SaraLee08 Posted 11 Nov 2013 , 10:42pm
post #1 of

AI don't know what I'm doing wrong, does everyone who has those perfect even straight sides and smooth fondant use ganache? Maybe im using the wrong cake pans because my cakes are never even. I use Wiltons 3" pans.. anyway I did a smooth crumb coat with buttercream and the fondant seemed to push it all to the bottom, it looked as it was sagging.. another issue is I spray cooking spray so my fondant doesn't stick, but I get these air holes all over my Fondant, kinda looks like laffy taffy...

7 replies
SaraLee08 Posted 11 Nov 2013 , 10:45pm
post #2 of

A[IMG]http://cakecentral.com/content/type/61/id/3138419/width/200/height/400[/IMG]

SaraLee08 Posted 11 Nov 2013 , 10:47pm
post #3 of

A[IMG]http://cakecentral.com/content/type/61/id/3138422/width/200/height/400[/IMG]

SaraLee08 Posted 11 Nov 2013 , 10:49pm
post #4 of

AAll Criticism is welcome I really want to be good at this. Please any advice would be helpful..thanks

SaraLee08 Posted 11 Nov 2013 , 10:50pm
post #5 of

A[IMG]http://cakecentral.com/content/type/61/id/3138432/width/200/height/400[/IMG]

SaraLee08 Posted 11 Nov 2013 , 10:59pm
post #6 of

A[IMG]http://cakecentral.com/content/type/61/id/3138437/width/200/height/400[/IMG]

Krypto Posted 11 Nov 2013 , 11:10pm
post #7 of

AHi! I would suggest posting on this thread.

http://cakecentral.com/t/755127/peer-review-cake-club/510#post_7462510

SaraLee08 Posted 11 Nov 2013 , 11:14pm
post #8 of

AThank you! I definitely will

Quote by @%username% on %date%

%body%