How to decorate with rolled fondant
Decorating with rolled fondant opens up endless possibilities for design. Fondant creates a smooth satiny surface for all those added gum paste, or sugar decorations. Kitchen Krafts offers the fondant tools to make you successful on the first try!

1. Coat cake with a very thin crumb coat of buttercreme, or apricot jam to prepare it for the rolled fondant covering. Let the cake air dry with the crumb coat before covering with fondant. Make sure cake is level and any gaps are filled with buttercreme. Surrounding work area and rolling pin should be meticulously clean.

2. Rolled fondant can be colored using gel or paste colors (not liquid color) and also flavored.

3. Soften the rolled fondant before using. A thin coat of shortening (Crisco) can be used on your hands and kneaded into the rolled fondant. If rolled fondant is too soft a consistency or sticky, knead in sifted powdered sugar. It is recommended to use a Roul'Pat non-stick mat to roll-out the fondant. Dust your work area with equal parts of sifted cornstarch and confectionery sugar. Ensure your work area is dusted evenly.

4. Roll out fondant sized to your cake. Roll-out using a slight pressure with a rolling pin, to a 3/8"-1/4" thickness. Rotate the rolled fondant constantly to prevent sticking to the table. DO NOT flip the fondant over. To determine the diameter you need to: measure opposite sides and top of cake across center; roll out fondant to that size. For example, an 8-inch, two-layer cake, with two sides each 4 inches, equals 16 inches diameter. Should air bubbles form while kneading fondant, prick the bubbles with a needle and lightly rub the bubble until the air is expelled.

5. Place the prepared cake on the worktable in front of you, NOT on a turntable! Carefully lift the fondant off the worktable making sure not to push your finger through the fondant. An alternate method of transferring rolled fondant is to simply roll it around a rolling pin. Lay the rolled fondant over the cake starting from the side closest to you, then across to the opposite side, making sure you have covered the entire top and sides of the cake. If tear develops, pinch together.

6. Smooth and shape fondant on cake using palm of hand or Easy-Glide Smoother. Beginning in the middle of the cake top, move the Easy-Glide Smoother outward and down the sides to smooth and shape fondant to cake and remove air bubbles. If an air bubble appears, pop it with a pin and smooth area again. Use the straight edge of Smoother to mark fondant at base of cake; trim off excess using a sharp serrated knife or pizza cutter. Then working slowly work around the cake removing any wrinkles. Then use a bowl scraper to smooth and adhere the fondant to the cake. Remove any excess fondant around the edges.


  • Knead in small amount of Crisco Shortening to soften fondant. Don't use microwave to soften.
  • Level cake and fill in imperfections. Any imperfections in the cake will appear as a blemish in the rolled fondant.
  • Store unused fondant in an airtight container at room temperature, leaving fondant uncovered will cause it to dry out.
  • Use a serrated knife to cut fondant, a smooth or dull knife will pull and rip fondant.
  • Use Gel or Paste food coloring, liquid color will streak and does not blend well.
  • Rolling Pins with abrasions will transfer to the fondant. Use smooth or textured rolling pins.