When it comes to cake decorating, rolling fondant is a popular choice among professional bakers and novice decorators alike. This pliable sugar dough can be molded, shaped, and smoothed to create a flawless, elegant finish. However, achieving a perfect fondant-covered cake requires more than just skill and patience – it also demands the right preparation and materials. One of the most critical aspects of working with rolling fondant is understanding what to put underneath it to ensure a smooth, durable, and long-lasting finish. In this article, we will delve into the world of rolling fondant, exploring the various options available and providing expert tips on how to choose the best underlay for your cakes.
Introduction to Rolling Fondant
Rolling fondant is a type of sugar paste made from sugar, corn syrup, and water. It is a popular choice for cake decorating due to its versatility, ease of use, and ability to be colored and flavored. Fondant can be used to cover entire cakes, create intricate designs and patterns, and even mold 3D decorations. However, fondant is a delicate material that requires careful handling and preparation to prevent it from tearing, cracking, or becoming too sticky.
Understanding the Importance of Underlay
The underlay, or the material placed underneath the fondant, plays a crucial role in determining the success of a fondant-covered cake. A good underlay helps to:
- Prevent the fondant from sticking to the cake or cake board
- Provide a smooth, even surface for the fondant to adhere to
- Support the weight of the fondant and prevent it from sagging or tearing
- Enhance the overall appearance and finish of the cake
Without the right underlay, a fondant-covered cake can look uneven, lumpy, or even collapse. Therefore, choosing the right material is essential for achieving a professional finish.
Options for Underlay Materials
There are several options available for underlay materials, each with its own advantages and disadvantages. The most common options include:
- Piping gel or piping jelly: A sweet, syrupy liquid made from sugar and water, piping gel is often used as an underlay for fondant. It provides a smooth, even surface and helps the fondant adhere to the cake.
- Buttercream frosting: A classic choice for underlay, buttercream frosting provides a rich, creamy surface for the fondant to adhere to. It is essential to use a thin, even layer of buttercream to prevent the fondant from becoming too sticky.
- Marzipan: A sweet almond paste, marzipan can be used as an underlay for fondant. It provides a smooth, even surface and helps to support the weight of the fondant.
- Cake wrap or wax paper: For a more rustic or textured finish, cake wrap or wax paper can be used as an underlay. This option is ideal for creating a more organic, homemade look.
Prepping the Cake for Fondant
Before applying the underlay, it is essential to prepare the cake properly. This includes:
- Leveling the cake: Ensure the cake is level and even to prevent the fondant from sagging or tearing.
- Crumbs and debris removal: Remove any crumbs or debris from the cake surface to prevent them from getting trapped under the fondant.
- Drying the cake: Allow the cake to dry completely before applying the underlay and fondant. This helps to prevent moisture from accumulating under the fondant and causing it to become sticky or soggy.
Applying the Underlay
Once the cake is prepared, it is time to apply the underlay. This should be done carefully and evenly, ensuring that the underlay is smooth and consistent. For piping gel or buttercream frosting, use a piping bag or offset spatula to apply a thin, even layer. For marzipan, use a rolling pin to roll out the paste to the desired thickness and apply it to the cake. For cake wrap or wax paper, simply wrap the paper around the cake, smoothing out any wrinkles or air pockets.
Tips and Tricks for Working with Fondant
When working with rolling fondant, there are several tips and tricks to keep in mind:
- Use the right fondant: Choose a high-quality, pliable fondant that is easy to work with and provides a smooth finish.
- Color and flavor the fondant: Add a few drops of food coloring or flavor extract to the fondant to create a unique and personalized finish.
- Work in a cool, dry environment: Fondant is sensitive to heat and humidity, so it is essential to work in a cool, dry environment to prevent it from becoming sticky or soggy.
- Use the right tools: Invest in a good-quality rolling pin, smoother, and modeling tools to help shape and smooth the fondant.
By following these tips and tricks, and choosing the right underlay material, you can create a stunning, professional-looking cake that is sure to impress. Whether you are a seasoned baker or a novice decorator, understanding what to put under rolling fondant is essential for achieving a flawless, elegant finish.
| Underlay Material | Advantages | Disadvantages |
|---|---|---|
| Piping gel or piping jelly | Provides a smooth, even surface; helps fondant adhere to cake | Can be sticky; may not provide enough support for heavy fondant |
| Buttercream frosting | Provides a rich, creamy surface; helps fondant adhere to cake | Can be too sticky; may not be suitable for hot or humid environments |
| Marzipan | Provides a smooth, even surface; supports weight of fondant | Can be expensive; may not be suitable for all types of cakes |
| Cake wrap or wax paper | Provides a rustic, textured finish; easy to apply | May not provide enough support for heavy fondant; can be difficult to smooth out |
By understanding the different options available for underlay materials and following the tips and tricks outlined in this article, you can create a stunning, professional-looking cake that is sure to impress. Remember to choose the right underlay material, prepare the cake properly, and work in a cool, dry environment to ensure a flawless, elegant finish. With practice and patience, you can master the art of working with rolling fondant and create beautiful, professional-looking cakes that will delight and impress.
What is rolling fondant and how does it work?
Rolling fondant is a type of sugar dough used to cover and decorate cakes, giving them a smooth, professional finish. It is made from sugar, corn syrup, and water, and can be colored and flavored to match any theme or occasion. When working with rolling fondant, it is essential to prepare the surface underneath to ensure a smooth, even application. This involves using a dusting powder or a thin layer of buttercream or jam to prevent the fondant from sticking to the surface.
To achieve a professional finish, it is crucial to choose the right material to put underneath the rolling fondant. A thin layer of buttercream or a dusting of cornstarch or powdered sugar can help the fondant adhere to the surface without sticking or forming air pockets. Additionally, using a turntable or a cake stand can make it easier to access and decorate the cake, allowing for a more even and polished finish. By understanding the properties of rolling fondant and how to work with it, cake decorators can create beautiful, professional-looking cakes that are sure to impress.
What are the benefits of using a dusting powder under rolling fondant?
Using a dusting powder under rolling fondant can provide several benefits, including preventing the fondant from sticking to the surface and allowing for a smooth, even application. A dusting powder, such as cornstarch or powdered sugar, can be applied to the surface of the cake or board before applying the fondant, creating a thin barrier that prevents the fondant from adhering too strongly. This makes it easier to remove any air pockets or bubbles that may form, and helps to achieve a smooth, professional finish.
The type of dusting powder used can also affect the outcome of the fondant application. For example, cornstarch is a popular choice because it is odorless and flavorless, and will not affect the taste or texture of the cake. Powdered sugar, on the other hand, can add a slightly sweet flavor to the fondant, but may not be suitable for all types of cakes or decorations. By choosing the right dusting powder and applying it correctly, cake decorators can achieve a professional-looking finish and ensure that their cakes look their best.
Can I use buttercream under rolling fondant, and what are the benefits?
Yes, buttercream can be used under rolling fondant, and it is a popular choice among cake decorators. A thin layer of buttercream can be applied to the surface of the cake before applying the fondant, helping to create a smooth, even surface and preventing the fondant from forming air pockets. The benefits of using buttercream under rolling fondant include its ability to fill in any imperfections on the surface of the cake, creating a smooth and even base for the fondant.
Using buttercream under rolling fondant can also help to create a strong bond between the fondant and the cake, preventing the fondant from slipping or sagging over time. However, it is essential to use a thin layer of buttercream, as too much can cause the fondant to become too sticky or soft. Additionally, the type of buttercream used can affect the outcome, with some types of buttercream being more suitable for use under fondant than others. By choosing the right type of buttercream and applying it correctly, cake decorators can achieve a professional-looking finish and ensure that their cakes look their best.
What are the advantages of using a thin layer of jam under rolling fondant?
Using a thin layer of jam under rolling fondant can provide several advantages, including helping to create a smooth and even surface, and preventing the fondant from forming air pockets. A thin layer of jam, such as apricot or raspberry, can be applied to the surface of the cake before applying the fondant, creating a barrier that prevents the fondant from sticking too strongly. This makes it easier to remove any air pockets or bubbles that may form, and helps to achieve a smooth, professional finish.
The type of jam used can also affect the outcome of the fondant application, with some types of jam being more suitable for use under fondant than others. For example, apricot jam is a popular choice because it is smooth and has a neutral flavor, while raspberry jam may be more suitable for use with fondant that has a fruity or sweet flavor. By choosing the right type of jam and applying it correctly, cake decorators can achieve a professional-looking finish and ensure that their cakes look their best.
How do I prepare the surface of the cake before applying rolling fondant?
Preparing the surface of the cake before applying rolling fondant involves several steps, including leveling and crumbing the cake, and applying a thin layer of buttercream or jam. The cake should be leveled to ensure that it is even and flat, and any crumbs or debris should be removed to create a smooth surface. A thin layer of buttercream or jam can then be applied to the surface of the cake, helping to create a smooth and even base for the fondant.
It is also essential to ensure that the cake is completely cool and dry before applying the fondant, as any moisture or heat can cause the fondant to become too sticky or soft. Additionally, the surface of the cake should be free from any imperfections or unevenness, as these can show through the fondant and affect the overall appearance of the cake. By preparing the surface of the cake correctly, cake decorators can ensure that their cakes look their best and achieve a professional-looking finish.
What are the common mistakes to avoid when working with rolling fondant?
There are several common mistakes to avoid when working with rolling fondant, including applying the fondant too thickly, failing to prepare the surface of the cake, and using the wrong type of dusting powder. Applying the fondant too thickly can cause it to become too heavy and prone to sagging, while failing to prepare the surface of the cake can cause the fondant to form air pockets or bubbles. Using the wrong type of dusting powder can also affect the outcome, with some types of powder being more suitable for use under fondant than others.
To avoid these mistakes, cake decorators should take the time to prepare the surface of the cake correctly, and apply the fondant in thin, even layers. It is also essential to choose the right type of dusting powder and to use it sparingly, as too much powder can cause the fondant to become too dry or brittle. By avoiding these common mistakes and taking the time to work carefully and patiently, cake decorators can achieve a professional-looking finish and ensure that their cakes look their best.
How do I achieve a smooth and even finish when working with rolling fondant?
Achieving a smooth and even finish when working with rolling fondant involves several steps, including preparing the surface of the cake, applying the fondant in thin, even layers, and using the right tools and techniques. The surface of the cake should be leveled and crumbed, and a thin layer of buttercream or jam should be applied to create a smooth and even base for the fondant. The fondant should then be applied in thin, even layers, using a fondant smoother or other tool to remove any air pockets or bubbles.
To achieve a truly smooth and even finish, cake decorators should take the time to work carefully and patiently, using a gentle touch and a keen eye for detail. It is also essential to choose the right type of fondant and to use it at the right temperature, as fondant that is too warm or too cold can be difficult to work with. By following these tips and taking the time to practice and develop their skills, cake decorators can achieve a professional-looking finish and create beautiful, stunning cakes that are sure to impress.