Covering a cake in fondant

The cake is first iced so the fondant has a smooth surface to grip. The work surface is dusted with powdered sugar or cornstarch, and the fondant is rolled out into a sheet wide enough to cover the top and sides.

A culinary school guide advises rolling the fondant on to the rolling pin first and then transferring it to the cake. Once the fondant has been laid over the cake, the cook starts smoothing the top with the side of the hand and then works down the sides.

Extra fondant at the base is cut off early to stop it pulling, and any leftover is trimmed once the cake is fully covered. The result is a smooth, matte surface ready to be decorated.