A couple weeks ago was the first time I covered a cake in fondant. I used Toba Garrett's recipe and corn starch to roll it out on. (I was told the corn starch would be better than powdered sugar but this is my first time so I don't know.) I rolled it out, laid it over the cake and started smoothing down the sides like suggested. I could not for the life of me get it to go on without having darts (for lack of a better word) on the bottom. Does that make sense? Please help me! I have looked at all the how to's that I can and I still don't get what I am doing wrong. I finally covered the bottom of the cake with ribbon to hide it. I will try and upload the pic tonight. Anyone help??????

You have to almost 'unstretch' the fondant. you ease it back into itself.

It helps if you don't roll it to thin.

maybe the video on this site will help: www.atecousa.com

i'm interested too - luckily i've been able to cover it every time...but not this week - i'm making fondant covered "lego" and won't have a ribbon to cover it with...

I find that going clockwise with my right hand streaching forward and with my left pulling toward me. It will make sense when you do it. Take your time, allow the fondant to drape, pause, work the first inch from the top down that will be easy. Redrape and go slowly and gently.

I think that practicing is the best way to overcome all of those obstacles. Personally, I can read instructions and tutorials until I turn blue but actually doing it myself is totally different.

With time, you'll be able to do it perfectly!

I like to raise my cake off the table to keep the fondant from bunching at the bottom. This lets the weight of the fondant sort of pull the pleats past the bottom of the cake. Then I find the best technique for me is a "fluff" technique. You sort of fluff the fondant out and I sort of rub up and down (the up first because it keeps the bunching from happening again). I know it sounds weird but try pushing up instead of in. It took me a while before I finally figured out what everyone was talking about.

Make sure you don't roll the fondant too thin. I find that if the fondant is thin to start with it is harder to get the "pleats" out.

I find it's a whole lot easier to cover a cake when it's on a cake board of the same size. (i.e. 8" cake board for an 8" cake) I elevate the cake so the fondant doesn't hit the counter that I'm working on. A big crisco can works great for this. I trim a little of the excess weight so the fondant doesn't tear, then I smooth it down all the way to the cake board, then cut at the bottom. I've never had a "darting" issue with this method.

I finally got around to uploading the picture of the cake I did. You can't see the darts of course because I covered them with ribbon. I am so thankful for everyone's help and can actually look forward to trying fondant again with my new tips! Thanks again!

P. S. DH was my photographer and he didn't change the date so the date is off. Not that it matters.

I think your cake turned out great! I love the colors!