Making A Cake Smooth (Fondant) Question

Decorating By sprout73 Updated 11 Sep 2011 , 1:43pm by kearniesue

sprout73 Posted 10 Sep 2011 , 12:29pm
post #1 of 11


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.


10 replies
Texas_Rose Posted 10 Sep 2011 , 3:41pm
post #2 of 11

You need to let the cake settle after you fill it, before you put the fondant on.

southerncross Posted 10 Sep 2011 , 4:14pm
post #3 of 11

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

Good luck...

cakestyles Posted 10 Sep 2011 , 5:22pm
post #4 of 11

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?

sprout73 Posted 10 Sep 2011 , 9:18pm
post #5 of 11

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!

auntiecake Posted 10 Sep 2011 , 9:38pm
post #6 of 11

You may have answered your own question! Roll it 18-14" thick!

southerncross Posted 10 Sep 2011 , 11:43pm
post #7 of 11

Oh Auntiecake...I do hope you mean one-eighth to one-fourth inch thick!

auntiecake Posted 11 Sep 2011 , 6:12am
post #8 of 11

You are right. S

auntiecake Posted 11 Sep 2011 , 6:13am
post #9 of 11

You are right. Sorry

southerncross Posted 11 Sep 2011 , 12:41pm
post #10 of 11 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!

kearniesue Posted 11 Sep 2011 , 1:43pm
post #11 of 11

I changed to doing it this way using ganache, and I'll never look back. It works better than anything else I've tried.

Good luck,


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