When I say “cover a cake”, I mean cover a cake in either fondant or ready-to-roll icing. Not buttercream, although I do think I probably should do a tutorial on how to cover a cake in buttercream at some point.
I’ve never actually done a course or anything on how to cover cakes, but I make covered cakes a lot. My first was a few years ago, when I made Garry a very wonky penguin themed birthday cake. Since then I’ve made Ghostbusters cakes, flowery cakes, Batman cakes, heart cakes, a SpongeBob SquarePants cake, all sorts. Although the covered cake in the video thumbnail is actually by Freycob, as I’m rubbish at remembering to take photos of my cakes once covered. I’m fairly comfortable working with fondant now, and I genuinely believe that that’s half the battle.
This video will take you, step-by-step, through what you need to do in order to cover a cake. It’s fairly easy – take a cake (crumb coat it first) and some fondant. Knead the fondant until soft, then roll it out until it’s as thick as a £1 coin. Drape it first over your rolling pin and then over your cake. Use your hands to gently press the fondant onto the cake, then trim off the excess. Job’s a good’un.