I'm not sure I'll be able to explain what I mean, but I'll try.
How do you get your fondant to look like it's even. For example, I just looked at the amazing 5 layer white cake with black circles all over. It's just wonderful...I assume that the cakes were covered with white fondant and then black circles were glued onto it. But, it doesn't look like there is extra thickness where the circles lie. Do you cut out the white fondant and inlay the black, or do you just make your fondant much thinner than I do? Share your magic with me, oh great ones!
Thanks!
2
replies
alanahodgson
Posted 8 Nov 2008 , 12:41am
post #2 of 3
from what you're describing, yes, cut out the white fondant and inlay the black circles.
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