Check out the step-by-step instructions and videos below on how to use Brazilian Fresh Fondant to decorate cakes:

  1. Remove from container, and knead while adding powdered sugar. If it sticks to your hands, you can add more sugar without ruining the consistency.
  2. Stretch and place on top of a cake covered with precoating or mortar;
  3. To make the frosting stick, spread a very thin layer of whipped cream on the cake.

Preparing the cake (moistener and filling)

  1. It is recommended that the liquid to moisten the cake have a syrupy texture. If it has a very liquid texture, it should be thickened with a commercially available thickener, so the cake is moist without leaking.
  2. With the sponge cake already cut, moisten the base, leaving a 1/2-inch ring on the edge undampened, and apply the filling. Repeat this process for the top.
  3. Let chill (optional).
  1. Trim the edges of the cake and put all these scraps (and others from the same cake) in a food processor and add whipped cream to prepare the precoating or mortar. The brown crust is great for making the frosting stick. Leave on the pate texture firmer.
  1. Apply the mortar and, on top of that, a thin layer of whipped cream, just to make the frosting stick, or apply white ganache.
  2. If you haven’t had a lot of practice, the cake needs to be chilled (to make it easier to work with), so you can spread the precoating (mortar) or ganache without ruining the cake. This will facilitate leveling and adhesion.
  3. If using mortar, use a thin layer of whipped cream to make the frosting stick. Stretch the fondant with a rolling pin, always turning it over and sprinkling with powdered sugar to avoid sticking. When it reaches a thickness of 1/4 inch, place it on the cake.

Don’t forget to put your cake in the refrigerator or freezer to chill.


If you notice the frosting is sticking to your hands when you open it, add powdered sugar and knead it.

Covering a round or square cake with Brazilian Fresh Fondant

Put the frosting over the cake. Slowly smooth it to adhere to the sides, being careful not to make bubbles. If this happens, pierce the bubbles with a toothpick and squeeze gently to release the air without damaging the frosting.

Leave a Reply

Your email address will not be published. Required fields are marked *