Michelle's Birthday Cake: A Fondant Tutorial

Thanksgiving week has just begun and we are off to a sweet start!

My coworker Michelle had a big birthday today.  She started talking about her big day last week, and I was inspired by her excitement.  So many people become less and less enthusiastic about celebrating as the years pass.  Some people actually make crazy declarations about not wanting to celebrate!  I hate this.  I believe you should celebrate every birthday likes it's your 21st.  And Michelle feels the same.  As she was telling everyone about her birthday plans, I was already planning the awesome cake I was going to make for this awesome lady.

In planning the design for Michelle's cake, the first thing that popped into my mind was bright pink, as Michelle wears a lot of bright colors, and looks great in them.  The shade I had in my mind made me think of India.  About four years ago I visited India, and like many of its visitors, was struck by the boldly bright fabrics and the beautiful henna art.  So I began to envision a henna inspired design on a bright pink fondant canvas.

When I brought this cake to my office today, what awed everyone the most was the color and the smooth consistency of the decorations.  Everyone wanted to know how you get such a smooth effect.  The answer of course is - fondant.  So, I decided to write this post about how to cover a cake with fondant.

Fun fact: the inside filling of a Cadbury Cream Egg is poured fondant.  It is also a common decoration for cakes, particularly wedding cakes.  The word fondant means "melting" in french, and I have found that most people "melt" for the way it makes a cake look.  Fondant can be made in different ways, but typically includes ingredients like water, sugar, powdered sugar, and marshmallows.  I buy my fondant at the store, as most people eat around it anyway - as the majority don't like the taste.  In the past, I have used Wilton brand fondant, but this time I purchased Duff fondant from Michael's.  I was very happy with it and plan to switch for future purchases.  The colors are more vibrant, the fondant covers better, and it tastes better!

Anyway, decorating the cake.  First, fill the cake layers with regular frosting (buttercream, cream cheese, etc.), and frost the cake with a crumb layer.  If you're not sure what a crumb layer is, it's a thin layer of frosting designed to seal in the crumbs of the cake.  You should always do this when frosting a cake, regardless of how you're decorating it.  This keeps the crumbs from showing up on your finished product.  See this picture for my crumb layer.  I then let my cake layers set in the fridge for several hours.



Now, for the fondant, follow these steps (use the same steps for a round or square cake):

1. Measure the side of your cake and its width across.  To calculate the circumference of your rolled fondant, use this equation:  Circumference=Side(2) + Width
2. Remove the fondant from packaging, and place it in the microwave on low heat for 10 seconds per pound of fondant.

3. Spread corn starch on your work space, and kneed the fondant to get it to a good consistency, about three to five minutes.
4. Using as much cornstarch as you need to prevent sticking (on your work space and roller), roll out the fondant until about 1/8" thick.  Make sure it measures as detailed above.
5. As pictured, roll the sheet of fondant onto your rolling pin.  You can then carry it to your cake and, using the rolling pin, gently unroll and drape it over your cake.  Make sure there is a "skirt" of fondant trim around the cake.
6. Remove any bubbles from the top of the cake.  I use my rolling pin to get it extra smooth.
7. On the side of the cake, walk your fingers of one hand one inch down.  With your other hand, "fluff" the skirt lightly under your fingers.  While fluffing the skirt under your fingers, continue to walk your fingers all around the cake, only going one inch from the top all around.  As you go around the corners, you'll need to fluff the skirt a little more.  You'll find this stretches the fondant, which is what you want.  Just be sure not to stretch a hole in it.
8.  Repeat step seven, but move two inches down with your fingers, and go all around.
9.  Repeat until all of the sides are flat and smooth.
10. Use a fondant smoothing tool, like this to smooth the sides and create a clear indention at the bottom.
11. Use a fondant cutter as pictured below to cut the fondant where the indention has been created.  Remove access fondant, and use the smoothing tool or your fingers to smooth the cut fondant.  Extra fondant can be reused!

Now you're ready to use this beautiful canvas to make a masterpiece!  You can use other fondant colors and shapes to make a design, or you can do like I did for Michelle's cake and use buttercream frosting for a piping design.  If you choose to decorate with other fondant, just wet where you want to add the fondant, and the two pieces will stick together.

In case you are wondering, Michelle loved her cake!  We left it up to her to decide what time she wanted her party.  She opted for birthday cake for breakfast.  Heck, it's your party, right?  Yum!