Ok...I'm new and this question has probably been asked 100 times, but I need help..so....I was just playing and wanted to try to do a chocolate fondant covered cake. I used choco-pan (tastes yummy) and it rolled out nicely. When I put it on my cake (6" round), I had way too much on the sides and had no idea what to do with it. So I got all these "pleats" for lack of a better word. What the heck are you supposed to do with all that fondant so the sides are smooth? Does that make sense? There was no help for this cake....no amount of smoothing was going to take care of this issue. I'm sure there's an easy answer, like maybe I rolled it out too big for this size cake? I'll try and attach a picture so you can see what I mean....I tried to cover it with a ribbon, but still....yuck.
Yes, they do make it look easy, and it isn't quite that easy. It can help in the beginning to slightly elevate your cake and trim some of the excess. Also, don't roll it too thin in the beginning. As you perfect the technique, you can use thinner fondant.
Good luck and happy practice.
I think I'll send it to work with my husband. Thanks guys!
very nice...I did one cake (wilton class) and it was ok. Then I tried MMF and it was terrible...you did a great job!
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