You need 300 – 500 grams Saracino Pasta Top. The amount always depends on the size of your cake and how thick or thin you roll out the sugarpaste.
Before you start to work on the Pasta Top, Using a little water moisten the ganache on your cake (in this tutorial I am using a dummy). DO NOT moisten the top! Moistening helps to fix the Pasta Top to the cake when it is covered.
Use a sharp knife to cut the amount of fondant you need. You will find the Pasta Top firm at first and this is totally normal as it becomes soft when it is worked.
In order to be able to knead the sugarpaste better, I always recommend to heat the fondant for 10 seconds in the microwave (700 watts)
After you have warmed up the fondant a little, you will be able to work with it easily. It can now be kneaded without being too firm.
It is really important to knead it really well. The kneading will pay off when you come to cover the cake.
The kneading and the warmth from your hands will make the fondant soft and very supple.
Now you can colour the Pasta Top using your Gel Colour.
Work the gel colour into the paste. Blending the colour also helps to make the paste even more pliable.
Keep blending and kneading until you get this kind of appearance and the paste is stretchy and soft.
You can use the fondant immediately but I have found it works really well if you leave the fondant in cling film for 24 hours after colouring. TIP: I only cover my cakes after 24 hours.
Put the tape measure over the top of your cake and down each side. This way you can see what diameter of Pasta Top you need to roll out for covering.
If required lightly dust your work surface with cornflour to prevent possible sticking
Place the Pasta Top on your work surface and roll the fondant out evenly.
Keep rolling until you reach the required diameter for the cake
Fold the rolled out paste over your rolling pin
Place it gently over your cake using a rolling motion.
Using a smoother press down lightly on the top to remove any air bubbles and make smooth.
Press around the top edge first
Gently work the fondant downwards with your hands. Do not over stretch as the paste is very pliable and will smooth out to remove any creases.
Use a pizza cutter or a sharp knife remove the excess paste
Lift the excess away from the cake carefully
Using your smoother start to work around the outside removing any bumps and air bubbles.
Using flexible acetate smoothers work the top surface to give a smooth finish.
You are now finished to decorate your cake as required