I got a request to do a post on steps in making a wedding cake usually covered in fondant. My sister makes all types of cakes and she taught me when I was in Zimbabwe.
I am still learning and since I don’t make the cakes often it will take me more time to perfect the skill. If I ever do. I do know enough to make a simple cake for my son’s birthday and other occasions.
To make a fondant covered cake you will need:
- A baked cake like chocolate cake or vanilla – 2 or three layers
- Buttercream icing
- Fondant – I use store bought fondant enough for the size of cake I am making.
- Tools – silicon mat, lazy susan board, fondant rolling pin, smoother, spatulas.
- Time- depending on what else you are doing you may need anywhere from a full day to two days or more. Also depending on the elements being added, you may need a week or even longer.
First, you are going to bake your cakes and let them cool completely.
Level them with a serrated knife or cake levelling tool. You should also remove the crust, which I did not do.
Using your buttercream icing, you are going to stack the cakes and crumb coat the cakes and let them chill in the fridge.
Ice the cake again making sure to smooth it.
I was using leftover fondant so I made a marbled fondant by making ropes of fondant and braiding them together and then rolled them out. You have to work fast because fondant hardens if left out in the air. Always keep leftover or unused fondant covered to remain pliable.
Carefully lift the rolled fondant and cover the cake.
Smooth the fondant with your hands and trim any excess fondant with a sharp knife. 
Add a ribbon, or cake topper or whatever decorations you want to add.
