New To Fondant And Need Help!
Decorating By Starkie Updated 29 Apr 2007 , 2:47am by carrielynnfields
Okay, I just tried covering a small (6") cake in fondant. It worked out fine, UNTIL I got to the bottom. My bottom doesn't look nice and smooth as the examples on the Wilton website. (I used the pre-packaged fondant, by the way...) When I try to smooth towards the bottom, I always have folds in places, like the fondant needs to be turned over on itself like when you are wrapping the edges of a package. 
Does this make sense? Engineering-wise, I don't see how you can fit a round pancake of fondant over a round cake and not have this problem. What am I doing wrong? I have to make a cake for the Prom next week, and I want to use fondant, but not if I can't make it look professional. Any ideas/solutions for me? Thanks!
<M>
sorry, can't help you there. I am working with fondant for the first time tonight and I am looking for info on MMF. Just thought I would give you a bump and maybe someone else can help you.
It can be very tricky and I am still learning myself. As you are smoothing your fondant push straight down.....not side to side. That will create those creases if you do. You can also set the cake on something so that your fondant will drape straight down over your edge. I hope this helps a little. Believe me...fondant can get really frustrating!
Try watching these:
http://atecousa.net//learn/satin-ice-tutorial-i-icing-your-cake.html
http://atecousa.net//learn/satin-ice-tutorial-ii-crimping-and-patterning.html
http://atecousa.net//learn/satin-ice-tutorial-iii-marblizing.html
HTH!
Thanks for the link. He sure makes it look easy. I'm going to attempt my first fondant covered round cake on Friday. Scary.
Engineering-wise, I don't see how you can fit a of fondant over a round cake and not have this problem. <M>
Hi
It works because what you are actually doing is stretching the fondant down the cake - the circumference of a circle is smaller the closer to the middle you get - so by pulling the smaller circumference down you can get a match with the circumference of your cake. If the fondant didn't stretch, you're right, it wouldn't work.
Cris.
Wow, Mizshelli! That is EXACTLY what I needed! Thank you so much!!! Now here's hoping my Phantom of the Opera cake will come out nice and elegant.
Another question I have for you is there any real difference (taste, ease of use, price, etc.) between Satin Ice and the Wilton ready made fondant you buy at Wal-Mart? I"m not a big fan of the taste of fondant, and I've never tasted Satin Ice...
<M>
I am sure that any second now you will be hearing thousands of seasoned cake artists screaming YES!!! Satin Ice is mountains better than wilton. In taste, texture, pliability, much easier to work with IMHO..Heaps and heaps. It is a bit pricier but WELL worth the extra. I swear!!!!!
As far as covering the cake is concerned...be sure to give yourself time and be patient. Once you get down to the bottom and you start to see those pesky wrinkles, then dont be afraid to stretch it a bit lifting it out and away from the cake and stretching, be sure there is not a lot of left over fondant, cut off as much excess before you finish covering that you can..this will help with getting rid of any wrinkles and making a nice smooth cake. (I have learned this by MUCH trial and error..why do you think so many of my earlier cakes and TONS of busy work on them..still very cute but mostly to hide wrinkles and flaws) Good luck. I can't WAIT to see the final deal!
Another question I have for you is there any real difference (taste, ease of use, price, etc.) between Satin Ice and the Wilton ready made fondant you buy at Wal-Mart? I"m not a big fan of the taste of fondant, and I've never tasted Satin Ice...
<M>
I haven't tasted Satin Ice either, but I have heard from others on here and other forums that it is very tasty. As for the taste of Wilton...run away as fast as you can. It tastes like....Playdough. Yuck! I like the taste of MMF. I'm making 2 batches of it this morning. Ease of use, my guess would be they are about the same, and price, you will pay more for Satin Ice.
Good luck with your cake.
Okay, I am convinced that a 5 lb. tub of Dark Chocolate Satin Ice will be exactly what I need! However, where do I find it? I can get it online, but then I'd have to pay more for S&H than I would the icing to get it here by Wednesday. Does anyone know of any local stores (Raleigh, NC area) that would carry this product?
Thanks so much! You guys have been a GREAT HELP!!!
<M>
Can't help you with local stores, here's a bump.
I love this site!! THanks I know exactly where Sanford is, because I used to live there!!! I am originally from Harnett County, the next county over from Lee County. Wow, the world is certainly small!!!
If you find a cook cake supply store around, please let me know. I love this site, too!!
<M>
covering can be a bit frustrating, but don't give up when you do...it is so much fun!
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