how much fondant to cover my cake?
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Begin by gathering your ingredients. To cover a standard standard-sized 9 or 10-inch cake with fondant, you will need approximately 2 pounds of fondant. You can use purchased fondant (be sure you get "rolled" fondant as opposed to "pouring" fondant), or you can make your own marshmallow fondant or rolled fondant.
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1 Kg of Circular Cake should be sufficient to serve 10–12 people depending on the portion size.
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decorating icing and buttercream are essentially the same thing. Fondant cakes should be frosted with buttercream or covered with ganache before covering in fondant. decorating icing and buttercream are essentially the same thing.
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Remember that most people will remove this part and just eat the cake anyway! Sugarpaste /Fondant models & other decorations? These you'd want to make at least 24-48 hours in advance but again if stored correctly (as per domed toppers) you could make them months in advance.
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Cake mixes typically come in 15.25- to 18-ounce boxes. This is enough mix for two 8-inch or 9-inch rounds for a layer cake, a 13-by-9-inch sheet cake, or 24 cupcakes. That can be too much cake if you have a small family.
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How much do I use? Add 1 level teaspoon per 250g of fondant icing. If you require your icing to be softer then add less CMC (i.e. add 1/2 teaspoon to 250g of fondant icing).
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Choose your flavor and 2 icing colors. Please write a short message in the "Cake Message" box. This cake is a 12-inch round, 2 pound cake and feeds approximately 8-16 people.
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1 Kg of Circular Cake should be sufficient to serve 10–12 people depending on the portion size. If the cake uses rich ingredients, I'm certain 1 kg should be adequate to serve more people.
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A half sheet cake from a bakery can measure 15 inches by 11 inches, 15 1/2 by 10 1/2 or 16 by 12 inches. Unless a special half sheet pan is used, the typical sheet cake baked at home measure only 13 inches by 9 inches.
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12 x 18 x 2 pan 325 for 40 minutes at least. Start checking at 40 minutes and add until "its done." I don't use cake mixes so mine might be a little longer to bake.
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As a general guide, we allow 15g each of sugarpaste and marzipan per square inch of cake. Using the quantities below should cover the cake to a depth of approx 5mm - the exact weight you use will depend on how thinly you roll the paste.
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Fondant dries quickly, so while working with it, always keep excess well-wrapped in plastic, as well as the parts on the cake you are not working on. Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature. Do not refrigerate or freeze.
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Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat, and refrigerate the cake for up to 30 minutes. Once that is done, you'll be able to ice and decorate until your heart's content.
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Square cakes are different from both rectangular and round cakes, and if you're planning on producing one in this shape here is a guide to how many servings each size will yield: 10-inch square cake – 20-25 people. 12-inch square cake – 30 – 40 people. 14-inch square cake – 50-70 people.
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Leave the cake to cool completely in the tin. To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don't feed the cake for the final week to give the surface a chance to dry before icing.
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2 quarts. 8-inch square cake pan. 2–½ quarts. 9-inch square cake pan. 3 quarts.
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You can add the same proportions to CMC and Tylose powder. If you want your fondant to be softer and not dry so quickly, you can add less powder (i.e. 1 teaspoon per 500 grams CMC).