- fondant icing
Knead the fondant to remove any creases and cracks and then mould into a rough round shape.
Dust a board with some icing sugar and roll out with a rolling pin, turning all the time so the fondant doesn't stick to the board. Keep the fondant around a quarter of an inch thick.
Take rolling pin the middle of the fondant and flip it in half over the pin, then on to the cake. Smooth the fondant down on the sides as soon as possible to prevent tearing and cover any cracks.
Finally, smooth the top and sides with a cake smoother to get rid of any marks and bumps. Cut away any excess with a knife and place in an airtight bag to prevent drying.