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Chäschüächli recipe
Chäschüächli recipe
Posted in: Salty recipes, Aperitif and appetizers, Savoury pastries, Cooking, Starters
2025-05-05
0 Liked

These savoury Chäschüächli are perfect for any aperitif. The Chüächli are quick to make and are very popular with...

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Strawberry and lemon patisserie recipe
Strawberry and lemon patisserie recipe
Posted in: Cooking, Desserts, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Summer & 1 August, Patisserie, Cake creations
2025-04-30
1 comment 8 Liked

This strawberry and lemon patisserie is wonderfully refreshing and perfect for the summer! It consists of a crispy...

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Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
79 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
2023-02-28
6 Liked
The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
59 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
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How much fondant do you need for a cake?

2 Liked
 

The fondant calculator from miniSchoggi for you!

How much marzipan, fondant or Massa Ticino do I need for my cake? The fondant calculator helps you to work out the right amount of fondant, marzipan or Massa Ticino.

Depending on your internet connection, server load and the device you are using, it may take a while for the calculator to load. Thank you for your patience.

A little further down you will find a lot more useful information about fondant.

How do you roll out fondant evenly?

To create an even layer of fondant, shape the well-kneaded fondant into a ball. Press it slightly flat and place it on a work surface dusted with baking starch. Always use enough baking starch, because if the fondant sticks to the surface, it will easily warp and could tear when removed from the work surface. Using a rolling pin or rolling pin, roll out the fondant from the centre in all directions. In between, you can lift the blanket slightly with one hand and add baking starch underneath or turn it slightly. However, you must not turn the fondant blanket or pull it apart with your fingers. Patience is required when rolling it out. It is better to roll a little in all directions and avoid warping or rolling out in just one direction.

How big should the fondant be rolled out?

The size of a cake topper can be easily determined with a calculation or a piece of string. If you know the height and diameter of the cake ring, you need to multiply the height by two plus the diameter. It's best to roll out the cake to a slightly larger size so that you can cut off the bottom edge nicely.

Height of the cake: ____ *2 + diameter of the cake: ____ = required size

The diameter of the fondant cake can also be measured with a piece of string. Hold the string about one centimetre away from your cake and measure the height twice and the diameter once. For square or rectangular cakes, simply measure the height twice and the length once; for a rectangle, also measure the width once. This way, you know exactly how big your fondant layer needs to be. Roll out the fondant into a rectangular or square shape rather than a round one.

How thick should the fondant layer be?

Fondant consists mainly of sugar and is therefore often carelessly left on the edge of the plate when a cake covered with it is eaten. The thinner the fondant layer, the more likely it is to be eaten. Nevertheless, it is better to roll out the layer a little too thick than too thin. With thin layers, unevenness caused by careless spreading of the buttercream or ganache is easier to see and the likelihood of them tearing when placed on the plate is also higher. It is therefore advisable to start with a layer about 0.5 cm thick and roll it out thinner as you gain experience.

How do you achieve sharp edges?

For perfectly sharp edges, you need two fondant smoothers. Place one on the edge of the cake flush with the top edge, then use the other to smooth over it from the inside to the outside. Move the smoother around the edge from time to time and work your way around the entire cake.

Can a cake covered in fondant go in the fridge?

Cakes covered in fondant are often cream or fruit cakes that need to be stored in the fridge. It is therefore essential that the cake and fondant are kept in the fridge. If the ambient temperature is very high, the cake may sweat slightly. The fondant will release a little moisture. You can easily dab off this moisture with a piece of kitchen paper or leave it on the cake. After some time in a dry place at room temperature, it will disappear again. When storing in the fridge, you should make sure that there are no strong-smelling foods next to it, otherwise the cake will take on the odour. The cake should always be stored in a cake box. To prevent too much moisture from getting into the cake box, you can wrap it in cling film. If you make a lot of themed cakes, you should consider buying a wine refrigerator. Unlike a normal fridge, this contains almost no moisture and is therefore ideal for storing fondant cakes. The temperature can be set anywhere between 5 and 20 °C. For cream cakes, 8 °C is the maximum, while buttercream cakes can also be stored at up to 12 °C. The temperature difference when removing the fondant from the fridge is kept to a minimum, so the fondant does not sweat out as much, which is good for the appearance.

 
Posted in: Things to know, Cakes, Sweet recipes, Cake creations

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