susan Matusiak says:

      Most fondants should be a tiny bit sticky so that by the time you roll the fondant out and place it on a cake it is not very dry. Usually the more you work with the fondant on many cakes the more you can tell how it feels.

  116. Antonia says:

    I’m going to be making a cake for my dad’s birthday, but no one in my family has ever used fondant before. Any tips?

    • Susan Matusiak says:

      Just follow the directions on the package or on our website. When I ice my cake I do more than a crumb coat of icing on the cake so this gives the fondant more “glue” to attach to. ALso it is easier to smooth the fondant with a little more icing underneath. Use buttercream, do not use whipped topping, cream cheese icing or whipped cream all are too soft for the weight of the fondant. One more item do not use a lot of filling between the layers so it doesn’t bulge out the sides, the weight of the fondant will press down on the layers. Good luck with your first fondant cake!

  117. Mary Hall says:

    Hi, I just did a wedding cake for a friend and they loved it. I thought I could have done some things better though. I live in a desert and there wedding was just a few days ago (July 31). I had to put the finished cake in the fridge overnight for fear of the heat. But come the next day when I went to get it the fondant was extremely sticky
    could the cakes be wraped in cling wrap prior to being put in the fridge to protect it from condensation? Is that possible? I also nee to do another 3 cakes for family b-days in 2weeks. 2 are carved in shapes of cars and 1 simple round. All for the same day same location which is about an 1hr to 1 1/2 hr drive away at an apartment style hotel room, so I’ll have a full size fridge. Cakes have to be done in advance by Thursday. I’m driving down with family Friday and my not be able to get in the room right away. The party is on Saturday. So any advice or recipes for type of cake for carving? type of fillings or frosting under the fondant? Storage of the cakes? Fridge or not? Transportation of the cakes? Use an ice chest? Any advice, tips, anything would be sooooo apprecated. Thank you.

    • Susan Matusiak says:

      Sounds like you did a great job already…hope you took lots of pictures! Unfortunately in your climate you must refrigerate your cakes and if you remove them and don’t touch the cakes they may absord the condensation depending on the humidity. Usually you will have to test some small cakes and see how they do with your weather. Most fondant cakes don’t have to be refrigerated unless they have a filling that needs to be cool. If you place is air-conditioned than the cake should be fine. For carving cake use a pound cake or any firm textured cake, than ice in buttercream and place the roled fondant.

      In your car if you can place the cakes in a cooler with some bagged ice that would help. When you get to the hotel ask them to store it in their kitchen, most place are very agreeable. Good luck with all your cakes!

  118. Ash says:

    I need to color fondant black, but every time I do it becomes a mucky mess. I need a large amount for a cake, so should I just paint it black with food coloring? And if I paint it should i use a paste food coloring?Any advice would be great.

    • Susan Matusiak says:

      One way to make a great tasting black fondant is to make chocolate fondant and than add some black coloring to the chocolate fondant. Much easier and taste like chocolate.

      First you want to make candy clay with dark Cocoa Melts, let set overnight. Than add 24 oz of white fondant and knead together. I am sure you could make a 2nd batch and mix them together if you need a lot of fondant. You can store the leftovers in a plastic zip type bag.

      http://www.wilton.com/recipe/Candy-Clay-1

      If you decide to paint you can use black paste color and clear vanilla mix together and do a test on painting. The vanilla should help dry the black color on the cake because of the alcohol content.

  119. Natalie says:

    Hi, sorry to bother you. I was wondering if anyone knows exactly how long you have to leave marshmallow fondant in the fridge before using?

  120. Corey says:

    Hi!
    I am going to be making a 2 tiered ( 3-9inch stacked layers with 2- 6 inch stacked layers on top) birthday cake for a friend’s son in a few weeks. The party is on a Saturday at 4 pm, but I am going to be going out of town 2 days before…that Thursday. Since this cake will be completely covered in rolled fondant, is Wednesday too early to make the cake? My plan is to take the finished cake over to her house either late Wed night or early Thurs morning, but I worry that the cake won’t taste and/or look good by the party on Saturday. Will I be able to make the cake that far in advance?
    Thanks!

    • Susan Matusiak says:

      If the cake is in a cool area but doesn’t have to be refrigerated it should be fine. The rolled fondant keeps the cake fresh. If it is neccessary to refrigerate the cake you can have a problem with dark colors bleeding on the fondant or condensation forming when the cake is taken from the refrigerator especially if it is very humid in your area. If you prepare your cake on Wednesday for Saturday it should be fine.

  121. jackie trowell says:

    I did a cake with whipped topping icing, zebra striped with wilton’s rolled fondant. When I took it out of the fridge the next morning the stripes had run down and was “melting” what could I have donw wrong?

    • Susan Matusiak says:

      If you are using rolled fondant you need to use butter cream. Whipped topping, cream cheese icing and whipped cream are too soft plus it has a lot of moisture and melts the fondant.

      • Sera says:

        I have prepared some fondant flowers and leaves to place on top my cake. However, the cake will be covered with a whipped cream icing.

        I’ve been reading many of the questions and so far there have been two similar situations with diffent answers.

        What I want to know is: can I place fondant flowers directly on the whipped cream icing if they are only positioned on top of the cake or should I cover the area with bc? And, can the cake be refrigreated with the fondant flowers overnight or should I place them on the cake shortly before transporting the cake?

        Thanks.

  122. Brenda says:

    Hi
    I recently started using fondant to cover my cakes. I love the look and different things you can do with it. However the one thing i am confused about is how to store a fondant covered cake in the refrigerator. i have tried this myself but the cake ends up sweating and getting sticky when i take it out, i have gotten a few tips from other people but i always have the same result, what am i doing wrong? i have seen professional cake decorators on tv do this without having any problems

    • Susan Matusiak says:

      Most cakes that do not have refrigerated fillings can be stored in a cool room. SOmetimes when storing in the refrigerator it absorbs too much moisture. If there is a way to lower the moisture in the refrigerator that may help, but if the your room it warm and humid that will not help.

  123. Missy says:

    Hi! I was wondering how far in advance you can make fondant decorations? They aren’t for eating, just for decoration purposes.

    • Susan Matusiak says:

      You can make fondant decorations about 1 week in advance and if they are going on a cake side you may want to keep them on a waxed paper board in a zip bag. This will keep them soft so they can lay on the cake sides and bend a little to the sides.

  124. Natalie Whelan says:

    I used fondant for the first time last night. After setting out overnight, I notice the cake is very hard. Maybe too hard? Is it possible I didn’t roll out the fondant thin enough? Should you roll it out thin?

    • Susan Matusiak says:

      Is the cake hard or is the fondant hard? Usually the rolled fondant does get firm but the cake under the fondant is moist. You should have iced the cake in butter cream and this keeps the cake moist. Most of the time you can roll out the fondant about 1/8 inch thick, but it would not matter if the fondant was rolled out thin or thick the cake should still stay moist for several days. The fondant should have been soft on the side facing the butter cream.

  125. Treva says:

    Any tips on how to stack a wedding cake when making one for the first time?

    • Susan Matusiak says:

      http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm

      Above is the instructions for stacking cakes from the Wilton website. You need to dowel rod each tier because cake does not support cake, the dowel rods need to be cut all the same size for each individual tier. Also each tier needs a foil covered cardboard. You can stack the cakes at home and deliver them that way or you can assemble the cakes at the reception and finish the bottom border when you arrive.
      If you have more questions please feel free to email back.

  126. Chelsea says:

    Hi there,
    Last week I made my first fondant cake. I used a chocolate box mix.buttercream,and rolled fondant. I’m just wondering how to get more defined edges on the cake when its covered in the fondant. I found that it was almost clumpy, or just wouldn’t stay up. Also, what does “painting” the cake in fondant entail, as well as making wood grain fondant? Can the wood be done with chocolate fondant?
    Thanks

    • Susan Matusiak says:

      When working with fondant cake mixes work very well. Usually try and bake your cakes the day before or if you need them the same day cool in the refrigerator. Fill and assemble the cake layers, ice in buttercream and then place the fondant. Gently smooth the fondant with a fondant smoother to get a smooth look. The top edge will be rounded not squared, that is the look of fondant cakes. Painting on fondant is done with pearl dusting powder and a few drops of clear lemon extract, the lemon extract dries the paint quickly, water will drip.
      Wood grain can be done with a toothpick or pearl head pin, making lines on the soft fondant.

  127. Hannah says:

    will freezing my fondant cake mess up the fondant?

  128. Cheryl says:

    Hi!
    I have alot of cupcakes to make for a special occassion at school. How far in advance can I make the fondant decorations to go on top of the cupcakes? I’d like to start making them since I have sooo many to do yet I don’t want them to be yucky in any way by the time I make the actual cupcakes and frost them…
    Thank you!

    • Susan Matusiak says:

      You can make the fondant decorations a week in advance and place them on the waxed paper covered board in a zip plastic bag. This will keep the fondant soft enough to place on the butter cream iced cupcakes.

  129. Alanna says:

    I have been making cakes with fondant for quite some time, but I find that the cake underneath the fondant always seems to dry out significantly, when the same recipes, iced with butter cream stay moist for days. I do wrap the cakes with plastic wrap and store them in the “Wilton cake savers” and then either in the fridge or in a cool room, but nothing seems to help keep the cakes moist. Please help!

    • Susan Matusiak says:

      Usually the fondant over the iced cakes should keep the cake moist. The fondant should be smooth down to the bottom edge to seal the cake and a bottom border. The buttercream should keep the cake moist also.

  130. Rachel says:

    If I’m using your boxed fondant, and for me it tends to dry out rather quickly, so is there anything I can add, corn syrup, crisco, butter, etc; to make it smooth without making it too soft?

    Thanks!!

  131. Susan Matusiak says:

    You can add some vegetable shortening or also try some butter cream and knead it into the fondant. This may help in keeping the fondant soft.

  132. Lois says:

    Please help! My baker flaked out on me and now I am going to attempt to make my sons Darth Vader cake. I have found a few tips online however, I am worried about fondant and shaping the cake. Its vaders head, and the front part of his mouth is a triangular shape. Could i just use rice crispies for the front part and cake for the rest? And also, do i need to put icing under the fondant? And How are is it going to be to shape fondant to a vader head? I am freaking out and with a little over a week left until my sons 5th birthday party, I am having a little panic atttack!!!! Please comment or anything if you have any knowledge of this. I am very good with baking but have never used fondant before. Also after i make it, how do i store it for the party?

    • Susan Matusiak says:

      Using rice cereal is great for shaping, but you need to add a light coating of butter cream to use as a glue for the fondant. A little note don’t use the butter for the cereal treats recipe and the treats will be firmer. For the head you may want to just shape a solid piece of fondant as long as it is not too heavy and this can be done days ahead. If you use cake and this is a 3-D stand up make sure the cake is of a pound cake texture,something more solid. You can store the cake in a cool room for 2 days, unless you have a filling that needs refrigeration. Good Luck with this interesting challenge that your Son will love!

      • Lois says:

        So a question about the storing part. Do i cover it with celeophane or anything? Can I stick it in the fridge? I am just soooo scared that it will fall and i really dont want him to see it before his bday ya know? We are having the party on a Sunday and Im not sure how early I should start making things for it. Can i make the fondant now and just throw it in the freezer or something? that way its done and i just have to worry about the cake? I thought about baking the cakes saturday night and stack/shape them Throw that in the fridge unfrosted, and then frost and fondant sunday morning…. Im just so nervous! I am good in the kitchen and have tons of experience with cakes, but never anything this challenging!

        • Susan Matusiak says:

          We do not suggest freezing fondant. If you make your fondant pieces just let them sit out they will air dry slightly, but if you place them in the refrigerator they will form condensation when you remove them from the refrigerator and they may soften. You can place the fondant pieces in a box but do not place in an air tight container. If you are making fondant pieces that you will need to curve on the cake then make ahead and place them in a zip plastic bag to keep them soft. You can bake, stack and shape on Saturday and also ice, this will keep the cake moist.

  133. Mary says:

    Hi. I am making my grandma’s 90th birthday cake in Oct. I want to cover a 3 tier cake in fondant but have a few questions. 1) how many days ahead can I bake the cakes and put them in the fridge? do I crumb coat at this point? 2) What kind of cake works best with stacked fondant cake? Are boxed mixes alright or do I need somethinf more dense?

    Thanks for your time. I have found so much information that I am feeling overwhelmed.

    • Susan Matusiak says:

      You can bake and crumb coat 3 days ahead and refrigerate the cakes, they can be frozen for a week or two but make sure you thaw the cakes completely before you cover them in fondant. You can use boxed cake mixes they work very well. Make sure you dowel rod each tier, because cake does not support cake it is the dowels.

  134. Allison says:

    HI. Wat kind of box or holder do u use to hold a cake? Because I’m making my best friends birthday cake stacked and i don’t know how to put it away or something. Is it ok to cover a cake with modeling chocolate? And if i’m making a microphone out of rice krispies if i should cover it with modeling chocolate or fondant? Sorry for so many questions. I’m a young learner. Thanks! :) :) :)

    • Susan Matusiak says:

      Most cake/candy shops or Michaels or other craft stores may have cake boxes, white square boxes about 5 inches tall. You can cover a cake in modeling chocolate or you can mix the modeling chocolate with about equal amounts of fondant to make the modeling chocolate more firm if neccessary. You can cover the microphone in either fondant ot modeling chocolate, both will work.

  135. Christina Koch says:

    I’ve been making ice cream cakes (all ice cream) for my kids birthdays for a few years now. I wanted to put some edible decorations on my daughters fashion cake this year. Can I use fondant to do this or will it melt into the ice cream? Any suggestions for what else I can use?

    • Allison says:

      How do you make ice cream cake? Isn’t it very hard to make?

      • Susan Matusiak says:

        For ice cream cakes, you need to soften the ice cream and place in a foil lined pan and freeze until solid. If you are using cake, layer your cake and ice cream and ice your cake in buttercream and freeze. As you are working and the ice cream is melting place back in the freezer, keep in freezer until serving.

    • Susan Matusiak says:

      If your ice cream cake is frosted with buttercream than you can place the cutouts of fondant on the icing, if it is only ice cream than the fondant may melt. You can also try some candy products, like spice drops or fruit roll ups and roll them out and place them on the icing. Look around at the candy shops for a variety of candies they have out there.

  136. Dee says:

    Hello!

    I was wondering – once the fondant is on the cake – what is the life of the cake? (Left out of the fridge/ with no ingredients that can spoil.) I find that if I make a fondant cake for fun – and leave it on my table with air conditioning – after a few days it seems to fall over or collapse in a way – maybe all of the weight in the fondant?
    Is this normal? Thanks Dee! :)

    • Susan Matusiak says:

      Once the cake is covered in fondant it can sit in an air conditioned room for several days, once it is cut cover the cake. If your cake falls over is it after you cut the cake or before the cake is cut? If the cake is not cut and it falls it could be the fondant may be too thick, usually you roll the fondant about 1/8 to 1/4 inch thick.

  137. jazmin says:

    Hello, I’m gonna make a baby shower cake for mu brother’s girl friend its this Saturday and I’m using marshmallow fondant how early can I make it and can I leave it in the fridge? We r making baby convers as the topper to the cake of th e same material will it be okay if I nake it early

    • Susan Matusiak says:

      You do not need to refrigerate the cake unless it is very warm in your home or the cake filling needs refrigeration. You can make the cake and cover it about 2 days ahead. I am not sure if the marshmallow fondant will be firm enough to hold up for the shoes. You can add some regular ready to use fondant into the marshmallow fondant to firm it up and then it should air dry when you make the shoes.

  138. Miaa says:

    Is there a way to make a fondant covered cake using an icing that is not as sweet as buttercream? Is it also possible to fill the cake with fruits.

    • Susan Matusiak says:

      You can fill the cake with fruit, make sure you make an icing dam about 1/2 from the edge of the cake and then add your fruit, otherwise it make leak out. If you use whipped topping, whipping cream or cream cheese these are too soft and may be pushed down by the weight of the fondant, unless you can roll the fondant very thin. If you have time to test this with the icing you are going to use just to make sure. You will need to refrigerate the cake if it has fresh fruit.

  139. jackie trowell says:

    I am wanting to learn how to “paint” on fondant cakes like I’ve seen in different magazines, but I don’t know what kind of “paint” they are using. Is it just food coloring or some other special coloring.

    • Susan Matusiak says:

      Paint is a mixture of pearl dust and clear lemon extract (or you can use vodka, gin or any clear alcohol. The higher the alcohol content the quicker it dries). Paint on fondant, bow loops dried, gum paste flower petals and fondant on cookies. Use good brushes. You can also pipe lines in royal icing on your cake and brush the paint on the lines. Have fun with this great technique!

  140. Trish says:

    Hi,
    I often get a fold on the sides of my rectangular cakes when I use fondant. How do I avoid this?

    • Susan Matusiak says:

      When you place the fondant on your cake and smooth it, try and lift and smooth the fondant so the excess you can smooth down. Also when you first place the fondant on the cake trim about 1/2″ away from the bottom edge in case you have a excessive amount laying on the table. The more excess you have at the bottom the easier it is to cause these folds. Once you trim the bottom it is easier to smooth down.

  141. jhenelle says:

    How long can Marshmellow fondaunt stay in the fridge?

  142. Crystal says:

    Hi there, I recently finished with the fondant and gum paste course from michaels (wilton course). I just finsihed making a two tiered cake from my son’s birthday tomorrow and am concerned that the top tier doesn’t fall.the top tier isn’t that heav though. ywhat signs do i look for if this is going to happen? what do i need to put between tiers… I’ve already used a few dowel rods and one longer in the middle going a little into the top tier as well…. is this enough support.

    • Susan Matusiak says:

      Sounds like you did everything correct. As long as the dowels in the bottom tier are all the same size the top tier will sit level. I am sure you have enough support!

  143. erika r says:

    does it have to be buttercream on the cake? or can i use regular frosting then fondant..

  144. Wendy says:

    I have been asked to cover a 1/2 sheet in fondant, I haven’t covered anything more than a 1/4 sheet. Is this possible?

    • Susan Matusiak says:

      Yes you can cover a 1/2 sheet cake with fondant. Measure the area on the top of the cake plus double the side, and roll out the fondant. When you are ready to place the fondant on the iced cake roll the fondant on the rolling pin and carefully start at one end of the sheet and lay the fondant over the cake. Actually this is easier than a large round.

  145. Renae Lewis says:

    can you tell me how to get a texture on a wedding cake, the cake my daughter wants has fondant icing, but it has a texture on it that resembles stucco.

    • Susan Matusiak says:

      It could be done with buttercream or royal icing, slightly stiff. Use crumpled waxed paper, saran, or a brand new clean sponge and dip it into the icing and pat on the cake. You want to make sure you don’t get tall peaks than the icing is too soft. You can sponge the complete cake if that is what you want or just certain areas. I would practise on a piece of fondant before you work on the wedding cake. There may be molds for an actually stucco brick if that is what you are looking for.

  146. Renae Lewis says:

    What causes bubbles under the fondant?

    • Susan Matusiak says:

      Sometimes bubbles are caused by air trapped between the icing and fondant. If your icing is very airy that may cause a bubble, also make sure when you roll out the fondant you don’t have any bubbles, if you do pop them with a toothpick and smooth the fondant.

  147. Michele says:

    Thank you so much for your help on my first fondant cakes a couple months ago, they came out great. Now I am making another cake, it will be my first tiered cake. I want to have a branch with flowers going up the tiers + some writing and other fondant figures. I am not sure if I’d be better off cover the cakes in fondant or just icing them in buttercream, I’m not sure what would last better, I can’t do much decorating the day the cakes are eaten, need to do day before

    1) To make writing on fondant, I should use royal icing, not buttercream, right (I’ve only ever done piping with buttercream)? The buttercream would melt the fondant I think after siitting. If I want red letters on white fondant, even with royal icing will the color bleed into the fondant?

    2) I wanted to try some modeling chocolate for the branch. How do I get modeling chocolate to stick to a fondant covered cake? Do I glue it with water like fondant to fondant?

    Thanks for your help

    Michele

    • Susan Matusiak says:

      If you cover your cake in fondant then you won’t be pressing the icing like with buttercream. Writing in royal is easier to control instead of buttercream. You can use the Alphabet cutters which may make placing them easier and less bleeding. If you refrigerate the cake place the letters before serving.

      You can attach the branch with the fondant, same color as the fondant covered cake. Dampen the fondant and attach to cake and branch.

      • Michele says:

        Couple more question about stacking

        1) I read the Wilton instruction says to use 3 cardboard cake boards for each layer. So for my top layer, I should put the 3 boards down, then cover the tier with fondant, then pick up the whole thing and set it on top of the bottom layer? That would mean the cardboard from the top layer is sitting on the fondant from the bottom layer?

        2) I noticed another comment from someone with sagging layers – is there any more tips to prevent that from happening? I was going to use 4 dowels (the Wilton ones in the store) to support a 6″ top tier with 2 layers and Wilton prepackaged fondant. Is 4 dowels & 3 boards adequate?

        3) Now I am wondering about transportation. I won’t be able to fit the height into my cake carrier. Since I wanted the branch & flowers to span both tiers, I need to add that (+ other decorations) at home. I won’t have time to assemble on site. Should I also plan more dowels going thru both tiers to add stability in the car? If so, how do I do that since my top tier will be covered with fondant and I won’t be able to easily hide the holes (design issue)? Or I need to adjust the design to cover them since it’s so important (maybe some flowers have to go all the way up there)?

        4) Also regarding the red writing, I am writing in Chinese characters for my friend which is tough enough since I don’t know Chinese, just copying the characters. So I can’t do that in fondant. Royal icing shouldn’t bleed thru into the white fondant if I do it the night before?

  148. Sabrina says:

    Please HELP, I’ve made two fondant cakes, one three tiered and the other two tiered. Both, after having fondant applied for about two hours begin to sag in the middle even with dowls holding the second tier off. It’s as if the fondant is too heavy but on one cake the fondant was a little thick, but the last cake, fondant was VERY thin. What am I doing wrong? I have another wedding cake to make in Oct and am very nervous it well sag also.

    Thanks for your help,
    Sabrina

    • Susan Matusiak says:

      One reason could be is your buttercream very thin consistency? Or does your buttercream have all butter? This could cause the fondant to sag. Also is your buttercream dry to the touch by the time you are placing the fondant, sometimes if your buttercream air dries then you need to spritz the buttercream with water to moisten it. Usually I ice the cake with enough icing to cover, not a crumb coat.

  149. cakes says:

    I made some cupcakes weeks ago i made fondant and gum paste details for them days before … they were all firm when i decorated the buttercream covered cupcakes

    i put the decorations on the night before they were to be picked upin the early a.m .
    by the next morning the decorations were limp and melty like
    and the 3D ons bent over ( princess crowns ) they were not cute any more

    i figured the fondant may not hold upwell around all the butter cream cause of the moisture but the thought the gum paste would work fine
    but both seemed to do the same thing – i make only fondant cakes but i know a lot of people do buttercream cakes with fondant details and they seem to work fine so i was not sure why this happened to me with the cupcakes

    i make my own marshmallow fondant and it works great on cakes in fact the same order i name a small cake with the same fondant on it and a gum paste crown for the top and that worked great – i did put the cupcakes back in their holder cause i did not want them to be stale

    i have some cupcake orders to come and i dont want this to happen to them as well

    please help with any ideas

    Thanks

    • Susan Matusiak says:

      If you placed the cupcakes in the refrigerator that would add more moisture to the fondant or gum paste. Also if the icing you used may have a lot of moisture this may also soften the decorations. If the decorations were laying flat they may have worked.

  150. Raffaella says:

    Hello Susan.

    I have a very simple question regarding fondant.
    – Does a recipe for fondant exists ( I make now marshmallows fondant) that I can put the cake covered fondant in the refrigerator? I know from all the books I have read you cannot put fondant in the fridge because of the condensation which will spoil the cake.
    My problem is when I have cakes that are filled with fresh cream or, Italian meringue buttercream or the French meringue buttercream which need to be in the refrigerator. How can I combine the fact that the filling needs refrigeration and the fondant that doesnt need it? There must be a way!!! Help.

    Thank you.

  151. Allison says:

    Hi! Just a quick question, is there any store that sells modeling chocolate? Maybe Michaels? Hopefully you know. Thanks for everything!

  152. Michelle says:

    Hi Susan,
    I’m currently taking the Wilton Fondant & Gum Paste course. We had to make the Fantasy Fondant Flowers for class tonight and when I check on them today, I found that they have fallen apart! Each individual petal is fine but the whole thing is not sticking together. I’m overseas and me have a very limited amount of Wilton supplies available to us so I unfortunately can’t run to a store to grab the adhesive. Do you have any suggestions for how to fix them?

    • Susan Matusiak says:

      The adhesive that is in the course book is gum paste soften with water. If the flowers were made from gum paste than take a 1/4 teaspoon piece of gum paste in a bowl add about 1 tablespoon water and let it rest for about 1 hour. This is the glue. If you uses fondant for the petals than you should have added gum-tex to the fondant to help dry the fondant…it is like turning fondant into gum paste. Is it very humid in the area you live?

  153. shukie says:

    Hi, I am an avid baker constantly using Fondant on my cakes. I was wondering why it always sinks after I put the fondant on the cake. If I let it sit for a while whether in the fridge or on the counter the cake starts to sink. It is so annoying and I do not know what to do…I just recently received my first wedding cake order and don’t want this to be a problem, I want it to have a smooth and polished wedding cake look with fondant. Please help…

    • Susan Matusiak says:

      Are you cakes frozen? If you freeze your cakes make sure they are thawed before you ice and place the fondant on. If you don’t thaw the cakes they tend to settle as they thaw.

  154. Jana says:

    At this point I can say I HATE fondant!!!! I want to love it, but everytime I use it, and I’ve tried different recipes, I can’t pick it up to lay it on the cake. It ALWAYS rips!!!! Do you have any tips?

    • Susan Matusiak says:

      When you are lifting the fondant try and roll the fondant on a long rolling pin, do not dust the fondant, it should not stick. I use a 20 inch rolling pin and it works perfect, and then just unroll the fondant on your cake. You can also use a large cake board but dust the board slightly, lay the fondant on the board and slide it onto the cake.

      • Jana says:

        I do try to roll it, but the consistency of the fondant is too soft or something and it just pulls apart. Do I need to add more of the dry ingredient like powdered sugar to make it more stiff?

        • Susan Matusiak says:

          If the fondant is too soft than you can knead a small amount of powdered sugar into the fondant. You may want to roll out the fondant with a bit of solid vegetable shortening before you roll out the fondant.

          • Melissa says:

            try refrigerating your fondant so that it is firmer or try a different fondant recipe i use a marshmellow fondant which is •8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
            •1 pound powdered sugar (4 cups), plus extra for dusting
            •2 tbsp water
            •Food coloring or flavored extracts, optional
            melt marshmellows in microwave until melted with the water stir in the sugar and then kneed until smooth adding sugar if it is still sticky. Then refrigerate and roll out it works great and taste better then regular fondant

  155. Jenny Ding says:

    Hi, how do u cover a square cake with fondant and make sure that it doesn’t break at the corners? how do u make the edges smooth and nice till u can’t see the joint?
    I love to bake and have not been to any baking classes. All are self-learned.
    Any easy steps to do it? Thanx..

    • Susan Matusiak says:

      When you cover a square cake you need to make sure when you place your fondant over the cake to first trim the bottom edge so the fondant isn’t too long and forming all the folds. Then it is easier to lift and smooth down the fondant without the excess. The corners I try to cup my hand over the corner to smooth the fondant in place and not press the fondant downward. Always trim the bottom edge of the fondant so you have the least amount of fondant to work with at the base. If you have any more questions please feel to email me.

  156. Angela Shaffer says:

    Hi, I am making disney characters out of fondant. I’m finding that the fondant is cracking and seems dry. I was told that crisco dries it out and causes cracks. Can you clarify if that is true? And are there any tips for keeping the fondant from cracking. Thank you!

    • Susan says:

      Crisco or vegetable shortening will not dry fondant, it will make it softer. If your figurine is exposed to the air it can dry out, keep it covered with plastic wrap until it is complete. If it is slightly covered than you can go back and press and work on the figurine without it cracking and drying out.

  157. toni negron says:

    I have a question;; i’m making a cake and on it its going to have fondant leaves, but i have so much work the day of the actual icing of the cake i was wondering if i could make the fondant leaves the day before and then put them on the next day?

    • Susan says:

      You can make the fondant leaves several days ahead, even a week ahead. If you are shaping the leaves you must knead in about 1 teaspoon of Gum-Tex for 12 ounces of fondant in order for the leaves to hold their shapes. Otherwise the leaves will lay flat on the cake. You can add them to the cake the day you need the cake.

  158. stephany says:

    Question:

    When done with placing fondant and have decorations to place on the cake, How do stick the decoration on to the cake?
    After I’m done with decorating the cake should i let it sit and dry? ( for how long) when do i put it in the freezer? (how long?)

    thank you so much……

    • Susan says:

      We do not recommend freezing fondant covered cakes, they can be refrigerated. You don’t let fondant dry, it just becomes a bit firm on the outside but the inside will be soft from the buttercream. You can place the cake in the refrigerator after it is covered or keep the cake in a cool room if the filling does not require refrigeration. Decorations can be placed on the cake before you refrigerate the cake or when you remove the cake from the refrigerator, whatever is easier for you.

  159. Robert says:

    Susan,

    I’m planning to make a gingerbread house and I’d like to cover the sides with fondant (we’ll be airbrushing it with color). Will the fondant dry out and crack after a while? Is there a better solution, like gum paste or modeling chocolate? I’d like to have the gingerbread house on display for 6 weeks…

    • Susan Matusiak says:

      The fondant should air dry a bit but it should not crack. I would reinforce your gingerbread house on the inside with cardboard to help support the fondant on the house, because if there is a lot of humidity in your area while the house is displayed it could soften the gingerbread and collapse the house. Make sure you roll out the fondant very thin, less weight on the house.

      • Robert says:

        Thanks! We are entering it in a competition that forbids the use of anything inedible. I was thinking about reinforcing the inside of the structure with rice crispy treats and pretzel rods.

        • Susan Matusiak says:

          The rice crispy idea is great, just a hint use melted candy melts over the crispy to make it very firm after you have shaped them into blocks to support the house. This will firm them better than just the marshmallows. Good Luck!

  160. […] Wilton has great tips and tricks for working with fondant. […]

  161. Michelle says:

    I am going to make a cake with fondant leaves (I have a fondant cut and press (leaf shaped)) and I was wondering, when finish them do I need to put the leaves in the refrigerator? If so, how long?

    • Susan Matusiak says:

      Do not place the fondant leaves in the refrigerator, the moisture from the refrigerator will soften the fondant. Keep them out and let them slightly air dry to keep their shape. Place them on your cake when you remove the cake from the refrigerator.

  162. Laura says:

    Can the Wilton rolled fondant be melted and poured? I want to cover petit fours but don’t want to make the fondant from scratch. Is there another product that would work?

    • Susan Matusiak says:

      The rolled fondant may not work for poured fondant. You can use canned icing, the Wilton Decorator Icing or any other brand and remove the foil seal and place it in the microwave on low power for about 10 seconds and stir, keep warming it until it is pourable. Be careful not to heat it too hot or sometimes it may separate. Then just pour over the petit fours and let set. You can color the icing after it is warm.

  163. Jen says:

    Hi! I am wondering…I am making a wedding cake that will be frosted in buttercream, but many of the decorations I want to place on the cake will be made out of fondant (MMF, actually). Can I refrigerate the cake overnight with the decorations on it, or will they get wrecked with condensation? Will it help if I add the gum-tex?
    Thank you!

    • Molly says:

      Hi. I also have this question. I have done 1 cake with fondant accents on the sides of the cake. It was a black and white checkerboard for a race car theme. The fondant was fine after refrigerating for a day. But now I’m doing a Curious George cake with a lot of fondant accents and I’m worried about the condensation issue. My cake will be mostly buttercream frosting, but all the decorations will be fondant.

    • Susan Matusiak says:

      If you can add the fondant decorations on the cake after you set the cake up at the reception, that would ensure that the fondant would not get ruined. If it is in the refrigerator it will pick up the moisture. Gum-tex in the fondant will not keep the moisture away.

      • Molly says:

        Thanks Susan. Can I get away with putting the decs on before leaving for the venue? I would ideally like to have the cake iced/decorated with buttercream the night before…let it sit in the fridge overnight and harden…then in the morning, take the cake out and put the fondant accents on. It’s basically stripes on a bottom tier and a fondant face of curious george. I would cut the stripes right before adhering them to the cake. I’d adhere them with freshly piped buttercream. Am I on the right track? George’s face I would do several days ahead and then just put him on before leaving the house. The venue is 1 hour away. Thanks in advance for your advice.

  164. Allison says:

    hi again. thank you so much for showing me the reply and link. Is the chocolate and peanut butter candy melts the flavor? Or is that just what it’s called.

    • Susan Matusiak says:

      The Lite Cocoa Melts has cocoa powder processed with alkali the peanut butter has peanut flour and peanut oil, it does contain nut ingredients. Both have a chocolate and peanut butter flavor.

  165. Michelle says:

    First, thank you for answering my last question. This question relates to the fondant leaves. I’m making the cake tonight, decorating it tomorrow, and I’m giving the cake to my friend on Sunday (in the morning). Should I make them the day that I’m going to give my friend the cake?

    • Susan Matusiak says:

      You can make them days ahead and let them dry. Place them on the cake after it comes out of the refrigerator, the refrigerator adds more moisture to the fondant and will soften them.

  166. Chris says:

    I made a cake to look like a pumpkin, it was my first fondant experience. the cake was a sphere so when i put the fondant on I had a lot of folds. I kept the front of the cake real smooth. all was smooth except where I cut the folds out of the back, so I tried to blend the seams of the fondant with hot water on a butter knife, it kind of worked but wasn’t real smooth… My question is how do I do this?

    • Susan Matusiak says:

      For smoothing folds, you would cut the fold so the fondant lays next to each other (not overlapping) and smooth it with solid vegetable shortening. Water sometimes melts the fondant, the shortening will soften the fondant.

  167. Jeff says:

    I have seen a baker on television use a steamer on the fondant. What does this do? Also, as this is my first time using fondant, here is a very basic question. I don’t think you’re suppose to use water, so how do you get off the confectioners sugar from the fondant (I’m using black)? Thank you.

    • Susan Matusiak says:

      The steamer will give the fondant a shiny look. It is also used to give certain dried gum paste flowers a sheen. You can brush off the confectioners sugar from the fondant or use the palm of your hand and lightly smooth it over the fondant, (similiar to using a fondant smoother) usually the heat from your hand will dissolve the sugar. Water will make marks on the cake.

  168. Krystal says:

    I’m having trouble rolling my fondant big enough to cover the cakes I do. And they’re not big cakes. Just 8 and 9″ ones. Any tips or tricks to rolling the fondant wider/longer/bigger?

    • Susan Matusiak says:

      One reason may be you need to move your fondant around after you roll a few times. Usually we do a 1/4 turn after about 3 times rolling out, this way it will not stick to the surface you are rolling on. Also you may want to add solid vegetable shortening to the surface, it helps stretch the fondant. If you don’t want to use shortening you can use powdered sugar to dust your surface.

  169. Jeff says:

    Hello again,
    I am making a topsy turvey cake and just finished crumb coating the 3 tiers. Each tier has 3 layers and is fairly heavy. I am just reading some blogs where people are saying that you’re supposed to use pound cake for a topsy turvey and not boxed cake. Ut oh! I used boxed cake. Any advise for when I go to stack them so they don’t fall apart?

    • Susan Matusiak says:

      Use dowel rods for each tier to hold the 3 layers together. Do not assemble the cake until delievered and set up at the reception if possible, this will greatly help in the cake sliding down. If your cakes are going to be trimmed don’t make a sharp angle on the cake. It may not be very angled but at least it will hold up.

  170. Eliza Santos says:

    Hello. How many days can I keep a fondant covered cake and cupcakes outside the refrigerator? I’ve used chocolate ganache instead of buttercream. I still have to decorate them. The event is 3 days away. Thank you.

    • Susan Matusiak says:

      You can keep the cake and cupcakes in a cool room for up to 2 days. The cake doesn’t need refrigeration even with the ganache unless the filling needs refrigeration.

  171. boolydoo says:

    hello
    can u form fondant with putting it in the fridge?? or is that gunna crack it??

    • Susan Matusiak says:

      If you are shaping the fondant you should keep it out of the refrigerator, the refrigerator adds moisture to the fondant and may soften it. You would like it to firm up to hold its shape, so a cool room would work well.

  172. crystal says:

    iam making cakes for family and using the marshmallow fondant i made and i was wondering after i put the fondant how do i store my cake? do i just leave it out? please help

    • Susan Matusiak says:

      If your cake does not have a filling that needs refrigeration than it can be placed in a cool room for about 2 days.

  173. Brenda says:

    Hi, I am new to cake decorating/baking and I have basically been working with MMF only, homemade. But I am wondering if it is possible to do a buttercream covered cake and do fondant accents/decorations, will it hold up or will the decorations just fall down?

    • Susan Matusiak says:

      If your butter cream is very soft and doesn’t crust over than the fondant decorations may slide off and look greasy. If you have butter cream that does crust you can add the decorations and do not refrigerate the cake, the refrigerator adds more moisture to the icing and makes the fondant pieces softer.

  174. Astrid says:

    When a cake has been covered with fondant, how do you keep the fondant soft…Do i refrigerate it before delivering or what should i do.

    • Susan Matusiak says:

      Fondant cakes can be placed in a cool room for 2 days unless you have a filling that needs refrigeration. The fondant on the outside does get firm but when you cut a slice the fondant will be very soft due to the butter cream under the fondant.

  175. Kelly says:

    So about a week ago i made these cakes with a raspberry jelly filling then covered it with a layer of buttercream, then covered it in fondant. i left them on the counter for a week in a cool, air dry area. is it still safe to consume the cakes even though i didn’t put them in the fridge?

    • Susan Matusiak says:

      I would say due to the fact you have raspberry filling, that may mold from being very moist. You can cut the cake and see but I would not take the chance.

  176. Emily says:

    All the information on this board is so helpful! I have been working with fondant for about month now in my free time and I have my first wedding cake due next week. I’m extremely nervous that it won’t all come together.

    My question is, how do I get my fondant decorations to stick to my fondant covered cake?

    I did a test cake and used water to stick them together and it looked really good, then in the morning all my decorations (it’s a black and white checkerboard pattern) were cracked. Is there some way to prevent this? Was I supposed to cover the cake after I was finished?

    • Susan Matusiak says:

      You can use water or piping gel to attach the decorations. Did you cut the squares and immediately place them on the cake or did you cut them earlier and they may have dried a bit and cracked when placed on the cake? Also how big are the squares, if they are large they need to follow the curve of the cake, could that have made them cracked? I would not cover the cake after decoration because that will make the fondant moist.

      • Emily says:

        I cut the sqaures probably about 30 mins or so before I put them on the cake. They were approx. 2inch squares and they hugged the curves of the cake…when I was finished it looked great, but by morning it was cracked. Almost all the black squares were cracked. Thanks for the information. =)

  177. Lynne says:

    I have a question… I am making a cake 12 x 18, 7 layers with a cookies and cream filling and 5 fondant covered layers in the shape of a building. I will need at least 2 days to fill, cover and decorate it ( a LOT of windows, arches and columns). How long can I keep the filling out of the fridge while I decorate it? The fondant will be an off white and the windows black… will the refrigeration make them weep black onto the white. I will not have time to repair any major damage so I am trying to avoid it. I will stabilize the whipped cream filling… will that keep it longer?

    • Susan Matusiak says:

      If your cookies and cream filling needs refrigeration than it will not be able to sit out for several days. Can you make the filling from butter cream so it can sit out for a few days? I would be afraid to use whipped cream with the size of cake you are doing and the layers not sliding. Also the black trims may bleed on the white from refrigeration.

  178. Mona G says:

    Hi,
    I just covered a cake in fondant. It turned out beautiful. I left it out on the counter to firm up. About an hour later it had huge bulges! How do I prevent bulging??? It did have a buttercream crumb coat underneath. Thank you!

    • Susan Matusiak says:

      Sometimes that has happened to me and all you need do is take a pin or toothpick and poke it into the bulge, remove the pin and smooth over the fondant to release the air. I don’t know why it traps air pockets but that does happen to many people. Make sure when you place the fondant on your cake you smooth down the fondant to help release as much air as possible under the fondant.

  179. Meredith says:

    I am making frosting covered cupcakes with fondant draped donut holes on top as ghosts for a party. I was wondering if I can roll and cut out the fondant circles required to drape the donut holes tonight and simply drape them tomorrow. It seems like from reading other posts that I can roll and cut the fondant ahead, but will it be too still tomorrow to ‘drape’ over the donuts to create the ghost effect? Thanks!

    • Meredith says:

      Sorry- I meant “too dry tomorrow to ‘drape’- typo!!

      • Emily says:

        I haven’t worked with fondant a whole lot, but I’ve noticed that it does dry or stiffen up after awhile. I’m not sure how to prevent this from happening. Could you drape them over the donut holes tonight and then just place them on top of the cupcakes tomorrow?

      • Susan Matusiak says:

        You can roll the fondant and cut the shape you want and place them flat in a air tight zip plastic bag. The bag will keep them soft and you can drape them the next day. If you do this ahead of time and let them sit out they will harden and may crack when you place them on the cupcakes.

  180. Jenny says:

    I have just made a great looking Christening cake but when it was cut the fondant did not stick to the cake. How long can the butter icing be left before putting on the fondant. Does it need to be quite soon so that it is moist enough to stick. Or perhaps am I making it too thin?

    • Susan Matusiak says:

      If the fondant did not stick to the butter cream than you must have iced your cake and let it sit a while and the icing crusts over. What you can do the next time is ice your cake, if you aren’t going to place the fondant on within an hour, than when you are ready to place the fondant on spritz the buttercream icing with water and it will give the icing the stickiness it needs to get the fondant to adhere.

  181. Sara says:

    I made a cake with fondant and was wondering how to store it. I don’t actually need the cake until tomorrow and was just wondering how long/if I can store it.

    • Susan Matusiak says:

      You can store a fondant covered cake for about 3 days in a cool room as long as the filling does not need refrigeration.

  182. Marie says:

    Hi,
    I’m hoping you can help me. I often use MM fondant and I like to make little characters and things to put on the cake and I find that my fondant has so many cracks that i’m constantly trying to smoother. It’s frustrating :-)
    You see all these cute little characters on shows and online and the fondant is so smooth on everything. How do they do it?

    • Allison says:

      You need something like confectioners sugar to keept it not cracking up. Once fondant is revealed to air, it already starts drying. So you have to work fast and neat with it.

    • Susan Matusiak says:

      As you are moulding the characters keep the fondant covered with a cloth or plastic wrap so it doesn’t air dry. Also you can knead in some solid vegetable shortening to keep the fondant soft. Once you completed the character remove the cover and let it air dry.

  183. Katie says:

    Every time I use fondant, it always has folds at the bottom. And it isn’t just one or two, but multiple. I’ve watched many videos, and I can’t figure out how they are making them so perfect. Is it because I have to fondant too thin?

    • Marie says:

      it helps me to put my cake on a big coffee tin and then just cut the extra fondant off after I smooth it, works great, no folds :-)

    • Susan Matusiak says:

      When you roll the fondant on your cake to smooth, make sure you do not have a lot of excess at the bottom. Cut off the excess before you start to smooth, leave only about 1/2 inch of fondant at the bottom, if you get more as you smooth the fondant down then cut it off. Usually the more fondant left on the bottom the more folds you will have. Lifting your cake on a inverted cake pan may help also so you can cut off the excess.

  184. Debby says:

    I made my fondant cupcakes the other day. I covered the cupcakes with butter cream icing, set them in the fridge, then covered them with fondant. I made fondant flowers and put them on top of the cupcakes which I then put the completed cupcakes in an airtight container. I got up the next day ready to serve them and noticed that all the flowers became soft and ‘wilted’. I did not add gum-tex to the fondant. Can yoo tell me what I need to do to keep the fondant flowers from getting soft? Thank you in advance.

    • Susan Matusiak says:

      It does help to add a small amount of Gum-Tex to dry the fondant for flowers. I think what happened is by closing the airtight container you may have made it very warm or humid in the container, plus the fondant will not dry in a closed container, so your flowers were kept soft. Even if you dried your flowers and than placed them in a sealed container they will soften. I know you want your cake and icing soft which the container does do but the flowers need the air to dry.

  185. Veronica says:

    Hi I have signed up for the Wilton course three but my classes have not started yet. I was wondering, I have a wedding cake order in three days. It has a strawberry filling. Can I cover my cake with fondant earlier and leave it outside? It is a rather big cake. Also, besides buttercream, is there anything else I can use to cover the cake before the fondant? Someone suggested piping jelly. Is that ok? If I do use buttercream, does it have to be a very thick layer or can i just lightly coat the cake?

    • Susan Matusiak says:

      For a couple days you can leave the strawberry filled cake out in a cool room. The reason for using butter cream is that it will give the underside of the fondant a smooth finish. If you use piping gel you have to make sure your cake is very smooth and you may see the separation between the layers when using gel. The buttercream will give you the smooth look as a base for fondant. A buttercream covered cake can sit our in a cool room for a couple days. You need to ice the cake with a little more than a crumb coat.

  186. Jennifer Jones says:

    I am making a grooms cake that will be a laptop the top that opens will be a foam board covered in fondant I would like to make that piece on or two days ahead. How do I make the fondant stay on the foam board and after I do that how do I store it… in the fridge or covered up in a cabinet? Thanks

    • Susan Matusiak says:

      You “paint” with piping gel on the board as the glue for the fondant to stick. You can let the fondant top piece sit out, do not refrigerate. This way it will slightly crust over and be easier to handle when you assemble the cake.

  187. Nancy Burke says:

    I am making a cream cheese icing on a red velvet cake and covering it with black fondant. Can I refrigerate the cake over night without making the black icing run?

    • Susan Matusiak says:

      We don’t suggest using cream cheese icing under fondant, because it is very light and may seep out from the bottom edge of the fondant. Usually we suggest a buttercream which is a bit heavier. Because the cream cheese icing is very moist it will make the black fondant bleed into the icing. You can fill the cake with cream cheese icing.

      • Nancy Burke says:

        Do you have a recipe to make a non refrigerated cream cheese icing? I am desperate. They really want cream cheese icing!
        Thank you in advance!!

        • Susan Matusiak says:

          We do not have a recipe for a cream cheese icing. But maybe for icing your cake you can mix a portion of the cream cheese icing into the buttercream icing, it may give it more of the cream cheese taste.

  188. Mary P. says:

    I am making rice cereal treats and then covering them in fondant. How many days in advance can I do this?

    Can you cover rice cereal treats with butter cream frosting?

    • Susan Matusiak says:

      You can make them a few days ahead because the fondant will keep the treats fresh when covered with fondant. You can cover the treat with buttercream icing.

  189. Nicole says:

    I have made many tiered cakes, both with fondant and buttercream, and the top tiers ALWAYS stick to the bottom tiers…this causes the entire layer of frosting/fondant to rip from the cake and stick to the bottom of the cake board of the above cake….then I have to scrape it off and spread it back on the cake….what a mess!

    How do I stop this from happening?

    I use dowels to support the cake, all I can think is that I am not making the cake sturdy enough, or mabye I am cutting the dowels to short….should I cut the dowels a bit higher than the cake? How many dowels should I use for each layer? Everything I read says to cut the dowels the same length as the cake, but something isn’t working.

    Any suggestions as to why this keeps happening?

    Thanks
    Nicole

    • Susan Matusiak says:

      You can sprinkle coconut or powdered sugar on the cake below and this will help in pulling the fondant or icing up. The dowel rods should have nothing to do with your problem. I usually cut the dowel rods a tad taller than the cake and cut all the dowel rods the same size. Each cake may be a different height so measure the dowels separately.

  190. LeAnn says:

    I am making a cake to cover in buttercream and add fondant decorations. I’ve had all my fondant cutout for days now. What do I use to make them stick to the buttercream?

  191. Sam says:

    Hey its me again.

    I recently asked you how long we could keep fondant now I was wondering… What other icing could I use to make the fondant stick to the cake. Thanks hope you reply and have a Happy Thanksgiving!! :)

    • Susan Matusiak says:

      Usually we recommend butter cream icing. If you plan to use cream cheese or a whipped topping, these are a bit too soft and may seep down from the bottom because of the weight of the fondant. If you have a 1 layer cake that is perfect than you can brush apricot glaze and then attach the fondant.
      http://www.wilton.com/recipe/Apricot-Glaze

  192. Karina says:

    Hi, I’m making a birthday cake covered in fondant a week early since i will be on holidays is it ok if i make it on the sunday for the following saturday would it stay fresh? should i do a chocolate/white chocolate mud or red velvet with butter cream or ganache? can it be left outside or do i need to freeze it? please help

    • Susan Matusiak says:

      We do not recommend to freeze cakes with fondant. You can bake any type cake you would like and ice the cake and freeze it, remove it from the freeze, thaw and place the fondant on it about 3 days before. I don’t think cakes will stay fresh a week ahead, unless frozen, but we do not suggest to freeze fondant covered cakes.

  193. Rose Anne says:

    hi, I’ll be making my first 2 tier fondant cake this coming week.

    Will it be ok if I use a red velvet cake? What icing should I use to make the fondant adhere to the cake? Thank you.

    • Susan Matusiak says:

      Red velvet cake should work out fine. We do recommend to ice your cake with butter cream before placing the fondant on the cake.

  194. bettyann greenall says:

    Hi iam going to be making a cake for my daughter’s high school winter dance and dinner, iam going to be making a cake with alot of tiers, serving 300 kids. My question is how do I roll out my mmf fondant to fit a 16 inch cake. I have a problem with my fondant sticking to my counter I use icing sugar/or shortening. I turn it and everything I just don’t understand why? It also cracks and breas on the edges while rolling why is that? Iam going to make mmf this time any hints on not having it stick to my counter. Please need some hints.

    • Susan Matusiak says:

      I have found at the fabric/craft stores medium weight plastic tablecloth material. You can get it very wide and as long as you need. Place this on your table and roll out the fondant on the plastic and if you need you can flip the fondant with the plastic onto the cake. You can use shortening on the plastic when rolling the fondant. I do prefer to roll the fondant onto a rolling pin, but if you don’t have a long enough rolling pin get the cardboard sleeve that the material is on in the fabric store or you can use PVC pipes from a hardware store cut to a size you may need.

  195. Emily says:

    hey, susan..im a new baker..can u give me more tips on fondant…anything you might know…thanks!!

  196. Selina says:

    I made chocolate candy molds and my questions is how can I get my molds to stick to the sides of my fondant covered cake? Will royal icing hold? Or whats is better to make sure they don’t fall off cause of the weight or heat?

  197. Gwyneth says:

    Please help. I have just picked up my sister’s wedding cake and it looks bad! It is a fondant base with piped lines on it which are very wobble and uneven. I would like to remove the piping and then smooth out the fondant icing underneath, we can then start decorating it again. Can you smooth out fondant icing once it is dry? If so how?

  198. mahisha says:

    Hi Susan

    I want to make dark black clour in to fondant to make graduation hat. pls give me some tips make dark black colur from wilton black colour gel. when ever i try it turns like ash not the ecxact black.
    thank you
    Cheers
    Mahi

  199. summu says:

    hello there,
    i must say this site is amazing!! keep up the good work.
    i am a beginner with fondant decorations and icing and i got this interest because my anniversary is just a month away and i wan to bake the most adorable cake for my husband.
    i planned on making it all chocolate with red marzipan roses.
    and red bow at the bottom. i have purchsed betty crocker’s chocolate butter cream and Dr oetker’s marzipan and ready to roll icing( is it d same as fondant?)or do i have to purchase fondant??
    i planned on layerin the cake with coffee falvoured whip cream and paste the sides and top with chocolate buttercream.
    now with the butter cream do i still place marzipan under rolled fondant?? or just the butter cream will do fine?? if i put both butter cream and marzipan will it be too heavy or thick??
    also, should i make the roses out of marzipan or fondant??
    what ever i use to make the flowers and leaves how do i stick it to the fondant icing?i stay in Dubai , and gel colors and cake accessories aren’t available.so to stick the decorations i would need some on hand item.
    also.. once i place the fondant can i pour chocolate ganache over it..?? for a glossy look on the top? or is there something else i can do.
    please guide me with step by step procedure and the precautions so that i make my husband extremely proud of me.its my first anniversary and i want it to be the best.
    please please help me. i will be really greatfull.

  200. Belinda says:

    Hi I would like to know how to stop fondant cracking when making a ribbon and bow etc…..

  201. Carolyn says:

    I am so hoping someone here can help me. I used my pasta/fondant roller on my KA mixer to roll marshmallow fondant. It left a coat of fondant on the roller, which stuck like cement. How can I get the fondant off the rollers?

    • Mandi says:

      I usually just soak it in really hot water for a hour or so and then just wipe it off! If its not a metal roller u can put it in the microwave for 30 sec to 1 min and it should come off easily that way too

  202. bianca says:

    How many days in advance can you make a fondant cake?

    • Susan Matusiak says:

      You can bake your cakes about 3 days ahead, some people bake a week or more and freeze their cakes. Make sure your cake is completely thawed before you cover the cake in fondant. Fondant covered cakes stored in a cool place will stay fresh for about 3 days.

  203. Mandy says:

    I like fondant! my totally awesome friend is making me a cake!

  204. Allison says:

    Hope everyone has a safe and happy holiday and happy new year! Thank you very much Susan for helping me this year/ It has helped alot. And everyone at Wilton also. Thanks! :)

  205. jessica says:

    I have learned alot from wilton.But i have a few q’s .I have a cook book that says i need a pan 22cm(9in) but i have a pan 32cm(9in) what is the diff and can i still use it?????

    • Susan Matusiak says:

      If you have a ruler and the pan measures 9 inches than the cm might have been misprinted. I believe 22cm is the correct size.

  206. carmen says:

    I have worked with fondant for several years and like it. I want to know how to get a shiny finish after decorating is complete and how to get a metallic finish when using gold or silver finish.

    • Susan Matusiak says:

      If you want more of a pearlized sheen just dry dust with a brush white pearl dust on the fondant. For the Metallic finish you can dust it dry or to paint or write mix the pearl dust with a few drops of lemon or clear vanilla extract and paint on your fondant cake. The extract will dry quickly for painting.

  207. Great article. Thanks for helping me! Keep it up! Fondant is one of several kinds of icing-like substance used to decorate or sculpt pastries. The word, in French, means “melting”, coming from the same root as “foundry” in English.

  208. Michelle says:

    I have a question. I am planning to bake and decorate a cake today. I am using Ready to use Fondant. It is now 9 oclock in the morning and the cake will be cut at 730 tomorrow night. Is it ok to store in the fridge and then take it out at 6 o clock in the morning to thaw it out?
    Thank you !!

    • Susan Matusiak says:

      You can refrigerate the fondant covered cake and remove it in the morning or afternoon and it should be fine. Do not freeze the cake, we do not recommend to freeze fondant covered cakes.

  209. Holly says:

    I am going to do a topsy turvy cake with fondant. Only my third cake using fondant and first topsy turvy cake ever. When cutting the other two cakes, fondant was pretty tough to cut through. The cakes were made the day of the event, so fondant was fresh. Any suggestions on having a softer fondant ….

    • Susan Matusiak says:

      Usually the fondant does air dry but as you cut through, the back side of the fondant is soft from the buttercream. Actually the fondant is almost marshmallow-like from the buttercream. You can also bake your cakes the day before and they should be very fresh. Also if you live in a humid area your fondant would be soft, but in drier area the fondant does dry on the outside. Have you tried to refrigerate your cakes, this may add some moisture to the fondant.

      • Holly says:

        Just making sure we are on the same page …Refrigerate cake after cake is decorated and take out just prior to serving ?

        • Susan Matusiak says:

          You can refrigerator fondant covered cakes, and remove the cake a few hours before serving or just before serving if you have a filling that needs refrigeration.

  210. Lucinda says:

    I’m confused about fondant and refridgeration. From what I’ve read on the previous posts, you can refridgerate a fondant covered cake. When you take it out and bring it to room temperature, the condensation will cause it to sweat creating moisture on the surface of the fondant. but if you wait, the moisture will evaporate and the fondant wont be ruined? can you continue to decorate after it has dried? Would love clarification on this point. I’m so stressed when I do fondant(not often) because I end up doing everything all at the last minute, not wanting to put it back in the fridge before delivery.

    • Patti cake says:

      You can definitely refrigerate fondant covered cakes. There is a very easy way to prevent condensation from ruining your cake…decorated or not. If you have not decorated your cake but have covered it in fondant, place it in your refrigerator for 10 minutes or so. Then take it out and cover the entire cake with saran wrap. Make sure there are no gaps…completely cover your cake. Then refrigerate until you’re ready to decorate. Since the saran wrap is directly touching your cake, if you do not refrigerate your cake to cool it down before wrapping it, you risk the saran wrap leaving marks on your cake. It doesn’t always happen but better safe than sorry. Plan on taking your cake out of the fridge at least one hour before unwrapping. Any condensation will actually settle on the outside of the saran wrap instead of on your cake. Once the cake warms up, carefully unwrap and have fun decorating.
      If you’re trying to refrigerate an already decorated cake, place your cake in its cake box and then wrap the entire box in saran wrap. Make sure the box is airtight…no holes or gaps in the saran wrap. The box doesnt have to close… I usually just tape mine open but Do Not let the saran wrap touch the cake at this stage because it could effect or damage airbrushing and any adornments you have on your cake. Before serving, again remove from fridge at least one hour prior to let the cake come to room temperature. Cakes always taste better at room temp.
      This is how I’ve refrigerated my fondant cakes for the past two years. Works great for me. Hope that helps everyone.

      • Susan Matusiak says:

        Patti,

        Thank you for your technique on refrigerating fondant covered cakes. I am sure there are many ways and most of it depends on were you live and how humid your area is. Thanks, again!

  211. Joanne Vealla says:

    When you cover the cake with fondant, do you need to put in the fridge for some time and then decorate or else you can do the two things together. Once you have finished with the decorating and the cake is to be cut the next day do you put in the fridge and then take it out before. I live in a very humid place. thank you.

    • Susan Matusiak says:

      If your cake had a filling that needs refrigeration than you should place it in the refrigerator until you are ready to decorate. Most of the time you don’t need to place the cake in the refrigerator and you can cover the cake and decorate the cake on the same day.The fondant will feel dry as it sits out but the inside will stay soft from the butter cream. Most fondant cakes can sit out in a cool room for about 2 days, otherwise you can refrigerate the cake. In humid areas when you remove the cake from the refrigerator there will be condensation on the fondant, don’t touch it and the moisture will seep back into the fondant.

  212. Vannessa says:

    I am traveling from North Carolina to Texas in a couple weeks (my son is in tx with my inlaws, so we’re going to go get him and have his birthday party there) I really want to make his birthday cake for him like i did last year but im afraid our time frame wont allow me to make it when im actually in tx. We’re leaving the 24th his party is the 26th, would the cake be horrible if i made it and traveled with it, if so when i get there would i have enough time to make his cake the day of his party. His party is at 5pm…if i got up early and started working on it could it be finished in time?? or should i just order him a cake (i really dont want just a regular cake, he’s turning two and his theme is mickey mouse but i hate the way grocery stores decorate their cakes and unfortunately its a small town so no one makes and sells fondant cakes…) Thank you in advance, in info is appreciated.

    • Susan Matusiak says:

      One suggestion is to bake the cake and freeze the cake and wrap it well and travel with the frozen cake, it probably will thaw by the time you get to Texas, but that is fine. If you have a cooler to fit your cake that would also work. You can make your butter cream at home and place that in your cooler. Then you can frost the cake and do whatever decorating you would like when you get there.
      If you feel you would rather bake and decorate the cake when you arrive, that is fine but may make for a busy day.
      I have traveled with cakes in cars and planes and I actually place the baked cake wrapped into the pan for travel and it never cracks!

      Good luck and enjoy your son’s party!

  213. Lucinda says:

    So if I were to have my cake covered with fondant and decorated, I could put it in it’s box, could I put the box in a plastic garbage bag sealed, in the fridge? also if I dont wrap it in anything, and condensation does form, how long would it take to dry? Would fondant and/or gumpaste decorations soften and fall off? or would painted decorations run?

  214. Susan Matusiak says:

    You can wrap the box with a large plastic garbage bag sealed, that will work. Depending how humid it is in your area will determine how many hours the condensation will dry, maybe a couple hours.Gum Paste may soften from the moisture. I would place as many of the decorations on the cake after it comes out of the refrigerator. You can do a test on a small piece of fondant, place it in the refrigerator and see what will happen to your decorations you are planning to use.

  215. Joann Caine says:

    Hi,

    I will be making a cake with a choc mousse filling. Would it be ok to refrigerate the cake after covering it in fondant? Also what is the difference between fondant icing and fondant?

    • Susan Matusiak says:

      Yes you should and can refrigerate your fondant cake. Not sure what you mean, they may both mean the same. There is a poured fondant that is made from confectioners sugar, water, corn syrup and heated to pouring consistency on petit fours and cakes. The English people call it fondant sugar paste, we refer to it as Rolled Fondant or fondant.

  216. Jessica says:

    I’m making a fondant decorated cake, I’m working on the pieces for the decoration now and plan on covering the cake tomorrow, how should I store the decorations until I’m ready to put them on the cake?

  217. Jillian O'Bannon says:

    I am having the hardest time coloring fondant and gum paste! It marbles no matter how long I work the color in. I am making a birthday cake this week that will be two tiers. One purple and one pink. I need these to be solid colors. Please help!

    • Susan Matusiak says:

      Are you using paste colors or liquid colors? Also is your fondant dry? When you knead the color are you using the palms of your hands? You should be able to knead and pull the fondant to incorporate the color. You could add solid vegetable shortening into the fondant if it is dry.

  218. Lucinda says:

    How can I keep my colored fondant and gumpaste decorations from fading or changing color as they dry. My nice dark purple has changed to a periwinkle and my gray has become light teal! I am using Wilton paste colors. I have used my own fondant, Wilton fondant and Satin ice. I’ve covered the decorations with brown paper bags to keep flourescent light off. That seems to help. I’m concerned that once I put the decorations on the cake and deliver it, as it sits at the event the colors will change before my clients eyes! Does the color tend to change only during the drying time or even after they are dry? Any suggestions?

    • Susan Matusiak says:

      In both gum paste and fondant violet/purple does fade, I suggest to add rose/pink color to the fondant/gum paste. The pink tends to keep it violet longer. ALso you do need to place the pieces in a box with a lid to keep all light away from them. I have learned that if you brush the pieces with pearl dust or petal dusts, this guarantees your color will hold.

      This week I discovered that for gray use white fondant and add silver pearl dust into the fondant/gum paste, it make a very nice grey.

  219. Hanna Tuma says:

    Hi Dear,
    I have a question, I bake the cake one day in advance then I brush it with apricot jam and I cover it with buttercream. should I leave it for one hour at least to set then I should cover it with ready to use fondant?
    Also, when I cover the cake with fondant is tear from the edges.
    Regards.

    • Susan Matusiak says:

      You do not need to wait to cover the cake with fondant, the buttercream should not crust over. The tears at the top edges may be from the fondant being dry, add some solid vegetable shortening into the fondant, again the buttercream should be freshly iced or else spritz the cake with water for the fondant to stick.

  220. Lucinda says:

    I just want to say thank you for all your advice. this site is fantastic and I’m so glad i found it. It’s great to be able to ask questions about problems you are dealing with at the moment, and get a reply directly. I’ve already learned so much! You are the best!

  221. Sherry says:

    I am making a birthday cake on Friday for Saturday. I made the decorations today out of fondant (corn syrup, shortening, powdered sugar). Should I refrigerate the decorations or can I leave them out? Also, how do you make the decorations stick to the cake? The cake will be have buttercream frosting.

    • Susan Matusiak says:

      If you make the decoration ahead of time, place them in a zip type plastic bag to keep them soft, so when you place them on the cake they will not crack. They do not need refrigeration. You can attach the pieces with a damp brush or piping gel.

  222. Aimeee says:

    I was wondering if you could help me out with this quite a puzzle of a question, a couple of weeks back i did a cake that had to have a bright bottle green covering, however after I coloured my fondant it went very soggy :(
    however after covering the cake it was still soggy and did not get any better when the customer came to pick up the cake and was apparently a nightmare to cut !
    I used paste colours instead of liquid and this hasn’t happened again or before this cake but I’m worried incase it does, any ideas on what could have cause my icing to go stickier than sticky toffee pudding ?
    I live in an area where its raining non stop and the air is humid maybe once every year .

    thanks
    Aimee x

    • Susan Matusiak says:

      I think you added too much color to the fondant, plus maybe the fondant was soft before you kneaded the color in. When tinting dark colors you can add color to a certain point and then let it sit wrapped and it may darken. I know a lot of people want that instant shade but colors do darken as they sit. If the fondant gets that sticky then add some confectioners sugar even tho it may lighten the shade.

  223. Charlie says:

    I have a three tiered cake that I need to cover with fondant 12′, 10′ 9′ inch rounds for 125 people. Is it ok to stack the cakes before I travel? Only about 10 miles or so.
    Also, I am so freaked out about the fondant after reading all these post about condensation. I usually keep my cakes in the fridge and remove them the day they are to be delivered. I believe it is going to rain during the time the cake is due. Also, I made my fondant, excellent I might add, but I am nervous about it coming apart around the edges. I covered a cake with it, to see how manageable it would be compared to the commercial fondant. Love it and it taste better, but noticed the “cracking” around the edges. Any suggestions?

    • Susan Matusiak says:

      Yes you can stack the cakes before you travel, just make sure you put a dowel rod thru all the tiers to keep them in place. Sharpen one end so it makes it easier to go thru the cakes.
      You can keep the cakes in the refrigerator until the day needed and if there is any condensation it should be absorb into the fondant. If the edges seem dry and crack smooth some solid vegetable shortening over the area, this helps keep the fondant soft.

  224. Amber says:

    Hi, I made a cake for friends baby shower. I sculpted a lot of fondant oranments and put buttercream icing on the cake. The the day of ,today in fact, the shower was postponed for a month due to illness. What can I do to save this cake? Everything I have read indicates that freezing fondant isn’t a good idea. But so much work went into this cake I would hate to have to toss it.

    • Susan Matusiak says:

      If you can remove the fondant ornaments and wipe the buttercream off them you can place them in a plastic container until you need them. The butter cream covered cake can be frozen. If the cake is fondant covered we do not suggest to freeze the cake.

  225. Sofia says:

    I’m making a tiered cake for a birthday (8″ – 6″ – 4″) and covering it in buttercream icing, then fondant. I have a few questions.

    1. I tried both Duff Goldman and Betty Crocker cake mixes to see if there was a difference, and there wasn’t. Both came out very moist and spongy, but I’m afraid that they will collapse after the fondant is added and won’t stay straight. Is there any way I could make them more dense? (I am refrigerating them, so maybe that will keep them firm).

    2. Do I add the dowels after adding the buttercream or after adding the fondant?

    3. Can I put the fondant covered cakes in the fridge for 24 hours? If they crack, what can I do to repair them?

    4. I bought Wilton color gels in brown and black to paint leopard spots, but when I applied it to my fondant, the brown looked like a light caramel and didn’t remain bold. Do I need to buy powder colors to get a bold color?

    • Susan Matusiak says:

      Many people use the Betty Crocker, Duncan Hines, Pillsbury or house brands and have very good luck with covering them in fondant. On some boxes they have a recipe for a pound cake type cake and that may work for you also. I have not had any problems with cake mixes and fondant.
      You add dowel rods after the cake is covered with fondant.
      You can refrigerate the fondant covered cakes. They should not crack in the refrigerator because that add moisture to the fondant. If that happens you can use solid vegetable shortening and rub the fondant to soften it.
      Are you using water or lemon extract to paint with the paste color? Lemon extract or clear Vanilla will dry the painting on the fondant quicker than water.

  226. Michelle says:

    I’m going to make a 2 tiered cake. When I add the fondant to cover the bottom cake, I don’t cover were the top tier will be placed, right? Also, because I’m only doing 2 tiers, do I need dowels in the bottom cake?

  227. Alexandra says:

    I’m making a layered cake that will be three-tiers high and was wondering how to place the layers if I have a 2 layer or 3 layer cake? Like do you put the first cake upside down, and the second one right side up, or is that one upside down as well?

    Also, I will be baking my cakes one day, and the next day I will be crumb coating them and applying the fondant. After my cakes cool, is it alright if I wrap them in seran wrap and leave them on the counter until the next day? Or will they dry out?

    Thanks

    • Susan Matusiak says:

      For a 2-layer I place the first layer bottom side down(you will have the cut top facing up) the second layer I place top of cake (which I usually trim) is down and the bottom of cake is up and smooth for icing. I know I have seen other set ups that people do and if that works for you I would not say it is wrong.

      You can bake a day ahead and some people wrap their cake while they are warm, some people let their cakes cool and than wrap. If you have the room in the refrigerator the cake, I think, it firms them up a bit and keeps them fresh. If not wrap them very well and keep in a cool place. I have talked to many people and it is interesting how many different ways there are to bake, ice and set up your cake, the amazing thing is they all look alike in the end!

  228. Susan Matusiak says:

    You may want to try Petal Dust powders with the vodka, gin or any clear high alchol content, mix together and paint them on. Make a paste not too runny. You can purchase these online or in any cake supply store.

  229. Debbie says:

    I have a question concerning fondant and frozen cakes… I have frozen my cakes and let them unthaw to cover in fondant, then I refroze them. How long do I need to allow them to unthaw before my event takes place. I have the bottom tier unthawing now as it is the largest of the 4 tiers, and I had already covered them before I knew you weren’t supposed to freeze fondant. HELP please. I’m seeing a lot of condensation on my cake and I’m wondering if it will dry-out on it’s own or do I need to turn a fan on it or something? I have 2 days until the event takes place, and if I need to bake and cover another cake, it will take me the 2 days to do so as I’m a beginner at cake decorating..Any suggestions greatly appreciated!

    • Susan Matusiak says:

      Yes we do not suggest to freeze fondant covered cakes, but let the cakes thaw about 1 day ahead. The condensation should absorb back into the fondant. SOmetimes it works better to place the cakes from freezer to refrigerator to slowly thaw. I don’t think your cakes will be damaged, usually the fondant acts as covering to keep the cakes fresh.

      • Debbie says:

        they ended up disaster… I put them in the fridge overnight and they were all melted like a snowman when I awoke to check on them LOL, and the humidity levels r up today due to rain in the area but I did manage to save the cakes, I just need to recover them with fondant, and leave them sit on the counter… Thanks for the advice, at least it wasn’t a total disaster with them

  230. Lori says:

    Why do some people spray their fondant with water or vodka after they apply it? Does it make it shiny? Can I spray mine and put it in the fridge for 24 hours?

    • Susan Matusiak says:

      I am not familiar with the technique of spraying your complete cake. Maybe someone will have an answer for us. You can place your cake in the refrigerator and when you take it out it will have a slight sheen when the condensation will soak into the fondant.

  231. Melanie says:

    I bought white pearl dust glitter by Wilton. Should I put it on before or after my fondant covered cake comes out of the fridge after 24 hours?

    Why do professional cakes end up looking so tall even though they are only 2 layers? I baked mine and they came out only 2 inches thick. How can I make them taller?

    • Susan Matusiak says:

      You can put the pearl dust on before you refrigerator your fondant cake and it will be fine.

      Sometimes people bake 3 layers and have 5 inch tall cakes. Or sometimes I have had 4 1/2 inch high cake after they are frosted.
      In all our publications our cakes are 4 inch high unless noted 3, 5 or 6 inches.

  232. LIsa says:

    How to i make the fondant look like a giant cup cake wrapper for my giant cupcake cake.? Help!

    • Susan Matusiak says:

      For the giant cup cake wrapper, turn the bottom half of the cake upside down and lightly ice in buttercream and roll out fondant to fit the bottom and sides. Place the fondant on the cake and smooth the fondant into the ridges of the cake. Turn the cake right side up and place on a board or plate and add the top part of the cake and decorate.

  233. I'Shina says:

    My mothers party is saturday, and im going to start on her cake thursday.. Is it ok if i bake the cakes thursday, let them cool off completely,add the icing, put it in the freezer, take them out friday morning, let them completely thaw out, then add the fondant. &How long does it take a cake to thaw out??

    • Susan Matusiak says:

      I don’t think I would freeze the cakes, just place them in the refrigerator and decorate on Friday.

      • I'Shina says:

        Thnkxx alot I will make show to do that….

        • I'Shina says:

          Also do you know what makes a cake moist?? & is it better to trim the cake then flip the cake up side down and fondant it??

          • Susan Matusiak says:

            Not over baking the cake is one way to keep the cake moist. Once the cake cools cover with plastic wrap, foil or some people place it back into the pan and wrap the pan and cake (that is if you don’t need the pan to bake for another cake). When you trim the cake place the trimmed side down on the cake board or plate, this will keep it fresh plus you are not trying to ice the cut side.

  234. Shannon D. says:

    I’m making a cake with a fondant in a few days. I’m going to be using ready-to-use white fondant. I’ve heard I should add vanilla flavoring to the fondant because otherwise it tastes terrible. Did I mention this was my first time using fondant? Anyways, i’m going to be coloring it (should I use something like the Betty Crocker Gel Food Colors, or the Wilton stuff?) red and blue, so does it matter if its clear vanilla extract or can I use the regular vanilla extract?

    • Susan Matusiak says:

      You can add flavoring to the fondant if you like. It can be clear or regular because you are not using very much, maybe sprinkle about 1 teaspoon per 24 oz package. The fondant does take on the flavor of your buttercream also, so be careful on mixing too many flavors. Any brand of icing colors will work, but if you use liquid it will take more to achieve the deeper colors and soften the fondant. It would be like adding water to the fondant and it gets sticky, so youwould need to add confectioners sugar to firm it up again and that would lighten the color.

  235. Melanie says:

    I’m making a 3 tier white fondant cake, but the middle tier will have green fondant stripes. I’m putting it in the fridge overnight and decorating the next day. Should I add the green fondant stripes to the cakes I’m putting in the fridge, or will they bleed? Should I put them on the day of?

  236. Nicci says:

    When putting fondant covered cakes in the fridge overnight, should they be saran wrapped or should they be left uncovered?

    • Susan Matusiak says:

      The cakes can be placed in a cake box and refrigerated, or left uncovered. The cake will stay fresh because of the fondant covering.

  237. Keri Bachman says:

    I am decorating a giant cupcake for my son’s bday and I’m using buttercream icing with fondant decorations. Can I put my fondant pieces on the cake and refrigerate over night??? His party is tomorrow at 11, or should I wait and put the pieces on in the morning before his party????

    • Susan Matusiak says:

      I would place the fondant decorations on in the morning. Sometimes you may see grease spots from the butter cream on the fondant.

  238. Michelle says:

    I’m making a 2 tiered cake (a rectangle & a 8in round). I’m going to put the 8in on top, I’m going to put dowels under it. What should I put between it? Icing, cardboard, what? I need help! The cake is for tomorrow! Thanks!

    • Susan Matusiak says:

      The 8 inch cake should sit on a foil covered cardboard and this will be positioned on the rectangle. You can also use a separator plate if you have to place the cake on. I usually attach the cake to the board with icing.

  239. Mytwy says:

    What should you do when you fondant is too stick to roll but you need to use the fondant right away?

    • Susan Matusiak says:

      You can dust your surface and rolling pin with confectioners sugar. If it is too sticky add more confectioners sugar and knead it into the fondant.

  240. Mytwy says:

    My fondant is to sticky to use! Im afraid it will ruin my cake! What should I do to make it not stick and melty?

  241. Jeanne says:

    I placed a cake with fondant decorations in the freezer for three hours before I saw your post not to freeze. I immediately put it in the fridge. Will it be ruined? It’s a beautiful cake and I don’t want it ruined. Also, can it be in the fridge for a few days as the party got delayed due to illness.

  242. Jennifer says:

    Today Is Tuesday, and I am making a shower cake for Saturday. I need to make fondant flowers and butterflies today. How can I keep them a little soft so they don’t break people’s teeth when they eat them? :) Also, Can I store the finished cake Thursday till Saturday in a cold place like the garage – my fridge in not big enough?

    • Susan Matusiak says:

      If you want your fondant flowers and butterflies soft than they will not hold their shapes, especially the butterflies. If the flowers are simple flowers make them in just fondant and they will air dry, but you cannot shape the petal too much. We usually add gum-tex to the fondant to dry the flowers on the inside as well as the outside. You can store the cake in a cool place and I would add the flowers and butterflies on Saturday.

  243. Mary says:

    I’m making a cake using marshmallow fondant, buttercream icing for my sons birthday on Sat. When should I bake the cake? Decorate it? I would like to have if made Friday night. Can I make the fondant decorations tonight (Tuesday) or Wednesday. How do I store them and then attach them. And once I make the cake Friday, can I just leave it out on the counter covered or uncovered for the party on sat at 1:00? Thanks for your help!!

    • Susan Matusiak says:

      The fondant decorations can be made today and place them in plastic zip type bag if you want to keep them soft to place around your cake. Otherwise if you want them to harden then let them sit on a cornstarch dusted board. You can bake your cake Thursday and ice, cover and decorate the cake Friday. If the cake does not have any fillings that need refrigeration than it can sit in a cool room. I would place it in a box incase you have colors that may fade.

  244. Priscilla Pineda says:

    I am going to be using a ready to use fondant. I need the cake for Saturday and today is Wednesday. How can I preserve the cake for then? Also, What paint can I use with Fondant?

    • Susan Matusiak says:

      If you wrap the cake well you can store it in the refrigerator or you can freeze the cake until Friday, thaw the cake before putting the fondant on the cake. The “paint” for fondant is any type of petal dust, pearl dust or icing color with a small amount of clear vanilla extract, lemon extract or vodka. All of these have a high content of alchol and will dry quickly, otherwise your painting may smear or if you touch it you may ruin it. If the “paint” dries in your bowl you can add more liquid and continue.

  245. I'Shina says:

    I’m baking a cake today and it’s for a party on Saturday how do I keep the cake from going stale??

    • Susan Matusiak says:

      When you remove the cake from the oven and it is cooled, wrap the cake in plastic wrap or aluminum foil. It can sit in a cool room or in the refrigerator until you are ready to decorate the cake.

  246. I'Shina says:

    How do you do stop a fondant cake from sweating and can you place a fondant cake in refrigerator ?? Also what happens if it sweat??

    • Susan Matusiak says:

      A fondant cake that is refrigerated and then placed in a room that is warm or humid will cause the condensation. If you don’t touch the cake the moisture will seep back into the fondant. Fondant cannot be frozen.

  247. lulu says:

    I want to know how to make liquid fondant, with the satin ice fondant?

  248. Hanna Tuma says:

    How can we remove marks of icing sugar or corn flour from fondant? Also, how can we make shinny fondant?

    • Susan Matusiak says:

      You can smooth the fondant with the palm of your hand and the heart from your hand should remove the sugar. Usually fondant has more of a satin finish. For a shine rub some solid vegetable shortening or you may use some pearl dust that you can dust with a brush.

  249. Hanna Tuma says:

    How can we add fondant quilting to the cake?

    • Susan Matusiak says:

      Quilting is done with a Wilton cutter/Embosser tool, that has 3 different wheels. Or you could use a pizza cutter or pastry wheel. Quilting is done with diagonal lines in opposite directions.

  250. Amy Sanecki says:

    Hi Susan, How do fondant flowers work on top of rich buttercream icing? I like to use Hoa Dong’s (former Wilton decorator) rich buttercream recipe that uses whipping cream and butter, and requires refrigeration. I am concerned that my fondant flowers will break down on a wedding cake that I will be creating in June. Please advise. Thank you very much. Amy

    • Susan Matusiak says:

      You may want to test the flowers with this type of icing. I would suggest to place them on the cake at the reception, they may pick up some moisture from the icing. Possibly Gum Paste flowers may work better.

  251. Amanda says:

    I am making a three tiered cake for my grandmothers 70 th birthday Saturday. I have only used fondant one time to make my sister in laws wedding cake after everyone telling me they did not like the taste I went back to covering my cakes with butter cream. But I want to use fondant again because I think the cakes look so much better with fondant, so what can I do to make it taste better. Can I put liquid butter cream in it to favor it a little to taste better. Also my husband told me that since we have to drive for 2 1/2 hours it would be better to go a head a decorate the different layers store them in a tote or cooler and take a bag a butter cream with me and stack when I get to the party DO you think his ideal is a good one or should I do something else for transportation. Thank you

    • Susan Matusiak says:

      You can flavor the fondant with vanilla, butter or almond. Transporting the cake in separate boxes is a great idea. I would rather assemble the cakes at the party and it shouldn’t take much time.

    • ramona says:

      i make marshmallow fondant instead and it is very yummy! very easy to make and to work with

  252. ozzie says:

    hi, I am making a birthday cake this weekend and want to cover it with fondant. I was told its better to put it on top of buttercream. I use the Wilton recipe for buttercream. Do i have to let the buttercream dry first before putting on the fondant and also what do i stick the fondant down onto the buttercream with??? please reply soon, thanks

    • Susan Matusiak says:

      You have to ice your cake with buttercream, do not wait for the buttercream to crust over you want it to be sticky for the fondant to attach to it. If the icing does crust over just spritz some water on the icing and that will help in the fondant sticking to the icing.

  253. Lisa says:

    Ok…I’ve made a few cakes with fondant. They come out really cute and all but I can’t seem to perfect how to lay fondant smoothly on a cake. Luckily I have other decorations to cover up the flaws. I’ve tried the crumb coat, along with buttercream….I’ve iced it thick and then I’ve made it kinda thin…but when I’ve tried to smooth the fondant on the cake…it’s still kinda lumpy in spots either way I ice the cake. It’s like the icing underneath the fondant moves and scoots around. Any tips you can give me to help me out?? Thanks

    • Susan Matusiak says:

      Usually we ice the cake with enough icing to cover the cake, sometimes crumb coat is not enough. If you ice the cake and decide not to place the fondant on within a few minutes the icing will crust over and that may make the lumps under the fondant. If you spritz the icing with water that will make the icing sticky for the fondant to attach to.

    • Kim says:

      I actualluy always put my cakes in the fridge after I do the crumb coat before I put on the fondant. You must put the crumb coat on very smoothly with a large spatula. So that the cake is smooth before the fondant goes on and keep ithe icing thin. You only need enough to cover the cake and it does not matter about crumbs showing through. It just needs to be smooth.

  254. Jackie says:

    Two questions I’m making my daughter in laws cake for her reception she wants individual 3″ cakes with white fondant what would be the easiest way to apply buttercream and fondant also what would be the easiest way to apply candied pearls to fondant and one more question how far in advance can I make the cakes

    • Jeanne says:

      I made a wedding cake on a two days notice. I had never worked with fondant before but made the marshmallow rolled fondant recipe from Wilton. It worked great!!! The only question I have is how should i go about getting the powdered sugar left on the fondant after smoothing to come off of the colored fondant. I didn’t like the white residue it left. The cake was beautiful other than that.

      • Susan Matusiak says:

        Usually you can smooth the area with the palm of your hand and the heat from you hand will dissolve the sugar. You may want to try and brush the sugar off the fondant.

    • Susan Matusiak says:

      On smaller cakes you may want to use the “icer” tip 789 to pipe a band of icing around the side of the cake and then with a spatula bring it up over the top edge and smooth. Roll out the fondant and place on the cakes. Attach the pearls with dots of icing. You can bake and freeze the cakes a week or 2 ahead. But you cannot freeze a fondant covered cake. Depending how many cakes you need to prepare about 3 days ahead for the fondant and decorations, and keep the cakes in a cool room.

  255. catherine says:

    what would i use to stick fondant shapes and decorations onto the fandant cake itself? this is my first time making a cake with fondant

  256. Allison says:

    Hello,

    I am making “Winnie the Pooh” cupcakes for my Boyfriend’s 25th Birthday ( I know, a little childish, but he loves the character) I am wondering if you have any tips for attaching fondant to a cupcake. Would it be any different than a cake?

    Thanks so much!

    • Susan Matusiak says:

      It is really the same as for fondant covered cakes. Use buttercream or ifthe cupcake is covered in fondant you can use a damp brush.

  257. SammyJo says:

    Do you have to use buttercream? Or can i use sugar and water. I have icing in the middle of my cakes already. I think it would be to much icing. Please help

  258. pamela says:

    hello there is something else that I can use insted of buttercream to coating the cake before cover it whit the fondant ?thank you

    • Susan Matusiak says:

      You can use the Apricot Glaze and brush it over your cake, but your cake must be perfectly smooth otherwise the fondant will show all the imperfections. If you have a one-layer cake it works well. The buttercream does give you a smooth surface to place the fondant over.

      http://www.wilton.com/recipe/Apricot-Glaze

    • Simone says:

      I have read on many websites you can use ganache under fondant instead of buttercream I am about to try this myself

  259. Wendy says:

    Hi. I am very frustrated with making my own fondant. I always end up going back to the packaged fondant which I am not a big fan of the flavor. Now I know I can flavor it. But, my question is…Why is my fondant always greasy. I use my kitchenaid with paddle attachment for about 10 minutes and after a while, it is still greasy. I don’t know how much more powdered sugar I can add. My recipe is from Wilton. Its the rolled buttercream recipe with 2 lbs. of sifted powdered sugar plus more for kneading.

    • Susan Matusiak says:

      Rolled buttercream does have a more greasy feel to it. The Wilton rolled fondant had more of a satin finish. If you compare the Rolled fondant recipe with the rolled buttercream recipe, rolled buttercream has a lot of shortening. The Wilton Rolled Fondant recipe has 2 tablespoons of shortening to 2lbs of sugar. So you may need to cut the shortening down to eliminate the greasy feel.

      http://www.wilton.com/recipe/Rolled-Fondant-1

  260. Mercedes says:

    Will any cake recipe work with fondant? Ive also had a problem with my icing oozing out between the layers, am I doing something wrong?

    • Susan Matusiak says:

      Most cake recipes will work with rolled fondant. An exception would be an angel food cake may not hold up well, but any box mix cake or recipe that is firm will do fine. If the icing is oozing from the layers maybe you should use less filling and then press the top layer slightly before you ice the cakes.

    • Kim says:

      You have to pipe a dam of thick icing around the outside edge of your cake before you put the filling or icing onto the layer. The large bead of icing holds in your filling or other icing.

      • sarah says:

        I always fill then stack my layers ahead of time. Once I fill them I place another cake board on the top and place several dinner plates on top of the cake to help the cake settle before I stack the other tiers on top .. this helps prevent the cake from settling under the fondant and the layers and causes unsightly bulges..

  261. SarahJane says:

    Hi Im making toothless the night fury from how to train ur dragon. I really want the wings vertical standing. Should I use fondant? And how can I make the fondant stiffer so it won’t tear? How many days in advance should I make it? The rest of the structure is going to be made with rice krispies. Do I have to cover the rice krispies with buttercream? My frame is made out of PVC pipe that my boyfriend bent for me with a torch, it is about 3 ft long. Please help asap.
    Thank you so much:D

    • Susan Matusiak says:

      You can add gum-tex to dry your fondant for the wings. We suggest 2tsp per 24 oz, but you can add more if no one is going to eat the wings, it is edible but may not taste that great! Depending how humid your area is it may take a few days to dry, place the fondant pieces on a cornstarch dusted surface to dry, flip over and dry the bottom side. If you are covering the rice krispies with fondant you may need some icing as the glue for the fondant.

  262. Amy says:

    I am making a baptism cake for this weekend. It’s getting picked up on Saturday for the baptism Sunday. I’m new to using fondant and was wondering if today (Friday) was too soon to put the fondant on the cake?

    Any advice is welcome!
    ,
    Thanks!

    • Susan Matusiak says:

      Fondant can be placed on a cake up to 3 days and kept in a cool area or refrigerated if necessary for the filling.

      • Simon says:

        I am doing a cake at the moment (for 2 more days), and I’m using creamcheese as a filling, so ideally I should refigerate it. BUT I have this huge problem of condensation which forms around all the cake and all of my decorations (everything becomes sticky) – a problem which I never solved btw – Can I risk it and leave it out of the fridge for 2 more days? The cake has a layer of buttercream and covered in sugarpaste.

  263. K says:

    Hi

    I am going to be baking a cake for my nephews birthday and I am going to be using different colours or fondant icing. When I am rolling the icing out ready to ice the cake I use icing sugar to make sure that the fondant icing doesn’t stick to the rolling pin and rolls a little easier. When I do this and I have been assembled the cake if I have used a coloured fondant I can still always see the icing dust on the rolled out fondant that I have put on the cake.

    Can you please advise how I can clean this up so that you cannot see the icing dust on the assembled cake? I am not sure if I should really lightly damp it with a little water to remove it or is there another way I can clean the icing sugar off?

    • Susan Matusiak says:

      When you roll out the fondant do not dust the top side of the fondant, just dust the underside. Try to place some shortening on your hand and smooth it over the cake, this may help.

    • sarah says:

      I always steam my cakes with a clothing steamer ..dissolves the sugar and the finger prints etc.. and it gives it a beautiful finish.

  264. Amanda says:

    Hiya, How can I stop fondant icing from cracking once it is dry on the cake, im new to cake decorating and love to use fondant, but am just finding that it doesnt look nice once it has dried on the cake, would really appreciate your advice.
    kind regards x

    • Susan Matusiak says:

      Are you dusting the surface you roll out your fondant with cornstarch? Cornstarch does dry fondant out, it is a drying agent. You can use powdered sugar or you can smooth a thin coat of vegetable shortening to your surface when rolling your fondant. Plus the icing you frost your cake should add moisture to your fondant.

  265. Brittany says:

    Hi there,

    I would like to make a tiered cake for my daughter’s fourth birthday and I have never worked with fondant before. I would feel more comfortable using buttercream. Can I frost the cake with buttercream instead of using fondant and will it still look nice and clean? Thanks!!

    • Susan Matusiak says:

      I have know some people who can ice a cake in buttercream and make it look almost like fondant, just round the top edges. I am still practicing that method! I know not everyone likes to work with fondant. So if buttercream is your favorite you can add some fondant trims on the buttercream, and it will look just a beautiful.

  266. trisha says:

    I am obsessed with making fondant cupcake toppers. I have been making a template, printing of the computer and placing in plastic sleeve and molding the fondant on top of the template (make sense) to get the desired design. My question is this…is there a way to cut fondant to get the edges smooth – what tool would work well for this an exacto? I have a bunch of mini cookie cutters but of course not for every design I want to do and would like to print something and “cut it out” of the fondant. Any insight would be appreciated. Trish

    • Susan Matusiak says:

      For cutting fondant a sharp pointed exacto does work the best. Make sure the blade is clean. For larger pieces a pastry wheel does very well.

  267. Alanah says:

    Hi there,
    When making a tiered cake and using fondant, do I fondant each layer seperately or do i assemble the cake butter cream it and then use fondant over the whole lot?

    Cheers, Alanah

    • Susan Matusiak says:

      You would fill and ice each 2 layer tier and then cover each tier in fondant. Each tier should be on a cake board the same size of the cake. When each tier is covered then you could stack the cakes or decorate them separately and stack them at the reception. Not everyone likes to travel with stacked cakes. You would have to add the bottom border at the reception.

  268. Sonia says:

    Hi,

    I am making a 5 tiered wedding cake for my friend, the layers are 4″ high and 14″, 12″, 10″, 8″ and 6″ wide. I’m not sure how much fondant i will need to buy. Does anybody know roughly how many lbs/kgs i will need for the whole cake?

    Thanks!

    • Susan Matusiak says:

      You will need the following amounts for each cake.
      6 inch cake 18 ounces
      8 inch cake 24 ounces
      10 inch cake 36 ounces
      12 inch cake 48 ounces
      14 inch cake 72 ounces

      About 198 ounces or about 12 pounds.

      We do list in our publications all the pan shapes and the amounts for each.

  269. Suhanis says:

    Hi, my question is, if I make extra fondant, how do I store it? Can I put in the fridge? Reason I ask is some website said do not refrigerate and some website said I can refrigerate. Appreciate your advice.
    Thanks!

    • Susan Matusiak says:

      When storing fondant we just wrap it tightly in plastic wrap and you can place it in a air tight container. It does not need to be refrigerated.

  270. nancy says:

    I’m making a large “fake” wedding cake for my daughters wedding then having sheet cakes because the cake is being served on a different floor. I would like to know if Wilton has a product that works like fondant, or a recipe that does not use all the sugar? Also do I have to put something on the styrofoam to have the fondant stick to? Thanks for any help you can give me.

    • Susan Matusiak says:

      WHen placing the fondant on styrofoam we usually wet the foam with water or cover it with a thin layer of piping gel. You have to use the real fondant to make the dummy cake look real, no subsitute!

  271. Katie says:

    I am doing a paint splatter cake. The paint splatter will be neon on black fondant. I was given advice to thin out the fondant with water (fondant icing) and use that for paint splatters. Will this work?

    • Susan Matusiak says:

      You can thin the fondant with a bit of water for the splatter but not to cover the cake, it may be too soft. Just don’t soften the fondant too much so it doesn’t run down the side of the cake. I think the neon would look better against the black fondant.

  272. ? says:

    MY TUMMMY HURTS !

  273. amanii says:

    hi .. im doing a fondant baby shower cake for my friend but i have to make it one day before .. can i keep the cake after cover it with fondant in the fridge all the night before ? if not can i kow why ?
    thanks

    • Susan Matusiak says:

      You can place the cake covered in fondant in the refrigerator overnight. You can also place the cake in a cake box in a cool place in your home overnight as long as the filling does not need refrigeration.

  274. Sara says:

    Im making my first fondant cake it has come out cute but i can see the powdered sugar still how can I take it off or make it look shinny?

    • Susan Matusiak says:

      You can rub the palm of your hand or a fondant smoother over the fondant, and the heat from the smoother may help. Also rub a tiny amount of shortening on your hand and rub over the sugar.

  275. Erica says:

    Hi,
    I have used fondant a couple of times and everytime I put it on the cake it always is covered in little cracks and doesn’t look very nice. I have a quite a few cakes for friends coming up and i’m afraid they wont look very good. Also last time I used it, the filling from the middle of the cake made a buldge in the fondant all the way around the cake. I had a kind of border to keep the filling in but it didnt seem to do anything. How do I stop that from happening. Please Help.

    • Susan Matusiak says:

      When filling your cakes first make a “dam” with a tip 12 and icing and run the line of icing about 1/2 inch from the edge. Don’t use a lot of filling because once you place the top layer it will push the filling to the edge.

      The cracks may be from dry fondant, either it was kneaded for a long time or if you dusted your surface with cornstarch (which does dry fondant). You can smooth a bit of shortening to the fondant when it is on the cake to smooth the cracks.

  276. Alana Barnes says:

    How long do fondant decorations last? I wanted to roll out some golf balls and was going to make cactuses too. But can how far in advance can I make them?
    Any advice would be MUCH appreciated!!

    • Susan Matusiak says:

      You can make the fondant decorations several days ahead and place them in a zip top plastic bag, this keeps them soft if you want to place them on the cake later. If you want them to dry, make them ahead and let them air dry, just keep them in a cool, dark place so they don’t fade.

  277. Mary-Anne says:

    Hi there,
    I am making a swimming pool cake and want to use blue jelly for the water. Can i use fondant to line the pool or would it be better to use butter cream icing.
    Is there any way to seal the fondant before pouring the jelly into it.
    Thanks.

    • Susan Matusiak says:

      You can use either fondant or buttercream to line the pool, the piping gel will work well over both. Make sure the liner is white, the blue looks better over white. I am not sure what type of jelly you are using but we don’t pour it over, it should be thick enough to smooth with a spatula. You do not cut the cake out just cover the complete cake in fondant or icing and add the “water” piping gel over the top. The piping gel can be tinted blue.

  278. Pairdy says:

    Hi,
    I have a question about how to keep a fondant covered cake.
    The weather here is so hot and humid and the filling i’m using is perishable and easy to melt so I’m thinking of keeping it in the refrigerator but I’m afraid the dolls or shaped fondant I’ve made will sweat and droop after removing it to the room temp(35C). Is there any way to prevent these troubles?
    Thank you

    • Susan Matusiak says:

      If possible can you attach the the dolls or decorations once you remove the cake from the refrigerator before serving. That would keep the decorations from sweating.

  279. Heather says:

    I love working with fondant, but have found, on a few occassions that the layers stick together and it ruins it when trying to unstack to cut and serve. How can this be avoided???

  280. Heather says:

    I am making a 3tiered wedding cake with foam cake dummies. Can I put the fondant directly onto the foam dummy or should I put buttercream on the foam first and then the fondant? Perhaps there is a completely different way of doing this?
    Thanks,
    Heather

    • Susan Matusiak says:

      You need a glue otherwise the fondant will not attach. You can slightly wet with water or use piping gel and smooth on the sides of the cake. Usually you don’t need to add anything to the top of the dummies. You could use buttercream also, just a thin layer on the sides. Also the top edge is sometimes very sharp and we take a small (about 9 inch) wooden or acrylic rolling pin and slightly roll the edge, so they are more rounded, this way it will not cut thru the fondant.

  281. Denise says:

    When preparing to stack two tiers, do the dowels go through the fondant or do they go into the bottom tier before covering with fondant?

    • Susan Matusiak says:

      I place the dowels after the cake is covered with fondant. I do like to cut them so they are about 1/8″ above the fondant covered cake, so the next tier rest on the dowels not the cake.

      • Denise says:

        Thank you for your answer to my first question. I have another question – Do you place a cardboard circle between the two tiers?

  282. Brittanie P says:

    Hi, I am making my first fondant cake for my son’s 1st Birthday. I was wondering if I can freeze the iced cake overnight before I put the fondant on it? Thanks!

    • Elena says:

      I think it’s best if you don’t especially overnight as when your cake will start to defroze the moisture that will form because of the temp difference will make your fondant melt as sugar disolves with water. Besides you need your icing/buttercream to be a bit wet and sticky so your fondant will stick to the cake. Good luck :)

      • Susan Matusiak says:

        Yes I agree with Elena’s comments. Plus you will have to completely thaw the cake before placing the fondant on the cake. You can refrigerate the iced cake if you like overnight and cover with fondant the next day. If the icing crusts over just spritz some water on the icing for the fondant to adhere to the icing.

  283. Jamie Russell says:

    Friday night (May 20) my brother is getting married and I am making the wedding cake and the grooms cake. The wedding cake is going to be 4 tiers, iced in fondant, no filling. The grooms cake is going to be 3D Converse shoes iced in fondant. I am making the cake Wed. night/Thursday. The wedding is not until 6:30pm on Friday. I was planning on storing the cakes in the refrigerator until about 3pm on Friday and then having them delivered. If I do this, will the fondant sweat? My other option is having the cake sit out overnight (from Thursday at 6pm to Friday at 7pm) at the reception/wedding venue. Will this mess up the cake, i.e. cake blowing out, fondant messing up, etc.? I’m also in the wedding, so I’m having a very difficult time figuring out what to do with the cake while I’m getting ready and in pictures.

    Thanks for your help in advance!

    • Susan Matusiak says:

      As long as the filling does not need refrigeration you can keep the cake in a cool area of your house. If you want to deliver the cake to the reception I would discuss this with them and ask if they have a safe place to store the cake until you arrive. I would suggest to set the cake up myself just to make sure nothing goes wrong. You can set the cake up when you arrive at the reception if that is possible. Usually most receptions do not set up for the wedding receptions until about 1-2 hours before you arrive.

      If you refrigerate the fondant covered cake and it is very humid that day the cake will sweat.

  284. Radmila says:

    I made couple of cakes with fondant, but every time a place the fondant on the cake it looks perfect and dry, but after a while it gets shiny and starts to slide and tear off on the sides due to the water absorbed in the fondant. Is there any way to prevent this? I’m sure there is a trick because I’ve been to a wedding and there was a cake with fondant and it stayed perfectly during the whole ceremony.

    • Susan Matusiak says:

      What type of icing do you ice your cakes with before you place the fondant on your cake? We suggest a butter cream type icing. Icing like Whipped cream, cream chesse icing or a whipped topping like icing may be too soft and contain more liquid.

  285. Denise says:

    Do cakes with chocolate ganache fillings need to be refrigerated even if they’re covered with fondant and kept in a cool-ish room?

    • Susan Matusiak says:

      Yes chocolate ganche filled cakes do need to be refrigerated, no matter what type of icing you use to cover the cake.

  286. Heidi Nowicki says:

    I just wanted to thank you for answering sharing the posts and your replies–I’ve learned a lot just reading these! I’m sure I will be back soon with many of my own questions!

    • Susan Matusiak says:

      Glad to hear you are learning about fondant from both Wilton and the many great customer and their ideas.

  287. Gladys says:

    Hi!
    I make my chocolate cake with cream filling (whipping cream + sugar), covered with chocolate glaze (semi sweet chocolate + light syrup + butter). If I want to cover it in fondant, should I skip the chocolate glaze and just cover it with the cream filling? Will this serve as a good layer before the fondant? I’m afraid the chocolate glaze would run down the sides of the cake with the weight of the fondant.
    Thanks in advance!

    • Susan Matusiak says:

      Both the chocolate glaze and the cream filling will not work well for a fondant covered cake. Both are too soft and will just seep out from the bottom of the cake when you place the fondant on. You need more of a butter cream type icing for the cake, maybe a chocolate butter cream.

  288. Rachael says:

    Hi,
    I have been working with fondant for a while now, however i find whenever I have a cake with layers and I cover it with fondant I see where the separation is… the fondant does not rest smoothly on the cake… there is usually a faint line where the 2 layers meet…
    Can you advise me what I may be doing wrong?
    I want a smooth finish…

    Thanks :)

    • Susan Matusiak says:

      One reason could be the fondant was too thin. Another reason could be the buttercream was not thick enough when you iced the cake. If the cake is lightly iced it tends to show the separation of the 2 layers. You need more than a crumb coating of icing, you should not see any of the cake or the filling area after you ice the cake.

  289. Denise says:

    Is it necessary to place a cardboard circle between the two tiers as long as you have dowels?

    • Susan Matusiak says:

      When stacking cakes, each 2-layers should have a covered cardboard circle (or square)at the base. Usually you place a board on the base of each tier so you can fill and ice the cakes and cover with fondant to each, much each to handle with the cake board. Dowel rods are cut to fit each tier, so they support the tier above.

  290. andrea says:

    Can u tell me the “gold standard” for glue as far as sticking fondant to fondant. Thanks

    • Susan Matusiak says:

      If you are making fondant decorations to place on a fondant covered cake you can use water if the decorations are not too heavy for the sides of the cake. You can use piping gel, which you can brush on lightly and dries clear and holds very well. Gum Glue is another way you can glue your decorations to fondant.

      Ingredients:
      1/4 teaspoon Ready-To-Use Gum Paste
      1 tablespoon water
      Tools:
      Bowl or custard cup
      Brush Set
      Instructions:
      To make, break about 1/4 teaspoon of Ready-To-Use Gum Paste into very small pieces. Dissolve pieces in about 1 tablespoon water. Let rest about 1 hour. Mixture will be ready to use even if some pieces have not dissolved. Store unused portions in the refrigerator for up to 1 week.

      I do not like to use butter cream because the grease may go thru the fondant decoration.

  291. Erin says:

    Hi. I started decorationg with fondant in the fall and have just had my first order for a summer cake. The party is being held outside and I’m wondering how long the cake will be ok befor it is served.

    • Susan Matusiak says:

      That will depend on the weather. If you live in a cooler area and the cake does not have a filling that needs refrigeration, than you can leave the cake out for a couple hours. If you live in a humid, warm area you may want to place the cake outside about 15 minutes before serving. Sometimes if there are a lot of flying insects than you don’t want the cake out too long.

  292. Arlene says:

    If I need a cake for a special event on Sunday, is it too far ahead to bake the cake on Tuesday, then decorate it on Wednesday? I have to travel to the event, which is why I am doing it that far ahead. I’m afraid that maybe that is too early to be doing the cake?

    • Susan Matusiak says:

      You can bake the cake on Tuesday and if possible can you freeze the cakes and ice and decorate the cakes when you arrive? If not on Wednesday ice and decorate the cakes and place in a cool or if possible a refrigerator, which will keep them fresh. When traveling place the cake in boxes and if you have the little freezer packs you can place in each box to keep the cakes cool. ALso keep the cakes out of sunlight and make sure the air conditioner is running in the car. DO not place the cakes in the truck of your car!

  293. zara says:

    i am working on a two tier birthday cake needed for friday evening, i wanted to use both buttercream and fondant as the customer wants the finished fondant look but does not like the taste. i live in a very hot and humid area… how early can i completely decorate and store in refrigerator until friday afternoon? please help?

    • Susan Matusiak says:

      You can complete your cake the night before and refrigerate the cake. You may have some condensation form on the fondant if your area is humid, usually it will absorb back into the fondant. If you are using dark colors of fondant or butter cream they may bleed, so if possible add them to the cake on Friday.

  294. cj says:

    Hi, im doing a white house cake. im a beginner. Im using a 9×13 for the grass then i making a 3 tier 4.5×6.5 for the white house. Im going to use green buttercream icing for the base, then cover the the house with fondant. What should i use for the exterior of the house (i.e. the columns, the porch thing, etc)?

    • Susan Matusiak says:

      There are a variety of ideas for decorating houses. Columns can be made with pretzel rods or plastic dowel rods covered in fondant. For the porch you can use cookies, there are a lot of different types out there. Shutters could be fruit roll ups. Look thru the http://www.wilton.com website for gingerbread house for ideas.

  295. Abbey says:

    I am making a red velvet cake with black fondant and I was still hoping to use cream cheese. Would it be okay to frost between the layers with the cream cheese frosting then do an outer crumb coat with butter cream? Also, should I dye my butter cream, if so what color, black to match the fondant or red to match the cake?

    • Susan Matusiak says:

      Using cream cheese as a filling means you will have to refrigerate the cake. I am afraid the butter cream will take on some of the black fondant color, so adding more color to the butter cream may not be a good idea. I would keep the butter cream white, it may be slightly black when you serve the cake.

  296. Melissa says:

    I’m going to make a 2 tiered cake for my daughters 1st birthday and cover it with marshmallow fondant. My plan is to bake the cakes on a Thursday and make the fondant Thursday since it has to rest over night in the fridge. If the cakes are still cold/cool when I crumb coat and cover with fondant will the cake sweat? I know the fondant will need to be at room temperature before using it– so should the cakes be at room temperature too? The party is Saturday afternoon- once I cover the cakes in fondant on Friday evening will the finished cake be okay at room temperature un-covered over-night to avoid sweating if I refrigerate the finished cakes?

    • Susan Matusiak says:

      I don’t think the fondant will sweat if you cover a cool cake, because you are icing the cake with frosting first. The fondant covered cake can sit in a cool room unless it is filled with a filling that needs refrigeration.

  297. kerry says:

    how many days in advance can i make fondant people. before making my cake and how do i keep them from drying out were do i store them thanks

    • Susan Matusiak says:

      Stand-up Fondant people can be made days or even weeks in advance, nothing will happen to them except they will harden which is what you want. If they are flat fondant people that will lay on the top or side of a cake than I would make them a day or 2 ahead and place them in a zip top bag to keep them from drying out. You need them soft to position on your cake.

  298. gee14 says:

    Hi, I’m making a round cupcake topper this weekend. I’m wondering.. can the fondant be hard …hard as chocolate bar? If so how can i do that?

    • Susan Matusiak says:

      You can add Gum-Tex to the fondant to make it dry hard. We suggest 2 teaspoons for 24 ounces of fondant. If you don’t have Gum-Tex you can use 50/50 mixture of fondant and gum paste. Both of these mixtures will dry hard after several days.

      Another idea for the cupcake, you can fill the cupcake with melted chocolate, freeze until completely set and remove from pan. Cover the chocolate with the rolled fondant. If it is very hot in your area I would not suggest this.

      One more idea! You can use rice krispies treats and fill the cupcake pan to the top, release immediately from the pan. Let it dry overnight and cover with fondant.

  299. Gabrielle says:

    I was wondering how on earth you keep your fondant drying out as you are rolling it…things are fine for the smaller cakes, but the bigger they get, the longer it takes to knead the fondant, and therefore the longer it takes to roll out.
    Thanks in advance

    • Susan Matusiak says:

      Do not use cornstarch to dust your surface, that will dry the fondant quickly. If you need add some solid vegetable shortening to your surface before you roll the fondant. Ihave noticed some people have dry hands that pull moisture from the fondant, I am one of them. The longer I knead and roll the drier the fondant gets. I try to roll as quickly as possible and have my cake ready and place the fondant. Other people I work with have no problem, that is why I believe it could be your hands.

  300. kelly says:

    Hi
    Just wondered i am making a 3 tiered fondant cake with sponge and buttercream, should i store this in the fridge or is it ok to leave it out. i also need to tier the cake never done this before do i just use dowling, or do i need to sit each cake on a seperate board, also any tips on what to store the cake in!! Thank you

    • Susan Matusiak says:

      You can keep the cake out if you have a cool place for it. If you do not have air-conditioning than I would suggest refrigerating the cake, unless you are lucky enough to have it nice and cool in your area. You do need to use dowel rods for tiered cakes. Each cake should be on it’s own board and the dowels are placed in each tier to support the tier above. I will place the link for dowel rod construction.

      http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm

  301. Dava says:

    I am stressed! I am making a cake for a friends graduation. I made buttercream with half butter half shortening and then covered the tiers with fondant. M6 question is should I put the cake in the fridge?? I know she should avoid refrigeration fondant but I don’t want the buttercream to spoil…will it be okay until tomorrow afternoon or should I risk the fridge??

    • Susan Matusiak says:

      Butter cream with half butter and half shortening does not need refrigeration, it can stay out in a cool room for a few days. More than 5 days I would refrigerate the icing.

  302. Erica says:

    There is no need to put the cake in the refrigerator. The butter in your buttercream won’t spoil. All the sugar in the icing acts like a perservative. It would be good left out at room temperature for several days. Don’t stress. =)

  303. Irene says:

    I’m making a wedding cake which is a five tier fondant cake with cascading roses on it. My concern is the transportation and assembling the cake. should I assemble the cake before I go to venue ( it is 45 mins drive) or assemble at the venue. The thing is I’m making the weding cake for my brother wedding. I don’t want to miss on any celebration at the wedding..so is it fine if I assemble the cake in the morning itself at the venue? and how early can I make the cake? does the cake get spoilt if kept outside overnight?

    • Susan Matusiak says:

      You can make your wedding cake the night before and it will be fine. If you can get into the venue in the morning and assemble and place the roses on the cakes that would be the best. I once delievered a cake with a cascade of roses and opened the back door of the car to find the roses fell off the cake!!! I learned to bring lots of supplies and extra flowers for repairs.

  304. kayla sherie says:

    i am making a cake on wednesday but it is for sunday, it is the only time i can make it. i cant let it be seen in the fridge or freezer. can i leave it in a sealed cake holder/cover type thing… hidden until sunday?

    please it is important that i find out today before someone comes home!!!!!!!

    • Susan Matusiak says:

      You can keep the cake in a cool room or area in a cake box. You can keep the cake in a sealed cake carrier but make sure the room is cool, if it gets warm it could ruin your cake.

  305. Sean says:

    My girl just started making cakes, she makes a marshmallow fondant for her cakes. They look good and taste great but she is having trouble with the fondant cracking and looking dry… She pre makes the fondant and chills it… My question is what is she doing wrong? Should she not use this type of fondant or should she be keeping the fondant at room temp?

    • Susan Matusiak says:

      It sounds like the fondant is too dry, I would use less sugar. Does she buttercream her cake first and than place the fondant on the cake? Also if the covered cake is in the refrigerator it would pick up the moisture from the refrigerator and not dry out. Here is another recipe she may want to try.
      http://www.wilton.com/recipe/Rolled-Marshmallow-Fondant

    • Gabrielle says:

      I have had this problem also. However, the cracking happens as I am stretching the fondant over the cake. I am hoping to find a way to prevent this as I get more used to working with the marshmallow fondant. I figured it was too dry. I can add a tiny bit of water at a time, and have heard that this helps.

  306. Claudia Flores says:

    Al ver la calidad de presentación y detalles de cada proyecto, dan la motivación de poder iniciar algun negocio con la repostería, me gustaría mucho contacteme con ustedes y saber si puedo trabajr mas de cerca, Felicitaciones.

    • rachel says:

      Translation: Seeing the quality of presentation and details of each project provide the motivation to start any business with the bakery. I’d love for you to contact me and see if I can work more closely. Congratulations.

  307. Jocelyn says:

    I am making a 3 tiered cake for a baptism. The reception takes place Saturday at 1:30pm. I plan on baking the cake the day before, ice it and then cover each tier with fondant. Is it okay to store the fondant covered cake in the Wilton carrier case and store it in the fridge overnight or do I have to use some other form of storage. I live in fairly dry climate and will finish decorating the rest of the cake Saturday morning. I would also like to know if it’s easier to gum paste over fondant when making characters or letters? What is your suggestion?
    Do you know of any good letter stencils?
    PS. I plan to use a filling that needs refridgeration.

    • Susan Matusiak says:

      You can store the cakes in the carrier or a cake box if you have, in the refrigerator. You can make fondant letters or characters days ahead and they will dry enough to handle them on the cake. Wilton has the Letters/Numbers Mold set #2104-3070 . You might find some stencils at Michaels Craft store, Joann Crafts or anyother craft store in your area. They would be in the section where they paint the stencil design on the walls. You can ice over the stencils onto the fondant.

  308. Jocelyn says:

    Thank you for the quick response. What I meant to ask regarding the gum paste – is it easier to use gumpaste to make characters and letter cut outs or would it be better to use fondant?

    • Susan Matusiak says:

      If the characters are stand-up than the gum paste if the best. Otherwise if they are flat you could cut them a few days ahead and if you want them soft place them in a zip top bag and they will stay soft until you place them on the cake.

  309. Karla says:

    I’m making a banana chocolate chip cake with peanut butter cream cheese frosting. My question is whether or not I can use the cream cheese frosting under the fondant? Will it hold the fondant? What’s the best way to transport it to a wedding 6 hours away? I’d like to do as much as I can before I leave my house two days before the wedding. How much can I do? Bake, frost, fondant? This is my first time for a friend and I want it to be perfect. Thank you in advance for your help!!

    • Susan Matusiak says:

      Cream cheese frosting is too light for the fondant and will run down under the edge of the fondant. You need to use a buttercream, maybe add a small amount of the cream cheese frosting for taste to the buttercream. The cake will need to be refrigerated because of the cream cheese. If you are traveling 6 hours than I would suggest to get a cooler large enough for the cake and place a few ice blocks (ziploc bags filled with water and frozen) under the cake base to keep it cool. Or pack them in separate cardboard boxes with the frozen bags of ice under the cakes. Plus keep the car cool and do not place the cakes in the trunk or on a seat of the car. Keep them flat.

      You will probably be able to decorate most of the cake. If poossible add the flowers or trims when you arrive. Do not stack your cakes until you arrive.

  310. Larnie says:

    I am making a cake for saturday and today is wednsday. i am using fondant icing and do not have a container large enough to store it. how can i best store it to prevent it drying or spoiling. will glad wrap work?

    • Susan Matusiak says:

      Are you planning on covering the cake with fondant today or can you wait until Thurs or Friday to cover the cake and decorate? Usually the fondant and buttercream seal the cake and can last a few days fresh. As long as the filling does not need refrigeration you can place it in a cake box and keep it in a cool room, otherwise you should refrigerate the cake. I would not cover the fondant with plastic wrap. Usually the fondant will crust over on the outside slightly but the inside will stay soft and fresh from the buttercream.

  311. Jodi says:

    I am going to be making a two tier cake with one layer being styrofoam, and the bottom layer being actual 2-layer 8″ round cake. Should there be any problem with this, and what would be the best way to approach assembling a 1/2 real cake? Also, what is the best way to attach fondant to fondant, buttercream to act like glue?

    Any help or suggestions would be great! Thanks

    • Susan Matusiak says:

      You would treat this as a tiered cake with dowel rods to support the styrofoam cake. If the styrofoam cake will be covered with fondant than you should attach the fondant by wetting the stryfoam with water and then apply the fondant. Piping gel works also. You do not have to use buttercream. You can attach the fondant to fondant with water or piping gel.

  312. Chresa says:

    I have have a 4 tiered cheesecake that I want covered with fondant. Will that taste ok and can I freeze it for a few days until the day of the wedding?

    • Susan Matusiak says:

      The fondant may be a bit too heavy for the cheesecake, try and roll it very thin. I would not suggest to freeze the fondant covered cheesecake, when you remove it from the freezer it will hold moisture and soften the fondant. There is a chance the fondant will slide off the cake. If you wish to refrigerate the fondant covered cheesecake that may work better.

  313. mary says:

    i have a 3 tier cake to do for saturday red velvet with cream cheese filling covered in fondant ,i don’t have a large fridge so it will stand out for 2-3 days as they need to take it early, will the frosting go off ,could i use a covering of almond paste under the fondant to seal it in maybe

    • Susan Matusiak says:

      I would not suggest to keep a cream cheese filled cake sit out for several days, it does need refrigeration. Is it possible to place the individual cakes in the refrigerator? Also if your icing your cake with the cream cheese icing and then placing fondant over the icing it made seep out from the bottom, cream cheese icing is very soft. If there is something you can do to stiffen the cream cheese icing with some buttercream this will help to hold the fondant. You can use almond paste, but the cream cheese icing does need refrigeration.
      Maybe one of your neighbors can keep a tier in their refrigerator!

      • mary says:

        thakyou for advice i switched to butter cream instead worked out fine
        out of curiosty i tried a 6″ cake filled it with cream cheese covered in fondant then put a spray of gumpaste flowers that weighed 6ozs on top after a short time the fondant had cracks down the side so even just such a light deco needed a support another lesson learned ,i won’t be using ccbc for my wedding cakes

  314. Very nice instructions .. Keep it up

  315. mariah says:

    I bought a fondant cake for my daughters grad party at the end of april and the party is this weekend… the 10th about 3 months. How do you know if the cake is still good? I wrapped it in saran wrap and then tinfoil and put it in freezer… help me please!!

    • Susan Matusiak says:

      Usually if the cake is tightly wrapped it should have been good. We do not suggest to freeze fondant, so I would be interested in knowing how the fondant looked after it came out of the freezer.
      Thank You

  316. Sherry says:

    Hello Susan,

    Just wondering how long I can have a fondant three or four tier cake stacked for before it can collapse? Of course, it will be supported with dowels. Thank you~!

  317. Cathy says:

    I will be making my daughter’s wedding cake next September. I am an experienced “old school” cake decorator (read: buttercream) and will need to learn how to use fondant and gum paste, as this is what she wants – so I am trying to research and practice well ahead of time. I am looking into taking a fondant class at Michael’s, but so far my local Michaels is not offering it. I have several questions regarding fondant covered cakes:
    1. She would like me to fill one tier with peanut butter mousse, 1 with cream cheese frosting and one with cannole cream. Obviously this would need refrigeration. Since I would like to complete the cake the day before the wedding, do you have any suggestions? I see that refrigeration is not recommended for fondant. I live in a warm, humid environment. Would it be better just to stick with buttercream?
    2. Would you think it would be ok to be displayed all day in an air-conditioned catering hall?
    Thank you for any advice you could give.

    • Susan Matusiak says:

      YOu can refrigerate a fondant covered cake, you CAN NOT FREEZE a fondant cake. So you can fill the tiers with mouse and refrigerate the cakes. A refrigerated cake should not sit out all day even in a air conditioned room. Maybe 2 hours for a refrigerated filling.

  318. rocio says:

    Hello, im planning on making a 2 tier fondant covered sesame street cake for my sons 1st birthday party on november.. ive decorated cakes before but never with fondant.. and i want it to be perfect.. so if you could help me i would be eternally greatful.. well im mexican, and in my country we use “tres leches” cakes (i dont know if youbare familiar with this flavor, its a wet cake to be short) very often and since its my husband favorite i would like to make it for our sons party and i was wondering if i can cover ot with fondant? Would it be stable?.. also, i cant make the cake the same day since im decorating the party and its gonna be alot so im going to take a long time and i was wondering if i could make ot the afternoon before,? If making the wet cake im going to have to refrigerate,.. would it be okay for the fondant?.. also im planning on using a home-made marshmallow based fondant would this be okay or should i buy a made one? Thank you alot

    • Susan Matusiak says:

      Yes I have tasted that cake and very delicious! I would suggest to make a small cake and place the fondant on the cake as a test, I am not sure how moist the cake is for the fondant. Yes you can refrigerate the fondant covered cake. I have never made the homemade marshmallow fondant so please do a test on your small cake.

  319. ngozi says:

    hi,am making my friends wedding cake and its the first time am working wit fondant.my question is why does my fondant keep sticking to board? And my board is covered with formica.also it keeps crackin wen i roll.why?thanks in anticipation of your response

    • Susan Matusiak says:

      Are you rolling the fondant on a formica table top? If so smear some solid vegetable shortening on the formica, it will keep the fondant from sticking. Your fondant may be dry, then add a few tablespoons of solid vegetable into the fondant to soften it. This will help in the rolling it out.

  320. freshjuice says:

    Can a cake layered/crumb-coated with a meringue buttercream be left out on the counter (e.g., for 1-2 nights) once covered in fondant, or does it need to be refrigerated?

  321. Linda says:

    We are renewing our vows after 30 years of marriage and I am making 30 small (4inch) cakes rather than a large one….I would like to cover them with fondant and then just add flowers the day of….can i freeze the cakes with fondant on them?

    • Susan Matusiak says:

      We do not recommend freezing fondant, you can freeze the iced cakes and than place the fondant on the cakes a few days before.

  322. Dymphi Flanagan says:

    I have done the Wilton cake course in Dubai, UAE. Its not very easy to purchase Fondant out here, so i searched the net and learnt how to make Marshmallow fondant. I have tried it and it was ok but the finished look is not very smooth. It does not have any lumps, the texture is fine but its the look – not clean. Please help.
    Thanks
    Dymphi

  323. MAckoy says:

    what makes the fondant not to fall when it use to decorate for flowers like calla lily. ??? pls help me.. and whats makes the fondant fast to dry.

    • Susan Matusiak says:

      The fondant does not dry completely, that is why for making flowers that stand up mix Gum-Tex into the fondant. We suggest 2 tsp Gum-Tex for 24 oz of of fondant, this will dry the fondant on the inside. You can also use a mixture of 50/50 fondant and gum paste, this also dries hard. Usually it will take a day or two to dry, if it is very humid it may take longer, but they will last for many months once they dry.

  324. Cristian says:

    How many days can I keep a fondant cake in the refrigerator?

  325. Dymphi Flanagan says:

    I have done the Wilton cake course in Dubai, UAE. Its not very easy to purchase Fondant out here, so i searched the net and learnt how to make Marshmallow fondant. I have tried it and it was ok but the finished look is not very smooth. It does not have any lumps, the texture is fine but its the look – not clean. Please help.
    Thanks
    Dymphi

  326. LeAnn Wilson says:

    How much buttercream icing will I need to cover three 12 inch round cakes? Thanks!
    LeAnn

    • Susan Matusiak says:

      The cake and baking guide in the yearbook measures 2-layer cakes total of 4 inch high, you will need 6 cups of butter cream to ice and decorate.

  327. Jennifer says:

    I am making a 3 tier cake for a friend that is traveling from Dallas to Albequerque and I’m not sure how to pack it…The cake must be fully assembled beforehand because I’m not going with it and she has never assembled a cake. What do I do? The cake must be ready by Thursday…Also, can I use a cake saver? And if so, where can I find one that it taller than the standard cake saver? Thanks in advance!

    • Susan Matusiak says:

      I have not seen a cake saver that tall. My suggestion would be if possible to stack just 2 tiers and have your friend position the top tier, this would be the best. I would pack the 2 or 3 tiers in a tall brown box, some stores carry square brown boxes you can purchase and you can cut the side of the box to slide the cake in and out. Make sure you have a dowel rod positioned thru the complete cake to hold it in place while traveling. The cake should not be placed in the trunk or on a seat, it must sit on the floor and keep the air conditioning going during the trip. I would double stick tape on the bottom side of the base cake to the box so it doesn’t slide, and use the skid mats for under the box.

  328. Jessica says:

    I am making a 4 tier wedding cake for my wedding. Judging from previous comments, I should wait til Wednesday to start icing and covering my cakes with fondant (for my wedding on Saturday). My question is, I will have to have to put it together and set up about 4 1/2 hours before it will be eaten. None of the fillings require refrigeration. Is this going to be ok, or do I need to find another way to get it together?

    • Susan Matusiak says:

      As long as the cake does not need refrigeration you can even set it up in the morning as long as the reception place is cool. You shouldn’t have any problems.

      • Jessica says:

        How do you compensate for high humidity and hot weather when working with fondant and buttercream? I have filled and crumb coated 3 of my 4 tiers and I have my fondant colored. Do I need to wait til the evening and cover one at a time and stick it back n the fridge? How concerned should I be about the fondant sliding off one it is finally set out for the reception, given hot weather and humidity?

  329. Sara Everhart says:

    I am making a wedding cake but have to transport it 8hrs. I have baked my cakes and frozen them a few days before we leave (I will decorate when i get there), but i need some advice on how to transport them. the 14″ will not fit into the cooler so I was thinking a tote with dry ice??? is this recomended?

    • Susan Matusiak says:

      If you place the frozen14 inch cake in a brown packing box and add one of the frozen blue ice packets in a zip top bag that should work.

  330. Dawn says:

    I am making a three tier groom’s cake for a Saturday wedding. I am making a chocolate cake and want to cover it with fondant. I live in a humid environment. Just wondering: 1. Can I make the cakes a few days ahead; 2. Can I fondant the cakes the day before and add decorations; and 3. Where should I store the entire cake prior to transport? Also, am using sugar sheets for part of the decorations and wondering if I need to attach these with gum paste. The cake is going without me as I am in he wedding party and will be unable to dd finishing touches. Any help is hugely appreciated!

    • Susan Matusiak says:

      You can make the cakes ahead and cover them in fondant and place them in a cool room. If you have air-conditioning that will keep them cool. You might want to attach the sugar sheet with piping gel, if attaching to fondant. Again store the cake in a cool room or if necessary in the refrigerator.

  331. Sally says:

    Hi..I am planning to make a two tier cake. Top 8in and bottom 12inch.
    The first tier will be a white cake with strawberry perserve with buttercream and bottom will be chocolate cake with chocolate mousse filling. My questions is I am making some figures with fondant how soon can I make them and and do I store them in open or closed containers? Also it is for Sunday how far can I make the cake and store it? If I complete the cake by Sat covered in fondant and all, can I leave the cake out or do I have to refriderate it? Also Do I crumb coat and immeditely cover with fondant or wait few mins. One more question do I have to cover the chocolate with white buttercream?I know this is alot of questions, but I am new with this! I hope you can help me!

    • Susan Matusiak says:

      When making the fondant figures add Gum-Tex to the fondant to help dry it out. We suggest 2 tsp for each 24 oz of fondant. Otherwise the fondant dries on the outside but stays damp on the inside. Fondant figures can be made weeks ahead and stored in an open container or laying flat on a cornstarch dusted board. If you place them in a closed container sometimes they may soften if it is humid. Air dry is the best, but not humidity. Your cake had mousse filling so it does need refrigeration. I usually add more than a crumb coat of icing and before the icing crust you will want to add the fondant. If your icing crust over just spritz the icing with water and add the fondant. The fondant needs the stickiness of the butter cream. You can white or chocolate icing.

  332. Missy says:

    What is the key to smoothing out the fondant around the bottom of a cake? I just attempted my very first fondant-covered cake and while I got it fairly smooth on top and the sides, I didn’t know what to do at the bottom! Do I need to raise up the cake and smooth the fondant down and under the edge of the cake?? Thanks for your help, it’s driving me crazy!

    • Susan Matusiak says:

      When you place the fondant over your cake, trim any extra fondant that is more than 1 inch away from the bottom edge. The more extra fondant the harder it is to smooth the fondant. You can raise your cake on a sturdy, solid container about the size of the cake ( I would only do this with smaller cakes) and trim with a knife, cutting on a angle toward the bottom of the cake. Or you can keep the cake on your surface and trim with a knife around the edge. Use you fondant smoother to smooth the fondant to the bottom edge. Do not smooth the fondant under the cake, if you have to stack a cake the fondant may push out from under your cake board.

  333. Jessica says:

    How do you compensate for high humidity and hot weather when working with fondant and buttercream? I have filled and crumb coated 3 of my 4 tiers and I have my fondant colored. Do I need to wait til the evening and cover one at a time and stick it back n the fridge? How concerned should I be about the fondant sliding off one it is finally set out for the reception, given hot weather and humidity? Please advise.

    • Susan Matusiak says:

      If you are working in an air-conditioned room you shouldn’t have a problem. If the cake is going to a reception that is air-conditioned no problem. Make sure your car is air-conditioned before placing the cakes in the car, and place the cakes in a box which may keep them out of the sun. You can place your fondant on the cakes and place them in the refrigerator if they have a filling that needs refrigeration, other wise keep them in a cool room.

  334. Karmen says:

    I am making a three tier baby shower cake. I wanted to cover it im fondant and decorate with zebra stripes and so on. If I wanted to make the cake tomorrow morning and the baby shower isnt unti 1pm on sunday what is the best way to store it without the fondant cracking or the dye smearing or something? I will be using buttercream as the filling also! Please help!

    • Susan Matusiak says:

      If your cake has butter cream filling and does not need refrigeration than keep it in a cool room in a box. You should be able to decorate the cake on Friday and keep it in a cool room.

  335. Cakes by Kirsty says:

    i am trying to cover a heart shape cake with fondant and it always seems to crack. how can i prevent this from happening?

    • Susan Matusiak says:

      Your fondant seems to be drying quickly. You can add some solid vegetable shortening into the fondant. ANother thought is if you are kneading the fondant a lot, like to make a deep color, this will cause the fondant to dry out. ALso once you roll out the fondant you should immediately place it on the cake. Again your area may be drier and that will take the moisture out of the fondant.

  336. Jen says:

    Hi Susan,
    I noticed that you mentioned that it’s ok to put a fondant cake in the fridge. I did this once and shortly after taking it from the fridge, the fondant began to “sweat” and then of course the moisture began dissolving the fondant icing. Not good. So my question is, what did I do wrong? I have a cream cheese filled red velvet wedding cake to do and obviousely it needs to be chilled. But I am PETRIFIED that the same thing will happen again. HELP!
    Also, I noted that cream cheese can’t hold fondant. If I fill the tiers with cream cheese but dirty ice with butter cream, will that be ok? Also, if I add a bit of cream cheese icing to the butter cream for flavour, how much is safe to add with out compromising the butter cream?

    • Susan Matusiak says:

      The problem this summer had been the high humidity which causes the condensation on the fondant. When you place your cakes in the refrigerator place them in a cake box or brown box, this may help. I have had sweating on my fondant but never had it dissolve the fondant. I would ice your cake with a crumb coat or a bit heavier of icing and you can add a small amount of the cream cheese to the buttercream. I would test a small cake to see if your kitchen is very warm when you remove the cake from the refrigerator than you need a cool place to put the cake after you remove it from the refrigerator, this may be the problem.

      • Jen says:

        Thanks Susan. I think you’re right about bringing the cake out of the fridge and into a cool room. The scenario I was referring to, I had removed from fridge and placed in a very warm room.

        So crumb coat with buttercream, but it’s ok to fill with cream cheese between cake rounds?

  337. JoAnna says:

    I am making a small 3 tiered fondant covered cake. Can I just put each layer on top of the other layer without putting a board between them, or will it be too heavy? I guess what I am saying is, can I just layer the cakes right on top of each other, without anything helping hold them up?

    • Susan Matusiak says:

      When stacking cake you place each tier on a cardboard, it is easier for cutting and you can also ice each tier separately. You must use dowel rods for support in the tier below, cake does not support cake, they will collaspe. All of our publications have a description on stacked cake assemble.

  338. Desserts says:

    Hello, I am making an ice cream cake, that is two tiers and has to travel for 3 hours. I finally found a cooler that the finished cake will fit in. However, I am not sure if I should use dry ice or ice packs. It is going to be extremely hot and I am concerned about the cake melting. I am also concerned with the cake being in the cooler with the dry ice. Will a regular cardboard cake box be enough to prevent any cross contamination with the dry ice? Or how do you recommend I pack this cake?

    Thank you in advance for your help. :)
    Desserts

    • Susan Matusiak says:

      I am sorry put I do not have an answer about dry ice. I would call a ice shop that make ice cream cakes, and quiz them about traveling with a cake, they would have more information.

  339. Kathy says:

    My son is getting married on Saturday and I am doing a fondant cake. This cake will be over a fountain and the wedding will be an outdoor event in Colorado. The reception is immediately following the wedding and is a picnic theme. I would like to assemble the cake prior to the wedding so I can sit and enjoy the event. How will the fondant perform in the heat? Any suggestions? Thanks! Kathy

    • Susan Matusiak says:

      If you can assemble the fountain and pillars and plates before and as you come to the “reception” add the cake. Hopefully you don’t have much decorating to add to the cake. I don’t know how hot and humid it is out by you, but I would not let the cake sit out for any length of time. I would suggest 1 hour for the cake to sit out in hot weather.

  340. linda schott says:

    I am baking a 3 tier buttercream frosted wedding cake. She wants branches and leaves as decorations. This will be my first attempt at fondant. Will the leaves just stick on to the sides of the buttercream frosted cake? Can I make the leaves and branches one week in advance? Do I need to dry them according to the shape of the side of the cake (circumfrance)? For example, the branches flow down the edges, do I need to dry them in that position and then place on cake later? What would you suggest? Can I place the decorations a day in advance of the wedding? Do I need to worry about leaves and branches falling while transporting the cake? Please answer asap. Got to go to work now. . . Thanks in advance.

    • Susan Matusiak says:

      Yes you need the shape of the cake for placing the branches. You could make the leaves and branches ahead and place them in a zip top plastic bag, this will keep them soft for several days. I would place them on the cake the day of the wedding. As long as the car is not hot the leaves and branches should hold on to the icing. Make extra leaves and branches just in case, much easier to place a fresh one than scraping the icing off.

  341. Heide says:

    I’m making a wedding cake and crumb coated the cakes with a buttercream. I put them in the freezer to firm up and to store and I did so undcovered – I know bad bad – now that I have pulled them out they have signifcant condensation. I need to put on the fondant, however. Is there any hope of the condensation evaporating? Any ideas?

    • Susan Matusiak says:

      With the high humidity in many areas and our homes it does cause condensation on cakes coming out of the refrigerator or freezer. From the freezer I would have let it thaw in the refrigerator and then more it into the kitchen. I would let the condensation absorb into the buttercream a bit, may take 30 minutes depending on the temperature in your kitchen, then you could add the rolled fondant. When freezing cakes in the future place them in a box and wrap the box with foil this may help in keeping the condensation from forming.

  342. cammie says:

    I was wondering, when you use buttercream to crumb coat the cake before using rolled fondant on top, should the buttercream be completely dry before putting the fondant on, or can it be wet?
    Thanks

    • Susan Matusiak says:

      The buttercream should be a bit wet so the fondant can attach to the buttercream. If your buttercream crust over than you can spritz the cake with water and attach the fondant.

  343. Sheryl says:

    Hi, I’m making a sponge cake for my daughters birthday which is on Saturday. I want to make the sponge cakes today (wednesday) and plan to stack them with buttercream, jam and then crumb coat them. I will be covering the cake in pink fondant icing but am concerned that the fondant will begin to crack if I do it too soon. Do you think I should leave the fondant icing until later in the week, or would storing in a cool room be enough to stop it cracking? Also, will the cake still be fresh tasting in 3-4 days time?
    Any advice, gratefully received.

    • Susan Matusiak says:

      If you could cover the cakes with fondant on Thurs to serve on Saturday that should work out fine. If you place it in the refrigerator you might have condensation form on the fondant if your area is very humid and your house is not air-conditioned. A cool room would work well. Most cakes should taste fresh up to 3-4 days if kept cool.

  344. diana says:

    Hi, I am using fondant to cover my cake, but don’t have anything to let it shine or keep it from cracking, also I live in Ireland and don’t know any replacement for shorting..can I use butter instead.. it is for marshmallow fondant

    thank you

    • Susan Matusiak says:

      You can try the butter to shine your fondant and it can replace the shortening. Be care if you use the butter as an ingredient, it may soften the fondant a bit.

  345. Amanda says:

    Hi Susan, I’m making a cake for my daughters baptism and want to know how far in advance I can make the cake. The baptism is on a Sunday, ideally I’d like to make the cake on the Wednesday before, and decorate it Thursday. I am planning to make chocolate mud cake, with a buttercream crumb coat, then rolled fondant on top. Do I make the cake and frost it Wednesday, then refrigerate it overnight to do the fondant decorating on Thursday? Do I just store the cake in a cake box in the cupboard after this? I’m in a cold part of Australia, where it is currently winter.

    I was also hoping to add some letters on metal sticks and a sugarpaste baby decoration. I assume adding these on the day is best? How far in advance can I make the letters ?

    Thanks in advance!!

    • Susan Matusiak says:

      Baking the cake on Wednesday is fine, and to decorate the cake on Thursday is great. If you can store the cake in a cool room in a box that shoudl work as long as the filling does not need refrigeration.
      You can make the letters several days ahead if made from fondant or gum paste and attach them to wooden dowel rods or cookie sticks. Add them to the cake the day of the party.

  346. Melissa says:

    Hello,

    I am making a tea pot cake and I am filling it with a strawberry cream filling. I am covering the cake in fondant. I am making the cake today Wednesday and the party isn’t until this Saturday. Can I refrigerate the cake with the fondant on it today if it’s in a cake box and I take it out on Saturday right before we sing happy birthday?

    Thanks!

    • Susan Matusiak says:

      You can make the cake Wednesday and refrigerate the cake in a cake box. You may want to take the cake out of the refrigerator an hour before serving.

  347. Amy Wittenauer says:

    I have been asked to make a square tiered cake, but cannot find a 12″ square pan locally and don’t have the time to order one. Can I just use my 12×18 and cut off the end? I am afraid the cut edge won’t hold up well and will collapse. I will be using separator plates etc. Any advice?

    • Susan Matusiak says:

      Yes you can cut the 12×18 for the square. If you are using separator plates than the dowel rods under the plates support the cake above and you should not have any problems with the cut cake.

  348. ilener says:

    I was curious if i can use regular vanilla icing under my fondant?

    • Susan Matusiak says:

      Do you mean canned ready to use icing…yes. Any type of homemade buttercream icing or ready to use icing works under fondant.

  349. Helen says:

    I have to decorate a cake in very humid climate with temp of 38″C. How can I make bows that do not get soft and get them dried in advance? Could I prepare the cake in an air-conditioned room with the fondant and keep it? I have one week to decorate the cake and since it is an english fruit cake I thought of using marzipan under the fondant which would not let the bown colouring from the cake through, Is that wise? Any tips?

    • Susan Matusiak says:

      When making bows in this humid summer I would suggest to make Gum Paste bows. Straight ready made gum paste works the best, it does hold up to the humid conditions. Rolled fondant or fondant with Gum-Tex added still tends to soften.
      The marzipan sounds like a great idea as long as no one is allergic to nuts!

  350. Samantha says:

    hello i am making a cake for saturday but i am going to actually make the cakes and cover them on thursday…i was wondering how much fondant i would need to cover a three tiered cake that are 8inches 6inches and 4inches..there will be three layers to each tier. i am also doing some lettering&ribbons around the bottoms of the tiers on the cake as well with the fondant. also how much buttercream do you think i will need to fill and cover this whole cake. in addition, should i stack the cake friday or saturday morning before the party. thanks!

    • Susan Matusiak says:

      I am not sure how high or if the cakes are rounds or squares, so I will give you the amount for 4 inches high round cakes and you could add more fondant for the difference.
      8 inch cake 24oz fondant
      6 inch cake 18oz fondant
      4 inch cake 15 oz fondant

      Not knowing how many or sizes of the bows it is hard to tell you how much fondant, maybe 24 oz???

      About 12 cups of buttercream will be needed.

      In our publications we do list the fondant amounts and buttercream amounts for all cake sizes.

      If the cakes are not being transported you could stack them on Friday. When you stack cakes you should use dowels rods in the bottom 2 cakes, cake does not support cake the dowels do. Also place one long dowel rod thru the center of the stacked cakes to keep them in place, this will help if you deliever them stacked. Stacking on Friday or Saturday, either would work.

  351. Karina says:

    Hello, I am making a fondant one tier Channel cake for a friend. The last cake I made of fondant was so hard because it kept getting cracked as I was smoothing it out. How else can I avoid it from cracking besides just having a stable board?

    Thank you.

    • Susan Matusiak says:

      If you are kneading the fondant try and knead less, the longer you work on the fondant it tends to slightly dry. You could add solid vegetable shortening to the fondant when kneading. You could also smooth the shortening on the fondant when smoothing on the cake. You need to also ice your cake with buttercream and make sure the buttercream is not dry, otherwise spritz the buttercream with water for the fondant to attach.

  352. Oscar says:

    I making a Fondant cake and it will be my Second time using fondant. The cake will be 3 tier cake. My question is if I Can I refrigerate the cake already made with fondant Or I’ve also hear that if I put it in a box it would help not let any moisture in. I want to bake and crum coat the cake a day before the party and then add the fondant the morning of the party. What should i do.

    • Susan Matusiak says:

      You can refrigerate the fondant covered cake, but sometimes you may have condensation form on the cake if you place it in a humid room. You could place the cake in a box. If you are to crumb coat the cake you may as well add the fondant that day. I don’t think it will make much difference if you add the fondant the day before or the day of the party. You only need to refrigerate the cake if the filling needs refrigeration.