I've decorated my first three fondant cakes over the last week. I'm just a hobbyist, but I'd still like my cakes to look professional. I keep having issues with my fondant tearing and cracking. I've watched a Martha Stewart YouTube video and I've watched the Fondant Basics course on Craftsy so you'd think I'd be able to get it right, but I've had issues with all three cakes. What could be going wrong???
Am I using too much buttercream? I've been doing a BC crumb coat then applying a second layer and letting that set too, the applying fondant.
Am I rolling out the fondant too thin? What the ideal thickness?
I read somewhere to apply piping gel to the set BC before applying fondant. Could this be the problem?
Here are pictures of my first three cakes, in case it's helpful in diagnosing the problem. Thanks in advance for you thoughts :)
P.S. I'm obviously still working on my piping skills. The freehand curly swirly is harder than it looks! And it probably doesn't help that my baby cries whenever I start piping.