I'm new to this blog site and desperately need some help. A friend has asked me to make her a 3 tiered wedding cake and has requested that the middle tier be at least 6" tall. How do I go about covering a tall cake without tearing the fondant?
Also, I've been having trouble with bulges underneath the fondant. It seems as if the SMBC is seeping out of the layers. I've tried hardening the SMBC by chilling it in the fridge prior to covering, but I'm still having a problem with buldges. Should I crumb coat with a crusting buttercream? I'm so lost...pleaset HELP!!!
How big is the middle tier? You would either have to lift the whole thing with your hands/rolling pin or do the tape and wrap method.