I seem to have trouble getting my cake to look nice and straight and smooth when I am using fondant. Once I put the fondant on it sometimes appears lumpy underneath or I can see where it was torted. Can anyone give me some tips on how to improve this? I've watched so many youtube tutorials and don't see anything that really solves my mystery.
You need to let the cake settle after you fill it, before you put the fondant on.
There are tons of threads on CC about bulging prevention and smoothing the undercoat (be it buttercream or ganache) Here's a good place to start though
Remember that your cake and crumbcoat need to be perfectly smooth and even before applying the fondant.
If they're not, the fondant won't hide the imperfections.
What are you using to ice the cake under the fondant?
I'm using buttercream underneath. I'm wondering if maybe I'm not leaving the fondant thick enough. It takes me so dang long to roll out the fondant that it is starting to dry out by the time I'm done rolling.
Thanks for the link, I'm going to go check it out and see what I can learn!
You may have answered your own question! Roll it 18-14" thick!
Oh Auntiecake...I do hope you mean one-eighth to one-fourth inch thick!
You are right. S
You are right. Sorry
Auntie...no need to feel sorry! LOL I rather like the mental image of a foot and a half thick fondant on a cake. I suspect my early fondant cakes came close to that!
I changed to doing it this way using ganache, and I'll never look back. It works better than anything else I've tried.