I have not yet used fondant and my Wilton Course 3 class does not start until next week.
But, I thought I would be brave and make a fondant covered cake for a friends birthday. I'm making it today.
How thin do I roll it out?
Any tips on getting it really smooth? How much buttercream do I use under it?
Thanks for your help. I need it.
Joanne
hiya Joanne and welcome to cake central.
You roll your fondant out to bout quarter inch thick (thicker it will crack, thinner and it will tear). And if you have a wilton fondant smoother that is always good. A few tips i have learned along the way... aw heck let me put in a link where you can watch the big boys do it... http://www.atecousa.net/learn/index.shtml
Go to the "satin ice tutorial" and it shows a video of how to apply fondant. There are three lessons you can watch.
Thanks chaptlps for that link. That was very good to watch as I always have trouble with creases on my fondant and now I know why. I have not been smoothing it top to bottom. Can't wait to try again.
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