How to cover a cake with sugar paste
Covering a cake with sugar paste might seem tricky, but with the right tips and a bit of practice, it’ll be a piece of cake! Whether you’re a beginner or already have some baking experience, with the right approach you’ll give your cake that perfect finish you’ve been dreaming of. In this blog we’ll guide you step by step through the process, with handy tips and tricks to help you avoid common mistakes and create a fondant cake without any cracks or tears.
Step 1: Kneading the sugar paste
Always start by kneading your sugar paste well. This increases its elasticity and helps prevent tearing. Just be careful not to overdo it, if you knead it too long, it can become too soft and may feel sticky or sweaty.
Step 2: Rolling out the sugar paste
Roll out your sugar paste into an even circle about 2 to 3 mm thick. This gives you the ideal balance, not too thick and not too thin, so it sits nicely on your cake without overpowering the filling. Make sure to rotate the sugar paste a quarter turn with each roll to prevent it from sticking to your work surface and to keep the thickness even all the way around.
Notice little cracks along the edges while rolling? That means your sugar paste isn’t soft enough yet, give it a bit more kneading!
Dust your work surface with the FunCakes Magic Roll-Out Powder or FunCakes Icing Sugar before rolling. These powders won’t affect the texture of your sugar paste, just don’t overdo it! Too much powder can dry it out, causing cracks.
Step 3: Preparing your cake
To smooth out any bumps in your cake, cover it with a thin layer of buttercream and chill it in the fridge for about an hour. This allows the buttercream to firm up and gives your sugar paste a nice smooth base to stick to.
Watch out!
Avoid using water-based creams like whipped cream or Enchanted Cream®. The moisture in these creams can react with the sugar in your paste, causing it to melt or slide off the cake.
Step 4: Covering the cake
Carefully place the rolled-out sugar paste over your cake. Gently smooth away any folds around the sides and use side scrapers to polish the surface until it’s smooth and neat. Then trim away the excess sugar paste at the bottom.
Tip: Once the paste is on the cake, try not to lift it again, this can cause it to tear.
Sugar paste can dry out! So always keep it covered with cling film wrap and avoid waiting too long once you’ve rolled it out. The upside? The good thing? As sugar paste dries slightly, it holds its shape beautifully and helps your cake stay neat and firm.
Want to see exactly how to do it? Check out our step-by-step video!
