Understanding Fondant Requirements for Cakes
When it comes to decorating cakes with fondant, the first question is always: how much fondant do I actually need? The answer depends on several factors, including the cake’s size, shape, and the desired level of detail in your design. Let’s break this down step by step.
What is Fondant?
Fondant is a pliable, sugar-based icing used to cover cakes and create decorations. It’s perfect for achieving that smooth, professional finish or crafting detailed toppers. There are several types of fondant available in the UK, including pre-made options (like Renshaw) or homemade recipes tailored to specific tastes and textures.
In other words, fondant is a type of icing that creates a smooth, polished finish, ideal for cake designs ranging from simple elegance to elaborate themes. When working with homemade cakes in London, fondant plays a crucial role in turning a basic bake into a masterpiece. However, the challenge often lies in determining how much fondant is needed for various cake sizes and designs, particularly for men’s cakes, which often involve distinct shapes and decorations.
Factors Affecting Fondant Quantity
Cake Size and Shape:
Round cakes need less fondant compared to square or shaped cakes due to their geometry.
Taller cakes require more fondant because of the additional surface area.
Thickness of Application:
Most bakers recommend rolling fondant to 3-5mm thickness for optimal coverage.
Thinner layers save fondant but may tear; thicker layers use more but offer better durability.
Design Complexity:
Simpler designs, like smooth surfaces, need just enough fondant for coverage.
Intricate textures or sculpted details will require extra material.
Fondant Coverage Guide
Here’s an updated chart based on average cake sizes:
Cake Size (Round) | Fondant Needed (Approx.) |
6-inch (15cm) | 500g – 600g |
8-inch (20cm) | 750g – 900g |
10-inch (25cm) | 1kg – 1.2kg |
12-inch (30cm) | 1.5kg – 1.8kg |
For square cakes, you’ll need approximately 20% more fondant due to the added surface area from corners.
Icing Fondant Coverage Charts
These charts provide an estimate of the fondant required to cover cakes of various shapes, heights, and dimensions. The fondant amount varies depending on rolling thickness and handling technique. Adjust according to your specific preferences and practices.
Round Cakes
Height | Diameter (inches) | Diameter (cm) | Fondant (grams) | Fondant (oz) |
4" | 6" | 15.24 cm | 510 g | 18 oz |
8" | 20.32 cm | 680 g | 24 oz | |
10" | 25.4 cm | 1021 g | 36 oz | |
12" | 30.48 cm | 1361 g | 48 oz | |
14" | 35.56 cm | 2041 g | 72 oz | |
16" | 40.64 cm | 3062 g | 108 oz | |
18" | 45.72 cm | 3969 g | 140 oz |
Height | Diameter (inches) | Diameter (cm) | Fondant (grams) | Fondant (oz) |
3" | 6" | 15.24 cm | 397 g | 14 oz |
8" | 20.32 cm | 510 g | 18 oz | |
10" | 25.4 cm | 680 g | 24 oz | |
12" | 30.48 cm | 1021 g | 36 oz | |
14" | 35.56 cm | 1361 g | 48 oz | |
16" | 40.64 cm | 2041 g | 72 oz | |
18" | 45.72 cm | 3062 g | 108 oz |
Heart-Shaped Cakes
Height | Diameter (inches) | Diameter (cm) | Fondant (grams) | Fondant (oz) |
4" | 6" | 15.24 cm | 510 g | 18 oz |
8" | 20.32 cm | 737 g | 26 oz | |
9" | 22.86 cm | 907 g | 32 oz | |
10" | 25.4 cm | 1021 g | 36 oz | |
12" | 30.48 cm | 1361 g | 48 oz | |
14" | 35.56 cm | 2041 g | 72 oz | |
15" | 38.1 cm | 2041 g | 72 oz | |
16" | 40.64 cm | 2722 g | 96 oz |
Petal-Shaped Cakes
Height | Diameter (inches) | Diameter (cm) | Fondant (grams) | Fondant (oz) |
4" | 6" | 15.24 cm | 510 g | 18 oz |
9" | 22.86 cm | 850 g | 30 oz | |
12" | 30.48 cm | 1361 g | 48 oz | |
15" | 38.1 cm | 2041 g | 72 oz |
Square Cakes
Height | Side Length (inches) | Side Length (cm) | Fondant (grams) | Fondant (oz) |
4" | 6" | 15.24 cm | 680 g | 24 oz |
8" | 20.32 cm | 1021 g | 36 oz | |
10" | 25.4 cm | 1361 g | 48 oz | |
12" | 30.48 cm | 2041 g | 72 oz | |
14" | 35.56 cm | 2722 g | 96 oz | |
16" | 40.64 cm | 3402 g | 120 oz |
Hexagon Cakes
Height | Diameter (inches) | Diameter (cm) | Fondant (grams) | Fondant (oz) |
4" | 6" | 15.24 cm | 510 g | 18 oz |
9" | 22.86 cm | 1021 g | 36 oz | |
12" | 30.48 cm | 1361 g | 48 oz | |
15" | 38.1 cm | 2381 g | 84 oz |
Using a Fondant Calculator
Several online calculators help estimate fondant amounts by cake height and diameter. These tools are especially useful for tiered cakes or custom shapes.
How to Measure Your Cake Correctly
Measuring your cake is crucial. Follow these steps:
Diameter:Â Measure across the widest part of the cake.
Height:Â Include any fillings and ensure the cake is level.
Add a few centimetres to the total height for folds or overlaps.
Tips for Beginners
Test with a Small Batch: If you’re unsure, start with a smaller cake to practice rolling and covering.
Use Leftovers Wisely: Fondant scraps can be stored or used for decorations.
Cost Considerations
Pre-made fondant in London costs approximately £2.50 per 250g, with bulk options offering discounts. Making your own fondant is often cheaper, costing about £1.50 per 250g (ingredients sourced locally).
Trends in Fondant Use
Coloured Fondants:Â Ready-to-use coloured fondants save time but may require blending for custom shades.
Edible Metallics:Â Shimmering gold and silver fondants are trending in wedding and celebration cakes.
Essential Ingredients and Sourcing in London
When you’re making a cake at home, knowing where to source your fondant ingredients—or even pre-made fondant—is just as important as understanding how much you’ll need. London offers a plethora of options, from specialty baking shops to local supermarkets and online retailers. Whether you’re making fondant from scratch or buying it ready-to-use, let’s explore the details.
Ingredients for Homemade Fondant
Making fondant at home is cost-effective and allows you to control the texture and flavour. Here’s a list of what you’ll need:
Icing Sugar (Confectioners’ Sugar): The base of any fondant recipe, icing sugar gives fondant its smooth texture.
Required Amount: 900g for a standard recipe.
Estimated Cost in London: £2.50 for 1kg (available at Tesco, Sainsbury’s, and ASDA).
Gelatine or Agar-Agar: Gelatine adds elasticity to fondant, but agar-agar is a vegan alternative.
Required Amount: 10g.
Estimated Cost in London: £1.80 for 20g (Waitrose or online retailers like Amazon UK).
Glucose Syrup: Provides stretch and flexibility.
Required Amount: 120g.
Estimated Cost in London: £2.20 for 140g (available at Sainsbury’s or baking shops).
Glycerine: Adds moisture and prevents cracking.
Required Amount: 1 tablespoon.
Estimated Cost in London: £1.50 for 38ml (available at Lakeland or Boots).
Water: Used for dissolving gelatine or agar-agar.
Required Amount: 60ml (tap water is fine).
Vanilla or Almond Extract (Optional): Enhances flavour.
Required Amount: A few drops.
Estimated Cost in London: £2.50 for 38ml (Tesco or M&S).
Where to Source Ingredients in London
London is a baker’s paradise, with options to suit every budget and requirement. Here’s a guide to some of the city’s best spots:
Local Supermarkets:
Tesco, Sainsbury’s, and ASDA: Stock basics like icing sugar, gelatine, and glucose syrup.
Waitrose: Offers high-quality ingredients, including vegan options like agar-agar.
Estimated Budget for Fondant Ingredients: £10–12 for a standard batch.
Specialty Baking Shops:
The Cake Craft Company (Greenwich):Â Known for its wide range of baking supplies.
Cakes by Robin (Wandsworth):Â Offers premium-quality glucose syrups and food-grade glycerine.
Prices: Slightly higher than supermarkets but offers specialised items.
Markets:
Borough Market or Camden Market: Great for finding niche items or organic extracts.
Prices: £3–4 for premium extracts or niche items.
Online Retailers:
Amazon UK: Ideal for bulk buying.
Lakeland.co.uk: Known for high-quality baking tools and ingredients.
Estimated Costs: Similar to in-store prices but with occasional discounts.
Making Fondant at Home: A Recipe
Once you have your ingredients, making fondant at home is straightforward. Here’s a step-by-step guide:
Homemade Fondant Recipe
Ingredients:
900g icing sugar
10g gelatine (or agar-agar for a vegan version)
120g glucose syrup
1 tablespoon glycerine
60ml water
Optional: Flavour extract (vanilla, almond)
Equipment:
Sieve
Saucepan
Mixing bowl
Rolling pin
Food-safe gloves (optional, to prevent sticking)
Steps:
Prepare the Gelatine:
Dissolve gelatine or agar-agar in 60ml of water over low heat.
Stir until completely dissolved, ensuring no lumps.
Add Glucose and Glycerine:
Mix glucose syrup and glycerine into the dissolved gelatine.
Heat gently until the mixture becomes smooth and syrupy.
Incorporate Icing Sugar:
Sift the icing sugar into a large mixing bowl.
Create a well in the centre and pour the warm syrup mixture into it.
Mix with a wooden spoon until a dough begins to form.
Knead the Dough:
Dust a clean surface with icing sugar and knead the fondant until smooth and pliable.
Add icing sugar as needed to prevent stickiness.
Rest the Fondant:
Wrap the fondant in cling film and let it rest for 24 hours at room temperature.
Pro Tips for Success:
Always sieve icing sugar to avoid lumps in your fondant.
Add food colouring during the kneading stage for a uniform shade.
Store leftover fondant in an airtight container to prevent drying.
Pre-Made Fondant Options in London
If you’re short on time or prefer convenience, pre-made fondant is a great option. Here’s a list of popular brands available in the UK:
Renshaw Ready-to-Roll Icing:
Available in various colours and sizes.
Price: £2.50 for 250g (Sainsbury’s or Hobbycraft).
Dr. Oetker Fondant Icing:
Known for its smooth finish.
Price: £3 for 454g (Tesco or ASDA).
Massa Ticino:
Premium fondant favoured by professional bakers.
Price: £10 for 1kg (specialty stores or online).
Wilton Fondant:
Perfect for beginners.
Price: £8 for 680g (available online).
Cost Comparison: Homemade vs Pre-Made
Option | Cost per 1kg | Pros | Cons |
Homemade Fondant | £6–£7 | Customisable, cost-effective | Time-consuming, skill needed |
Pre-Made Fondant | £8–£10 | Convenient, time-saving | More expensive, less flexible |
Trends in Fondant Ingredients
Vegan Options:Â Agar-agar-based recipes are gaining popularity.
Natural Food Colouring:Â Available at Whole Foods Market in London.
Organic Icing Sugar:Â Often sourced from health food stores like Planet Organic.
Step-by-Step Fondant Application and Troubleshooting
Now that you’ve got the perfect amount of fondant and the ingredients sorted, it’s time to focus on the application process. Covering a cake with fondant can seem daunting, especially for beginners, but with the right techniques, it’s achievable and rewarding. In this final section, we’ll guide you through applying fondant step-by-step, address common problems, and share tips for crafting unique toppers.
Step-by-Step Guide to Applying Fondant
Preparation Is Key
Before you start, ensure your cake is prepped and ready. A well-prepared cake will make fondant application much smoother.
Level and Crumb Coat:
Level the Cake: Trim the top of the cake to ensure it’s even. Uneven cakes can lead to lumps or tears in the fondant.
Crumb Coat:Â Apply a thin layer of buttercream or ganache to seal in crumbs and provide a smooth base. Allow it to chill for 30 minutes in the fridge.
Roll Out the Fondant:
Dust your work surface and rolling pin with icing sugar or cornflour to prevent sticking.
Roll out the fondant to a uniform thickness of about 3–5mm. Aim for a diameter that’s slightly larger than your cake’s size (including height).
Lift and Position:
Gently roll the fondant over your rolling pin or use a fondant lifter to avoid tears.
Drape it carefully over the cake, ensuring it’s centred.
Smooth the Surface:
Start smoothing the top with your hands or a fondant smoother.
Gradually work your way down the sides, ensuring there are no air bubbles or folds. Use a cake smoother for a flawless finish.
Trim the Excess:
Use a sharp knife or pizza cutter to trim excess fondant at the base of the cake.
Smooth the edges with your fingers for a polished look.
Tips for a Perfect Finish
Room Temperature Matters:Â Work in a cool, dry room to prevent fondant from becoming sticky.
Avoid Overhandling:Â Excessive kneading or rolling can make fondant tough and prone to tearing.
Refrigeration Caution:Â Fondant-covered cakes are best stored at room temperature. Fridges can cause condensation, leading to a sticky surface.
Troubleshooting Common Fondant Issues
Tearing or Cracking:
Cause:Â Fondant rolled too thin or dried out during application.
Solution:Â Add a small amount of glycerine to restore elasticity or patch tears with leftover fondant.
Air Bubbles:
Cause:Â Trapped air during application.
Solution:Â Use a pin to gently release the air and smooth the area with your hands.
Sticky Fondant:
Cause:Â Excess humidity or too much water added during kneading.
Solution:Â Dust with icing sugar or cornflour and work on a drier surface.
Elephant Skin (Wrinkles):
Cause: Overkneading or working with fondant that’s too dry.
Solution:Â Add a touch of shortening and knead until smooth.
Crafting Unique Fondant Toppers
Fondant isn’t just for covering cakes—it’s also perfect for creating decorative toppers. Here are some popular ideas and how to make them:
Flowers:
Roll out coloured fondant thinly.
Use flower cutters or shape petals by hand.
Assemble petals around a small fondant ball and let them dry.
Figures and Characters:
Use modelling tools to sculpt animals, people, or themed figures.
Attach parts with edible glue or a mix of water and icing sugar.
Edible Textures:
Create quilted patterns with embossing tools.
Use stencils and edible shimmer powders for intricate designs.
Professional Touches
Painted Fondant:
Mix gel food colouring with clear alcohol (like vodka) and use a fine brush to paint details.
Metallic Accents:
Apply edible gold or silver leaf for a luxury finish.
Marble Effect:
Blend two or more colours of fondant partially to create a marble look.
Costs of Decorative Additions in London
For those looking to elevate their cakes with professional decorations, here’s a breakdown of additional costs:
Item | Estimated Price | Where to Buy |
Edible Gold Leaf | £8–£10 for 5 sheets | Hobbycraft, Amazon UK |
Modelling Tools | £10–£15 per set | Lakeland, Cake Craft Company |
Fondant Moulds | £6–£20 | John Lewis, Baking Time Club |
Gel Food Colouring | £2.50 per bottle | Tesco, Sainsbury’s, Amazon UK |
Storage and Shelf Life of Fondant
Homemade Fondant:Â Store in an airtight container and use within a month.
Pre-Made Fondant:Â Check expiry dates. Most last up to a year if unopened.
Fondant Alternatives
For bakers looking to experiment, here are some alternatives:
Marzipan:Â A nutty alternative, great for fruit cakes.
Buttercream: Easier to work with but doesn’t provide a smooth finish.
Modelling Chocolate:Â Offers flexibility and a rich taste.
With these detailed steps, tips, and professional insights, your fondant-covered cake will be the star of any celebration. Whether you’re baking a birthday masterpiece or crafting a wedding showstopper, these techniques ensure that your cake looks as good as it tastes.
Comments