Ok...I'm rather new at this and super slacking on uploading my pics.
But...everytime I make a cake I have fondant issues. It rips if it's too thin and no one wants a big thick piece of fondant... Then when I FINALLY get it on it does the 'elephant skin' thing. SO FRUSTRATING!!
Also...what is the best way to do a crumb coat...actually to be quite honest...what are the best ways to do ANYTHING to the cake before covering in fondant? Freeze? refrigerate? Crumb coats? Need serious help!!
Any advice will help! Thanks!
Hi there, welcome to CC. Ok, First when the cake is ready for the filling you torte it, and put the filling. Here is a tutorial from Wilton.
I would do a thin layer of crumbcoat. And then roll the fondant a bit thick. When I roll out my fondant, I use a little bit of shortening. And if you are using cornstarch, do not use a lot. I think the more you use cornstarch the "elephant skin you get". Here is another tutorial on covering a cake with fondant.
If you check the Wilton site, you will find there are lots of useful info.
Oh another thing that I forgot tell you is that I don'r freeze cakes all the time. If I'm getting busy, I would make the cakes and freeze them few weeks before. When you freeze a cake you need to wrap it very well with saran wrap and then foil and then put it in a freezer bag. If you are going to use a cake that has been frozen you need to take it out a day or a day and half ahead and thaw it in the fridge with the wrapping.
I don't use any filling that has to be refrigerated. So if you are using any of those fillings you need to put the cake in the fridge ones you put the filling. And the other thing that I don't do is put a cake which is already covered in fondant. But some members do.
Thanks for your help!! I think fondant is going to be the death of me! haha
You know, I realy like to try to get a smooth finish with buttercream, but I'm so scared of it.
Once I had this elephant skin problem too when I did a wedding cake. I think it is something to do with the fondant. I have changed the brand I always use. Now I'm really happy with the one I'm using. The fondant shouldn't be too soft.
If you get "elephant skin" , rub a little bit of shortening with your finger. It should work.
Welcome to the wonderful world of cake decorating and Cake Central!
If you want to invest in a good set of teaching DVD's, Sugarshack has a great DVD on Fondant. It taken me a few cakes to get the hang of it, but was well worth the investment to have a professional work along side me while I do my cakes. I still have trouble with cracks and creases, so I have learned to cover them up! She also has two other DVD's, one one how to get smooth buttercream, and another on how to stack cakes.