Today we will be covering two topics. First, we will touch up on our fondant knowledge and then we will go through a tutorial on how to get a beautiful marble effect with fondant. I’m happy and excited to share what I learned through trial and error with you so your fondant experiences will be a success.
To start off, I’d like to address any fondant newbies out there: Hello! Don’t be scared off just because I used the words fondant and marble effect, thinking this will be extremely difficult! While working with fondant requires some skill and knowledge, it is a task you learn quite quickly and while the first time might be a bit scary, you will soon get better at it, I promise. 🙂 Let me give you a tip if you have never worked with fondant before- start small. The first time I ever worked with fondant was when I was covering cupcakes with it. I didn’t start with a big intimidating cake, but I rather eased myself into it. Then you can quickly upgrade and start with a smaller cake and eventually build up to really tall cakes.
When covering a cake with fondant, no matter what size or shape, here are a couple of things to keep in mind:
- Since fondant can dry out very quickly it is smart to lay out all your tools and fondant colors you will be using- have everything ready.
- Calculate enough time! (Also include enough time for the cleanup, because yes, things will get messy)
- This one may seem obvious, but it could be a huge problem so I’ll mention it anyway. Be sure to have enough fondant at hand! Especially beginners might underestimate how much fondant they will actually need for their cake so be sure to either buy an extra package or if buying at a baker supply store simply ask somebody there.
- If the fondant is too hard to knead, carefully nuke it in the microwave for a couple of seconds until you can knead it again. Don’t let it get too warm though!
- If your fondant should feel/look a bit dry, add some coconut oil or shortening.
- If you should see any air bubbles, remove them by pricking into the area with a needle.
- Never cover a frozen cake with fondant, your cake should only be slightly chilled. If it is too cold it will cause the fondant to sweat.
- A last optional tip, but highly recommended- use a fondant mat. These mats make working with fondant waaay easier. There is no need to dust your surface and rolling pin with cornstarch or powdered sugar. Not only will nothing stick and your surface will stay clean but the smart mat will even tell you how far you need to roll the fondant out so you have enough to cover your cake!
I made a two tier cake and wrapped the first tier in white and the bottom tier in the marbled fondant but feel free to use any colors/size you wish.
Things you will need:
- 2 different colors of fondant (for the bottom tier I used 500g (17.6oz) of each- bright pink and skin tone)
- If making additional layers: fondant in white or any other desired color (for the small tier I used 250g (8.8oz) of bright white)
- Rolling pin
- Fondant smoother
- Pizza/fondant cutter
- Nerves of steel (just kidding)
To wrap the cake with fondant, start off by kneading the fondant until it is soft. Place it onto your baking mat and roll it out to the size needed.
Then gently but in one smooth motion, peel the fondant off the bottom part of the mat and place over your prepared tier. While I put it onto an elevated surface for the pictures, it is best to leave it on low surface so the excess fondant won’t rest in the air and be pulled down by its weight. This could cause ugly tearing. Now is the part (where you don’t want to stop and take a picture) but work quickly, smoothing the wrinkles out. Do this using your hands and a fondant smoother, gently pulling the creases down and out and smoothing the fondant against the cake. Cut any excess away on the bottom with a pizza cutter.
To get a marble effect, knead both colors separately until smooth. Then roll both into long strips. Lay them next to each other and bread them together. Then twist that braid on both ends, stretching the fondant even further.
Then bring both ends together into a croissant shape and knead/twist together again until you have a long strip again. Bring both ends together once more and knead again. You can continue until you have the marbled design you wish, but I stopped after 2 times. Roll the fondant out and cover your tier with it. Smooth it out and cut away the excess like we did with the first tier.
Now that the tiers are covered, assemble your cake and decorate to your liking. I cut out some additional fondant strips and painted them gold and stuck them to the cake (simply by using a little bit of water) and garnished the cake with some floral elements. Whatever you decide to decorate with, have fun with it.