How to properly cover a cake with Fondant


The above video is an excellent explanation on how to professionally cover a cake in fondant, by one of my favourite cake decorating bakeries, Planet Cake, located in Sydney, Australia.

They use a 2:1  ratio of ganache to crumb coat their cakes. Not only does this provide sharper corners, it is also more stable and room-temperature friendly.

I am switching from Buttercream to ganache for my crumb coats for this exact reason, particularly here in the Australian summer, buttercream is too unstable and tends to ‘melt’ if left sit for too long.

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4 thoughts on “How to properly cover a cake with Fondant

  1. I think it is personal preference MF, and of course what your clients prefer.

    You can use buttercream (butter, pure icing sugar and a bit of liquid – milk, water, whatever you want) but if it’s a bit warm, the buttercream under the fondant will move and it will be hard to get nice sharp edges and likely you’ll need to roll your fondant out thicker.

    If you use ganache, you can roll your fondant out thinner, making the cake taste better (unless you like eating a thick layer of icing) and the edges look sharp, Ganache is very “chocolatey” being a mixture of Dark chocolate and pure cream.

    I would not use buttercream under ganache as it may ‘slip’, which can also happen in high humidity/warm conditions with buttercream alone with no fondant on top. ( I found out the hard way once lol)

    So it all comes down to taste 🙂

  2. I’m just wondering how this affects the taste and texture of the cake. People love the buttercream.

    Do you use buttercream under the ganache?

  3. Hi!
    In Australia it is increasingly more common to cover cakes in Ganache rather than buttercream before putting fondant on, Ganache gives a nice firm, smooth surface to place the fondant on.

    Buttercream also gives a smooth surface, but you will not be able to achieve sharp angles on your edges like you would with Ganache, making a nice smooth overall finish on fondant cakes by having a really super smooth undercoat of ganache or buttercream is essential to that nice clean look and by making sure your fondant is not rolled too thin to avoid tears etc.

    I truly now prefer Ganache to buttercream personally because buttercream tends to not set quite as well and can get ‘squishy’ (technical term there lol) causing the fondant to stretch, resulting in a more rounded overall look.

    Use a fondant smoother and/or flexiscraper to smooth over the fondant surface after it has been applied or alternatively the method I use is to dip a broad spatula or knife in hot water, dry it off completely and run it over the ganache (after you have coated the cake) for extra sharp angles and a smoother overall appearance, it’s more time consuming but the results are terrific.

    Trial and error is the way to see what works best for you 🙂

  4. That was great! Ganache! I never think about using that. I’m jealous of those edges. I will have to try the ganache now that we’re in the summer here. Doing a wedding cake in 2 weeks.

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