Any tips for a fondant newbie? I am doing a cake this weekend and I applied fondant over my cakes with a light layer of buttercream on the cake. The buttercream was very smooth but there are still quite a few bumps on the fondant (and some wrinkles too). How do I get it so perfect like I see in the books? Or are they like all the fashion models these days who run through photoshop before hitting the newstand?
I've had the same problem, maybe your fondant is too thin. I was told to make it about 1/4 inch thick, which is pretty thick. Also, put your cake in the fridge for a while before puting on fondant so it will be firmer.
I hope this helps
I have never had any problems with cracking, as a matter of fact it's easier to handle, goes into place a lot better. I roll mine out on a piece of vinyl that I got from wal-mart for about 3 bucks. Then I put a small amount of shortening on the vinyl to roll it out on. After it is rolled to about 1/4 of an inch (some say even thicker) I flip the whole peice of vinyl, or at least the half that has the fondant over the cake, then peel the vinyl off. The fondant can then be smoothed with a little corn starch and a fondant smoother. You have to really work on each pleat or wrinkle one at a time, sometimes - it's like one step forward and two steps back-while smoothing. Hope it makes sense.
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