Instructions

1. Use a rolling pin and a clean, smooth surface to roll out the fondant. You can roll out the fondant on a counter, pastry mat, marble board or pastry board.

2. Sprinkle a little confectioners' sugar or cornstarch over the work surface and the rolling pin. Confectioners’ sugar will prevent the fondant from sticking to the work surface.

3. Set the fondant on the work surface and roll it out at a 1/8-inch thickness and to the size of your cake. Lift and move the fondant while rolling it out to prevent it from sticking to the work surface or to the rolling pin. Dust a little confectioners' sugar on the fondant if it begins to stick.

4. Lift the rolled-out fondant by placing the rolling pin beneath it and draping the fondant around it. Do not fold the fondant completely around the rolling pin. Let the edge of the fondant hang down.

5. Hold the rolling pin about 2 inches above a buttercream-forsted cake. Place the fondant on the bottom edge of one side of the cake. Unroll it from the rolling pin and cover the cake.

6. Sprinkle a little cornstarch over the fondant-covered cake. Level the surface with your hands using a gentle, buffing motion to smooth out any bumps or wrinkles, and ensure that the cake is entirely covered.

7. Cut excess fondant from the bottom edge of the cake with a spatula or sharp knife.