Check you tube. There is a video about how to do it. Also do a search on here. THere is a thread that had a video loaded that was really good about covering square cakes in fondant.
I know that when doing fondant on square cakes, you are to start at the corners when smoothing. Your fondant is probably tearing because it's rolled out too thin or it's alittle dry. I heard you can add very little crisco or vegetable shortening to help "rehydrate" it. But you lay your fondant on the cake, smooth the top out and get all the air bubbles out then start with the corners before doing the sides. I always do it that way and never have a problem. Good luck.
ok , so in trying to "fix" my problem with my cracked edges I have fudged them up ! No surprise here but does anyone have any suggestions on how to cover up mistakes? I have never worked with fondant before and am finding myself in unchartered waters! I did try to fix them to the best of my limited ability using greased fingers and confectioners sugar, but to be honest they just look like crap. Is it easier to just pull off the fondant and re-roll it and put it on again and hope for the best or should I try to match buttercream frosting to my color and try and smooth the corners out that way? I am doing a 3 tier cake and so far #2 and #3 have come out great thanks to previous suggestions...Thank You!!
I would pull it off and re-roll it. Covering it with buttercream probably won't work. I hear royal icing is a little bit better fix, but what I usually do for minor flaws is cover up any mistakes with a strategically placed decoration.
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