How do you make your fondant so smooth around the bottom without having a border? Everytime I make one without a border, it comes up at the bottom when I stack them. Any advice? Do you tuck it under the cake?
I have found that you do tuck in just a pinch, and then when you go to stack use a small plastic palette knife (the kind you use for painting) and that will keep it neat. You can buy a set of 5 at Michaels'' or AC Moore for around 5.00.
How do you tuck it in? Under the cake or the cake board?
I just cut the fondant flush with the bottom of the cake board. When lowering the cake into place, if you have trouble getting your hands out of the way, line the cake up and use a long offset spatula to help you lower it the rest of the way.
thanks for the tip.
I wrap my fondant under the cake board a little bit. To keep it neat when you're stacking it, only push the dowels in about half way, then set the next tier on them. The weight of the upper tier will push the dowels all the way into the cake while giving you time to get your hands out from underneath the cake.
that is a great tip, thanks