Instructions

1. Spread a thin layer of buttercream frosting over the cake, using a crusting buttercream made with vegetable shortening in place of at least half of the butter. Allow the frosting to harden for about half an hour. Lay a non-textured paper towel over the buttercream and rub gently to smooth out any ridges. Spray the entire cake with a fine mist of water to make the frosting tacky.

2. Roll a ball of fondant into a circle about 1/4 inch thick and 3 to 4 inches larger in diameter than the widest part of the odd-shaped cake. Dust your work surface with powdered sugar to prevent the fondant from sticking.

3. Roll the fondant circle around the rolling pin. Rest the rolling pin on one side of the circle. Fold the edge of the fondant onto the rolling pin. Roll the rolling pin to the other side of the fondant circle, rolling the fondant up with the pin.

4. Lift the fondant with the rolling pin and unroll it over the cake, centering the fondant over the center of the cake. Leave the edges loose around the cake.

5. Smooth out the top of the cake with your hand or a fondant smoothing tool -- this tool is held like a clothes iron, but has a flat, plastic base. Lift up the edges of the fondant as needed so you can smooth out wrinkles and push air out from underneath the fondant.

6. Position your thumb and forefinger around one corner, point or rounded edge of the cake. If covering a star-shaped cake, for example, one of the points should rest in the groove between the thumb and forefinger. Lift the edge of the fondant up, holding it out away from the cake. Glide your hand down the point to the base of the cake, slowly releasing the fondant as you smooth it against the cake. Go back and forth over the area several times until perfectly smooth.

7. Reposition your hand at a point or corner on the opposite side of the cake. Hold the loose fondant out away from the cake -- this prevents it from wrinkling while you smooth the fondant. Smooth out the fondant along the side of that point or corner.

8. Work your way around the cake, moving across to opposite sides of the cake and smoothing out one point or corner at a time. In some cases, you might not be able to use angle between your thumb and forefinger, but you can use a single finger to smooth out the fondant.

9. Go back over the entire cake a second time to ensure the fondant is as smooth as possible. If you notice any trapped air bubbles under the fondant, lift the fondant away from the bottom, if possible, and push out the air bubble. If you can't lift the fondant away without undoing the rest of your work, poke a needle into the air bubble and squeeze out the air. Smooth over the air bubble and hole so it blends it with the rest of the fondant.

10. Trim the excess fondant around the base of the cake with a sharp knife. You can either tuck the cut edges under the cake, wrap twisted strips of fondant around the base, or conceal the base with small balls of rolled fondant.