This is my first fondant cake. 12, 10, 9 and 6. Its a Pound cake with Raspberry filling and buttercream. NOTE: This is actually the back of the cake, I wasn't thinking when I took the picture.
I was so ambitious to make a 4 tier cake as my first fondant cake. I had so much problems. First of all, when I tried to lay my first cake with fondant (which is the 3rd tier), it unfortunately ripped and had cracks. I took it off and redid it and it still did the same results. So what I did is that I stopped covering the cakes with a whole piece of fondant and just try to put pieces of it. In that case, I thought maybe I should go for a drapery look for the first 2 tiers and decided to put strips of fondant on the top tier.
The flowers were done using Edna's tutorial. THANKS EDNA. While the pearls were done with a mold. I had a rough time doing this. hopefully you can all help me do a better job next time.
Questions:
1. No matter what I do, my fondant keeps tearing, once I lay it. What can I do?
2. I was going to use Sugarshacks buttercream but I didnt have any shortening with a good amount of trans fat so I used indydebi's buttercream on this cake and the BC had a lof of bubbles. Also when I overmix it, it turned gritty so I added more milk and it turned out fine but too fluffy. Is that how buttercream should be? I really want to perfect her recipe becuase I think I'm doing it wrong.
Suggestions, comments and insults are totaly welcome.
That's really good for your first! What kind of fondant were you using? What I seem to be reading is if your fondant is too soft and ripping (if it's home made), add more ps to it.
When I got some air bubbles specifically using Indydebi's recipe, kakeladi told me to use a wire whip and stir it in a figure eight motion. That should smash out the air. I don't know why sometimes, even I make icing the exact same way each time, there are air bubbles! Always after I put it in another container, then stir it, they seem to get worked out. That's no matter what kind of buttercream I'm using. Have you tried Serious_cakes recipe? I really like that one. HTH
I like it! I found fondant super hard to work with! I have just made my second cake on Thursday. The first cake I did on a hot humid day and I would have spent 2 hours or so trying to get that sucker covered! If it wasn't sticking to the pan it was tearing. I doused my bench top with Copha and icing sugar and I could actually lift it. Also, I think a little thicker made it more managable and it still tore a little but I used my hands to gently buff it back together.
I actually used a premade fondant but it is so soft - way softer than playdough even. My sister used a different brand and had a much firmer fondant which didn't tear as easily.
On Thursday, we just rolled it really thick and it did tear when we put it on but we buffed it all back together - certainly not an expert finish but it looked pretty good in the end. I thought fondant looked like it would be really easy to work with but I was so wrong!
That's really good for your first! What kind of fondant were you using? What I seem to be reading is if your fondant is too soft and ripping (if it's home made), add more ps to it.
When I got some air bubbles specifically using Indydebi's recipe, kakeladi told me to use a wire whip and stir it in a figure eight motion. That should smash out the air. I don't know why sometimes, even I make icing the exact same way each time, there are air bubbles! Always after I put it in another container, then stir it, they seem to get worked out. That's no matter what kind of buttercream I'm using. Have you tried Serious_cakes recipe? I really like that one. HTH
Thanks. I actually use Satin Ice fondant. It just feels dry after rolling. hmmfs.
I will definitely try what you just said. Maybe it can work for me. Oh and I serious cakes recipe good under fondant?
No advice to help just wanted to tell you your cake is very pretty.Good job!
Cake is brilliant, cant beleive its your first fondant cake, also think your completely crackers to do a four tier cake for your first fondant hahaa! (but very brave!! and it payed of )!!!
i think the problem your having is your fondant is drying out, and perhaps your rolling it just a bit too thin. I use more shortening than PS. Also, try rolling it a little thicker, i find a thicker layer of fondant on a cake gives it a much smoother look and it wont break as easy! dont worry, i had the same problems with my first fondant cake, but youll get used to it and find a good medium for you.
I agree with Cath. I think you are possibly rolling the fondant too thin and possibly exposing it to air a little too long either before or in the process of placing it. I always have plastic wrap handy and keep the fondant covered unless I am handling it. I learned the hard way about it drying out too soon.
Sandy
I do the same as Gscout. I use plastic wrap on my large rolled sheets of fondant, and Any excess, i keep in a ziplock bag. or if im making a model and have little balls of the stuff rolling around like crazy, i took a tip fron Edna and pop a cup over it, i use the little silicone cupcake moulds just coz there so cute and feel funky lmao!
you can buy spacers, but i just prefer to do it by eye and feel, i really couldnt give you a measurement. . i dont do numbers lmao!!! i always over estimate or under estimate!! il let some one else give you that lol!
i think you just need more practise, its how i learned really. I watched a few vids on youtube on how to apply fondant to cake and prepare it etc. and just copied them. Some are really quite helpful!!!
its far to easy to loose your motivation but your cake looks great! i bet it tastes good to! ive personally never used satin ice because i am in the UK. Just keep at it!! i promise you will get used to it! over time youll learn just by running your hand over the rolled fondant if its thick enough/thin enough for you!
Well, for thickness, most say 1/4 inch. I find that too thick. I like it just a little thinner, but not by much.
Ziploc and plastic wrap, 2 things in the kitchen you can never have too much of. Anything I am not using is wrapped and / or put in ziploc. 
Sandy
I love it!! Very pretty and who cares if it has some flaws, it was a first and turned out great. You should be proud. I won't even attempt fondant covered cakes yet...
Congrats on your first fondant cake. You sure did pick a tough one! It looks great. I'm mostly a buttercream person, but I've played with fondant a few times. I did not have problems with the tearing issues, but I think that's because the fondant was the right consistency and thickness as others have said. I have no doubt that you'll work these issues out and your creations will be only better and better. Anyone who tackles a mountain on the first try (as opposed to an ant hill) has enough ambition to overcome these problems! Looks great.
Lisa
I think you did a wonderful job. Working with fondant isn't easy. I've mad a few cakes covered in fondant.
Like everyone else is saying.....plastic wrap and ziplock bags..........the handiest things you can have when working with fondant. It helps keep the fondnat from drying out between uses.
Don't give up! You are doing a great job.
WOW! That is all kinds of awesome! My first fondant cake was a mess haha
Congrats!
WOW!!! For a 1st this is sensational, terrific and.........if you know it or not you got one of THE BEST compliments anyone could get when TTran said:
......your cake made me want to throw in the towel! IT'S BEAUTIFUL! You have great talent.........
Hi,
Covering a large cake with fondant is not easy and takes a lot of practice and skill!
There are 2 ways in which it can be done:
1: Roll out your icing as normal, then slide a large dusted cake drum/board underneath.
Lift the rolled out fondant on the drum/board and gently slide it off onto the top of your cake.
Then just smooth down as normal.
2: Roll out your fondant onto a flexible surface.....silicon mat, or any non-stick flexible sheet/mat.
Once rolled lift the entire thing over the cake.....turn it over onto the cake and lift off the flexible material.
Again, just smooth down as normal.
Both ways work well with large cakes....it's just down to choice really.
Despite the above issue, I think your cake is FAB!
I hope my advice is of use to you.
Kind regards,
Sharon 
LOL cant believe you tried (and succeeded) to make a 4 tier for your first fondant cake! ive been running my own business for 3 months now and still havent done a three tier (only dummies)!! have my first one in august and im terrified!!
you really salvaged the cake, you wouldnt know that you didnt intend it to look like this.
as regards fondant i have to say i love my own recipe which is a mixture of Nicholas Lodge and Lindy Smith. i had a load of problems with tearing fondant until i realised that you need to add a good amount of gelatine and that makes it lovely and firm and not sticky.
my recipe is as follows:- about 1 1/2 inch of water in a small saucepan and sprinkle over 2 sachets of powedered gelatine and dissolve over a low heat. add 1 1/2 tablespoons of glycerine and 3 tablespoons of liquid glucose. this makes enough for about 1 kg of icing sugar. just mix it in to a bowl of icing sugar and knead until smooth and non-sticky. you might need to adjust the measurements slightly, i just do it automatically now but any problems ive had have been due to not putting enought gelatine in so i always add a little extra at the beginning. a little shortening kneaded in stops the fondant cracking.
Good luck!
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