I have been asked to make a 6" cake that is about 8" high.. Everytime i cover a tall cake i have trouble getting the fondant smooth at the bottom of the cake.. Doea anyone have any suggestions on how i can can apply the fondant to get a smooth finish at the bottom?
Thanks Rach

I tried this once with disastrous effect, and so tried to find the same answer after the fact, in case there was a "next time." I have read again and again that you might want to consider freezing the crumb-coated cake and then applying the fondant sideways, jellyroll style. You would make sure to create a generous overlap and seal the seam well (gum glue best bet) and then you can rub the seam out a bit to minimize it...and of course put it at the back.

I have never tried this technique but have read about it here time and again! Otherwise the only other advice I've ever seen is: take it even slower, lift and smooth. That is hard because there is SO much excess!!

We did one like this and we were two people = four hands. It was hard because it kept wanting ti tear at the top, but we manhandled it in place and everything eventually worked out.

I have found that the cheaper fondant brands give me alot more trouble. I use caljav white chocolate fondant. Its great! I is much more user friendly. Few tears ,thinner coverage and great elasticity.

Cindy