How to Cover a Cake Dummy with Fondant (Pro Finish)
Chef Alan TetreaultIn this tutorial: Why Use Cake Dummies? · What You'll Need · Sanding and Preparing the Dummy · Applying an Adhesive · Covering the Dummy with Fondant · Trimming and Smoothing · Stacking and Finishing Tips
Cake dummies are one of the most versatile tools in a decorator's kit – useful for practice, competition prep, tiered wedding cakes, and display pieces that last for months. In this tutorial, Chef Alan Tetreault of Global Sugar Art walks through the full process of preparing and covering a styrofoam cake dummy with rolled fondant, sharing the techniques and adhesive options that produce a smooth, professional result suitable for decorators at every skill level.
What You'll Need
- Cake dummies – Styrofoam rounds or other shapes in your desired sizes. Shop cake dummies at GSA.
- Rolled fondant – Enough to cover your dummy with some overhang. .
- Piping gel – Chef Alan's preferred adhesive for securing fondant to the dummy. .
- Turntable with dummy holder – Ateco makes a spindle attachment designed specifically for cake dummies that inserts into the base, keeping the dummy stable while you smooth. .
- Rolling pin – For rolling out fondant to the correct diameter. .
- Fondant smoother – For pressing and finishing the surface.
- Sanding blocks – Available in coarse, medium, and fine grits from any hardware store (3M or generic brands). GSA does not carry these.
- Small spray bottle – For lightly spritzing the dummy with water.
- Paring knife, pallet knife, or X-Acto knife – For trimming excess fondant.
- Scissors
Sanding and Preparing the Dummy
Before covering with fondant, the dummy needs a small amount of prep work. The sharp factory edges on a styrofoam dummy can cut through fondant during smoothing, causing cracks and separation.
⚠️ Always sand cake dummies at a sink under running water. The water acts as a lubricant and prevents tiny styrofoam particles from flying into the air and settling on your kitchen surfaces and products.
- Turn on a gentle stream of warm water at the sink.
- Start with a medium or coarse sanding block on the outside surface. Look for the visible seam line where the circle was cut – sand this down first. You can sand the entire outside edge if you want a perfectly smooth surface.
- Switch to a fine or medium block for the top edge. Go very lightly around the outside rim, turning the dummy as you work. This light coping removes the sharp edge that would otherwise cut the fondant.
- Optionally, smooth the flat top surface the same way.
Chef Alan emphasizes that you don't need to sand the entire dummy – the most important step is coping that top edge so it's slightly rounded rather than sharp.
Applying an Adhesive
Before covering, set up the dummy on your turntable. If you have the Ateco dummy holder, turn the dummy upside down, center the spindle, push it into the foam, and mount it on the turntable. This attachment lets you press firmly against the fondant while smoothing without the dummy sliding off the board.
Chef Alan outlines three adhesive options:
- Shortening (e.g., Crisco) – Some decorators rub a thin layer over the entire surface. Chef Alan notes this is not his preferred method because the fondant tends to shift underneath, leading to wrinkles and pucker marks.
- Piping gel (Chef Alan's recommendation) – Lightly spritz the dummy with water first, then rub a small amount of piping gel over the entire surface by hand. As it dries under the fondant, it acts as a glue – the fondant bonds firmly and won't come off. For an 8-inch dummy, less than two teaspoons of piping gel is plenty.
- Water only – Lightly spritz the dummy with a spray bottle. This works, but use very little – too much water bleeds through the fondant and creates wet spots on the surface.
💡 Why piping gel wins: Unlike plain water, piping gel won't dry out while you're rolling your fondant, even in low-humidity environments. It stays tacky until you're ready.
Make sure to get adhesive around the edges and all the way down to the bottom of the dummy.
Covering the Dummy with Fondant
Chef Alan demonstrates the math for sizing your fondant: measure the diameter across the top, then add the height on each side. For an 8-inch dummy that's 4 inches tall, that's 4 + 8 + 4 = 16 inches of fondant diameter needed.
💡 Roll it thicker: When covering a cake dummy, you can roll the fondant a bit thicker than you would for a real cake. The extra thickness makes it easier to cover smoothly and gives a nice solid finish on the dummy.
- Measure your rolled fondant to confirm it's large enough.
- Roll the fondant around your rolling pin and drape it over the top of the dummy.
- Immediately press out any air bubbles from underneath, just as you would on a real cake.
- Use the palms of your hands to gently press the fondant around the outside top edge so it adheres to the top of the cake. This prevents pulling, stretching, and stretch marks along the top.
- Work the fondant down the sides like fabric – gently pull it apart and smooth it downward, separating any folds as you go.
- Continue all the way down to the bottom of the dummy, keeping the fondant smooth and separated as you press it in.
Trimming and Smoothing
Once the fondant reaches the bottom of the dummy, it's time to trim the excess.
- Cut vertically first – Before trimming around the base, make one straight vertical cut with scissors. This releases the weight of the excess fondant so it doesn't pull or tear the fondant up the side of the cake as you cut around.
- Trim the rest of the excess fondant around the base with scissors.
- Hold the base of the turntable firmly and use a smoother to press straight down along the sides, adhering the fondant to the cake. Work all the way around.
- Use a back-and-forth motion with the smoother to finish the surface.
- Use a pallet knife, X-Acto knife, or paring knife to trim along the very bottom edge of the dummy. Make a small break cut first so the fondant doesn't pull, then follow the bottom all the way around.
💡 That first vertical cut matters: Chef Alan stresses this step because the weight of dangling excess fondant is enough to pull and tear freshly placed fondant off the side of the cake. One quick snip eliminates the problem entirely.
Stacking and Finishing Tips
One of the best advantages of working with cake dummies is that they require no dowel rods or internal support. You can stack two tiers or ten – they're entirely self-supporting. Simply place one on top of the other.
Chef Alan recommends letting a freshly covered dummy sit overnight before decorating. This allows the fondant to dry slightly, so it's firmer the next day. You won't leave fingerprints in it, and it's simply easier to decorate on a surface that isn't soft and fresh.
Once decorated, dummy cakes keep beautifully for months. The fondant dries and preserves – it won't melt, run, or deteriorate. This makes them ideal for building display cakes well in advance or preparing wedding cake tiers days or weeks ahead of the event.
This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →
