How to Apply Fondant to a Square Cake
In this tutorial, I will show you how to cover a square cake with fondant.
Not only will you learn the basics of smoothing fondant over the corners of your cake, but you will also learn a method of smoothing that will sharpen and define your edges for a sleek look.
The cake that I am covering in this demonstration is the cake that we made in our "How to Cover a Square Cake with Ganache" Tutorial. (We have a Square Buttercream Cake Tutorial as well!)
I hope that you enjoy the video~ Don't forget to see below for Materials and additional notes!
Table of Contents
Materials
Square Cake Covered in Ganache
Vegetable Shortening- (or your glue of choice for helping fondant to adhere to cake, and preparing countertop)
Fondant Smoothers
Template Plastic or thick acetate (Two 4x6 pieces cut from a sheet that we purchased at a craft store)-Optional but we like using it.
Fondant (I used Satin Ice- Approx 2 lbs)
Crusting Buttercream or Royal Icing-- Optional, but helpful if you need to repair any imperfections.
Notes
Ganache is my preferred foundation for fondant covered cakes. Buttercream works also, but just doesn't have that firmness that ganache has, which is wonderful for preventing bulging and keeping it's shape.
Square cakes are going to be more work than round, especially if you are focusing on the corners as we did. Charge accordingly if this is a cake order!
Do not be discouraged if you don't master this on the first try! It will likely take at least a few attempts before you get the hang of it.
Finally, softer edges can be beautiful too! Don't put too much pressure on yourself to have razor sharp corners--develop the style that works best for you!
**The thick plastic used in this tutorial is not sold under any sort of "food safe" label. Personally, I have no problem with washing the plastic in warm soapy water and drying.
However, if you have concerns, you can still get beautiful definition with your fondant smoothers. The metal ones that I am using in the tutorial are PME, and the white ones are Wilton. I like them both.
As I mentioned in the video, I did not invent the idea of using flexible pieces of plastic/thick acetate for smoothing fondant--it has been around for a good while and I'm not sure who to credit as being "first" as with so many popular techniques.
However, I did find an awesome tutorial by TortaCouture on CakesDecor.com about getting a sharp edge. If you have a chance, you may like to read through her tips & beautiful cakes as well!
Hey Melissa, you mentioned fixing elephant skin but I didn't see that covered in the video. I made a birthday cake last week which unfortunately developed elephant skin. I tried using shortening but it did not help at all. Do you just usually use shortening to fix elephant skin or do you have any other secret(s)? Help. :( Thanks.
Is it possible to get such sharp edges with buttercream instead of ganache?
Hi Toyamarie-- You can get sharp edges with buttercream beneath your fondant also, but I always chill my buttercream frosted cakes until the icing is firm (so in the freezer for about 10-15 min)--then apply the fondant just as we did here.
The biggest plus with ganache is that it does have a firmer "shell" at room temperature than buttercream does. So, issues that may pop up from time to to with buttercream frosted cakes (air pockets, bulging, etc.) are much less frequent with ganache.
We will add a tutorial on frosting square cakes with buttercream hopefully next week! We are trying to knock out our square cake basics all at once ;0)
Anny Bakes~ Elephant skin is so frustrating but there are some fixes. In the video, the "patchwork" that I do with my buttercream can be applied to small patches of elephant skin, small creases, thin spots, etc. In the video, I apply a little bit of frosting to the spot in question, glide over it with a knife to fill the problem area with frosting and smooth away the excess. You can do the same with royal icing too. Before doing this step, I first try to minimize the problem area by rubbing it with a little shortening or even glycerin--sometimes this does the trick, but if not, just patch over it. For major elephant skin issues, re-covering may be your only good option.
**As far as preventing elephant skin in the first place, here are some good methods~
- Knead your fondant well before rolling out. This helps the gums in the rolled fondant to become more extendable and elastic. (This and other helpful tips can be found on Satin Ice's site
2) Make sure to prepare the ganache or buttercream with a light coating of shortening, light misting of water, or your "glue" of choice. When you lay your fondant, secure the top and then the top edges really quickly so that the fondant won't stretch down which can contribute to elephant skin or tearing.
3) If your fondant is too dry, you can add a few drops of glycerin or a little shortening (or both), so that it will soften up and become easier to stretch.
What brand of fondant do you use? I hope that one of these tips will help!
Woohoo! This could not have come at a better time!!!!!!! Thank you so much for this!!! fantastic tutorial!!
So happy to hear it, stylizes!! ;0)
Hi Melissa.. Can i ask where you got your metal smoothers from? Thank Sue
Hi Melissa,
Thank you very much for your detailed response. I really do appreciate that. I will try these solutions the next time around. I also used Satin Ice in this particular case. Thank you again!!! You guys rock!!
Hi, What fondant do you use?
Hi Shaunna, we use pre-made Satin Ice fondant
Hi Susan~
Here is a link for you!
Ok I've been dying to know....so many times, I see you working with fondant on your countertop and then you lift it up and I nothing underneath to act as a non- stick. In this video when you lifted your fondant off the counter to cover your cake, it was the same situation. How do you do it? Lol I work with satin ice (thanks to you, I'm having fewer issues with it), but unless I'm using the mat, I need something to keep it from sticking. How do you do it? Or is there powder underneath that we just don't see in the video? I've always been curious so I'm finally asking! Lol thank you! :)