I was wondering if there were any tricks to rolling fondant I am making a 2 tier candyland cake for my niece and was wondering how you get that smooth look. I have worked with fondant before but with cupcakes nothing this major.
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I use shortening instead of powdered sugar. I roll out fairly thin. Measure the top and sides of cake to get size you need. Once rolled, roll fondant aroung rolling pin and center on cake. I smooth out with my hands. Once smoothed, I use a pizza cutter to cut excess off of base. Most of the time a few rubs with your hands around the cakes smoothes out the fondant. Being self taught, that is the only way I know and it works for me. Good luck!
lots of patience and lots of time!
lifting the fondant away from the cake as u smooth down the sides can help to stop it getting pleats in it.
If you use shortening instead of ps...be sure to make it as thin a coating as possible. In fact, some suggest once you apply/spread the shortening you should use a paper towel to wipe over it lightly.