How the heck do you do it? I made a wedding cake and although the picture looks great I had wrinkles at the bottom of it. I just made a sample cake and same thing. I have another wedding to do and it's gonna be a huge cake and I want my fondant flawless. I ice in IMBC and then cover it with fondant (SatinIce). Help!!
Jacqui

here's a bump for you

There's an excellent tutorial on AtecoUSA.com, give that a look.

Try not to roll the fondant too thin. Move it using your rolling pin and position it centrally on the cake. I gently smooth the fondant down with my hands, trying not to put any pressure on the corners as it can tear. I then use my plastic smoother to give the fondant a smoother finish and to remove any small imperfections.

Hope this helps. As with everything practice makes perfect (or at least you learn how to hide the imperfections only we see).

If you go to my blogspot www.extra-icing.blogspot.com and look down the right hand side for free tutorials you will find one on covering a round cake and cake board. It may help you a little if not a lot.

Thanks everyone. I checked out those sites and I see what I may be doing wrong...sliding my hands from side to side instead of up and down. I will need to do some practicing!
Jacqui

I had exactly the same problem for the longest time, until I realized that rolling out the fondant thick enough is really important.

Then, most of all, as you are working the fondant downward, pull the edges out. Don't let them touch the bottom of the cake until the top is adhered. Then work downward.

The wrinkles get there because the bottom of the cake gets the fondant without the top and middle sections of the cake being adhered first.
Does that make sense??

DEFINITELY slide your hands from side to side.

wow Lorraine I just saw your tutorial on covering a cake with fondant. It is excellent how do you find time for that!!! I learned so much from watching thanks

Ellepal, you're cakes are gorgious! Yep, I think the other thing I'm not doing right is pulling the fondant away from the cake and starting at the top and working my way down. I notice I get a lot of air bubbles and when I get to the bottom I have a lot of gathering that I need to straighten out. The hardest type cake is the 6", it's small and also tall. I will try some of the techniques you've suggested. Thank you!
Jacqui

Thank you Lorraine, your tutorial is very helpful and your cakes FABULOUS! I can't wait to start practicing my fondant.
Jacqui

Thank you....I'm glad the photos helped some. Air bubbles are a pain but if any do appear, use a pin and push it into the bubble sideways to release the air. I put a little icing sugar on my finger and gently rub around the bubble and over it to make it disappear, then give it another smoothing over with a cake smoother. When you are covering a tall cake, try not to pull the "skirt" of the paste out too far and avoid tucking any paste in at the bottom until you have covered and smoothed the top and sides, moving downwards all the time.

Gosh, you asked a simple question and I'm writing another book on the subject instead of just answering and moving on!! Sorry!

Thanks again Lorraine. I need all the info I can get to get my fondant looking great! I'll try it all!
Jacqui