Step by Step Tutorials
1. Roll conditioned fondant over sifted powdered sugar: move fondant around to prevent sticking and ensure an even thickness when rolling.
5. Trim the excess fondant from the base of the cake. On the first cut, leave about 1” (2.5 cm) attached, then karate chop the fondant to make a secure join around the base. Wrap the extra fondant pieces in plastic and store in an air tight container.