🎂 Fondant Calculator
Calculate exactly how much fondant you need to cover any cake size and shape
| Cake Size & Shape | Fondant Needed | With 15% Extra | Roll-Out Size |
|---|---|---|---|
| 6" Round | 18 oz (510g) | 21 oz (595g) | 18" circle |
| 8" Round | 24 oz (680g) | 28 oz (795g) | 22" circle |
| 10" Round | 32 oz (907g) | 37 oz (1050g) | 26" circle |
| 12" Round | 40 oz (1134g) | 46 oz (1305g) | 30" circle |
| 6" Square | 22 oz (624g) | 25 oz (720g) | 20" circle |
| 8" Square | 28 oz (794g) | 32 oz (915g) | 24" circle |
| 10" Square | 36 oz (1021g) | 41 oz (1175g) | 28" circle |
| 9×13 Sheet | 36 oz (1021g) | 41 oz (1175g) | 26×20" |
| Tier Configuration | Total Fondant | With 15% Extra | Packages (24 oz) |
|---|---|---|---|
| 2-Tier: 6" + 8" | 42 oz (1190g) | 49 oz (1370g) | 2 packs |
| 2-Tier: 8" + 10" | 56 oz (1587g) | 65 oz (1840g) | 3 packs |
| 3-Tier: 6"+8"+10" | 74 oz (2098g) | 86 oz (2430g) | 4 packs |
| 3-Tier: 8"+10"+12" | 96 oz (2722g) | 110 oz (3130g) | 5 packs |
| 4-Tier: 6"+8"+10"+12" | 114 oz (3232g) | 131 oz (3715g) | 6 packs |
| Thickness | Fondant Needed | Best For | Roll-Out Size |
|---|---|---|---|
| Thin (1/8" / 3mm) | 20 oz (567g) | Smooth modern cakes | 22" circle |
| Standard (3/16" / 5mm) | 24 oz (680g) | Most decorated cakes | 22" circle |
| Thick (1/4" / 6mm) | 30 oz (850g) | Sculpted / carved cakes | 22" circle |
Fondant is edible clay like playdough. Cake decorators use it to decorate or sculpt cakes and pastries. It is made of sugar, water, gelatin, vegetable oil or shortening with glycerol.
Basically it is sugar paste, mostly powdered sugar with water to make a paste, plus glucose, gelatin and glycerin so that it stays together, does not crumble and stays flexible to roll.
What is fondant and how to use it
The word “fondant” comes from French and means “melting”
The most used is rolled fondant, which covers cakes around the world. Shop customers do not find it in the bakery section. You commonly see fancy decorated cakes with fondant at weddings or in cake competitions.
Homemade marshmallow fondant is very liked. Only four ingredients are enough, and it tastes better than store bought. It is easy to flavor and color, and the mix is easy to control.
Commercial fondant is flexible, but the taste is mediocre. Cutters for fondant, like those of Cake Boss, are small and nice, almost as smal as a cookie.
If not flavored, fondant has only a bit sweet taste, which does not please many. It is also chewy. That texture is weird with cake.
People commonly roll it too thick, which makes it doughy. You can simply remove it from the cake, because it sits above the buttercream layer, and eat around it.
Before putting fondant on the cake, you put a thin buttercream layer to close pores. Later you lay the fondant, smooth it and cut the bottom edge. Everything must be at room temperature: the fondant, cake and buttercream below.
Fondant should feel soft, moist and flexible, not dry. If it sweats before going in the fridge, the cake probably is too cold, which causes condensation of the icing sugar and melt.
For decorations like a ribbon with a bow, you do the loops separately and leave them to harden first. Later the ribbon sits flat on the surface, and you build the bow up. Fondant has advantages and disadvantages, and the secret is using them to reach the wanted look.
Alternatives to fondant are buttercream, whipped cream frosting, marzipan and cream cheese frosting. Royal icing is another way, designs you can do on cellophane on a flat surface, leave to dry and later lay on the cake. Buttercream can be applied thick as desired, which is notpossible with fondant.
