OK, I've done a search and I'm sure I've seen this discussed before but I can't find it anywhere now.
I was wondering how I can have a smooth round and square cake with fondant. I made a round cake with fondant but it ended up with quite a few pleats around the sides. How do I make my fondant smooth around the sides?
Alos, I'm going to be doing a square cake and wanted to know how to do the corners?
Any help would be appreciated.
Thanks
Mary
Covering square cakes with fondant thread:
(Multi-linked threads.)
http://forum.cakecentral.com/cake-decorating-ftopict-176681-.html
HTH
I've found that when I cover my cakes if I quickly go around the bottom and even it out it helps. I makes sure that the sides are not touching and go around it leaving a 1/2 in gap between the cake and fondant. I cut off any excess without cutting to close, do that at the end. Smooth out the top then work my way down the sides. I think when there is alot of excess fondant it makes it more difficult to manage and smooth. I hope this helps. Sometimes it seems real simple and clear in my brain but I don't convey it the same way. And of course the more you practice the more you get a feel for how to pull and smooth the fondant. Good luck.
Aine2 did a great tutorial on how to cover a cake with fondant. Here's a link to her site:
http://extra-icing.blogspot.com/
The tutorial is on the right-hand side. Scroll down and it says, "FREE" -How to cover a cake and board.
HTH
Kelly
That was a neat tutorial, it sure was smart to torte the cake and then put a smear of frosting on the side so you can line it up to reassemble it the right way! And it was also neat to see her make the marbled fondant. Although I did not see her have to deal with any pleating issues...her fondant seemed to fit almost perfectly over the cake and there was not a lot of over hang, so maybe that's the key, not rolling it too big?
I think it's a case of not having the fondant too big, not smoothing sideways around the sides (that will stretch it), only downwards and lifting the base of each section of fondant as you smoooth it down (this helps stop it gathering and pleating around the bottom).
I'm not an expert on fondant, as I've only recently strated using it, but I find that doing these things seems to do the trick!
HTH
Kelly
Actually I like to roll my fondant out a little extra big to cover cakes. I find that I have more pleating issues when it barely fits over the cake. Then once I start to get towards the bottom of the cake I will cut some of the excess off.
The main thing is just go slow and let the fondant stretch/unstretch itself. Just keep going around and pull each pleat out from the cake and smooth it a little bit and keep going around smoothing pleats little by little till you get to the bottom.
Courtney
I've read somewhere that some people put their cakes on top of a coffee can, or something to elevate the cake and let that 'gathering' of the fondant take place down past the bottom of the cake. I haven't tried this technique yet, but I plan to on my next cake. The logic of doing this makes perfect sense.
I've ran into some slight pleating issues in the past, I just find taking my time helps the most.
It helps to elevate your cake like SeptBabyMom said. That way, the pleats fall below the cake and you can just trim them off. You will need to have your cake on a board that is the same size as your cake.
Another thing that really helps is to roll your fondant thicker. It doesn't rip, stretch, or pleat nearly as much if it's thicker.
When you cover a square cake with fondant, make sure you smooth the corners first, then the sides.
HTH
Renae
Thanks guys, I actually did it!! (The purple three tiered cake). I had seen the elevation technique on the internet and remembered that as I was doing it. I didn't have a big can but I balanced the cake on a can of spray oil. That did help. The board was a little bigger than the cake, but that didn't cause any probs.
Just wanted to say thanks again for all your help!! 
That tutorial is so great! Thanks for sharing that!
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