Any suggestions on how to cover a cake with fondant and not see the seams? When ever I cover a cake with fondant I can see each level of the cake, is it that my fondant isn't thick enough or that I'm putting too much frosting or filling in each level? HELP!! Any suggestions would be fantastic.
Thank you in advance.
There could be a number of things. First, be sure to use a dam (which is really thick icing piped around the edge of the cake... then put the filling in (only about half way up the dam).
I use a weight to help the cake settle before I put my crumb coat on. I also do 2 crumbcoats. Let the first one crust before you do the second. Other people suggest using a ganache (sp?) instead of buttercream to help with the "bulge" as we call it.
And...lastly, you may be rolling your fondant a bit too thin too... try these things first, and if you still have a problem, then try rolling your fondant a little thicker
Thank you, i will try these suggestions! You're the best!!