OK, making a 3 tiered red velvet with buttercream/cream cheese icing. I practiced a cake using wilton fondant and it was ok, I ordered satin ice for this cake. I started rolling out the fondant and it was very very soft, i put it on the cake and there were air bubbles and it was almost pulling off the cake?? Maybe the icing was not hard enough? I put the cakes back in the fridge and will let them stay for a few hours before trying again?? what is the best way to get a smooth finish on the cake using fondant?
When you rolled it out did you use Crisco or Powdered Sugar/Corn Starch?
If you used Crisco that may be why it's so soft. I would knead a little bit of Powdered Sugar into your fondant to see if that helps.
When I overwork mine, it gets to soft. I wrap it up and put it in the fridge for a little while until it firms us, then knead to soften as needed and roll.
It was actually pretty soft when I took it out of the container..maybe I should refrigerate it for a little before I roll it out. I did use some powdered sugar but was afraid to use too much b/c with the Wilton fondant it dried it up.
Also, take note that sometimes you just get the bad batch. I've had soft ones and really firm ones out of the tub.
Now it's looking like elephant skin on the cake!! WTH...the cake is for tomorrow and I don't really like the Wilton stuff. I did two tiers and put them back in the fridge...hoping that maybe I can smooth them down when they are cold...maybe b/c the cake was cold and the fondant was warm they are reacting against one another??
I know I have had problems with my fondant not sticking to the sides of the cake if my buttercream crusted. So, I spray a very small amount of water on the BC before I put the fondant on it. Maybe your BC has dried being in the refrigerator and that's why the fondant is not sticking to it??
I thought the BC had to dry completely before putting the fondant on? the fondant did stick...just got a very weird elephant skin look to it, like it's stretched out or something.