I am planning on making a cake where the tiers will all have a matching edge, instead of centered and was wondering how folks do the fondant on this type of cake. Do you still cover each tier or is there some other method? Do you do anything to cover any flaws in the fondant edges in the back? BTW I am planning on a square cake, in case that makes a difference.
Hi, I would cover them speratley and then stack. If there is any spaces, I would use some roayl icing, as the same colour as the fondant, to fill them and smooth it with a palette knife.