Smooth Fondant Covered Cake...help Please
Decorating By bakincakin Updated 14 Mar 2007 , 10:25pm by pb
How do you get a smooth fondant covered cake? I've tried and I get a ruffled edge. I searched already on the site, and nothing comes up. Any tips would be greatly appreciated 
It takes alot of practice. Don't roll it out too thin or too thick. Use something like a rolling pin to transfer the fondant to the cake(this helps me alot), and just smooth down, not to the sides. I trim as i go. Another thing that helped me alot was to elevate the cake off the surface so i could trim it easier. My suggestions would be like i said to practice and find what works for you.
also make sure your buttercream isn't too thick under it. if its too thick, it'll slide and goosh and cause uneven bumps. use your hands or fondant smoother in a downward motion on the sides, and don't rub side to side. just keep practicing!
I find if you roll it out a little thicker when you first start to practice it is easier to work with and lift the edges as you position it. The press it gently into the sides of the cake - never downwards.
Using a smoother to help is a real essential.
Good Luck
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