I hope someone can help!!! I'm doing a wedding cake next week, a small three tier topsy turvy cake covered in fondant and I've never done fondant before. I've been watching videos on youtube, and reading everything I can find. I'm also practicing. One source said to cover the cake with buttercream, chill and then cover with fondant. OK. So I'm smoothing the fondant gently but the buttercream is squeezing out the bottom and making a terrible mess. The fondant was also not adhereing to the cake. Should I be using a different type of frosting, maybe a 10x based crusting type? Does the fondant stick to that? Any recommendations for a good tasting frosting that works well under fondant. Perhaps I was using too much and should have just used a very thin layer. I hope someone can help...I'm about to have a nervous breakdown!!!
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9/4/12 at 5:21pm