Rolled fondant icing, is not the equivalent thing as poured fondant. Rolled Fondant is used to to adorn many types of cakes, chiefly wedding cakes. It includes gelatin and food-grade glycerine which keep the sugar flexible and creates a dough-like consistency.

Rolled fondant is rolled out like a pie crust and used to cover up the cake. This gives the cakes a smooth appearance. Rolled Fondant was very trendy in Europe. It found its way to the United States nearly 15 years ago, but only became popular within the last few years. Cake Decorators who use rolled fondant, will buy it in buckets that weigh fifteen to twenty pounds. More and more cake decorating supply houses are promoting rolled fondant. The charge varies, depending on the amount that you buy and the color that you buy. The white or vanilla is the most popular and can be found wholesale from several cake decorating supply companies.

Here are the important steps when covering cakes with rolled fondant. The easiest cake to use would be a round cake. You’ll want to coat the cake with rolled fondant that is void of wrinkles and be nice and smooth. It should not have any air bubbles. It is important to prep the fondant so that it is supple and simple to roll out. Please spend [spin]time kneading the fondant, you’ll find that by doing so the cake will be covered with no trouble.|Professional bakers will spend more time kneading the fondant. They find that by doing so the cake can be covered easily.[/spin]

Number 1: Crumb coat the cake with a fine coat of buttercream icing. This will help stick the fondant on the cake while giving the cake a nice taste.
Number 2: Knead the fondant until you feel as though it is at a workable uniformity. From time to time the fondant is a little tacky. This is easy to fix. Simply add a little confectioners sugar and knead it in the dough. Lay out a silicon mat, which can be purchased at most cake and candy suppliers, and dust it with confectioners sugar. (You work the confectioners sugar like you would utilize flour). Okay, so now roll out the fondant a tiny bit larger than the cake, but be wary and do not let the fondant stick to the silicon mat.
Number 3: Be careful and lift the fondant. This is how the pros do it: they roll the fondant back onto the rolling pin and then unroll it on the cake.
Number 4: Take your fondant smoother and smooth the fondant onto the cake. Some people won’t use a smoother and simply use their hands. The drawback is that they will leave fingerprints or indentations on the fondant. Work the smoother from the top of the cake headed for the sides, and then down. Get out all of the wrinkles!
Number 5: Go back to step number four and make sure your icing is smooth. All right, now you are ready to decorate the cake. You can use all ready made up gumpaste flowers. The cake decorating stores also sell numerous unique kinds of crimpers which when pressed onto the fondant, they leave a design.

For more details about rolled fondant and other types of cake decorations look on the internet and search for cake decorating supplies.