Hello and welcome to Cupcake Addiction’s Basic
Smooth Fondant Dome Cupcake Tutorial where I’ll be showing you how to achieve this beautiful
smooth fondant dome finish from either fondant or modeling chocolate on your cupcakes.
Tools and equipment to achieve this finish: We have some cornstarch. You can also use
icing sugar. And I like to keep mine in a little shaker for even distribution.
I’ve got a circular cookie cutter. Now, giving you the size — you just want to take your
cupcake or whatever size cupcake or muffin you’re baking with. You can see there the
ratio. It’s roughly a size bigger than the outside of my patty pan and that’s just going
to allow for the raised dome of the frosting. I’ve got some frosting. You can also use ganache.
You can use [thin] frosting. You can make your own frosting. Any frosting is fine.
I’ve got a fondant roller or just a regular rolling pin.
A butter knife with a nice flat edge on the back.
And my fondant or either modeling chocolate — both will work.
So I’m going to start by just preparing my cupcake with some frosting. Now, try to avoid
getting frosting in these outside seams. If you do, you can use a dry tea towel or a cloth
just to wife off them. But you really want to try and contain that frosting as much as
you can because once you pop that lovely fondant dome on, you want it to be as neat as possible.
So you can see there, I’ve actually pushed it into the patty pan but it’s not going over
the side or into the cupcake liner. So then I’m just going to build up the middle.
A bit of a blob of frosting on there and I’m just working it back and forth with my knife
being sure not to take it over the sides, once again, of that cupcake liner ’til I get
a bit of a rough dome. Don’t worry if it’s not perfect, you can smooth it off a little
bit if you like. Something that looks like that.
Now we’re going to take the fondant or the modeling chocolate. We have a great recipe
on our channel for modeling chocolate if you would like to check that out. Otherwise, fondant
is fine. Sprinkle out a little bit of that cornstarch
or icing sugar. Place down your fondant. Roll it out. Now I always like to keep my fondant
moving. A couple of rolls. Turn it. Once again, a couple of rolls and turn it. And I don’t
like to have my fondant too thick because it can become quite [sickly] with the buttercream
and all the other sweet things that you’ve got going on. So I always like to have thin
fondant layer. Make the icing the star of the cupcake.
So when I’m happy with the thickness of my fondant, — you can see there, it’s not too
thick — I’m going to pick the cleanest part with the least cornflour stains or anything
like that and just use my circle cookie cutter to cut out a nice circle.
Then I’m going to just lay this circle over the top of that buttercream frosting. I’m
going to start in the middle. And just using my fingers, I’m just pushing it down. So really
lightly, don’t push that frosting out. You really want to be pushing the fondant but
not the actual frosting underneath it because you don’t want that frosting to come out the
sides too much if you can avoid it. You can see there, it’s coming out a little
bit but that’s alright. We’re just wanting to meet it up with the cupcake liner. Once
again, try not to let it get into the sides of the cupcake liner. Just tuck your fondant
dome all the way around. And then, you can use your finger just to
swipe around and take off any of that excess frosting. Once you’ve got any excess frosting
off, just use the palm of your hand to, circular motion, smooth out that lovely fondant dome.
So there you have your smooth fondant dome finish. You can see here some other cupcakes
that we’ve used the same finish for. And I think you’ll agree, it adds a really nice,
clean, smooth finish to your cupcake. It does take a little bit longer than a regular buttercream
frosting but I think it’s worth it. If you love our tutorials, make sure that
you subscribe to our channel. We upload three times a week and we’ve always got great new
stuff coming out. Thanks very much for watching.