I have a problem with covering a heart shaped cake with fondant. How do i cover it so that it can be smooth without having any creases at the top of the heart. please help.
I'm just guessing here (hopefully someone who actually knows will chime in...) but I would think you need to gently ease the fondant into indented part of the heart first then ease it down all around. Does that make sense? I can imagine if you leave the indent till last you'll end up with a heap of fondant bunched up in there.
Hope this will help. Other poster is correct also.
The heart-shaped cakes I've done, (in my photos) I just made sure that I had plenty of fondant rolled out. I kept my cakes right down on the table, not on a turntable (less pulling on the fondant that way) and I covered the cake and cakeboard with fondant in the same manner as doing a round or a square. If your fondant is too "short", it seems like that is when you run into more creases...at least that is how I find it to be. Just work gently around lifting and smoothing like any other cake and you should be fine.
A good general rule for fondant covering is to start by adhering sharp corners & deep indentations first, then soft curves, and then straight lines.
On a heart, I roll out a nice, large piece of fondant. When starting to cover, I do the deep indent first, the sharp point second, the soft shoulders third, and then work in what's left on the straight sides.