I need your advise on this cake. Its the second cake ive made in almost a year. My oven blew up last may and I just got a new one. Im starting a cake business in my home and hopefully will have my kitchen set up before dec. This is my first TT cake also. I need to know what I need to improve on cause I want to clean up my fondant work before I have paying customers. Also I need to know how to get my fondant smoother. I was going to buy a smoother but im not sure which ones are the best. I will gladly take any advise you throw my way. Thank you!

I know my fondant gets that cellulite-y look under my fondant if I have too much BC underneath. It starts to slide and look lumpy, sometimes. As for smoothers, I just use the white wilton ones and they work perfectly fine, just have to use one in each hand so I can smooth it all at once and not get bunching in any place.

I don't work with fondant much though, so maybe I don't actually know what I'm talking about., just what works for me. *shrug*

Definitely a smoother helps...also helps if you can refrigerate the cake first so its nice and firm before adding the fondant.

The best thing to do for getting smooth fondant is to have a VERY smooth layer of buttercream underneath. Don't get sloppy with the buttercream - it has to be smooth, too!

Also try different brands of fondant and even try making your own marshmallow fondant (google it for the recipe) and some of the recipes here on CC. You'll find a fondant that you really like to work with more than others and you'll get more comfortable.

Also - try Sharon Zambito's (SugarEd Productions) fondant DVD. Her instruction is very detailed and helpful!

Good luck!!

Thank you for your comments every little thing helps.

I would highly recommend Sharon's "Flawless Fondant" DVD. You'll be amazed at the difference in your cakes.

I would also add that you should make sure your fondant isn't rolled too thin. That is when mine looks lumpy is when it is rolled too thin. 1/4 of an inch or just slightly thinner than that is about where you want to be.

Danielle

I agree with with every one else. I just use the wilton fondant smoothers you can get them at walmart. Most important thing is to make sure your buttercream is really smooth underneath you don't really need all that much just a basic crumb coat. i crumb coat it and than put it in the refigerator for about 15-20 min. hope this helps

Thank you all for your advise! I think I might be rolling the fondant too thin. Ive been rolling it about 1/8 of an inch, and I thought that was too thick. Boy was I wrong! I cant wait to try everyones advise.

Definitely roll your fondant thicker, that is the most valuable lesson I have learned when working with fondant!! You are definitely on the right track!!

Pretty cake and nice photography!

I also forgot to tell you that. It is a gorgeous cake. Great job!

Danielle