Help! Smooth "seamless" Fondant Between Layers

Decorating By Mysnicole Updated 27 Apr 2013 , 6:25pm by zamora-short

Mysnicole Posted 2 May 2012 , 2:58pm
post #1 of 37

Hi! I am making a 4-tiered wedding cake this weekend. The design the bride and groom chose is gorgeous, but I am nervous about making it. Normally, I put a border or some sort of decoration around the bottom of each tier so that the uneven edge of the fondant doesn't show. The cake they would like, and in the picture (posted), the fondant between layers appears to be "seamless." Does anyone have a good technique for blending/smoothing the fondant between layers to make it look as if one, large sheet of fondant was smoothed over the assembled cake? Any ideas would be greatly appreciated! Thank you!

36 replies
sberryp Posted 2 May 2012 , 3:24pm
post #2 of 37

Beautiful cake. I have seen a video on Satin's Ice website where she (I believe her name is Maria) takes a paddle/fondant smoother after the cakes are stacked and guide the fondant down to the edge with the smoother. Your fondant can not be rolled too then thin for this trick.

TheSweetTreat Posted 2 May 2012 , 3:30pm
post #3 of 37

I don't have any suggestions about the fondant, but I wanted to quickly ask if those were gumpaste flowers? I would love to see your finished cake icon_smile.gif

cakeartist86 Posted 2 May 2012 , 5:14pm
post #4 of 37

I would suggest using a fondant smoother right down to the bottom of each tier and then cutting by hand with a knife (as opposed to a pizza or pastry cutter) for a cleaner, smoother cut.
Once stacked, use the smoother again to have the fondant touch the tier it's sitting on.

JamAndButtercream Posted 2 May 2012 , 5:20pm
post #5 of 37

I agree with the other posts that you can use pizza cutters to get the fondant cut as smooth as possible, but if you have any little gaps between the cake and the cake board, why not pipe a tiny bit of buttercream of the same colour to fill in the gap?

HTH icon_smile.gif

citygirldesserts Posted 2 May 2012 , 6:48pm
post #6 of 37

you could also pipe royal icing or buttercream into space and smooth out with fondant smoother or another item that will not damage fondant.

planetsomsom Posted 3 May 2012 , 2:17am
post #7 of 37

I find it kind of tricky to get right, but the bottoms look nice and neat if you leave an inch or so of fondant hanging off the bottom and then just... tuck it under. Instead of cutting it right up to the edge, I mean.

kreisner88 Posted 3 May 2012 , 3:17am
post #8 of 37

I hope you don't mind me hoping on this thread! I am way out of practice of making cakes and a bride has asked me to do the cake pictured above. I think it is destiny to find it on the forum, don't you? icon_smile.gif I am practicing to make the flower petals and I have questions!!
1. Does anybody have ideas on how to attach them to the cake? It will be all fondant and all real.
2. How to get that look of the petals? What tool was used or technique?
I am assuming they are gum paste which I am thinking of mixing with fondant 50/50. This method was suggested by an instructor I took a class from. Any thoughts on that?
I hadn't even thought about the bottoms of each tier, so this forum is really helpful so far!
Thanks in advance for helping a returning newbie back into the game!

Chellescakes Posted 3 May 2012 , 9:01am
post #9 of 37

I use a piece of acetate to smooth and finish the bottom of my cakes, it gives you a really nice clean finish right to the bottom of the tier. If you have any small gaps you an fill with royal and smooth it away with your finger , it is pretty undetectable especially if it is a white cake. It also makes the cakes a bit more secure in my opinion.

JamAndButtercream Posted 3 May 2012 , 12:14pm
post #10 of 37


1. You can either attach the petals to the fondant with edible glue or buttercream.

2. To the get the "ruffled" on on each petal a "ball tool" is used its like a tool with a metal ball on the end that rolls. The petal is placed on a spongy surface and the ball tool is pressed and rolled around the edge of the petal to give it that realistic look, here's a video to see what I mean,

HTH icon_smile.gif

kreisner88 Posted 3 May 2012 , 1:36pm
post #11 of 37

Thanks JamandButtercream for the quick reply. Now to find a ball tool! I was amazed at how soft his petals looked. Have you used his method of fondant and CMC or tragacanth?

JamAndButtercream Posted 3 May 2012 , 7:27pm
post #12 of 37

I have yet to use his method, but I'm definitely going to! The results look amazing! icon_biggrin.gif

MacsMom Posted 3 May 2012 , 7:59pm
post #13 of 37

After I cover the tier in fondant, I trim, leaving leaving an inch or two around the base.
Next, I place it on top of a smaller bowl or Crisco can, so that there is room to run a knife under the edge. With the knife exactly horizontal to the bottom edge of the tier, trim the excess fondant away.

When placing it on top of the lower tier, sometimes BC will crumble out from bewteen the cake and fondant, but that can be easily brushed away.

The acetate works great for smoothing the edges down, and the icing in a matching shade is great for fixing flaws.

Mysnicole Posted 12 May 2012 , 5:34pm
post #14 of 37

Thanks for all of your great suggestions! I ended up just piping small beads along the bottom of each tier. Here is a picture of the finished cake!

kreisner88 Posted 15 May 2012 , 2:56am
post #15 of 37

Beautiful! Thanks ever so much for sharing!

zamora-short Posted 12 Jan 2013 , 6:25am
post #16 of 37

That sounds very promising but could you explain the acetate process to me a bit more?  Also, do you roll out your fondant onto acetate and then use it to lift and lay over your cake and then peel it away?  I have heard of many who do that but have not tried it yet.  Thanks!

savannahquinn Posted 12 Jan 2013 , 12:28pm
post #17 of 37

For my cakes that are ivory or off white fondant, I pipe a small bead of melted white chocolate where the tiers meet and smooth with my finger...Its something I learned when I took a class from James Roselle...It's makes a seamless look.  I also tend to glue things on fondant with Melted chocolate for a quick result.  


 Can anyone tell me where they get their acetate to smooth fondant, I've searched online and in stores but can not find it.  Thanks!

cakefat Posted 12 Jan 2013 , 12:42pm
post #18 of 37

For the acetate, you can go buy one of those plastic file folders -at an office supply store- and then cut the acetate is about a  smallish rectangle or square- maybe about 4" x 5" and then use it that way. That is what I use and it works very well.


by the way, you can also do the exact same thing with an old X-ray film..cut it into the size you need....and then use almost the same way that you'd use fondant smoothers, but be careful if the bc or ganache is softer underneath as it can change it shape due to any pressure you may apply to the acetate with your hands.

savannahquinn Posted 12 Jan 2013 , 1:31pm
post #19 of 37


AZCouture Posted 12 Jan 2013 , 3:27pm
post #20 of 37

Also, those thin flexible chopping mats that are sold in packs (usually different colors so you know which one is for fish, meat, veggies) are good too. I just cut those into the size I want.

-K8memphis Posted 12 Jan 2013 , 4:37pm
post #21 of 37

oooh acetate is a great idea--thanks!


another source for acetate is in the art section of a big box store ex. hobby lobby


also to coax a bit of fondant to stop the wrinkling or smoothy out more in a random spot 


i rub it with the smooth side of a little blob of fondant--kinda shines up the surface a bit 

Cakepro Posted 13 Jan 2013 , 4:39pm
post #22 of 37

What are y'all talking about, using acetate to smooth fondant?

I use acetate to smooth buttercream on rounded surfaces but can't quite picture what you do with acetate on fondant.  Are you using it as a flimsy paddle-style fondant smoother tool?


The acetate I use is from frosting sheets.  Thin, clear, flimsy plastic. 


The flexible cutting boards I have are much thicker, opaque, and have a slight texture to them.


*SMH*  I need a visual.  LOL



Annabakescakes Posted 14 Jan 2013 , 3:16am
post #23 of 37

AI'm glad it's not just me, CakePro, cause were in the same boat together.

Evoir Posted 14 Jan 2013 , 3:59am
post #24 of 37

AYes, for fondant you use the flat acetate sides (not edges ) to smooth over the surface.


iwantcookies Posted 14 Jan 2013 , 5:41am
post #25 of 37



Towards the end of the video, she uses acetate to smooth and create sharp edges on her fondant. Hth!

-K8memphis Posted 14 Jan 2013 , 2:12pm
post #26 of 37

hey, what's *SMH* ?


shut my hello?


so me (need) help?


save my head?


share my (dilemna) h?


satisfy major/minor hydrangea?


ugh...???  icon_biggrin.gif




edited to include --single male heliotrope?


stay (in my) mansion (at) home

leah_s Posted 14 Jan 2013 , 4:29pm
post #27 of 37

SMH = Smack My Head

leah_s Posted 14 Jan 2013 , 4:30pm
post #28 of 37

Opps, SMF = Shaking My Head

leah_s Posted 14 Jan 2013 , 4:30pm
post #29 of 37
-K8memphis Posted 14 Jan 2013 , 4:34pm
post #30 of 37



thank you, leah!!!


my last thought was


save my whale



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