Bake and cool two-layer cake according to recipe. Prepare cake by lightly covering with Buttercream icing.

Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioner's sugar. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioner's sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more sugar if needed.

Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.

Shape fondant to sides of cake with Fondant Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release the air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.

Covering Large Rounds with Rolled Fondant

In most cases, the smaller your cake, the easier it will be to cover with rolled fondant. However, there is an easy way to position and smooth fondant on cakes that are 12" diameter or larger. Follow the steps below to lift fondant onto the cake without tearing.

Cover cake lightly with Buttercream icing. Roll out fondant sized to your cake.

Slide a large cake circle that has been dusted with confectioner's sugar under the rolled fondant. Lift the circle and the fondant and position over cake. Gently shake the circle to slide the fondant off the board and into position on the cake.

Smooth and trim as described above.