How Can I Avoid Fondant Dimpling

Decorating By Moniquea Updated 3 Apr 2008 , 5:17am by tonedna

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Moniquea Posted 2 Apr 2008 , 11:48am
post #1 of 4

You've seen the best cakes, smooth and sometimes with sharp edges - yet so many times despite your best efforts I'll see the unevenness (is that a word icon_lol.gif ) in my pics icon_cry.gif

I've tried rolling my mmf thick and that seems to help a bit but sometimes it seems unavoidable...any tips? icon_biggrin.gif


3 replies
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sugarshack Posted 3 Apr 2008 , 4:34am
post #2 of 4

I don't use MMF but I:

trim my cake sides to make them straight
crumbcoat with BC
chill cake
cover with almost 1/4 inch fondant

HTH a little

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alicegop Posted 3 Apr 2008 , 4:59am
post #3 of 4

I have found my problem is frosting. I bake TWO cakes and use my wonderful AGBAY slicer to torte each cake so I have 3 layers of filling. I use 2 layers of fruit filling and the middle layer is a thick layer of frosting. This allows me to just do a crumb coat around the cake of frosting since the frosting is in the middle. Now my cakes are straight and smooth! I also TRIM the cake circle to the size of the cake so there is no extra cake circle.

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tonedna Posted 3 Apr 2008 , 5:17am
post #4 of 4

Too thick fondant will give you round edges too..You need to refrigerate the cake before you put the fondant so the corner stay sharp and dont go down with the weight of it.
Edna icon_biggrin.gif

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