To cover a cake with fondant, you chill a cake that has a firm, smooth layer of buttercream, roll the fondant into an even sheet a few inches wider than the cake's top plus both sides, lift it over the cake, smooth the top first, ease the sides down without pleats, and trim the base. This guide walks you through each step, the common mistakes, and what to do if you don't own a fondant smoother.
The key to covering a cake with fondant is a chilled cake with a smooth buttercream or ganache coat and fondant rolled evenly, roughly 1/8 to 1/4 inch thick. Smooth the top first, then lift and press the sides into place instead of pulling them down.
What do you need to cover a cake with fondant?
You don't need a big kit for a first fondant cake. These basics cover almost every beginner cover:
- A crumb-coated, chilled cake with a final coat of buttercream or ganache that is level and smooth.
- Fondant, kneaded until soft and pliable. If you're still choosing one, see our roundup of fondant brands for cake decorating.
- A large rolling pin, ideally longer than the sheet you need to roll.
- Cornstarch or powdered sugar for dusting, used sparingly.
- A sharp knife or pizza cutter for trimming.
- A fondant smoother (optional, see the section below on working without one).
Step 1: Prepare the cake underneath
Fondant shows every bump under it, so the finish starts with the cake, not the fondant. Level your layers, fill and stack them, then apply a thin crumb coat to lock in crumbs. If you haven't done one before, our Crumb Coat 101 guide covers it step by step.
After the crumb coat sets, add a final coat and smooth it as well as you can. Aim for straight sides and a flat top with a clean edge. Chill the cake until the buttercream is firm to the touch. A firm surface supports the fondant and keeps it from sinking into soft spots.
Right before covering, lightly mist the buttercream with water or let it sit out for a few minutes so the surface is just slightly tacky. That gives the fondant something to grip. If the buttercream is too wet, the fondant can slide or bubble, so keep the moisture light.
Step 2: Knead and color the fondant
Fondant straight from the package is often stiff. Knead it on a clean surface until it feels smooth and stretchy, like soft clay. Warm hands help. If you plan to color it, add the color now and knead until there are no streaks, because streaks will show on the cake.
If the fondant feels dry and starts to crack while you knead, work in a tiny amount of shortening. If it feels sticky, dust your hands and surface lightly with cornstarch.
Step 3: Measure and roll it out
To figure out how big the sheet needs to be, measure across the top of the cake and add the height of each side. For example, a cake that is 8 inches wide and 4 inches tall needs a sheet at least 16 inches across (8 + 4 + 4). Add a couple of extra inches so you have room to work and trim.
Dust your surface lightly and roll from the center outward, turning the fondant a quarter turn every few rolls so it doesn't stick and keeps a round shape. Many decorators aim for roughly 1/8 to 1/4 inch thick. Too thin and it tears or shows every flaw; too thick and it looks heavy and is harder to smooth. Try to keep the thickness even, because thin spots are where tears start.
Check for air bubbles as you roll. If you see one, prick it with a pin at an angle and press the air out.
Step 4: Lift and drape the fondant
There are two common ways to move the sheet without stretching it:
- The rolling pin method: loosely roll the fondant around your pin, then unroll it over the cake from the front edge to the back.
- The arm method: slide your forearms under the sheet, lift it, and lay it over the cake, centering it as you go.
Either way, move with confidence. The longer the fondant hangs in the air, the more it stretches and thins at the top edge.
Step 5: Smooth the top, then the sides
Start with the top. Use your palm or a smoother to press out from the center toward the edges, pushing any trapped air out to the sides. Then gently cup the top edge with your hand so the fondant follows the shape of the cake.
Next, work on the sides. This is where pleats and folds happen. Lift the loose fondant at the bottom away from the cake with one hand and press it against the side with the other, working a small section at a time and moving around the cake. Think of it as opening a skirt and then smoothing it flat. Don't pull the fondant down hard. Pulling stretches the top edge and causes tears.
If a pleat starts to form, lift that section out and re-smooth it before it creases. Once a crease has set, it's hard to remove.
Step 6: Trim the base and polish
When the sides are smooth, press the fondant into the bottom edge of the cake with the side of your hand or a smoother. Trim the excess with a sharp knife or pizza cutter, keeping the blade against the cake. Leave a tiny margin, then press it in for a neat edge.
Finish by running a smoother (or your palm) over the whole cake to even out small marks.
How do you cover a cake with fondant without a smoother?
You can get a good finish without special tools by using your hands, a small piece of fondant, or a clean flat-sided object. Try these options:
- Your hands: clean, dry palms work well, especially on the top edge where you need to cup the fondant.
- A small piece of fondant: roll a scrap into a ball, flatten it slightly, and use it as a soft buffer to polish the surface without leaving fingerprints.
- A clean, flat-sided object: a bench scraper or the flat side of a clean food-safe container can stand in for a smoother on the sides.
How do you fix common fondant mistakes?
Most fondant problems come from dry or unevenly rolled fondant, trapped air, or a cake that wasn't chilled:
Cracks along the top edge
This usually means the fondant was too dry, rolled too thin, or pulled down while smoothing the sides. Knead it longer before rolling, keep the thickness even, and support the edge with your hand instead of tugging.
Elephant skin (wrinkly surface)
The fondant has started to dry. Work faster, keep unused fondant wrapped, and add a small amount of shortening while kneading if it feels stiff.
Bubbles under the fondant
Trapped air is the cause. Prick the bubble with a pin at an angle, press the air out gently, and smooth over the spot.
Bulges at the base
This often happens when buttercream underneath settles or the cake wasn't chilled. Make sure the cake is firm before covering, and avoid overfilling between layers.
Practice and keep learning
Your first fondant cake probably won't be perfect, and that's normal. A small practice cake or a dummy is a low-stakes way to get the feel of lifting and smoothing. If you're new to decorating, start with Cake Decoration Notes from Cake Decoration Guide for quick reference tips across techniques.
When you want a focused walk-through of kneading, rolling, coloring and covering, the Fondant Basics Guide is the dedicated guide for it. It's also one of the five guides in the Starter Cake Decorating Pack, alongside buttercream, piping and beginner guides. If you want the whole library, including the troubleshooting, color mixing and business guides, see the Complete Cake Decorating Bundle.
FAQ
Do you need buttercream under fondant?
Yes, putting fondant directly on a cake isn't recommended. Fondant needs a smooth, slightly tacky layer underneath, such as buttercream or ganache, to stick to and to hide crumbs and bumps.
Can you put fondant on a cold cake?
Yes. A chilled cake with firm buttercream holds its shape and gives the fondant a stable surface. Just let the surface get slightly tacky before you drape it.
How thick should fondant be on a cake?
Many decorators roll it to roughly 1/8 to 1/4 inch. Even thickness matters more than the exact number, because thin spots tear.
Why does my fondant tear?
It's usually rolled too thin, too dry, or stretched while it hangs over the edge. Roll it evenly, knead it until pliable, and support the sides instead of pulling them down.
How far in advance can you put fondant on a cake?
It depends on your filling and how you'll store the cake. Fondant protects the cake from drying out, but perishable fillings still need to follow safe storage rules, so plan around what's inside.