How to Apply Icing on the Sides of Fondant Cakes
- 1). Apply a thin base layer of buttercream frosting to the plain cake. Make sure the cake is cool before you apply the buttercream or it might melt. This layer coats any crumbs so they won't be visible through the fondant base.
- 2). Place the fondant base over the cake. Smooth the fondant down, starting at the top of the cake. Cut away any excess fondant at the base.
- 3). Check the fondant base for dryness. Rub solid shortening into dry patches using soft, circular motions to prevent cracking.
- 4). Roll out the decorative fondant icing. Cut it into the shapes or patterns you wish to apply.
- 5). Brush a small amount of water to the back of the decorative fondant. Use a paint or pastry brush. Don't apply too much water, this will cause the decoration to slide on the fondant and create smudging.
- 6). Press the decoration lightly onto the fondant base, smoothing as needed. The decorative fondant will stick to the cake's fondant base.
- 7). Make or buy royal icing. This is a very stiff icing made from meringue powder or egg whites. It adheres well to fondant and is ideal for making complex decorations such as flowers.
- 8). Apply royal icing to the fondant base using a standard pastry icing bag. Use a small bag and a small application tip. Keep the bag no more than a fourth of the way full with icing to maintain as much control as possible.
