Can someone please help me or share a technique. I have tried covering cakes in fondant round, square you name it. But I always end up with a wrinkle on one side of the cake and sometimes cant get is smooth at the edges/bottom of the cake. What can I do to avoid that?
Fondant is very easy, once you get it down. Take each wrinkle ONE at a time.... once you get the technique down, you should have perfection each time.
If I can help more, let me know.