This is my first wedding cake. Whew!! glad that s over, the stess alone could kill a person. The fondant on this cake is a little bumpy. How do i do a better job next time. They had the cake table in a bright very unforgiving spot so the shadows didn't help either. What do you guys think?
I love this cake. I think simplicity is best sometimes. As far as the fondant, my only question would be, how thin did you roll it out? I don't see the bumpiness that you may see, but I was just wondering if rolling it out thicker would be better. Sorry I'm not much help.
Thanks you guys. The bride special ordered the top. I think the fondant was thick enough, of course i need to work on the bulge. I wonder how much buttercream does everone use underneath? I put just a little more than a crumb coat 
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I hope it's not upside down!! Maybe it's one of those things that can go either way.
I think it is beautiful!
I love simple and stunning and that is what this cake is!
I really like the topper, but it does look weird to me too. Like it's backwards or upside down.
As for the 'bumpyness' I don't really see it and I don't have much fondant experiance, so I can't be much help either.
When you're using fondant it's important to get a smooth surface underneath to start off with - so if you're using buttercream to crumb coat the cake you need to fridge it until it's hard - a few hours at least.
Then smooth the buttercream with your fingers if any bits are poking out. Sometimes I use two layers of fondant to get a really smooth surface. I assume you have fondant smoothers - if you don't then you really do need them. You lay the fondant over the top of the cake (about 8mm thick) and smooth the top down before you've even started on the sides. Then pull the sides out a little while smoothing them down with your hands, like smoothing a skirt over your knees. Keeo going all the way around until the fondant is all round the cake.
Then smooth smooth smooth with your fondant smoother - polishing it like you would a car with sweeping movements. Keep on going until you're completely happy. Any air bubbles need pricking with a pin, smoothing and then the pin hole can be filled with a little icing sugar. Once you're happy with the finish leave it for 24 hours before putting any decorations on so that the icing has time to set and you're less likely to damage it with poking fingers. I hope this helps.
In the photo it looks pretty good anyway - a very plain elegant cake is harder to do as you can't cover up an flaws - but I can't see any - well done you!
Thank You emmascakes! I didn't know that you could refrigerate it before you put on findant, i guess because so many say not to put it in the fridge after you put the fondant on. But it makes sense, I will certainly try that next time. How do you get the fondant smoother not to stick to the fondant? I use crisco to roll it out and it just seems to hold on to the smother.
By the way, emmascakes your cakes are absolutely beautiful, what fondant do you use?
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