Ok, so I attempted to cover my first round cake in fondant (thank GOD it was a practice one!) It was also my first attempt at making MMF.
When covering the cake, I couldn't get the fondant smooth. No amount of lifting and smoothing would keep me from having too much fondant to smooth completely on the cake. Then it started to rip on me.
What did I do wrong? Too thick? Too thin?
I'm relatively new to using fondant and find square cakes much easier to cover!
I have to do MIL's birthday cake this weekend and I need to cover a couple round cakes
I add a teaspoon or two of glycerin to my MMF, it seems to make it a little more stretchy. I lay mine on the cake, and use my hands, or a smoother, to smooth the top first. Then I just slide my hands down the cake, from the top down, and work my way all the way around, pulling down if I need to get the folds out.
Rounds are a little more tricky than the squares, and the bigger the round, the trickier it is. But practice makes perfect!
Thanks, I'll try adding glycerine.
Glycerine, never thought of that. Thanks!!!