- 1). Cover the cool pumpkin cake with a thin layer of buttercream frosting. The frosting will help the fondant stick to the cake.
- 2). Measure from the top center of your cake to the bottom edge of the cake and multiply this measurement by two. This gives you the minimum diameter of the fondant circle needed to cover the pumpkin cake.
- 3). Cut a piece of paper into a circle with a diameter equal to the final measurement from step one.
- 4). Cover your work surface with wax paper to prevent the fondant from sticking.
- 5). Flatten ready-to-use orange fondant on the wax paper with a rolling pin until the fondant is 1/8-inch thick. Place the paper circle on top of the fondant occasionally to make sure it is large enough to cover the cake.
- 6). Roll the fondant up on the rolling pin so you can lift the entire piece without breaking it.
- 7). Unroll the fondant over the cake and gently center it. Smooth the fondant over the top and sides of the cake and into any crevices with your hands until you are satisfied with its appearance.
- 8). Trim away the excess fondant at the bottom of the cake with a knife.
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