I am doing a wedding cake but she only wants it tapered, not topsy turvy. Anyone have any tips on covering the cake with fondant? I think maybe last time i didnt roll it out large enough or thin enough and I ended up with excess which created a seam. Any advice would b great. Thanks!
All I can say is make sure to keep the fondant nice and loose; and keep smoothing. You will have a lot more creases/folds to work with beacuse of the smaller bottom. I'm not really sure what you ment by a seam at the bottom, could this not be trimmed off with a pastery cutter? Not the best advise, I know. Practice you'll get better
The seam was actually down the side because I gave up. I used Duff fondant for the first time and it has a different texture than what I'm used too. It feels thick but rips and stretches thin very easily. Thanks for trying to help