How to Cover a Ladybug Cake with Fondant for a Kids' Party

Planning your child's birthday party? You don't have to spend a fortune on a cake to make it memorable. In this video, part four of a seven-part series, you'll learn how to cover a ladybug cake with fondant.


Up next in How to Make Kids' Birthday Cakes (51 videos)

Planning your child's birthday party? You don't have to spend a fortune on a cake to make it memorable. These videos provide the step-by-step baking and decorating instructions for creating a baseball cap cake, a ladybug cake, a princess castle cake, a purse cake, and a soccer ball cake. We promise it will be a birthday cake they'll never forget.




While we're waiting for our ladybug cake to chill a little bit in the refrigerator, I'm gonna prepare my fondant. I'm gonna use red; like red and black, and a little white for our ladybug, and this is gonna be the base for her body. Just gonna take a little sugar and cornstarch, and we're gonna roll our fondant out. Don't get too much sugar and cornstarch on it, so we keep it nice and bright red, alright. Now that we've rolled it out, we're gonna push it down just a little bit. And use our large roller, and you're gonna roll it out and keep turning it, so you get a nice even piece of fondant. You wanna get this about quarter of an inch thick. Alright, now that this is rolled out, I'm gonna retrieve my ladybug and we're gonna give her some cover. We'll put our ladybug back, take a look at it and make sure that it's, I think that's pretty good. I don't think that we need to cut it anymore. So what we're going to do is, we'll give it a little more icing and then we're going to put it back in the fridge while I prepare my fondant. You just want to add just enough. Just to give it a nice covering. You never want to add too much icing when you're going to work with fondant because then that causes air bubbles and you don't want to not put enough icing because then you'll see the cake through the fondant. So, I'm just going to go back and smoothen it out. We'll just put our ladybug's head back here for the moment. We'll stick this into the refrigerator and while I prepare the fondant it should chill just enough. "


  • Etwin Gordon

    Etwin Gordon holds an AOS in Culinary Management and a Certificate in Pastry Arts from The Art Institute of New York City. She began her custom cake business Essential Cakes after receiving rave reviews of her signature red velvet cake from friends and co-workers. Etwin bakes custom cakes for all occasions and offers over 15 flavors.