Hello all!!!
I have a cake to deliver on Saturday and I have decided to cover my Wiggles cake by using the Poured Fondant method.
Does anyone..... anyone at all have any tips, ideas, and words of advice for me? I've done my homework regarding this method and it doesn't seem difficult at all... almost sounds too good to be true 
Thank you to everyone who responds..... have a great day
gabesmom 
I'm also curious about this - I recently had a poured fondant disaster when I was trying to make 50 little petit fours, but I can imagine that it'd be easier on a larger cake... I'd like to hear from someone that has had some success!
From what I understand, you do need to crumb coat first with either buttercream or a glaze...
I think it may have been too thin, and rather than using a BC to crumbcoat I used a raspberry glaze... I couldn't get the cut edges smooth, and I basically ended up with a sticky mess of glaze! It tasted fantastic, though, so I ended up eating as many as I could and making a cake for the party rather than petits fours. The poured fondant does give a nice glossy finish when it dries. Next time I'll probably use BC as a crumb coat because it can smooth better after it crusts and won't show the bumps unederneath, at least until I've worked with poured fondant a little more. I really can imagine that working with a larger cake would be much easier than trying to start out with those silly little things! I'd love to see your cake when you're done - my nephew loves the Wiggles! Good luck - I'm sure it will be great! Hopefully someone out there can give some better advice...
I think it may have been too thin, and rather than using a BC to crumbcoat I used a raspberry glaze... I couldn't get the cut edges smooth, and I basically ended up with a sticky mess of glaze! It tasted fantastic, though, so I ended up eating as many as I could and making a cake for the party rather than petits fours. The poured fondant does give a nice glossy finish when it dries. Next time I'll probably use BC as a crumb coat because it can smooth better after it crusts and won't show the bumps unederneath, at least until I've worked with poured fondant a little more. I really can imagine that working with a larger cake would be much easier than trying to start out with those silly little things! I'd love to see your cake when you're done - my nephew loves the Wiggles! Good luck - I'm sure it will be great! Hopefully someone out there can give some better advice...
Ya know, TRADITIONAL petit fours do not have smooth sides. In fact, you should be able to see the layers through the fondant glaze! A layer of smooth buttercream or rolled fondant will give a smooth surface on the top of the cake for your glaze.
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