Learn a couple different methods on how to cover a cake with rolled fondant.
In this tutorial, Serdar will show you a few different ways of covering cakes with rolled fondant.
While not everything on this list is absolutely required, these are the things used in this tutorial video.
Of course you are welcome to find alternative ways of doing things and we would love to hear if you've
discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets,
and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used
in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Rolling Pins
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Heavy duty 40cm, non stick roller, pvc pipes 30/40 mm thick
Preferably with no scratches or dents.
Perfection Strips
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2mm, 3mm, 4mm
Used to roll dough (fondant, pastillage etc.) to an even thickness.
Hand Towels
Ensure fibers are not loose.
Water Spray Bottle
Small Brush in Water
Ensure that brush bristles are not loose.
10 Comments
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very informative as always thank you
Chef Yener
I made a wedding cake for a friend recently. I found it quite terrifying and couldn’t get all the elements to work…until I found your videos. Changing to your recipes and your techniques made all the difference! I cannot thank you enough! The cake came out beautifully and in the end it wasn’t quite as scary as I thought, mainly due to your guidance. A sincere thank you!
I use ganache to crumb coat the cake before covering in fondant. But whenever i finish covering the cake in fondant, it always sweat and becomes wet. The cake is slightly chill (not frozen). What am i doing wrong?
Please watch these 3 videos one after another . it will take quite some time but you will have all the answers to your questions you asked and did not ask yet. Thanks
1. https://www.youtube.com/watch?v=sl5ZNjgjb5c
2. https://www.youtube.com/watch?v=P9uSvkzxHrM
3. https://www.youtube.com/watch?v=sl5ZNjgjb5c
Would you consider doing a tutorial on how to coat a square cake with fondant? I find sometimes that people I bake for don’t wish to have a round or shaped cake, and I always struggle a bit with square cakes that require a nice sharp edge to the fondant. Is there a way to do it in one smooth go or is it always piecework slabs…one side, the next side, and so on joining the sides?
Hi Dinky, please send me an email to serdar@yenersway.com I took some pictures to send you. Thanks.
Chef, what is the material on your countertop? Formica?
Yes it is . Thanks
Yes, I agree with Francine. I have not seen the upside-down method for fondant application previously, and you made it look very achievable. I will definitely give that a go for taller cakes. Thank you once again for sharing your knowledge and skills.
Greetings Chef Yener! I have used the upside down method for masking, but never for applying fondant even though I apply in 2 pieces. Now I finally know how to avoid that ugly seam at the top where the join is. Thank you so much!!