Covering a cake fondant is easy if you follow simple steps. First, place the cake, after it has cooled, in the freezer for one hour. This will prevent crumbs from getting into the icing. Roll the fondant out to desired thickness and use the fondant rolling pin to transfer the fondant onto the cake. Smooth the fondant once in place using a fondant spreader or the back of a spatula. Trim the edges using a sharp knife and decorate as desired. Note: Keep the cake covered with a dome lid, one that doesn’t directly contact the cake, to prevent the fondant from drying out and crackling.