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Baking is one of the most therapeutic forms of cooking. The beauty of turning basic ingredients like flour and sugar into something so indulgent is indeed proof that with a little patience, you can create wonders. But out of all the baked goods, there’s nothing like a well-decorated cake. Be it for a birthday party, anniversaries, or just to cheer up a friend, cakes can always take the spotlight.
The best part is that with fondants in the picture, the personalisation of cakes has gone to the next level. However, to become a pro at handling fondant, you need a fair share of practice. So, before you bake your next cake and start decorating it with fondant, here are a few tips and tricks that can help you avoid some of the common mistakes.
Choose The Right Fondant
Fondant comes in a variety of colours and flavours. But even then, some people simply don’t like the taste of it. To ensure that it’s not the case with the cake you baked and decorated, you should pay attention to the quality of the fondant you’re using. Other than buying high-quality fondant, you should taste it before adding its layers to the cake. If you think that the fondant’s taste needs work, you can add some flavouring or powdered sugar to better the flavours.
Focus On The Dough
Just the way a bread dough is the most airy and tastes the best when kneaded properly, the fondant works in a similar fashion. Before making any customisations, always ensure that the fondant is kneading for at least five to ten minutes. This will give the fondant a smooth and elastic texture, which will prevent it from tearing up while handling it.
Prep The Cake
Another important tip to keep in mind before adding fondant to your cake is to let it cool. Once you have given some time to let the cake come to room temperature after taking it out of the oven, grease it with a layer of buttercream frosting. The frosting will act as an adhesive and help the fondant to stay in its place. Also, ensure that you chill the cake after adding a layer of frosting for at least half an hour for an even smoother application of fondant.
Rolling Out Fondant
Rolling out the fondant to get an even layer is considered to be one of the most difficult parts of baking a fun cake. A handy tip that prevents the fondant from sticking to surfaces is sprinkling a little powdered sugar on it. But keep in mind not to over-dust the sugar, as that can make the fondant dry. Also, always roll out the fondant a bit larger than the surface of the cake so that all the sides and edges are properly covered.
Decorating With Fondant
After your fondant is ready to be placed on the cake, keep an eye on air bubbles, as they can hamper the smooth appearance. To avoid air bubbles, start by covering the top and then working your way to the sides. Also, be mindful to use a sharp knife to trim the edges to get a clean cut and make the look neater and more elegant. If you’re making any shapes or figures out of fondant, remember to let them cool and dry before placing them on the cake, and you’ll be good to go.
