Fondant adds a polished finish to baked goods. The dough, typically made with confectioner's sugar, water and gelatin, also can be formed into edible cake decorations. Properly made fondant has an ultra-smooth, dry quality and doesn't adhere to baked surfaces without a layer of another ingredient, such as frosting, to act as "glue" underneath.

Frosting can help you stick fondant to cakes, cupcakes, cookies and other pastries. Bakers typically add a layer of flavored buttercream frosting -- a blend of butter and confectioner's sugar -- to each cake layer before draping on the fondant. You can also add a layer of store-bought frosting to your baked goods. Use a smoother to press the fondant gently to a cake, and use your fingers to gently press fondant onto cupcakes and cookies after frosting them.

Chocolate ganache, a blend of chocolate and cream, also can be used to help fondant stick. Ganache may work for you if a layer of chocolate will enhance the flavor or your pastry. Bakers typically pour a layer of ganache over a cake layer, drape the fondant over it and smooth it gently with a fondant smoother to make it stick. Fair Cake baking school explains that ganache hardens quickly in cooler weather, increasing the level of difficulty when it comes to getting fondant to stick.

Wilton Cakes recommends brushing a dab of water on the back of your cake decorations to stick fondant components together. Brush on a bit of water to stick fondant decorations to fondant-covered dessert surfaces as well. Don't use too much water, which may cause the details on your decorations to dissolve and ruin a cake's fondant-covered surface.

Start your pastry decorating projects with freshly made fondant; if you use store-bought fondant, open a new package to decorate your cake or other pastries. Wrap leftover fondant in plastic wrap and place it in a resealable bag or airtight container to keep it pliable for later use.