I have made sooo many cakes lately and I still cannot perfect my fondant. The latest method I used was placing the icing (Toba's) on the cake with the big tip like I see in the videos. I smooth it out, let it crust, smooth it more with copy paper and smoother. When my fondant is ready I lightly mist the bc and then place the rolled fondant, not too thin, over the bc. This last time I had a spot where the icing just moved so much I had bare spot. The icing went to the bottom. I tried to move it back up and smooth it out as best as I could. Every video makes it look so simple! I thought maybe my bc was to soft, but in the past I thought it was to hard because I couldn't smooth it easily. I must be missing something. I'm about ready to throw in the towel! Help!
When doing a fondant cake there is NOT a lot of icing on the cake. It's just basically a crumb coat so the fondant has something to stick to. The heavy fondant will move your bc around if there is a lot on the cake. You also might want to check out Sharon Zambito's DVD, Flawless Fondant. Her name on here is Sugarshack...www.sugaredproductions.com..it's only $26.95...well worth the money. I also have her buttercream DVD and it was awesome! My BC cakes are so smooth now.
great advice! I have been thinking of making the investment, so maybe I shall! What texture should the BC be? Soft so you can just glide it all over? Do you use a spatula to apply yours?
I trim my cakes to make them straight; then a CC of crusting BC smoothed with a bench scraper; chill then apply fondant.
Thanks...you are the pro! I have a question, what is CC? So you also just put a thin layer of BC on before the fondant? I will check into your DVD's. Thanks for any more tips you can give me.
sorry, CC means crumbcoat!