Cover tall cakes easily with fondant using the the wrap method with Amanda of Mandascakes
Cover tall cakes easily with this wrap method.
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What you need:
- Extra cake board for flipping cake
- Cake smoother
- Flexi smoother
- Sharp craft blade or knife
- Ribbon or measuring tape
- Ruler
- Cornflour or potato starch
- Vegetable fat
- Cardboard tube or rolling pin with flat edge
Coat the ganached cake in a thin layer of vegetable shortening (I prefer Crisco).
Roll out a piece of fondant big enough to cover the top of the cake.
Smooth out any air bubbles.
Place a cake board on top of the cake and flip it.
Carefully cut away the excess fondant with a sharp knife.
Here I've wrapped a ribbon around the cake tin I used to bake the cake. Mark where the ribbon meets. This will give you the minimum length of fondant you need to roll out.
Now measure the height of the cake so you know how wide to roll the fondant.
Using these measurements, roll out a large piece of fondant a wee bit longer and wider than is needed (better to be safe than sorry). I've left the ruler and ribbon here to show how it's done.
Cut a straight edge along the length of the sheet, making sure you still have enough to cover the height of the cake.
Lightly dust the sheet with potato starch or cornflour. Using a card board tube (NOT an toilet roll), something sturdy like a glad wrap tube is perfect, roll the sheet around the tube keeping the straight edge flush with the edge of the tube.
Begin wrapping it around your cake.
Until you have overlapping edges as so.
secure the fondant around the cake, but avoid the seams.
Taking a ruler and a sharp knife or craft knife, cut through both layers of fondant.
Remove the top piece.
Slightly unroll the top piece and remove the excess bottom piece.
Now both edges can be butted up together.
This is where Pettinice is amazing - the ability to buff out seams!
Use a smoother to gently smooth the seam. It may not compeltely dissapear, but don't worry, this will be the back of your cake, or if you're doing stripes can be covered completely.
Here I've used a flexi smoother to give a bit more control when smoothing out the seam.
Now you can take a sharp knife and cut off the excess bottom fondant.
Put a cake board on the base of the cake and flip it back to being right side up. There will be a seam, which you can smooth out a bit more using a smoother or flexi smoother.
You can use both smoothers to help in this process.
You can work on smoothing the seam a bit more if you prefer, but I find once the cake is decorated, this is barely noticeable. Now you can decorate to your hearts content.
I hope you enjoyed this quick tutorial for covering cakes in fondant using the wrap method!
Mandascakes is based in Birkdale on the North Shore where she lives with her husband and two kids. Her cake journey began at her mum's side, when she remembers helping fill the cake tins using the good old Woman’s Weekly kids Birthday Cake Book.
When she had her own kids, her cake decorating skills continued to grow and she found herself soon making cakes for family and friends. As word got out, she turned her hobby and love of arts and crafts into a full time business running Mandascakes.
See more of Amanda's cakes at:
