Hi everyone...my first question on here. I am "attempting" a 2 tiered cake (10in/8in) for my goddaughters bday in a couple weeks and it is my first attempt at fondant. I've never worked with fondant before. Any tips or recommendations? Any help or FYI's when working with fondant would be Greatly Appreciated! I'm still undecided on making MMF or Satin Ice. Anyone had success with adding flavoring to Satin Ice? I know...a million questions...but a BIG Thanks to you All! I've got ALOT of baking to do for her bday party besides the cake

TIA!

-Monica

Ok, first off, I love michele fosters fondant (recipe here http://cakecentral.com/recipe/michele-fosters-updated-fondant) I find it very easy to make(so much easier than mmf) and if you do the white chocolate variation it is even more easy to work with and I add flavors to it all the time, usually making it white chocolate almond.

2nd- if you can, get and watch this, http://www.sugaredproductions.com/product/Flawless-Fondant-DVD/

If you cant get that, here is a summary. Have a thick dam around your filling so you don't get any bulges. Get your buttercream as perfect as possible, then get it in the freezer for about 10mins (usually the time it takes me to roll out my fondant) so that the icing sets up and doesn't sag under the fondant. I like the mat/silicone mat method of applying fondant. http://www.youtube.com/user/SweetWiseInc?v=nu6QpimDDDQ&feature=pyv&ad=18329052114&kw=fondant
You dont have to buy "the mat" to do it that way. They have blue ateco silicone mats that do the same trick.

Anyways, I know that's a lot of information, but I hope it helps. Good luck!

Thanks BakingKat! Can't wait to try that recipe! So do you let the buttercream crust BEFORE adding the fondant or apply right after? Also, I read somewhere about using piping gel OVER the buttercream as an adhesive for the fondant...but i dunno??? LOL
Thx!

I have found that it doesn't matter if it crusts or not, it's just best if the icing is firm before covering it. I recommend the freezer so that the icing sets/gets hard without changing the temperature of the cake like putting it in the fridge for a longer time period (which would cause sweating and blowouts).