Tips on Working with Pettinice / Fondant icing to cover a cake
Whether you call it Pettinice, Fondant or sugar paste – they are all the same. Made up of icing sugar, glucose, gelatin, vegetable fat and water.
Pettinice has many wonderful decorating abilities. It is used to cover cakes, make flowers and icing novelties.
To cover a cake: bake cake and allow to cool. Add a filling and cover cake with butter icing.
Place in a refrigerator and allow icing to set.
Roll out pettinice with a smooth roller about 4mm thick on a wonder mat.
If the pettinice gets sticky, smear a small amount of Holsum on mat.
Ensure you have rolled out enough to cover the cake from edge to edge.
Pick up the wonder mat with the pettinice on and turn it over to cover the cake (since the pettinice is still partially stuck to the mat, you have a chance to move it around to ensure all edges are covered)
Lay pettinice on cake and gently pull edges to smooth & remove creases. If you have bubbles, use a pin to prick the bubbles and remove the air. Use cake smoothers to smooth the cake.
Once you are happy with the covering add your décor and once complete put the cake in refrigerator to set.
To add a shine and professional look to your cake, use a steamer to gently steam the cake for a few seconds. Add glitter once you have steamed so it can stick to the cake.