Using an all-butter buttercream will help the fondant stick to your cake and can hide imperfections in the baked cake. You may want to place the cake on a lazy susan so you can frost it while rotating it.
If you live in a warm climate or it’s a hot time of year, you may need to refrigerate your cake longer. Keep it in the refrigerator until the frosting has hardened a little and your finger doesn’t leave an impression when you touch it.
Always roll more fondant than you’ll actually put on your cake. For example, for a double-layered 8" cake, you’ll need to roll out 2 1/2 pounds of fondant, but will only use 1 1/2 pounds. If you notice tiny air bubbles, carefully pop them using a needle or pin. Kneading is important to break down sugar crystals in the fondant which will give it a smooth texture.
You could also lift and transfer the fondant with your hands, but you risk tearing the fondant by handling it more. Using a rolling pin or cylinder will also ensure that the cornstarch side remains on the bottom. This way, the shiny side will be exposed on the top and sides of your cake.
The fondant should cover the top and extend down and past the sides of the cake.
It may help to have the cake on a lazy suzan while you smooth the sides of the cake.
Take this time to check over the cake for any air bubbles. If you find them, pop them with pins or a fine needle. Use your finger to gently smooth out the mark left by the pin.
The more pieces you use, the more petals you’ll make. Roll each piece into a ball.
The thinner you roll the fondant, the more delicate the lace will appear. Make sure your stencil stays in place as you roll the fondant or the lace pattern will blur.
If the ends of a strip won’t pinch together, moisten an end with a little water. This time, the strip should stay together. Add more melted chocolate or royal icing if you make multiple rows of loops in your bow.
You can use a variety of shapes or try using one shape, but making different colors. You can also buy specially designed fondant cutters that are more detailed than traditional cookie cutters.
To create a marbled look, dab the toothpick with icing color onto the fondant. Hold the fondant with both hands. Twist and knead the fondant only a little, so that the colors marble.
If you don’t like the idea of drying and storing your fondant decorations, consider using gum paste instead of fondant. Gum paste is easier to use when rolling out flowers and they’ll store longer without drooping.
For example, if you’re applying stamped fondant decorations, brush the backs with water using a pastry brush. Immediately position them onto your cake so they dry onto the fondant of the cake.
