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Make sure your work surface is clean, your cake firm (crumbly does not cut it in the world of decorating), the temperature just right (heat and humidity are also enemies of the well-decorated cake -- you may want to just go for a glaze in Florida!), and be certain that you have plenty of time. Cake decorating, while relaxing and fun, is time consuming. It will always take longer than you think. Classes on fondant, and other cake decorating styles, are offered at local craft stores and through community based leisure course programs, such as this one: UF leisure courses.

Fondant Fact Sheet

• Poured fondant, used to glaze donuts, petit fours, etc. is different than rolled fondant, which has a playdough like consistency.

• Fondant has been big in UK and Europe for decades, especially for wedding cakes; only recently has it grown in popularity in the States.

• DO NOT get fondant wet, it will destroy the consistency.

• Use powdered sugar liberally when rolling out fondant, to dust rolling surface and pin.

• Be certain work areas are clean. You don’t want lint, dust, crumbs on your fondant.

• Roll to between 1/4 and 1/8 inch thick on average.

• Give cake a light covering of buttercream frosting before covering with fondant, so the fondant has something to stick to. Be sure to smooth and level cakes before frosting, as fondant tends to show imperfections through its sheen.

• Once rolled, drape over cake and smooth using tool/ hands. The key to a good fondant covering is to prepare more than enough fondant to cover, allowing plenty to drape over the sides, then smooth down from top to sides. Slice off excess at bottom.

• “Glue” fondant shapes and pieces together using the tiniest amount of water, jam, or a pure grain alcohol (which unlike water, which ruins fondant, will dissolve if used sparingly).

• Fondant roses are easy to roll from a flattened strip of fondant. Fondant shapes can be cut with cookie cutters. Fondant also takes quite well to embossed patterns and designs.

• Work gel (not liquid) or dry food coloring in to a small amount of fondant and knead well for colored fondant.

• Painting liquid food color on a fondant surface also works quite well. Use clean small sized artist’s paint brushes.

• Figurines can be shaped out of colored fondant or painted.

• Classic fondant designs include ribbon cakes, pearl cakes, gift box/ bow cakes, cakes with flowers or figurines on top, and cakes with flower designs painted on them.

• If you are going to "multi-level" your cake, insert cut wooden dowel rods that heighten exactly to the top of the bottom level. Then place a cut-to-fit cardboard bottom on top of the dowels, with the next level of cake resting on this platform. Continue to stack this way until you reach the desired height of perfection. Alternately, you can buy visible plastic tiers and risers, which allow space between your cake levels.

(Need a fondant recipe? Try out these: Wilton, Jacques Torres, Allrecipes, Colette Peters.)