Whenever I apply fondant accents to my cakes, the BC wrinkles and gets that beautiful elephant skin look. Uggg...
Am I waiting too long to put the fondant on or not long enough? Is the fondant too thick? I usually start adding stripes or polka dots right after smoothing the crusted cake. Is there something I should be using as an adhesive?
Any ideas on how I could fix this? I have a cake to do for a friend this weekend and am wanting to add fondant accents to the bc. I would really like to see some improvement in my technique for once.
Are you letting the cake settle before you ice and decorate?
No, I didn't know about settling until I watched Sugarshack's DVD a few days ago.
I am going to try her method this time. Do you think that will keep the fondant from wrinkling my cake?