Hello.Â I am just beginning to learn the art of cake decorating.Â I have made several cakes and have just began using fondant.Â I have some simple questions if anyone feels like mentoring a newbie.Â I appreciate it so much.Â I'm from Arkansas and there are no cake decorating stores anywhere near my home so classes are out except for the two main craft stores.Â
1)Â I notice many of the cakes are taller than normal, is this a trend?Â How many layers are there usually?Â Then, how do you slice and serve a cake which is so tall?Â I'm picturing it falling off the dessert plates.
2) When I am rolling out my fondant, I use cornstarch (very little) but my fondant still sticks to whatever surface
I am rolling it out on, i.e. countertop, table, I even have a SweetWise huge mat just for rolling out fondant.Â It still sticks and tears.Â Then after I put it on the cake, the bottom sometimesÂ is too thick and there is a huge amount to have to deal with.Â I cut off the overflow to about 1-2 inches thinking it will help me but it doesn't.Â IÂ generally have to cover the bottom inch of my cakes because they are too wrinkly (is that a word?)Â Any advice for this weary cake decorator.Â If you do not have time and could recommend someone for me to write or even a school somewhere so I can attend is tremendously appreciated.Â Thank you for reading and I hope you can help me.Â
Hot Springs, ArkansasÂ
Am.youtube.com/#/watch?v=nu6QpimDDDQ&desktop_uri=%2Fwatch%3Fv%3Dnu6QpimDDDQ..hi Jane welcome to cc here is a video on how to use the mat hopefully it will help you out. Happy baking