I really enjoy working with fondant, but I think I'm doing something wrong.
When you cover a cake in fondant, do you cut it off at the cardboard round or do you tuck it under?
I smooth it down and then cut it off, thinking I've got it all covered. But after I get the cake all done, I see icing on the bottom (really noticeable on my fire helmet cake that had black fondant). I'm not sure if it's squishing out or when I cut it I'm at a different angle & I just cant see it. I can't fathom how you'd smooth it under without it getting all bunched up and then the cake wouldn't be level.
If you raise your cake up so the fondant hangs off of the cake and you can cut right to the cake. You can always cut a little bigger then trim if you think you are having problems with it. I have never tucked under the plate myself. Maybe someone else can help there.
I have never tucked it under. Use less icing to crumb coat you don't need much and will still have the buttercream flavor.
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