Hi there!
I was wondering what the trick is to getting your fondant absolutely smooth? Some of the cakes I see look like they're fake, they're so perfect!
I searched and searched, but I couldn't quite get the right answer, other than to practice!
I did find a tip once that said not to have too much buttercream underneath, and that definitely did help...but my fondant still is a little lumpy.
Do you have to use a fondant smoother to get impeccable results? Also, how long should it take to smooth out? (like...1/2 hour to smooth a tier to get it perfect?)
Mine always come out perfect. I use very little icing, almost like a crumb coat, under my fondant. Sounds like you did that. I do use a smoother. It shouldn't take more than 20 minutes or so on an 8"round, otherwise your might start getting some cracking, crusting, elephant skin kind of stuff. Are you shaving the sides and top of your cake before you apply the fondant? The also need to be perfectly even and without crumbs.
Good luck. Keep trying.
Mine always come out perfect. I use very little icing, almost like a crumb coat, under my fondant. Sounds like you did that. I do use a smoother. It shouldn't take more than 20 minutes or so on an 8"round, otherwise your might start getting some cracking, crusting, elephant skin kind of stuff. Are you shaving the sides and top of your cake before you apply the fondant? The also need to be perfectly even and without crumbs.
Good luck. Keep trying.
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