Hey all! I'm new to cake decorating and have done a few practice cakes for an upcoming event, but every time I lay the fondant and smooth it out I can see the lines separating my layers. As if that's not bad enough the top of my cake never stays completely flat! So my question is, how much buttercream am I supposed to apply? Should I leave it just a crumb coat? If not, how much buttercream needs to be on the final coat? Or what do you think I'm doing wrong? Please help!
Thanks! 
Melissa
AI normally crumb coat freeze for 15 minutes, final coat freeze for a half hour then use a clean paint brush, brush on some water (a little) then apply my fondant. I normally use a good amount to my second coat to make things look flawless when applying the fondant.
Also try laying a piece of tile on top of your cake for a hour or two to help with bulging. Then apply fondant. Hth
AI normally crumb coat freeze for 15 minutes, final coat freeze for a half hour then use a clean paint brush, brush on some water (a little) then apply my fondant. I normally use a good amount to my second coat to make things look flawless when applying the fondant.
Also try laying a piece of tile on top of your cake for a hour or two to help with bulging. Then apply fondant. Hth
Thanks so much for the response! A tile? That's a great idea! I would have never thought about that! What type of tile would you recommend? Also, do you recommend leaving the crumb coat over night? Have you ever done that? Bc what I did was fill it and then crumb coat it and leave it over night, then final coat it and let it sit for about an hr to avoid sweating. Is it possible that I rolled the fondant too thin?
I usually crumbcoat and refrigerate overnite. Final buttercream is slightly less than a finished buttercream topped cake. Fondant topping is about 3/16" thick (a bit less than a quarter inch)
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