I've only been baking cakes for a year now and it all started with me wanting to make my son's first birthday cake special. From then on I have had about 10-15 people asking to bake them cakes which I have done and found to love especially since I'd rather stay home with my son. But of course with no training I have run across a few problems and would love the help!

1. How do you roll fondant over a cake and have it be so smooth, especially around the edges? Mine always puckers and folds around the sides when I'm trying to smooth it out

2. After making 3 wedding cakes (that were covered in fondant) when I began to cut into them the cake started crumbling. Is it a moisture issue? Is my fondant too thick and not allowing moisture to release or should I use a denser cake mix?

3. After covering the different tiers of a wedding cake in fondant, do I put it back in the fridge or do I let it sit out? I have been putting it back in the fridge and have found the fondant has been getting very sticky?

Thank you for any help/advice you may have!

1. http://www.youtube.com/watch?v=nu6QpimDDDQ&NR=1
at the end of this video (about 11:50), she tells the best way I've found to get the fondant smooth. (No, you don't need the mat to get your fondant looking great. =) But it is a neat tool!)

2. Yes, a denser cake is better. Try adding and extra egg. That usually works for me. Or try different recipes.

3. It depends on what you filled your cake with. If it's perishable (fruit, etc) , it does need to be refrigerated. But know that the "sweating" does evaporate and not to touch it while it's wet. Just take it out a few hours early to let it dry off. If you just used buttercream for inside, your cake can sit happily on your counter.

HTH!!! =)

#1 It's hard to describe how to put fondant on a cake but your best bet would be to look on you tube for tutorials.
http://www.youtube.com/results?search_query=covering+a+cake+in+fondant&aq=0
#. I am not sure how I can't help you there but more than likely the cake is too moist. If you use straight box mix I'd suggest looking at the extended mix recipes on here.
#3. some fondant does sweat after you take it out of the fridge and your anwser will depend on what works for you. generally if you don't have a perishable filling then no but if you do then of course yes.
HTH

Thank you!!! That video is great!

Any favorite recipes on the site to use for wedding cake? White or yellow, just something dense enough to be stacked?

I would really recommend taking the Wilton's courses through Michael's or Joannes. I looked at your cakes, and while your skill level is beyond what they teach, I learned a ton of insider tricks from these classes. If you can find them hlaf off, it would be worth the investment.

What kind of fondant are you using?

If you look in my photos, my three tier cake with yellow flowers was done with a Betty Crocker cake mix with one extra egg per box used. The density was perfect and cut with minimal crumbs.
For support, I highly suggest using bubble tea straws or the Wilton plastic tube things for your dowels for support. Wooden dowels go back and forth too much and were the downfall (literally) of my baby shower cake (also in photos). I got my bubble tea straws on amazon.

shepness, looking at ur photos ur doing a great job without any help nice cakes

WASC cake is the cake of choice. Go into the recipes and click on "Most Saved Recipes". It's at the top of the list!

Thank you all for your help! Any suggestions on keeping the fondant from sticking to the cardboard from a stacked tier? And thanks mommynana- it is something I definetly feel I should take a few classes on because I'm not comfortable just yet but it's so addicting!

shepness, that i can promiss that it is but its still fun so go have some fun and good luck