Hello. I am just beginning to learn the art of cake decorating. I have made several cakes and have just began using fondant. I have some simple questions if anyone feels like mentoring a newbie. I appreciate it so much. I'm from Arkansas and there are no cake decorating stores anywhere near my home so classes are out except for the two main craft stores.
1) I notice many of the cakes are taller than normal, is this a trend? How many layers are there usually? Then, how do you slice and serve a cake which is so tall? I'm picturing it falling off the dessert plates.
2) When I am rolling out my fondant, I use cornstarch (very little) but my fondant still sticks to whatever surface
I am rolling it out on, i.e. countertop, table, I even have a SweetWise huge mat just for rolling out fondant. It still sticks and tears. Then after I put it on the cake, the bottom sometimes is too thick and there is a huge amount to have to deal with. I cut off the overflow to about 1-2 inches thinking it will help me but it doesn't. I generally have to cover the bottom inch of my cakes because they are too wrinkly (is that a word?) Any advice for this weary cake decorator. If you do not have time and could recommend someone for me to write or even a school somewhere so I can attend is tremendously appreciated. Thank you for reading and I hope you can help me.
Jane Campbell
Hot Springs, Arkansas
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