Welcome to the Cake Decorators Q&A

It’s nearly time for me to decorate my daughter’s wedding cake. I have made numerous sugarpaste flowers which I am very pleased with as I have only taught myself. My worry now is covering the 12inch circular cake in fondant. I’m really worried that the icing will tear as I am lifting it and getting it onto the cake. If any one has any tips/suggestions I would be very grateful.
Also once the fondant is stuck on the cake I presume I start smoothing the top of the cake and then when happy with that I move onto the sides.
I’m getting more nervous as the big day is getting closer as this is the first (and last lol) time I have made such an important cake.

Hi Njbff

Wow, I’m so impressed with your patience with making the sugarpaste flowers. That’s true dedication 🙂

I will assume that you have already marzipanned the cake? If you have, leave it to dry for approximately three days to seal in the oils which marzipan exudes. This will help prevent any oil discolouration of the icing.
Covering with fondant is exactly the same as you would have done with the marzipan. However, as icing is softer it can pull and break on the edge. On a bigger cake there is extra weight pulling down so it’s important to get the edges stuck down as quickly as possible. Try and use a good fondant like Carmas Mass which doesn’t stretch and pull like some of the less expensive brands.
Take a peek at Paul’s tutorial on icing round cakes here:

Icing Cakes

Follow how he sticks down the edges and smooths the icing down quickly to get best results. Paul is covering a smaller cake but the technique is the same for any size.

There is also the wrap around method which you may find less stressful. Please take a peek at the following answer for instructions and also a link to Paul’s tutorial on how it’s done:

Wrapping fondant around a Cake

Please don’t worry, (which is easier said than done!) just post back if you need more support. x

Thank you so much.
I’m going to have a practice with some cheaper fondant, trying both methods. I have found a stockist near me for the Massa Ticino.
I always feel a bit more confident after you reply but when it comes to the actual time of doing it I would really love you to be in my kitchen.
I can do it, I will do it. (fingers crossed)

Brilliant idea to have a practice, I meant to suggest that! You’ll be fine on the real run. Have you already marzipanned the cake? If you have, it will be nice and dry. Before you start icing, brush the whole surface of the marzipan with either, a little cooled boiled water or vodka just enough to make it tacky and not wet, wet. Dampen a good pastry brush or something like a 1″ or 2″ paint brush It’s important to make sure there are no dry spots as this can cause air bubbles between the icing and marzipan. Spin the cake on a turntable while brushing as this will make it easier to catch all parts of the dry marzipan. If you practice this part it will save you a lot of hassles later.

Shout if you need moral support on the day of icing. It can be done well in advance for the fruit cake providing you haven’t used ganache (some folks do because it tastes really good but it shortens the shelf life of the cake!)

Thanks for the new advice. Yes the marzipan is on so it will be dry.
I was so pleased I had a practice as I couldn’t picture just how large the icing would be. I kept turning as I rolled and then my husband and I lifted it while my daughter shoved the cake under. After a lot of smoothing it’s still not perfect but it looks really respectable. Luckily there are literally hundreds of flowers to hide any defects,haha, because I knew my icing skills weren’t very strong.
So can I put the icing on a week before the wedding?
Also the only wired flowers are a few sprigs of lavender, how far in advance do I stick those on? They will be dipped in safety seal wax but wonder if it’s best to put them in before the icing hardens.
Your support is very much appreciated.

Looks like you’ve got team effort going on in your house! It’s lovely that you’re all involved for this special ocassion, that’s what memories are made of 🙂

Yes, you can ice the cake a week ahead. When you say a few sprigs of lavender, how thick are the stems? Personally I would not be happy placing safety seal covered wires into the cake quite so early. What you can do is, once you’ve iced the cake, make the appropriate holes with the stems into the icing and then place the lavender in closer to the time of wedding. It can’t really be done once the icing has dried, as you’ve correctly pointed out, it will crack. So …. you’re going to stick the rest of the beautiful flowers on with royal icing?

Thanks a lot.
I will put the lavender in nearer the time as I decorate the rest of the cake and I will be using royal icing.
Even though I’m really nervous I can’t wait to see the completed cake.

Lovely! Perhaps you can send a picture into Paul’s facebook page as he loves to see what members are achieving:
https://www.facebook.com/PaulBradfordSugarcraftSchool/

Good luck and keep in touch if you need anything. 🙂