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First fondant cake

post #1 of 10
Thread Starter 
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So this was my first fondant cake...it was for my bosses daughters birthday. The fondant didn't cover the cake like I had hoped. It wrinkled in some spots and tore in others. Is this a fondant issue or buttercream issue or what? Also I don't know why every other cake I look at looks so smooth and mine does not... Any advice??
post #2 of 10
That comes with a lot of practice. I'd look around here and on YouTube for videos about smoothing buttercream first, and then watch some fondant tutorials. You'll get it eventually.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #3 of 10
Biggest thing is that the smoother and perfect you get your buttercream first, the better your fondant will look. Those of is that get our fondant really cakes really really nice looking, make sure our buttercream is flawless first.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #4 of 10
Excuse all the errors and typos...got a smart phone, but it can only do what I tell it to.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #5 of 10
Yes practice makes perfect. You can't expect your first cake to be perfect.
post #6 of 10
Thread Starter 
I appreciate your advice. I don't know how anyone can do it for a living. It is one of the most frustrating things I have ever done!! Also, do you buy your buttercream or make it? I made mine from a recipe I found here and it seemed like it was very thick. When I tried to spread it, it would crumble the cake away.
post #7 of 10
I make mine. If its too thick for your crumb cost you thin it down.
post #8 of 10
I make everything I use from scratch, except for gumpaste on occasion. Again, you just need to put a lot of practice in. The cake making is easy, it's the business side of things that get aggravating at times.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #9 of 10

That technique you used for the camo may not have been the best thing to attempt for covering your first fondant cake. I recommend just using  one layer of fondant a few times before going back to that.

post #10 of 10

You will get it.  Your first cake and your second and sometimes your next several will all have mistakes, but will get better and better.  I am not using Fondant yet, but I am working with Royal Icing and making Butter Cream like a pro.  I have never done this before.  I took two classes at Michael's and I graduate Thursday night.  I am in my sixties and have amazed myself.

 

Smoothing is the trick. I found an Icing Smoother tool by Wilton.  It looks like a blade and is for the sides, but it works well on top and also a trimmer for the bottom of the cake.  Also, don't be afraid to apply pressure when smoothing.  If the cake is baked properly it will hold up.  Then pipe a border around the bottom where you have trimmed and you won't see any missed cuts.

 

I made a camo cake using Sugar Sheets by Wilton for my husband's Uncle.  It was his 80th Birthday.  My cuts were terrible, but the top and bottom border worked perfectly.  I used the leaf tip.  I just put the camo sugar sheet around the sides of the cake and used a cake topper of a deer on top.  I did the top green and piped a leaf border in two colors.  It was not too bad for my first attempt.  Next year I will use a transfer for the deer on top.  No time this year because of class.

 

You will get it and it will be relaxing.  It relaxes me.

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