I don't understand why I keep getting lumpy fondant.
I am only putting a very thin layer of buttercream on my cakes. I let them set & then put the fondant on top.
I think I was rolling my fondant too thin at first, but then I'm rolling it out thicker and it still gets lumpy - I don't get it. Any suggestions?
Are you kneading the fondant until very smooth? Is the fondant smooth before you put it on the cake?
Is your b'cream coating smooth? Is your cake smooth?
Fondant should be about 1/4" thick. You can use a cake circle to measure that.
Once you apply the b'c you should put the fondant on right away. Don't let it set up.
Have you tried using someting besides b'c -- like piping gel or jam?
very stiff icing dam
let cake settle oevrnight
trim sides to make them straight
freeze 6 minutes or so
apply fondant a tad under 1/4 inch think