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| Fondant-covered mini-cake with marzipan face. Photo: Monika Bartyzel |
It's always good to have a crumb coat on the outside of a cake -- and some tasty buttercream inside for layers and the fondant-phobic -- but other than that, all you need to do is whip up the covering by rolling it out, draping it over your cake, and quickly smoothing it down with hands or rounded tools (like a pastry scraper handle).
As long as the cover is about 3/4" thick, it'll camouflage most bumps and imperfect ridges, and can even hold in the moisture that typically seeps out of cakes with fruity inner layers. In other words, this is the most workable and mistake-proof frosting a newbie baker can use. Fondant can be the base for an elaborate bit of decorating or add a simple, elegant note (like a ribbon or cake topper.)
Guests will wow, but be warned: Making one good cake for a party leads to the expectation that more will follow!
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