Rolled fondant requires a bit of finesse, but results in a smooth, matte finish on your cakes. It is actually a little more forgiving than poured fondant, allowing you to move flowers or other decorations without leaving a mark.
• Prepare the cake by spreading a thin layer of jam on the top of your marzipan or buttercream layer so the fondant will stick.
• A marble slab is ideal for rolling out fondant. Otherwise, ensure you have a clean, dry work surface.
• Dust your work surface with sifted icing sugar and roll out the fondant to between 2mm and 5mm thick. Thinner is better, but it's also more difficult to achieve.
• Brush off excess sugar and carefully transfer the fondant to the cake; before you lower it onto the sticky surface, make sure it's large enough to drape over the entire cake.
• Starting in the centre, gently smooth the fondant towards the sides, pushing out any air bubbles, and smooth the fondant down the sides of the cake.
• Use a sharp paring knife to trim the excess. If the bottom edge is ragged, you can decorate the bottom of the cake with a rope of fondant or piped icing.
To make a rope of fondant to go around the sides of the cake, use string to measure the circumference of your cake. Then shape and roll out the fondant according to the length of your string. This trick also works for marzipan!