How to Cover a Square Cake with Fondant

Level cakes with a knife or cake leveling tool sold in most hobby stores. Trim all sides of the cake even to give the cake sharp straight sides.

Then, a dirty ice. No crumb coat just lay it on thick

Use the drywall tool to scrape off the majority of the icing applied. Recheck your level and be sure it is perfectly flat and level. Make adjustments by adding or removing icing where needed.

Roll out fondant to size needed to cover cake at 1/8 thick. Use a new clean spray bottle to lightly mist your cake with water.

Pick up fondant with large silicone rolling pin and drape over the cake gently.

Stretch fondant easily so there are only creases hanging past the bottom of the cake board and none above the cake board. Your fondant should go past your cake board. The larger the piece of fondant, the easier it is to smooth. Fondant that barely covers the edges of the cake will most likely wrinkle and be hard to smooth.

Trim at the edge of the cake board to remove excess hanging fondant. This is important not to trim it shorter because it will cause wrinkles when smoothing. Also, if it is left long then when you are smoothing the hanging weight will cause the fondant to pull away from edges of the cake.

Start smoothing with a fondant smoother tool. Always start smoothing from each corner and work toward the center line of the side. Once at center line the start at the top and work your way from top to bottom. You can lift the fondant at the cake board to help release air and stretch a bit to pull out wrinkles.

Smooth the top and sides of the cake. Trim bottom excess fondant with a sharp knife, pizza cutter or a craft knife.