I just wanted some help with my fondant. I did a three tiered Dora cake (you can look in my gallery). I like how it came out but you could see the indents from the cake. You could see where the layers were put together and where the filling part was and everything. Also, the layers started to sink slightly and tilted a little. I am doing my first paid wedding cake in August and it will be the exact size of this cake and will be covered in fondant. Any tips on how to improve before then would be great. I know this lady and I really want her cake to be "perfect". I think part of my problem is that I rolled the fondant too thin trying to get the whole cake done in two boxes (the cake was for a friend and she bought the ingredients). Any help would be appreciated. Thanks.

SARAH

The cake looks cute. Yes, the fondant may be too thin, also, the buttercream underneath needs to be very thin. Just enough buttercream to smooth the cake, and let the fondant adhere to the cake.

Sarah~ Very cute cake! I love the colors. You're right about your fondant being too thin. I think next time you'll be more pleased by using more fondant. Are you using Wilton's fondant? I'd suggest either Satin Ice (ready-made) or MMF. I prefer Satin Ice, but MMF is more economical. The thicker fondant improves everything. I use plenty of BC on my fondant cakes also. Just seems to make for a smoother finished product.

Great work! Good luck preparing for the wedding cake!

I use a nice bit of buttercream under my mmf, and the fondant smoother is a must tool to have. The smoother work a lot better then your hands.

Thanks everyone. I'm going to try to make a smaller version and cover with fondant to practice. I have been using wilton's fondant because that is all we have on the island. Any suggestion on the best online place to buy satin ice? I've tried making marshmallow fondant and it was a total failure. So I'm not even going to attemp that kind of quantity. As far as the hump, I did level out my cakes. The problem I was talking about was the sides kind of bulging, which I think maybe I didn't have enought supports in the cake. Anyway, thanks everyone I'll give it another try.

Have you tried with working with mmf fondant? It's amazingly simple and tastes GREAT!!! From prior experience w/fondant, I found that if you put a "crumb" layer on the cake w/the bc and then let it sit in the fridge to harden then the fondant lays perfectly on the cake!!
I also have to agree w/cake_princess on the leveling! It does make a huge difference when putting the layers together.
I don't have any fondant tools, I use my hands with either corn starch or water and that seems to smooth very easy. Good Luck!!

A little tip w/mmf, did you try to melt it in the mircowave on defrost then turn the dial to low/medium?? You also have to use the name brand marshmallows and 10x sugar. Unfortunely w/this recipe the name brand is a must. Don't give up just yet!!! It takes a few times to get it right :0)