Can you please help me? I am a novice cake decorator and found that with my last cake (which was the first one I had done with white fondant) that when applied to the cake I could still see the cake underneath ie; the layers etc. It was chocolate mud cake with buttercream filling, I smoothed buttercream all over and then put fondant over top but found that when I put enough buttercream icing on so that the cake itself wasn't visible then it was too much buttercream and I then found it hard to get the fondant smooth over the top. Any advice would be greatly appreciated, thanks

Sounds like you may be rolling your fondant too thin. Do you have a rolling pin with the guides? That really helps get it the right thickness.......if you can get used to using it. I personally use a regular pin, but the guides do help.

You're rolling your fondant too thin. Try rolling it a little thicker next time and see if this doesn't help.

You might try using a white chocolate ganache (3parts white choc, the real stuff not candy melts or morsels to 1 part cream) it firms up nice and hard and is a great base for fondant.

Sorry to budge but what is the right thickness for fondant???

Here's a thread you might find helpful:

http://cakecentral.com/cake-decorating-ftopict-673052-.html

HTH

Hummmm... well I don't measure mine anymore, just kinda have a feel for it... but somewhere between 1/8 and 1/4 an inch.

Thanks so much for all the helpful tips - I have to admit it sounds like one of my major errors may have been being so impatient that I haven't really given the buttercream layer enough time to harden before applying fondant. I am always so excited about the next step and the finished product that I tend to rush things, ha ha!!!

Smooth your buttercream very well then pop in the fridge for a few minutes to firm it up. Roll your fondant a little thicker. Good luck.