Do you often find yourself guessing how much fondant you need to cover your round cakes or cake boards?
Getting the amount just right can be tricky, especially with taller cakes. To help you skip the guesswork, I’ve created the ultimate fondant calculator and printable guides! Whether you’re covering a tiny 2-inch cake or a huge 16-inch tier, using either the traditional one-piece method or the panelling technique, you’ll always know the perfect amount of fondant to use. No matter the size or height of your round cakes.
Scroll down to watch the video or click here to jump straight to the printable charts!
What you’ll love about these guides:
- No more guesswork: Covers every round cake size from tiny 2-inch treats to huge 16-inch tiers.
- Designed for tall cakes: Accurate measurements for cakes up to 10 inches high!
- Two methods covered: Separate charts for the traditional All in One method and the Panelling technique.
- Cake boards included: Never run out of fondant while finishing your board again.
- Free & Printable: You can view them right here or download the PDFs to keep in your kitchen.
Watch the Video: How Much Fondant Do You Need? (Step-by-Step)
The ‘All in One’ vs the ‘Panelling’ method
I’ve created 2 separate guides, one for the ‘All in one’ method and one for the ‘panelling’ method. Each method uses a slightly different amount of fondant due to the way you cover the cake.
If you’re not sure on the difference the classic ‘All in One’ method involves rolling out a single piece of fondant and draping it over the top of your cake and then smoothing out the pleats. This is the more traditional approach and often what comes to mind when you think of fondant-covered cakes.
The ‘Panelling’ method, involves covering the top of your cake with a piece of fondant first and then wrapping a separate panel around the outside. While this method tends to leave less excess fondant, it’s all about choosing the method you prefer.
How to Use the Fondant Calculation Charts
To find the perfect amount of fondant, start by selecting the diameter of your cake from the left-hand column and your cake height along the top.
- The Measurements: All cake measurements are in inches, and the fondant weight is provided in grams.
- Fondant Thickness: Calculations are based on a 4mm thickness of fondant for your cakes and 3mm for your cake board (For cake boards select a height of ‘0’ on the chart).
- An Example: For a 5-inch wide cake that is 5 inches tall, you would need 707g for the All-in-One method or 468g for the Panelling method.
Method 1: The ‘All in One’ Method
When using this traditional method, you need to roll your fondant into a circle large enough to drape over the top and down the sides of the cake. For a 5 x 5 inch cake, for example, you would roll a circle approximately 15 inches in diameter. Once draped, simply smooth the sides and trim away the excess.
Pro Tip: The ‘All in One’ method is best for a seamless, classic look. Watch how to do it here:
Method 2: The ‘Panelling’ Method
With the panelling method, you first roll out enough fondant to cover the top of your cake. (A great tip is to use the same ‘cake board’ calculation on the chart to work out exactly how much you need for the top!).
Once you’ve trimmed the top, add any excess back into your remaining fondant. This is then rolled into a long strip (or ‘panel’) to wrap around the side of your cake.
For example: If you have a 5-inch wide cake that is 5 inches tall, the chart shows you need 468g in total. 85g of that would be used for the top, with the remainder used for the side panel.
Pro Tip: Panelling is the secret to sharp edges on tall cakes. See how to do this technique here:
Does the Type of Fondant You Use Matter?
Fondant, also known as sugar paste, icing, or covering paste refers to the pliable paste you can roll out to cover your cakes.
There are many different brands of fondant, each with their own characteristics. Some fondants are stretchy and have more elasticity, usually requiring more kneading to become workable. Others are softer straight out of the packet but may be prone to tearing more easily.
You might notice that stretchy fondants can be rolled a little thinner and “give” more as you work. On the other hand, softer fondants that don’t have the same elasticity may need to be a little thicker to prevent tearing, which can result in a little more excess to trim off at the end.
Ultimately, the type of fondant you choose doesn’t matter as much as finding one you enjoy working with and that you like the taste of. It’s all about personal preference and what helps you achieve the best results for your cakes!
How I Created These Fondant Guides
Now that you have the guides, you might be wondering how I figured out the exact amounts of fondant required. Let me explain…
The first step was ensuring a consistent thickness. Personally, I like to roll my fondant to 4mm when covering cakes. It provides great coverage and helps achieve those professional sharp edges. For cake boards, I go slightly thinner at 3mm. While experience helps you gauge thickness by feel, I used rubber thickness guides on my rolling pin to ensure these calculations are as precise as possible.
Next, I determined the average weight of a 1 inch square piece of fondant. I found that different fondant brands can vary slightly in weight, I tested multiple brands and used an average weight to make the guide as accurate as possible.
Finally, I calculated the surface area for both the ‘All in One’ and ‘Panelling’ methods, adding a small allowance for excess. This excess is essential! It’s nearly impossible to roll a perfect circle or strip every time, and having that little bit of extra fondant ensures you can neatly trim your cake for a flawless, professional finish.
I really hope these guides make your cake decorating process smoother and help you feel more confident the next time you need to cover a round cake in fondant. Whether you’re a hobby baker or a professional, having the right amount of fondant can make all the difference!
If you know other bakers who might find these guides helpful, please don’t hesitate to share them. And don’t forget to follow me over on the Cakes by Lynz YouTube channel, where I share more tips, tricks for working with fondant. Happy decorating!
Disclaimer:
Please note that these guides are specifically designed for round cakes and are intended as a helpful reference. The calculations are based on covering cakes with a fondant thickness of 4mm and a cake board of 3mm. While I’ve accounted for variations in the weight of different fondant brands, there may still be slight differences.
If you find that the fondant you use requires a slightly different amount, I’d love to hear your feedback so I can refine and improve these guides for everyone!
One Response
Found the video very useful, l have got to make a birthday cake l have never made one before so l have found this very useful thank you Lynsey