Making enough fondant to stretch over a cake.

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Permalink Reply by Jacqueline Martin on March 27, 2010 at 10:07pm

Round Pans
6 in = 1pound
8 in = 1 1/2 - 2 pounds I prefer 2 I like my fondant thick so I can work with it better
10 in = 2 1/2-3pounds
12 in = 3 1/2- 4pounds
14 in = 5pounds
16 in = 7pounds
Square Pans
6 in = 1pound
8 in = 1 1/2 - 2 pounds
10 in = 2 1/2-3pounds
12 in = 3 1/2- 4pounds
14 in = 6 pounds
16in = 8pounds
***I always find the thickness that I can work with and stick to it before thinning my fondant! hope this helps!

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Permalink Reply by Kim Hamilton on March 27, 2010 at 10:29pm

I was at a chocolate class this week...as an aside my teacher discussed how to tell how much fondant is needed to cover a cake. She gave us an easy way to calculate it. Measure the height of the cake, the longest side of the top, and then the height of the cake again. Add all three numbers together, that is how many ounces are needed. For example, a three inch high, six inch diameter cake would be: 3 + 6 + 3 = 12 ounces of fondant. I just did this on the three tiered cake I made for today, and it worked perfectly for each tier. I added an extra ounce or two just for good measure, and I had zero issues and a lot less scrap. I'm really happy with the way it works.

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Permalink Reply by Gaby on March 29, 2010 at 11:18am

Hi Momncakes! I usually calculate fondant per kg, 500 kg can covered a 10 to 12 cake, so 1 kg can covered a 20 slides cake. I used a ribon to size the circunference from the cake or rectangule or the form you are baking, simply put the ribon in the bigest side of your cake and cross the cake to the other side, that's the size you need to extend your fondant. Good luck!

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Permalink Reply by Crystal Stricklin on March 29, 2010 at 2:04pm

Thank you everyone I will definitely use these tips. I'm going to make my own birthday cake, as well and my husband's and son's cake and will be utilizing fondant.

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