I am going to obe making my first cake with fondant in a few weeks and I need some tips. I heard that you should use cornstarch instead of flour if it sticks. Is this true? Also, the lady at the bakery shop I go to said I need to work fast so it doesn't dry out. How long does it take? Also I need my frosting to be perfecly smooth because I'm just going to be accenting the cake with fondant. I have heard of using a hot knife, which I've done but, I was thinking that maybe it's the kind of frosting I'm using. Should I use faux fondant icing or maybe crusting buttercream?
If I were you I'd do a practice cake between now and the time for the real cake. I don't use cornstarch or powdered sugar to roll out my fondant because it does dry it out more. Use shortening instead. It only takes a little if you roll your fondant out on freezer paper. Don't roll your fondant out too thin or it will tear easily. About 1/4" to 3/8" should give you a nice working medium. Good Luck!!
Carrie
Quote by @%username% on %date%
%body%