Pre-rolled fondant

Pre-rolled fondant is the simplest solution for covering a cake or creating decorations.

Already rolled out and ready to use, it is a quick and practical alternative to classic fondant. A real time-saver, particularly appreciated in cake decorating.

In this article, we also explain how to cover a cake with pre-rolled fondant.

The +

• Ready to use

• Uniform thickness

• Available in different colours

• No rolling pin needed

• Smooth, clean finish

• Ideal for beginners

The -

• Does not tolerate moisture

• Pre-defined size

• Thickness cannot be adjusted

FAQ:

Is it possible to cover a cake with fondant the day before?

Yes, but only if the cake is covered with a classic ganache* (not a whipped ganache) and does not contain fresh fruit inside.

Otherwise, it is better to cover your cake on the day itself to prevent the fondant from melting or sweating.

*Classic dark chocolate ganache (for a Ø 20 cm cake):

Ingredients:

- 350 g dark chocolate chips or chopped chocolate bar
- 175 g heavy cream (35% fat)

Bring the cream to the boil, then pour it over the chips or chopped chocolate.

Leave to rest for 1 minute, then mix with a spatula or hand whisk.

Then leave to cool at room temperature for a few hours.

How do you store a cake covered in fondant?

If your cake does not contain fresh ingredients but is covered with a ganache, place it in a cardboard box and store it in a cool, dry place away from light, outside the refrigerator. A cellar is an ideal spot.

However, if your cake contains fresh fruit, whipped ganache, buttercream or any other fresh ingredient, we recommend using Massa Ticino Tropic fondant. It is not pre-rolled, but it is more resistant to moisture than the pre-rolled FunCakes fondant. Store the cake in a cardboard box in the refrigerator. The box will absorb moisture and protect the cake.

However, it is best to cover the cake with fondant on the day itself to minimise the risks associated with moisture.

Can you put a fondant-covered cake in the refrigerator?

This is not recommended, as fondant does not tolerate moisture. However, if your cake contains fresh ingredients (fresh fruit, buttercream, etc.), it must be stored in the refrigerator.

What are fondant's worst enemies?

Fondant cannot withstand moisture or heat, which can soften it, make it sticky or cause it to melt. Exposure to sunlight can also alter its colours. Fillings that are too moist should also be avoided, as they risk damaging it.

How do you fix fondant that is tearing?

If your fondant is tearing in places, use a little vegetable shortening. Apply it gently with your fingertips to the cracks to smooth the surface and fill in the tears.

How do you store fondant?

If the packaging is intact, store it in a dry place away from light. Once opened, wrap it carefully in cling film without leaving any air, then place it in an airtight container at room temperature (ideally between 18 and 22°C). It will keep for a few days this way.

Easily covering a cake with pre-rolled fondant:

For this you will need:

- 1 pre-rolled fondant

- 1 turntable

- 1 smoother

- 1 cake board

- 1 little magic powder for rolling

- 1 pizza cutter

Prepare your cake. Personally, when I make a fondant cake, I opt for a sponge cake or a Molly Cake. I cut it into layers, soak it with a sugar syrup, then apply lemon curd before covering it with chocolate ganache. It's the perfect combination for fondant!

Important: fondant does not tolerate moisture. Avoid the refrigerator and fillings such as pastry cream or whipped cream.

Once your cake is ready, unwrap your fondant and place it on a very flat surface. Any marks made from this point on will be visible on your cake, so work carefully.

Gently run the small plastic rolling pin (included with the pre-rolled fondant) over the entire surface to smooth out any imperfections caused by unrolling.

Place the small rolling pin in the centre of the fondant and fold it over itself so you can transport it more easily.

Apply the fondant to your cake by gently unrolling it. Be careful, as handling it too roughly may cause it to crack.

Once the fondant is placed, start by securing the corners at the top of the cake to avoid cracks. Gently smooth the fondant starting from the top.

Do not press down one entire side at once, otherwise you risk creating irreversible folds. Bring the fondant down gradually by making circular movements all around the cake.

Continue until you reach the board. Never press down on a fold, as once marked it will be impossible to remove.

To eliminate a fold, gently lift the fondant from underneath, then press it softly from top to bottom.

I hope this tutorial helps you!

Karin

P.S.: All the materials used can be found at the bottom of the recipe.