Cornstarch, for dusting
- Start by lightly covering your fondant work mat in cornstarch. Roll your fondant out to around 1/8” thickness (if using our fondant leveler, the black size works best).
- Carefully lift your fondant up and drape it over your cake. Sometimes gently rolling the fondant back over the rolling pin is helpful for the transfer process.
- Lightly dust your hands with cornstarch and smooth the top and sides of the cake, smoothing out any air bubbles, creases, or wrinkles you might have.
- Use your fondant wheel cutter to trim away the excess fondant from around the base of the cake.
Don’t worry if the base cut looks a little imperfect—that can be covered with a border later! Be careful to work quickly when you’re covering your cake in fondant—it sometimes dries quickly, and once it’s dry it has a tendency to crack. Sometimes it might be necessary to knead the fondant a little before you use it, but be careful not to over-knead it.