Yes, absolutely! Sugar paste, also widely known as rolled fondant, is an excellent and popular choice for covering cakes, providing a smooth, flawless, and professional finish.
What is Sugar Paste?
Sugar paste is a pliable, dough-like icing made primarily from sugar, water, gelatin (or agar-agar for vegetarian versions), and sometimes glycerin. Its elastic texture makes it ideal for rolling out thinly and draping over cakes, creating a pristine canvas for further decoration. Unlike buttercream, which has a softer texture, sugar paste offers a firm, durable shell that protects the cake and provides a smooth surface.
Why Choose Sugar Paste for Cake Covering?
Sugar paste is favored by bakers and decorators for several key reasons:
- Flawless Finish: It provides an incredibly smooth, even surface, masking any imperfections in the cake's crumb coat.
- Versatility: Once applied, it can be easily colored, textured, cut into intricate shapes, or used as a base for painting and other decorative techniques.
- Durability: It forms a protective layer, helping to keep the cake fresh and making it easier to transport without damage.
- Aesthetic Appeal: It gives cakes a polished, high-end appearance, often seen in wedding cakes and celebration cakes.
Mastering Cake Covering with Sugar Paste
Achieving a perfect finish with sugar paste requires a few essential steps and techniques.
1. Prepare Your Sugar Paste
Before rolling, it's crucial to prepare your sugar paste correctly.
- Kneading is Key: Thoroughly knead the sugar paste until it becomes soft, warm, and highly pliable. This process activates the ingredients, making it stretchy, much easier to manage, and allowing it to be rolled out further without tearing.
- Prevent Sticking: Lightly dust your work surface and rolling pin with a little cornflour (cornstarch) or icing sugar (powdered sugar) to prevent the sugar paste from sticking as you knead and roll it out. Avoid using too much, as it can dry out the paste.
2. Prepare Your Cake
Ensure your cake is well-chilled and has a neat, smooth crumb coat (a thin layer of buttercream or ganache) applied. This layer helps the sugar paste adhere evenly and provides an additional barrier for moisture.
3. Rolling and Covering Techniques
| Step | Description |
|---|---|
| Measure & Roll | Measure the top and sides of your cake to determine how large you need to roll your sugar paste. Roll it out evenly to a thickness of about 3-5mm (1/8-1/4 inch) in a circular shape larger than your cake. |
| Drape | Carefully lift the rolled sugar paste using your rolling pin or hands and drape it over the center of your crumb-coated cake. |
| Smooth the Top | Gently smooth the top of the cake with your hands or a fondant smoother, working from the center outwards to eliminate any air bubbles. |
| Work Down the Sides | Starting from the top edges, work your way down the sides, lifting and gently pulling the sugar paste outwards to ease out any pleats or folds. Use smoothers to achieve a sharp edge and flawless finish. |
| Trim Excess | Once the sugar paste is smoothed all around, use a sharp knife or pizza cutter to trim away the excess around the base of the cake. |
| Final Polish | Give the entire covered cake a final gentle polish with a fondant smoother to ensure a perfectly smooth and even surface. |
Essential Tools for Sugar Paste Application
- Non-stick Rolling Pin: A large, non-stick rolling pin is invaluable for rolling out sugar paste evenly.
- Fondant Smoothers: These plastic tools help to create sharp edges and smooth out any imperfections or air bubbles.
- Sharp Knife or Pizza Cutter: For trimming excess paste cleanly.
- Cornflour/Icing Sugar: As mentioned, for dusting your work surface.
For more detailed guides and visual tutorials on working with sugar paste, you can explore resources like Wilton's guide to covering a cake with fondant or various instructional videos available on platforms like YouTube from reputable baking channels.
Using sugar paste is an accessible and rewarding way to elevate your cake decorating skills and create stunning culinary masterpieces.
