Everytime I use RKT, the end product is ALWAYS bumpy! I apply a thin layer of buttercream to help smoth it out, but when I put the fondant on- it looks awful
What am I doing wrong?! Any tips or hints? ...I've even watched on some of the cake shows where they put fondant directly on the RKT shape without any buttercream and it looks perfectly smooth?? ....frustrated
There's another thread happening now that you could read, too.
I use a cheese grater or a microplane grater to smooth it all out. Works really good.
I don't have any modeling chocolate right now, so I'm definitely going to try the cheese grater! Awesome idea