Looking for help in covering cakees in fondant. I cant seem do get it smooth with no wrinkles. I live in buffalo, ny and there is no cake classes(done the wilton classes). I would love any help or tips or techniques.
First, make sure you are rolling it out big enough. You want it several inches wider than what you actually need so it drapes and you have some hanging down. If it's too short then you'll get wrinkles and bunches.
I ice my cake in a full layer of buttercream and pop it in the fridge so it gets nice and firm. Then I roll out my fondant, roll it around the pin, and then drape it over the cake. Smooth the top first, then start working it down the sides. Start on the upper edges first, smoothing all around. You might have to pull the fondant out from the cake a bit to avoid wrinkles. But really it's just a lifting out and smoothing motion all around. Then when you get it on, use your fondant smoothers and smooth it all around and trim off the excess.
Go about 10 minutes into this video:
There's lots of videos on YouTube to help.