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

4 comments

  1. Chris W Harlims says:

    A full tutorial any day, anytime from you is priceless. It will be an honour if do detailed tutorial on Panelling Sir! . A million thanks Sire!

  2. Lourdes Colon says:

    Hi Yenner. Which fondant do you recommend and which one do you use? Can you give me the recipe?

    1. Serdar Yener says:

      I use Vizyon, but it doesn’t mean the others any good. My home made fondant recipe is will soon published in YouTube.

  3. Jayess51 says:

    A video tutorial is always useful!

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