I had leftover gray fondant, and an 8-inch round cake in the freezer, so I decided to try to cover one. It actually looked pretty good all the way around until I got to the "end". (I know the cake is round-- no real "end", but anyway . . .) It has lumps and holes and I can't figure out what to do about it. (I know that I cut it off a little too short in places while smoothing it around, but I figure that is a first-timer's mistake.)
Will piping your border help it? Could a ribbon border or flowers cover the mistakes? Can you just keep that side turned to the wall and slice it first? LOL (sorry)
Are you trying to cover the whole cake with fondant or just a border of sorts.
atecousa.net/learn/satin-ice-tutorial has a great demo on covering a whole cake.
Here is a great tutorial from aine2 on how to cover a round cake and the board,
If you check on Youtube, you will get lots of videos on that as well.
Whole thing. Thank goodness it's probably just going to the food pantry/shelter that feeds people lunch. I think the cake has been in the freezer awhile, but it did not appear freezerburned so it should be good if weird looking. (gray badly-done fondant).
Thanks for the videos. I tried the thing in articles on this site, but it didn't really show how to fix what I did or how to not do it next time.
Here is another link from Wilton on how to cover cakes with fondant.
Thanks. I looked at those two. I Think my MMF may have been too stiff. It just kept "buckling" and folding on the sides. The top looks pretty good. I don't have a smoother, so I was just using my hands. I'll try again another time. I appreciate the help.
I smooth my fondant cakes almost only with my hands. I have found with round cakes that it's a lot of slow smoothing downward, cutting off excess as I go. I also find if my fondant is rolled a bit thicker, it smooths a lot nicer.