Okay, I'm trying to learn all I can about fondant! Here is my question! How do I get my fondant to look so straight and perfect? Is it the way you ice the cake with the buttercream, the cake itself or is it the mmf that I'm using? I want to try a different kind of fondant but right now, while I'm just starting out I'll stick with it because it is fitting the budget
All advice is needed! Thank you
Hi, im no expert on icing cakes but i used to have problems when icing my cakes and always wanted it to look perfectly straight.
My cakes look a lot nicer now so hope this helps :
put loads of cream over your cake before icing and smooth it out to the shape of your cake, the more cream the better i find as it helps hide the loose crumbs that you may have picked up wile putting the cream on.
Dont roll your icing to thin.
once you have covered use a cake smoother to finish it of working from the top down, this one made a huge improvement to my cakes as soon as i got a smoother i noticed a massive change.
Hope this helps
Give your cakes a good layer of icing and smooth to perfection as if it were going to be a regular buttercream cake. I roll my fondant thinner than most because I like nice sharp corners. If you get the icing underneath smooth than the fondant will be smooth! Practice, practice, practice!