OK, I have to ask. I've been checking out alot of the cakes in the galleries and on CC members profiles. How do you get the fondant to bee so smooth looking? When I use fondant it's horrible. Just lifting it to place on the cake it stretches or falls apart. Then when I get it on the cake to start smoothing it it's so lumpy. Should I let the BC crust a bit before putting the fondant on? Or do I have to use a smoothing tool? Any advice is appreciated.
I have a smoother to hide any inperfections but I have seen in a book someone using the heel of their hand (not sure myself thought). I try not to roll the fondant too thin and lift it using my rolling pin as support. I cover my cakes in a thin layer of butter cream and lay the fondant on top as soon as I can. I find piping shells or a thin sausage of fondant around the bottom of the cake hides a multitude of sins.
Good luck
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