In this video tutorial you will see how to panel round cake in fondant. 99% of the cakes I do are covered in fondant using this method.

Cake must be chilled and firm.

I use rolling pin with pin guide rings, so, that my fondant is rolled out evenly.

For round cake I use only two panels. I always start from top panel first. The second panel I roll to the length of my cake's circumference.

How to calculate the circumference? I do not use ruler or eyeball it. I use basic math's formula. The round cake's diameter multiplied by 3.14 plus add 2-3 inches for extra movement. I got 6 and 4 inch round cakes. Using the formula I roll my panel to be 21-22 inches long (6x3.14+2(3)) for 6 inch cake and 15-16 inches long for my 4 inch cake.

I have it all put in my note book so that each time I wouldn't need to calculate it again. But if I need to calculate again, that's only it. Round cake diameter in inches or centimeters multiply by 3.14 and add 2-3 inches (5-7 cm) for easier movement.

Then I cut my circumference panel to the height I need plus 0.5-1 inch extra. Roll it on the small pin (just because I handle it much easier than a long one) and leave it stand it up vertically till I roll it back on the cake.

I press it onto the cake using cake smoothers. If I need I use a bit of water to glue the panels together.

And that's how I panel my round cakes using fondant.

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