16 Inch Cake Being A Pain

Decorating By Shannie13 Updated 21 Aug 2009 , 11:55pm by xstitcher

Shannie13 Posted 21 Aug 2009 , 9:30pm
post #1 of 2

Hi everyone,

I am looking for some tips and some help. I am making a wedding cake and my 16 inch cake is being a pain. I am covering it in Michelle Foster's fondant and I am about to love my mind.

I measured and weighed the fondant to the exact amount I need, but when I roll it out, I have too much fondant and it is too heavy and breaks in the middle, as it is on the cake.

Can anyone give me a hint as to what I can do to stop it from breaking and me losing my mind...lol.

Much appreciated
Shannie

1 reply
xstitcher Posted 21 Aug 2009 , 11:55pm
post #2 of 2

Make sure your cake is firm enough to handle the fondant and roll the fondant at least 1/8" but no more than a 1/4" thick.

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