How to Coat Square Cakes with Fondant using Paneling Method

How to Coat Square Cakes with Fondant using Paneling Method

Coating square shaped cakes with fondant can be a tricky task. Especially if we want to achieve very sharp edges. One effective method is the Paneling Method. It involves coating each face separately and cutting the overhanging fondant with a blade. It does take some practice to get right but it results in a super sharp edge. Here’s the steps on how to do it.

1. Prepare the naked cake masked with ganache or buttercream twice and geometrically correct with 90-degree sides upwards and as sharp as possible edges. The sharper the edges when masked, the sharper the edges when coated. Then place it in the fridge (no longer than 30 minutes to avoid too much condensation).

2. Take measurements of the sides and top.

3. Roll four individual panels of fondant, for the sides, a little larger than needed and place them on individual square or rectangular corrugated cardboard platforms so that lifting and attaching can be done with comfort. Wait for 30 minutes for that fondant to become a little more firm and cut-table.

4. Roll fondant for the top surface, a little larger than needed and place on a firm temporary cake board, lightly dusted with starch, so that it does not stick to the board.

5. Place the cake upside down on the fondant and gently push down. The condensation should be enough for gluing otherwise use a small amount of water spray for moisture.

6. Cut 90-degree corners out of all four previously rolled out side panels.

7. Glue the sides by lifting the panels with the cardboard and pressing with the cardboard so that the geometrical shape will be maintained. Brush a little water around the joining corners.

8. Cut the extensions by using a sharp blade (box cutter) and fondant leveler to drive the blade straight downwards.

9. Remove all other extensions carefully using a blade.

10. Place actual cake board on the cake (bottom surface) and turn the entire cake upside down. Remove the temporary board from the top (the surface with the fondant). Brushing may be necessary to remove remaining starch.

There is currently no free video tutorial on this but I have shown it in a few premium tutorials. If you want me to make a video tutorial, please leave a comment.

Thank you

About the Author
Serdar Yener
Chef Serdar Yener has over 40 years of experience in cake decorating. His vast international experience & artistic talent has been acknowledged by his peers both in Australia and abroad. He has competed in International competitions and been awarded "Best Pastry Artist" in Igeho, Switzerland 1987 & “Best Pastry Chef” in Singapore, Food Asia 1990. His Sugar centerpieces are displayed in museums at Champagne in France, Culinary Art Museum in Switzerland & The National Museum in Singapore. Serdar has also judged at major culinary competitions in Malaysia, Singapore, Australia and USA World Pastry Championships. After years of leading pastry operations in many international 5 star hotels in Europe and Asia, he moved to Gold Coast, Australia in 1992 and opened his family business to produced thousands of wedding and novelty cakes. In April 2014, Serdar and his son Serkan founded Yeners Way Online Cake Art Tutorials. An online cake tutorial website where he publishes detailed video cake decorating tutorials that make it possible for almost anyone to replicate his amazing creations. Since then he has connected with thousands of subscribers worldwide and is delighted to impart his knowledge of accumulated tips and tricks with the next generations of cake decorators.
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