How to Decorate a Cake with Christmas Colour Fondants
- Pre-baked cake (any flavor)
- Red fondant
- Green fondant
- White fondant
- Rolling pin
- Smoother tool
- Fondant cutting tools or sharp knife
- Cornstarch or powdered sugar
- Edible glue or water
- Brush for edible glue
- Cake board or plate
- Decorating turntable (optional)
Step-by-Step Instructions
Ensure your workspace is clean and free of any crumbs. Set up all your materials and tools within reach.
- Use a silicone mat for easier fondant rolling.
Level your cake layers if needed. Apply a thin layer of buttercream or ganache to seal in crumbs and create a smooth surface for the fondant.
- Chill the cake for 15-20 minutes to set the crumb coat.
Start with red fondant. Dust the surface lightly with cornstarch or powdered sugar to prevent sticking. Roll the fondant to about 1/8 inch thickness, large enough to cover the entire cake.
- Rotate the fondant while rolling to maintain a circular shape.
Drape the rolled-out red fondant over the cake gently. Use a smoother tool to adhere the fondant to the cake, starting from the top and moving down the sides. Trim any excess fondant at the base.
- Be gentle to avoid tearing the fondant.
Roll out the green and white fondants. Use cutting tools or a sharp knife to create decorative shapes like holly leaves, snowflakes, and stars.
- Use templates or cutters for uniform shapes.
Use edible glue or water to attach the fondant decorations to the cake. Place them evenly for an aesthetically pleasing look.
- Position decorations first before attaching to decide on the best layout.
Allow the fondant to set slightly before moving the cake. Display on a cake board or decorative plate.
- Store in a cool, dry place until ready to serve.
- Keep fondant wrapped or covered when not in use to prevent drying out.
- Practice rolling and cutting fondant on a small piece first.
- Avoid excessive humidity as it can make fondant sticky.
- Use food-safe tools and materials.