Fondant Coverage Calculator

For most cakes, roll fondant to about 5mm thick. This is thin enough to look smooth and neat but thick enough to handle without tearing. For drum or board covering, 3-4mm is fine as it does not need to drape over edges.

Knead the fondant until smooth and pliable before rolling. Roll on a surface lightly dusted with icing sugar or cornflour. Work quickly to prevent it drying out, and avoid rolling it too thin. If cracks appear, smooth them with a fondant smoother and a tiny amount of vegetable fat.

Yes, always apply a thin, smooth coat of buttercream (or ganache) before covering with fondant. This gives the fondant something to stick to, fills any gaps or crumbs, and creates a smooth foundation that prevents the cake texture showing through.

A fondant-covered cake can be made 2-3 days ahead if stored in a cool, dry place. Do not refrigerate fondant-covered cakes as condensation will form and make the fondant sticky and potentially dissolve. Cover loosely with a clean cloth if needed.

Buy about 10-15% more than calculated to account for trimming, mistakes, and any decorations. It is always better to have a little left over than to run short while covering a cake.