Many people like purchasing/making cakes covered with fondant ( sometimes called rolled fondant or plastic icing or sugarpaste or Ready to Roll ( RTL) depending upon the country you are in. And you can even make your own – there are many marshmallow fondant recipes out there.)
You first start out by preparing your cake. The cake gets crumb iced. Remember, the way the cake looks with the crumb ice is close to the way it will appear once coated with fondant. This means dips and bumps, frosting lines may all appear in the finished product. Take you time and do the base right, it will payoff in the end.
Once the cake is prepared, it is time to prepare the fondant. The fondant must be worked/kneaded to make it workable. This can be done on a lightly powdered sugar surface or a greased surface. If you have to color your fondant, check out this video on how to color fondant.
Once ready, proceed as described below.
How To Cover a Cake with Fondant.
Sprinkle the work surface with some powdered sugar. Roll it out to the desired thickness, generally 3/16-inch to 1/4-inch (4.5-6mm).
Using an impression roller or fondant texture roller to give the fondant a texture. Roller the roller over the fondant, pressing it in to create the design.
Now it’s time to get the fondant onto the crumb iced cake. Here I just fold over the fondant, place my cake and bring the fondant over top. I fit the top and smooth a little with a fondant smoother.
Time for the sides. Getting a great look with take some time. Lightly stretch the fondant and smooth with you hand trying to keep it lump and pleat free. Keep rotating and repeating until it is done.
Lastly trim you fondant. I follow the two cut method making the first cut close to the cake circle and the final cut at the base of the cake. Smooth out and clean up after cutting. To cut, you can use a pizza cutter, pasta wheel or a sharp knife. It is now time to decorate the cake.