As you can see, I had a seem in my fondant. I started tucking in crease in the heart first (top) and when I got to the point of the heart, I had a seam that I couldn't get fix. Uggg... this cake stuff is not easy!!!! How should I have done this???
i would work the top " indent" of the heart first. and you need to lift the fondant as you work around the cake so the the excess or "folds" occur beyond the bottom of the cake.
and when you have an issue like this, I would have gone with it and used the flowers to cover the "seam" you had. no one would be the wiser.
Thanks for the tips jmt1714! You're absolutely right about covering the mistake. I didn't have enough flowers or leaves made (another mistake...) and thought about making some more to cover it up. But it was already 1:30 a.m. and I was sooooooo caked-out. Thank God it's only for our Mother's Day gathering at my Mom's.
I think your cake looks beautiful and you are being hard on your self. You should be proud of that cake.
I would have worked the heart like a square. Start at the point and curve working towards the smooth side so that the seams or wrinkles work done to the base of the cake. It like when I did a petal cake. I worked the indents first then the round parts. It worked out great and no wrinkles.
On a heart, you sort of have 3 "points", the sharp one and then the two curved areas. I suggest doing the sharp point first, then the center of each of the two curves, then working the indent area between the two curves, and then the two remaining long sides.
On any cake with corners, you need to do the corner(s) first. Go straight down the corner from the top, repeating that at any other corner, and then go back to the areas in between, gently easing the fondant away from the cake (don't pull)--if you have a lot of excess, cut it off now-- and then smoothing from the top edge down.
HTH for next time.
Rae
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