How Much Fondant To Cover 14 Inch Cake

Cake Decorating Instruction

Free Tutorials on block decorating and how to use your cake decorating supplies.

Rolled Fondant

This icing is rolled out and used as a covering for a house cake such every bit pound or fruit block, which is traditionally offset covered with a layer of marzipan to seal in flavor and moistness of the block. A light layer of buttercream icing or apricot glaze may also be used. Cakes covered with rolled fondant can exist busy with Purple or Buttercream Icing.

How to Color and Flavor
How to Set the Cake
Fondant Usage Charts
Covering the Block
Roofing Large Round Cakes
Storage
Helpful Hints
Fondant Rose
Fondant Bows & Loops
Recipes

Come across Our YouTube Videos on the post-obit:

Fondant Drapes/Swags
Fondant Embossing/Texturing Using Stencils
Fondant Pearls--How To Make

How to Color and Season:
The pure white fondant can be hands tinted any color using paste/gel food colors. Add together colour, a tiny amount at a fourth dimension and knead into icing until color is evenly blended.

Traditional Rolled Fondant Icing has a mellow flavor which can be enhanced using butter, vanilla, or almond extract.. Knead flavor/excerpt into icing until well blended.

How to Prepare the Cake
Level block, position on board cut to fit and fill up layers as desired.

For a perfectly polish fondant cake, the cake surface you cover must exist perfectly smooth. Any imperfections on the cake surface will mirror itself on the rolled fondant. Ice block shine with a thin layer of buttercream icing, covering all holes and imperfections. Let Buttercream Icing set before covering with Rolled Fondant. One-layer cakes with a very even surface can be coated instead with apricot glaze.

To determine the diameter you need to roll fondant for covering the block: mensurate contrary sides and summit of cake across center; roll out fondant to that size, 1/4 inch thick. For instance, an eight inch, 2-layer cake, with two sides each 4 inches, equals 16 inches diameter. For simple, accurate measuring, curlicue out the fondant on top of the Block Dividing Bicycle included in the Wilton Cake Dividing Set.

Fondant Usage Chart

Below is a realistic fondant-usage nautical chart created past Earlene Moore. (Used with Earlene's permission.)

This is but a guideline - not a prepare rule. You lot must piece of work more than fondant than you actually need on the cake to permit enough to hang costless to piece of work with for smoothing. The icing on the sides of the layers should be smoothed and gently stretched where necessary to arrange to the shape of each private block. At that place should be no folds or creases in the fondant unless that particular result is desired.

When kneading the fondant nosotros try to effigy how much we volition need for the whole cake to be certain all of the fondant is the exact same season and color. Beginning with the largest block first and finishing with the smallest cakes allows you to rework the left over trimmings from each block on the next tier (be sure and remove any crumbs before kneading with other fondant. Buttercream icing will knead into the fondant without whatever trouble.

Wilton Fondant Usage Chart

We detect these amounts to be too piffling for rolling out and covering the cake at three/sixteen-1/4" thickness. The amounts listed are either for thinner fondant or for the amount used just to encompass the cake, non including the portion that will be trimmed away (that tin and then be used to encompass another cake).

NOTE: Nosotros recommend the post-obit adjustments--for smaller sized cakes, double the amount of fondant listed, for medium sized cakes ane 3/4 times the amount listed, and for larger cakes i 1/2 times the corporeality listed.

Amounts listed do not include decorations.

Roofing the Cake with Rolled Fondant

How exercise you comprehend a block with fondant that's perfectly smoothen, without wrinkles or air bubbles? The flexibility of fondant is your cloak-and-dagger weapon. Simply follow our instructions for the right means to knead, roll out and lift the fondant, and you'll find that covering a cake is like shooting fish in a barrel. For instructions on covering Square, Petal and other block shapes, see the Celebrate® With Fondant volume.

1. Set block by lightly covering with buttercream icing.

2. Before rolling out fondant, knead information technology until it is a workable consistency. If fondant is sticky, knead in a piffling confectioner's sugar. Lightly grit your smooth work surface or the Roll & Cut Mat and your rolling pivot with confectioner's saccharide to prevent sticking. Roll out fondant sized to your block. To keep fondant from sticking, lift and motion as yous roll. Add more confectioner's sugar if needed.

3. Gently lift fondant over rolling pin and position on cake.

4.Shape fondant to sides of cake with Piece of cake-Glide Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant.Utilise the straight edge of the Smoother to mark fondant at the base of block. Trim off backlog fondant using a spatula or precipitous knife.

five. Shine and shape fondant on cake using Easy-Glide Smoother. Beginning in the heart of the block peak, motility the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smoothen the expanse again.

6. Your block is now ready to decorate.

Covering Large Rounds

In most cases, the smaller your block, the easier it volition exist to cover with rolled fondant. Even so, at that place is an like shooting fish in a barrel way to position and smoothen fondant on cakes that are 12 in. diameter or larger. Follow the steps below to lift fondant onto the cake without fierce.

1. Comprehend cake lightly with buttercream icing. Roll out fondant sized to your cake.

2. Slide a big block circle that has been dusted with confectioners' sugar under the rolled fondant. Lift the circle and the fondant and position over cake. Gently shake the circle to slide the fondant off the lath and into position on the cake. Shine and trim as described above.

Rounds are piece of cake to cover with fondant. But what nearly other geometric shaped cakes? On squares or hearts, pull the corner flaps gently out and down, then smooth to avoid creases. On petals, smooth fondant downward in petal divisions for consummate coverage. Cakes made using Wilton shaped pans also look great covered in fondant!

How to Store Fondant-Covered Cake

Iced cake can exist stored at room temperature for 2-three days. Excess fondant tin can be stored ii months in an airtight container. Do not refrigerate or freeze.

More Helpful Hints for Fondant

In full general, the less height on your block, the easier it will be to encompass with rolled fondant. Private sized desserts, such as petit fours are the easiest of all to comprehend.

When rolling fondant, it is extremely important to call up to lift and reposition it several times. You must go on fondant from sticking to your rolling surface or it volition tear when yous try to lift it upwardly. Dusting the surface with confectioners sugar helps foreclose sticking.

Rolled Fondant dries quickly. Always keep it covered to prevent hardening when in use.

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Fondant Rose

People marvel at the realism of these roses! They likewise piece of work well in candy clay or marzipan. To make a stem for a single rose, scroll a thin log of dark-green fondant and adhere.

1. Using a 3/4-inch diameter ball of fondant, mold a cone base approximately 1-1/2-inch high.

2. Roll a 3/8-inch diameter ball of fondant.

3. Flatten this ball into a circular petal about 1/4 inch thick on bottom and thin on the top. Make most the bore of a nickel. Make several petals this size.

4. Wrap first petal around the bespeak of the cone to form a bud.

v. Press three more petals around the base of the bud. Gently curl edges of petals.

6. Brand 5 more petals using slightly larger balls of fondant. Flatten, then thin edge with finger and shape petals. Press petals nether first row of petals. Continue, placing petals in between and slightly lower than previous row.

Rolled Fondant Bows & Loops

1. Ringlet fondant 1/8 inch thick. Make a exercise bow using these measurements; once you have mastered these steps, modify the measurements for your own block design: Cut two strips ane inch wide ten 6 inches long for loops and one length 1 inch wide x ii inches long for eye.

2. Make ii loops: Fold strip over to form a loop, aligning ends. Brush ends with a damp brush. Pinch ends slightly to secure. Stand loops upright on side to dry. Brand a bow center: Wrap length around your finger to create a loop; brush area to be seamed with a damp brush; overlap the ends slightly and press together to secure. Stand bow center on its side to dry.

3. Insert the ends of ii loops into center; secure with dots of icing if necessary and position on block.

Recipes:

Ready-To-Use Rolled Fondant and Gum Tragacanth:

Utilize this recipe for a fondant with extra body and pliability ideal for making drapes, swags, woven and elaborate decorations. Decorations will dry like mucilage paste.

one to ii teaspoons gum tragacanth

1 lb. package prepare-to-use-Rolled Fondant.

Knead Gum Tex into fondant until polish. Store in an closed container or tightly wrapped in plastic.

Scratch Rolled Fondant Recipe

1 Tablespoon unflavored gelatin
1/4 cup cold water
five tsp. glycerine
1/4 c. clear corn syrup
1/4 c. glucose
1 Tablespoons solid vegetable shortening
2 lbs. sifted confectioners' sugar
Colour and flavor equally desired.

Combine gelatin and cold water in bucket over gental heat. Do Not eddy. Place gelatin mixture in top of double boiler and When gelatin is completely dissolved, remove from heat and add glycerine, corn syrup, glucose, shortening, flavoring, and coloring and stir thoroughly. Add liquid mixture to powdered carbohydrate and mix with hands on a shortening-covered surface until pliable only business firm or in a KitchenAid mixer using the dough hook.

Chocolate Rolled Fondant

1 lb. package ready-to-use white Rolled Fondant.
4 oz. premelted unsweetened chocolate product

Knead in 4 oz. of premelted unsweetened chocolate product into the Ready-To-Employ White Rolled Fondant until polish.

*Note: To make a brown colored fondant without the chocolate taste, knead in dark-brown icing color with a small amount of ruddy-crimson icing colour to our Ready-To-Apply White Fondant.

Most text and images courtesy of Wilton Industries, Inc. Used with permission