Roll With It

1. Knead the fondant until it’s workable. Test its consistency by pinching a corner of the rolled fondant. When it holds the pinch and doesn’t crack or warp, it is ready for rolling. If your fondant is too sticky, dust the surface of your kneading area with confectioner’s sugar or cornstarch. The fondant will firm up once it’s placed on top of your cake.

2. Select a silicone or plastic rolling pin, not one made of wood. Wooden rolling pins can catch and pull on fondant, tearing it in the process.

3. Dust your work area with confectioner’s sugar or cornstarch. Make sure the work area is free of crumbs or liquid that can get into your rolled fondant and damage the consistency.

4. Place the kneaded fondant on the work surface and start by rolling from the center out. Lift and rotate the fondant occasionally to keep it from sticking and to create an even surface. Don’t stretch or pull on the fondant while rolling it; instead, use an even-pressured motion that gently moves the fondant. Don’t flip the fondant over, because the bottom of your fondant will not be as smooth as the top.

5. Roll until the fondant is a ¼-inch thick. Thinner fondant may stretch and tear, and thicker -- and heavier -- fondant may cause your cake to sink.

6. Roll your fondant into a circle or square that is large enough to cover the top and sides of your cake without stretching. Measure the tops and sides of the cake, then add 1 to 2 inches to allow for smoothing. For example, an 8-inch round cake with 4-inch sides needs a rolled-out piece of fondant that measures 13 to 14 inches in diameter.

Smooth It On

1. Place the fondant on top of a crumb-coated cake -- a cake that has a layer of buttercream over the surface -- immediately after it is rolled and while the crumb-coat is tacky to the touch.

2. Lift the fondant from the bottom, center it and gently lay it over the cake’s surface.

3. Smooth the fondant on the cake’s surface with a gentle, circular motion using your hands or fondant-smoothing tools. Work from the top center of the cake down, smoothing but never pulling or stretching the fondant. Cut off the excess fondant around the bottom edge of the cake using a sharp knife or pizza cutter.