Posts Tagged ‘covering cakes


Covering Cakes

fondant cake

Cakes need to be covered with some sort of icing to stop them from drying out, to preserve them and of course, to make them look sensational.


Traditionally, and for preservation, rich fruitcake should be used if the cake is to be kept for any length of time. In some cases, brides like to keep the top of a wedding caked to celebrate the first anniversary of marriage, in this event, a rich fruit cake must be used, and it must be covered with almond icing and then fondant.


Some people dislike the taste of almond icing; cakes can be covered with two layers of fondant. However, these cakes can only be kept for about 4 weeks.


You will need to make sugar syrup, which will adhere the almond icing and fondant to the cake.


All varieties of cake will usually keep quite well if covered completely in a soft icing such as Vienna cream of ganache. Since these icings are based on dairy products, the cakes should be covered and refrigerated.




If necessary, trim top of cake/s with sharp knife to ensure it will sit flat when turned upside down.


Mix a little fondant and cold boiled water to a sticky paste. Spread about 2 tablespoons of this mixture into the center of a sheet of baking greaseproof paper about 5cm larger than the cake. Position cake on top.


Patching: Use a spatula or flexible knife blade and small pieces of almond icing to patch any holes in the surface of cake, both on top and the sides.


Knead the almond icing gently until smooth, using a little extra sifted sugar to absorb stickiness.


Roll icing until it is about 7mm thick. Measure the sides of the cake, cut three or four strips large enough to fit the sides. Brush one side of each strip all over with icing sugar syrup. Attach the icing strips to the cake, sticky-side down. When covering a cake with right-angled corners, wrap the strips around the corners.



Use the base of the cake pan as template to measure a piece of almond icing for the top of the cake.


Lift the top of the piece into place, and rub over the joins between the pieces of icing for the top of the cake.


Leave cake standing on a paper to dry.



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