| 1. Coat cake with a very thin
crumb coat of buttercream, ganache (white or dark) or apricot jam to
prepare it for the rolled fondant covering. Let the cake air
dry with the crumb coat before covering with fondant. Make
sure cake is level and any gaps are filled with buttercream.
2. Rolled fondant can be colored
using gel or paste colors (not liquid color) and also flavored.
3. Surrounding
work area and rolling pin should be meticulously clean.
4.
Soften the rolled
fondant before using.
A thin coat of shortening (Crisco) can be used on your hands and
kneaded into the rolled fondant. If rolled fondant is to soft
a consistency, knead in sifted powdered sugar. It is
recommended to use a Roll'Pat non-stick mat to roll-out the fondant.
5.
Dust your work area
with equal parts of sifted cornstarch and confectionery
sugar. Ensure your work area is dusted evenly.
6. Roll-out
using a slight pressure to a 3/8”-1/4" thickness. Rotate the
rolled fondant constantly to prevent sticking to the table. DO
NOT flip the fondant over.
7. Should air bubbles form
while kneading fondant, prick the bubbles with a needle and lightly
rub the bubble until the air is expelled.
8. Gently
polish the surface of the fondant in a circular motion with the palm
of your hand. This makes it shiny and smooth.
9. Place the
prepared cake on the worktable in front of you. NOT on a
turntable!
10.
Carefully lift the fondant off the worktable making sure not to push
your finger through the fondant. An alternate method of
transferring rolled fondant is to simply roll it around a rolling
pin. Fondant Lifters are also excellent tools.
11.
Lay the rolled fondant over the cake starting from the side closest
to you, then across to the opposite side, making sure you have
covered the entire top and sides of the cake.
12. Cut off the
excess with scissors or sharp serrated knife. Then working
slowly work around the cake removing any wrinkles. Then use a
bowl scraper to smooth and adhere the fondant to the cake.
Remove any excess fondant around the edges.
13. Decorate the cake with fine
royal icing decorations and gum paste flowers.
14. Stencling, Piping Gel
Transfers and Rice Paper Transfers will promise the finest results
on Bakels Rolled Fondant. |
