Hi All!

Okay... so, when I first used fondant, everything was peachy. No problems with folds around the base of the cake. I was pretty pleased with myself. But then I realized, "hey, those cakes weren't nearly as tall as the ones I just made yesterday and today for my Wilton Course 3".

So, they are four inches tall, and when I smooth fondant down the sides, it puckers, folds, creases... basically, looks terrible! What am I doing wrong? Anyone have any tips for smoothing? (BTW, these are round cakes too! I don't know what I'm doing wrong!).

TIA for all your help!

Mirjana

Hmmm... well I'm not sure how to explain this, but you kind of keep one hand under the fondant and hold it a few inches away from the cake in front of the area you're smoothing. I work in small sections at a time. Then you kind of pull and smooth as you work your way around the cake. I like to use the fondant smoother. When it's all smooth, trim the bottom or you can smooth it under (I've never tried that).

After you place the fondant on the cake let it sit there a few seconds before you start to smooth it. That's what I do. Also, I work with a little at a time just like beachcakes said. Smooth it down with your hand while holding the fondant in your other hand. Also cut the excess fondant off. It does get in the way a lot. When I use MMF I don't even have to use the fondant smoother. When I use Wilton fondant I have to use the smoother everytime. I think MMF is lots better! I wish I could help you better then that. Good luck~

put the cake on a raised surface. Something sturdy, like a crisco can. The folds then should mostly fall below the bottom of the cake. You do need to cut the excess off the bottom fairly quickly so that the fondant doesn't rip or stretch out too much.

Thank you for the tips! I'll give them a try next time!

Mirjana

Are there any tricks to putting fondant on a square cake...I did one today for the first time and the corners had too much fondant on them and they kept bunching and creasing??

I asked my Wilton instructor about this, since my cake ended up with bunching and creases, to start smoothing the corners first and then work your way to the middle point of the sides.

Hope that helps.