When putting the fondant on a round cake, I end up with creases.....Any suggestions?
There are a lot of good videos on the Wilton site or youtube that walk you through it - check them out to make sure you are doing it right...it takes practice - everyone I do gets a little better, but after 6 months, I am still perfecting it.
Practice, practice, practice!!!!! And watch some Youtube videos. Toedna, who is on here too, has a ton of great tutorials on Youtube. And I just started using ganache under my fondant, wow, it makes all the difference in the world!!!!
Make sure the cake settles. It's best to let that happen a room temperature.
I have a bad habit of putting my cakes in the freezer after about an hour. Not a problem if it's all buttercream or ganache.
It's been huge bad news for me when I need clean lines for fondant. The cake thaws and then those creases show up.
when smoothing it, start from the top and work your way down and round. like smooth the top edge all round, then smooth the next half inch down, and work your way round. definatly a case of practice makes perfect.