HOW TO COVER A CAKE WITH FONDANT MY FIRST EVER FONDANT CAKE

Like most things in life, practice gets perfection, but to make fondant is not too complicated, and given the upgrade it gives to the cake, I would sure give it a try. Again with the guidance from Sifu Nuraine Tan I learned how to cover cake with fondants and made some decorations on the cake. For the first try I used a dummy cake. If you are using a real cake you need to frost the cake first with  butter cream and allow to cool in a refrigerator first. This is what we called crumbs coat. For covering the cake I used the store bought fondant. So here's I made it.

• I used the store bought fondant / Saya guna fondant yang siap dibeli dari kedai
• Knead the fondant till soft and smooth / Uli fondant sehingga lembut dan lincin
• Now it’s time for the fondant. If necessary, add any coloring that you want, and, on a clean dry surface, sprinkled with plenty of confectioners’ sugar, knead the fondant until it’s smooth and uniform. / Titikan warna kegemaran anda..seeloknya gunakan perwarna jel dan gunakan lidi pencungkil untuk mewarnakan. Jangan terlalu banyak..titik perlahan sehingga anda mendapat warna kesukaan anda.

• Roll the fondant out, being sure to flip it  often to allow you to add more sugar to the counter and prevent sticking. You shouldn’t roll your fondant any thinner than a quarter of an inch, unless your making delicate details, like flower petals, but I would go slightly thicker than that./Canaikan fondant anda..jangan terlalu nipis dan jangan terlalu tebal
• Now it’s time to cover the cake. To pick up the fondant, roll it gently around a rolling pin and lift it over the cake (much like moving pie dough to a pie plate)./ Letakkan fondant atas pencanai dan perlahan-lahan angkat dan letakkan di atas kek..pastikan ia menutupi semua kek. Untuk mendapatkan ukuran yang tepat gunakan tikar ukuran...

• Making sure that the ends of the fondant hang down lower than the edges of the cake, gently unroll the fondant until the cake is completely covered./ Pastikan hujung fondant melebihi kek
• Trim the excess fondant, leaving a couple of extra inches past the bottom of the cake. If you cut too close to the cake you won’t have enough to reach all the way to the bottom. After the excess is trimmed away, lift and press the fondant gently into the sides of the cake. Go slow and take your time here, so that you can prevent wrinkling. If a wrinkle starts to form, very gently stretch and press the fondant to the cake to work it out. You want to sort of push the wrinkles down until they are laying flat next to the cake, rather than being on the cake itself/ Perlahan-lahan tekankan fondant dan pastikan ia leper di atas kek...tekan sehingga ke penjuru bawah.
• Once all of the sides are smooth and flat, use a sharp paring knife to trim away the remaining excess fondant./ Bila semuanya sudah kemas guna gunting atau pisau untuk membuat permukaan yang berlebihan

 

• I used  a fondant smoother. This helps prevent that bumpiness, by smoothing not just the fondant, but also the frosting underneath. It also works out any air bubbles that might be trapped under the fondant. Now you can just decorate your cake however you like! / Gunakan perata kek untuk melincinkan kek....anda sudah sedia menghiaskan kek anda.  Mudah kan?
• It’s not so tough, huh? Just be aware that it really does take practice, so don’t be discouraged if it doesn’t look how you want it to.