I haven't used fondant a lot, but I really like working with it. My question is, how do you get it perfectly smooth on round cakes and shaped cakes?
I was covering the small paisley shaped pan today and everything was going great until I got to both ends. I've had it gather at the bottom on round cakes and then I had two pleats on the ends of the paisley one. I haven't done a square one yet.
I'm just wondering what some of the tips or tricks that everyone has used.
The trick with fondant is to lift the bottom as you smooth and tuck it downward.
Things with points or corners ie)squares - need to be addressed differently. You need to get the corners first (lift the excess at the bottom by the corner) then get it attached at the corner before going on to the rest of the cake. Here is an excellent video from Youtube on it.
Thank you very much! I was lifting it around the bottom and thought, this is going to easy, then got to the paisley point!