🍰 Fondant Coverage Calculator
Calculate exactly how much fondant you need to cover any cake size — rounds, squares & tiered cakes
| Cake Diameter | Height | Fondant (oz) | Fondant (lbs) | Fondant (g) |
|---|---|---|---|---|
| 6" Round | 3" | 18 oz | 1.1 lbs | 510 g |
| 6" Round | 4" | 24 oz | 1.5 lbs | 680 g |
| 8" Round | 3" | 28 oz | 1.75 lbs | 794 g |
| 8" Round | 4" | 36 oz | 2.25 lbs | 1020 g |
| 10" Round | 3" | 40 oz | 2.5 lbs | 1134 g |
| 10" Round | 4" | 54 oz | 3.4 lbs | 1530 g |
| 12" Round | 4" | 72 oz | 4.5 lbs | 2040 g |
| 14" Round | 4" | 96 oz | 6.0 lbs | 2720 g |
| Cake Size | Height | Fondant (oz) | Fondant (lbs) | Fondant (g) |
|---|---|---|---|---|
| 6" Square | 4" | 30 oz | 1.9 lbs | 850 g |
| 8" Square | 4" | 45 oz | 2.8 lbs | 1275 g |
| 10" Square | 4" | 66 oz | 4.1 lbs | 1870 g |
| 12" Square | 4" | 90 oz | 5.6 lbs | 2550 g |
| 14" Square | 4" | 120 oz | 7.5 lbs | 3400 g |
| Thickness | Imperial | Metric | Best For |
|---|---|---|---|
| Thin | 1/16" | 1.5 mm | Fondant appliques, flowers |
| Standard | 1/8" | 3 mm | Most cake coverings |
| Thick | 3/16" | 5 mm | Sculpted & carved cakes |
Fondant is a glaze that one uses to decorate or work cakes and pastries. It is made up of sugar, water, gelatin, vegetal oil or shortener together with glycerol. The term “Fondant” comes from French and means “melting“.
In the range of baking one commonly talks about Fondant as about rolled outside rolled sugar mass, that has smooth texture and flexible make-up, alike to cake paste. One can apply it as cover and for form fancy parts in two or three dimensions.
What Is Fondant and How to Use It
Fondant has various kinds. Rolled Fondant is made up of raw sugar mass or paste and forms the mainstream variant, that decorators of cakes apply everywhere in the world. Poured Fondant entirely differs.
Basic recipe for poured Fondant mixes water, corn syrup and powder sugar, that one warms together. The just actual link between both is the word “Fondant” itself, that shows the melting imprission on the language.
About the homemade Fondant: it is entirely doable. The ingredients cost relatively little. One popular mode implies marshmallows melted in a microwave with powder sugar.
Some simple recipes start by means of sugar, water and corn syrup to form flexible white sugar masses. Homemade Fondant one can colour by means of food colouring. It shows lower price and commonly better taste then bought versions from stores, although work with it can be a bit difficult.
Bought Fondant from stores forms also good option. Some business marks are flexible and good quality, but their taste does not impress. Brilliant kinds, as Satin Ice, help to create smooth and elegant finishes for wedding, birthday and special cakes.
It works also as modeling mass to produce fancy borders, flowers, Coverage and arches. Knives for Fondant form practical aids… Some of them are tiny, almost size of regular cakes.
About the taste now. If Fondant no one flavored, it has only gentle sweetness and does not taste genuinely different. Its texture is chewy.
Sober trouble happens, when Fondant no one rolls quite a lot thin. Thick deposit ends up by means of pasty and simple taste. If it is too thick and chewy, it does not go well with the cake.
Buttercream, whipped cream glaze, marzipan and cream cheese glaze serve as usual replacements.
Covering cake by means of Fondant, one gives to it nice gloss and removes bits of powder sugar on the surface. Roll Fondant on lightly oiled board and use the overturn method to cover the cake helps to stop cracking. The wet underside of the Fondant smooths more well this mode.
Fondant laid above buttercream simply can be removed by any, that doesnot like to eat it.
