I have a tiered cake to do but there won't be an icing border to go around the tiers to hide any issues/board. How do I get the fondant to look nice and clean? I normally take a knife and cut the extra fondant off around the board before I stack them, should I take the fondant and wrap it under the cake board?
You can fill the gap with BC or RI.
I transport my tiers stacked. Before putting the tiers together trim the fondant even so it is covering the board and cake without a lot of extra. Stack the tiers and while the fondant is still pliable smooth the fondant down so that is it just touching the fondant from the tier under it. Hope that made sense... Best of luck to you!
Use a pizza cutter or pastry wheel to trim the excess just below the board and you'll get a smoother cut than a knife. I don't do a lot of fondant cakes but I love using the pizza cutter when I do.
Thanks for the tips!
If I use buttercream or royal icing will that not look different then the fondant and stand out?
When I need seamless fondant between tiers, I take a scrap of fondant and mash it up with a tiny bit of water in a small bowl or cup. You should end up with a very thick paste, but it should be pipeable. Put it in a piping bag and snip off the end. Use this to fill in your gaps. Smooth any mistakes with a damp paper towel or cotton bud, or a damp finger. The water will evaporate/dry after a while and the colour will match your tiers perfectly.
Thanks Dayti, I will have to give this a try!
I forgot to say use the same colour fondant for your seam as you used on your cake! Just in case that wasn't obvious, sorry