Fondant 101: Kneading

Welcome to Fondant 101! This is a great place to start, whether you are a beginning cake designer or just new to using fondant on cake! Join well-known cake designer Rachael Teufel as she shares all her professional secrets to creating gorgeous fondant-covered cakes.

It all starts here with a little instruction on the importance of preparing your bucket of fresh fondant. If you’ve already opened your first bucket of fondant, you were probably greeted with an unexpected, rock-hard brick of rolled sugar. Before you can roll it out for your cake, your fondant must be kneaded! Rachael will walk you through this crucial first step in any fondant-based cake design. Once you have kneaded your fondant, head on over to Fondant 101: Storing to learn how to preserve all your hard work!