When I first started making wedding cakes and large show-stopping designs, I struggled with covering cakes in fondant.
I’ve tried working with buttercream, however, I love creating tall designs and have a “protective” layer that fondant gives to a cake, if it is going to be displayed.
Tip: If your clients do not like fondant, tell them that this is like a banana peel for a cake. You won’t eat the peel, but I guess you won’t eat your banana if it has been sitting on a table peeled for a few hours.
And, I decided to practice and find easier ways to cover cakes in fondant without sweating too much on creating a smooth “perfect” exterior.
My favorite fondant texture is Rough Stone with lots of variations and color combinations.
In this video, I’ll show you how to design a wedding cake, what sizes to choose and how to make a rough stone texture and apply that to a cake.
