"We've taken our purse cake from out of the refrigerator and we just want to add just a little bit of buttercream. It's already cold so you don't need to put it back in the fridge, but we just want to just smoothen it out just a little more so we'll add just a little bit on all sides. So you can decorate your cake with either buttercream or with fondant. I just like working with fondant. It just makes the cake look a lot better. Alright, and I think that's good enough for our icing. So now we'll roll out our fondant and we will cover our cake.
Now what you want to do is just a little trick I use so I always know how much fondant I'm going to need. I'm going to measure from this side to the bottom and then I want to measure from here to this side. And it's about twelve inches so I know that I will atleast need a twelve inch diameter worth of fondant to cover my cake. Put a little corn starch and confectioner sugar and then we'll roll out our fondant. You can do it just like if you're rolling pizza dough. You want to keep turning it just to try and smoothen it out nice and even on all sides. You can also stretch it out.
This cake is a pretty small cake so we don't need to roll out too much. And again, you want to get just about a quarter of an inch thickness in your fondant. You don't want it too thick, you don't want it too thin either, and we'll see if we have twelve inches on all four sides. That side is good, alright, it looks like we're good on all sides. And what you want to do is use your roller as your guide for your fondant and you just want to make sure that it's nice and even on all four sides. That way, you're cake is fully covered. You want to stretch it out a little bit and you just want to take your smoother and you want to smoothen. Use your hands as well and push it in. Just tuck it in just a little bit and the corners, and then when you've done that you can take your smoother and you can just smoothen it out. Push in on the bottom then we're going to cut it.
And there you have it. Your fondant is nice and covered. You just want to take your pen knife, if you don't have one to use, a regular kitchen knife will do, or a pizza cutter. And you're just going to go around the edges and we're going to cut it and you'll remove the excess fondant and then we'll cut our other side. Alright, now your purse cake is ready to be decorated."