Fondant

Fondant is a pliable sugar paste rolled out into a smooth sheet and draped over a cake for a clean, matte covering, or shaped by hand into decorations like flowers, banners and figures. It behaves more like a craft material than a frosting, which is part of why it appeals to decorators working on detailed or tiered designs.

Getting a smooth fondant cover depends on what is underneath it. A cake crumb coated and chilled first gives fondant a firm, even surface to sit on, so it does not sag or show every bump from the cake beneath. Kneading the fondant first also matters, since cold, stiff fondant cracks when stretched over an edge, while overworked fondant turns sticky and hard to handle.

Look for a fondant that stays pliable at room temperature and resists cracking around sharp cake edges, since brands vary noticeably here. Cornstarch or shortening on hands and the work surface prevents sticking without drying the fondant out. A common mistake is covering a cake that is too cold straight from the fridge, which causes condensation to form under the fondant and can make it slick or soggy.