Covering Cake Fondant

Covering Cake Fondant

Crafting Time:
  • Varies
Skill Level:
  • Intermediate
Project Courtesy of: Wilton Industries
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Additional Information



  • Wilton foodcrafting supplies: Roll & Cut Mat or Cake Dividing Wheel, Ready-to-Use Rolled Fondant, Icing Color, Fondant Smoother, optional
  • Cake
  • Buttercream icing
  • Piping gel
  • Shortening
  • Knife or tapered spatula
  • Pin
  • Toothpick

For simple, accurate measuring, roll out fondant on the Roll & Cut Mat or Cake Dividing Wheel. Refer to the instructions in each package of Wilton Ready-to-Use Rolled Fondant.


  1. To prepare cake, ice with buttercream icing. Allow icing to dry. Thinly spread a 1" band of Piping Gel around bottom sides of cake. Knead fondant to a workable consistency. Coat Roll & Cut Mat with a thin film of shortening. Roll fondant to a thickness 1/8" to 1/4", sized to the cake.
  2. Invert fondant with the mat and position over cake. Peel mat from fondant.
  3. Gently press fondant against cake sides to attach. Trim excess fondant with knife or tapered spatula.
  4. Smooth & shape fondant on cake using palm of hand or Fondant Smoother. If an air bubble appears, pierce with a pin; smooth area again. The covered cake is now ready to decorate.


  1. Cut the desired amount of white fondant. Roll into a ball; knead until soft and pliable. Using a toothpick, add dots of Wilton Icing Color in several spots.
  2. Knead color into fondant ball, stretching & folding until color is evenly blended.
  3. Wrap each color tightly in plastic wrap and store in a plastic bag until ready to use. Fondant is also great for cutting exciting designs, shaping spectacular flowers and adding fun accents to birthday cakes.