How do I stack cakes using SPS (or any support method) w/out muffing the fondant?
I can't seem to ever layer my cakes w/out somehow denting or smushing some part of the fondant while trying to lift and place. How do I do it cleanly?
I have a cake lifter thingy, but even trying to get it under a cake to put atop another has affected my fondant. I desparately need to know!
I just bought sugarshack's Successful Stacking and Flawless Fondant DVD's. I heard here on CC that her techniques were amazing and well worth the cost! I haven't watched them yet (I actually bought her buttercream one too and have only had time to watch that one so far).
Unfortunately, I don't have the time needed to order the dvds and pracrtice as I need the know-how this weekend!
Can anyone help?
I wish I had some wise advice for you ... but I struggle with it too!