Hi everyone, does anyone have any tips or ideas for how to do perfect sugarpaste/ fondant icing.
My problem is, when I cover a sponge cake the sugarpaste always looks lumpy or has bumps in it. I've tried so many different things, from trimming the cake first, to putting a thicker layer of sugarpaste on and smoothing it. It always turns out well on my fruit cakes but thats because I have the layer of marzipan to hide the majority, but no one really likes marzipan on a sponge. please help.
I always cover my cakes with a layer of buttercream, get it nice and smooth, then put it in the fridge to firm up. Then I have a smooth, solid surface to apply my fondant over, and no lumps and bumps!
HTH
Kelly
How thick is the layer of buttercream that you put under the fondant?
You'll get various responses to this from different people, some say 1/8th" other 1/4". I personally find 1/8th too thin and then my corners stretch (the corners ripped right through on my guitar cake beacuse I rolled it too thin, trying to get it big enough!) and I think 1/4" is a little too thick, so I aim for in between the two.
I'm still fairly new to using findant though (only done I think, 5 cakes with it so far - sorry, that's 7 fondant cakes, I had 3 last week!), but I'm loving it! Hopefully some more experienced people will chip in with some advice!
Kelly
p.s. I just noticed you're in SA - whereabouts? MY DH is from Durban!
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