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...
AAll Criticism is welcome I really want to be good at this. Please any advice would be helpful..thanks
AHi! I would suggest posting on this thread.
AThank you! I definitely will