Covering A Classic Vanilla Cake In Simple Fondant

How To Cake It's profile picture
  • Difficulty Level: Beginner
  • Occasions: Everyday

Lets take it back to basics! I love a good minimal, clean design for a cake, and the Kin Community logo was the perfect inspiration to show you how to crumb coat, chill, and cover my Ultimate Vanilla Cake in fondant.

ingredients image squiggle



  • 1 x 8lb portion of Yos Ultimate Vanilla Cake


  • 1 x recipe Italian Meringue Buttercream
  • Simple syrup


  • Icing Sugar
  • 2 lbs White Fondant
Tools Icon


  • 2 x 10 round cake pan, lined with parchment paper
  • 10 or 12 round cake board
  • Lazy Susan
  • Serrated knife
  • Ruler
  • Rubber spatula
  • Offset spatula
  • Straight spatula
  • Bench scraper
  • Rolling pin
  • Small Sifter
  • Pin
  • 2 x Fondant Smoother
  • Paring Knife
  • Fabric measuring tape
  • Simple Syrup Squeeze Bottle
Recipe Book Icon

Learn More About Covering a Cake with Fondant!

Watch It!

  • Prepare your Ultimate Vanilla Cake batter and pour into prepared pans . Bake at 350 degrees for 1 hour and 20 minutes. Let cake cool completely in pans.

  • Prepare your Italian Meringue Buttercream. Set aside.

  • Prepare your Simple Syrup. Set aside.

  • Remove your vanilla cakes from their pans, level off the tops and cut them in half using a ruler and serrated knife.

  • Stack your cake layers so that the bottom layer is on top. Soak each layer in simple syrup.

  • Place your cake board onto your lazy suzan.

  • Spread your buttercream evenly on your cake layer using an offset spatula.

  • Add your second simple syrup soaked layer of cake. Repeat filling and stacking process until you reach the top layer.

  • Crumb coat the entire cake. Chill your cake for 30 minutes. Once chilled, spread an even layer of icing onto the top and sides of your cake.

  • Hold your bench scraper straight up and down, and at a slight angle away from your cake. Pull your bench scraper all the way around your cake while turning your lazy susan. Remove any excess buttercream. Chill again for 30 minutes.

  • Knead your fondant well, then roll out. Should be thick. Cover your cake. Use a fondant smoother to smooth out the top and sides of the cake.

  • At the base, press the fondant into the cake as well as down onto the board to create a clean line at the bottom edge. Trim any excess fondant.

  • Be mindful of the clothing you are wearing while rolling fondant. You want to avoid wearing anything that sheds or causes a lot of lint. Tiny particles stick to fondant like glue.

Congratulations you did it!

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