Many people are intimidated by fondant, but with a few basic tools, you can decorate cupcakes to look like those you see on the bakery shelves. Follow these steps using rolled fondant, and your cupcake's smooth finish will stand on its own. If a plain fondant finish is not what you are looking for, use the fondant as a base for further decoration. You are only limited by your imagination. Add this to my Recipe Box.
Take a cupcake, and turn it upside down. Using a ruler, measure the sides and top of the cupcake to find how large a piece of fondant you will need to cover it.
Lightly cover the top and sides of the cupcake with buttercream icing. Spread it smooth with a spatula.
Using your rolling pin, roll out the fondant to the desired size. Keep it at an even thickness, approximately 1/8-inch thick.
Cover the cupcake with the fondant. Trim off the excess with a small, sharp knife, such as an X-Acto knife.
Smooth out the fondant with your fingers and palm or a fondant smoothing tool. Do not press too hard, or the icing may leak out.
Tips
- Use white buttercream icing when you are using white fondant. A darker colored icing could show through the fondant.
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