Rolled Fondant Cakes are first coated with a thin layer of butter cream icing, then piping gel or apricot jam (added to help the fondant adhere), before the fondant is applied.
The thin fondant sheets are carefully placed over the cake and worked into place until they fit the cake like a glove.
The fondant is a thick sugary dough which is kneaded until very smooth.
The edges are trimmed and the cake surface is then near completion.
The fondant is then rolled out in very thin sheets in preparation for draping the cake and for use in making other decorations such as bows, ribbons or flowers.
Lastly, the fondant is further smoothed and readied for any number of creative decorative possibilities (see cake photos ).
