I think it looks great. As for tips - the only thing I can say is that with experience everything will get easier. I think the sides could be a little smoother, but again with practice everything will get better. Great job.
You know what thats exactly what I dont like either. The sides started getting bumpy and I want that smooth look. I also didnt like the edges around the top. I LOVE when a cake in fondant has the smooth sides and the squared off tops.. But that you so much for the compliment =)
Your sides do look just a bit 'bumpy'. Did you use fondant smoothers?
I'm a very cheap person If I can use something else I won't buy some tool etc. I had read for yrs about using your hands to smooth fondant on a cake so that's what I did.
Well........when Wilton got into fondant (and I was an instructor) I was required to attend a training session where we were given a fondant smoother (just one) but it made all the difference in the world in getting cakes much smoother looking. That may be just what you need.
Also......make sure your cake itself is smooth to begin with....use a smooth buttercream, piping gel, or melted jelly under your fondant, making sure to fill in any small holes or other imperfections before adding the fondant.
Next time try chilling the cake before applying the fondant so you have a firm surface to work with.
I'm not too crazy about the bottom borders, but that's strictly my opinion.
My cakes never look as good as yours so plz take my critique with a grain of salt.
Your bottom borders definitely look like mine. I'm exhausted and just want to get it done. Take a break if you can. My cakes will be gorgeous and then I do the borders, because I want it done. My stuff goes down hill from there.
The fondant; truly is not bad. I wouldn't call it lumpy, more like big dimples.
I know you're just supposed to crumb coat before the fondant. I put the cake in the freezer and then put another coat of icing. I smooth using a spackle knife or Viva.
The spackle knife can be found in any home improvement store. I also buy cheapest and thinnest, more flexibility. Paint supply section
Last resort, I use my hands for smoothing. I have hot hands, so I literally have ice water for dipping, when I need cold.
Love the color combo, and as everyone else said, with time, you will get so much better with the fondant.
I think a stacked cake looks best when there is at least a 3-4" difference in their sizes.
I use a pizza wheel to slowly trim the fondant at the bottom of the cake, so it's always a perfectly straight line. Then I don't even need the borders. So, if you do something like that, you can move the pretty spray of flowers towards the bottom layer and you'll have a beautifully balanced cake.
i think you're cake looks great, i can't really offer any advice since i'm very new to fondant myself.
practice practice practice,
it looks better than anything i could do i know that
a bit of cake cellulite on the sides...but i can totally relate...i'm still lovable and i've got quite a few myself!
i think you're doing a great job...my first fondant looked about 1% as good as that, and i'm a little envious of you!!!! i'm not sure if you wanted constructive crit. on everything or just the fondant, but i would agree with the posts that suggested the tiers being a bit taller and a different border. i don't do alot of borders, because i do the same as adven...pizza cutter, slow going, nice straight line that doesnt' need to be disguised. i also would suggest practicing on your handwriting, but that is definitely a life long pursuit!!!!!!!!! i really stink at freehanding, so i have a lot of letterpresses.
overall, i think it's a marvelous cake and you should pat yourself on the back!!!!!!!!