I feel so depressed. I just finished my 4th fondant cake and I am not happy about it. The borders are not level, the stripes are not even and nothing is ever going to look like what I have in mind.
I made black fondant by mixing black gel to white fondant (didn't have time to order ready made black fondant). The consistency is so soft, it's just not right and difficult to put onto the cake. Now as you can see, my fondant work isn't going very well. I also think the ribbon tail looks so awful on the sides (I can't remove it anymore). The cake is also leaning a a bit. The flower looks odd, the leaves look weird and my black fondant started to crack.
Any suggestions what I can do next time? I really don't want this to happen. Here is the cake:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1398612
It's the newest in my photos.
To make black fondant, it's easier to start with chocolate fondant and just add a little black coloring. I didn't look at your pic - but just wanted to give you that piece of advice.
It all takes practice, don't give up. 
I don't know which cake you are referring to, but the one I see in the picture looks great! I was expecting all of these very notable mistakes, and I don't.....You are always going to be your own worst critic.....The cake looks good!
What are you talking about? We are our own worst critic. You did a wonderful job. Only we can see our imperfections and true sometimes what we invision does'nt always come out but if the client is happy that's what matter And did it taste good 
I'd be thrilled to pieces if I made a cake that pretty! Maybe up close you can see the imperfections, but the picture does not reflect them.
I agree with the other posters. When i opened the link i was totally expecting something totally different. The cake looks beautiful from what i can see. I love the brush embroidery and actually think you did a really nice job on the stripes. I've not tried them yet as i hear they are a challenge. One thing i did read was that someone suggested a poster use a laser level to put the stripes on. It helps you keep them all level. I thought it was a cool tip, but have yet the opportunity to try it. Keep your chin up, i think your work is beautiful.
Have you ever tried to shape the bow ribbons prior to applying to the cake? You could put some tissue underneath certain areas to give it more 'flow' and realism. Let it dry long enough to set and apply to the cake.
Thanks everyone for the kind and positive words. It really made me feel a lot better.
Sweet cravings, thanks for the tips. The laser sounds like a great idea. I was going to give the ribbon some flow but unfortunately, I had only thought of the ribbon a few hours before I gave it to my dad and I was afraid that it might not hold it's shape (the ends did though).
Any suggestions on how I can make the consistency of soft black fondant to normal?
I'd be ecstatic if my fondant cakes looked that good! You truly are you're own worst critic.
It's beautiful work and I love the design!
Tylose powder will help stiffen up fondant that is too soft.
I agree with the others. I opened the link expecting something similar to those on Cake Wrecks. I thought it was beautiful. I love the style and colors. Keep your chin up, you can only get better.
I feel so depressed. I just finished my 4th fondant cake and I am not happy about it. The borders are not level, the stripes are not even and nothing is ever going to look like what I have in mind.
OK, Rylan - don't be so hard on yourself...the cake looks GREAT! I don't see the flaws in the picture but we're always toughest on ourselves.
If someone asks for a black and white cake in the future, make sure you have ample time to either make chocolate MMF that can be colored black, or you have time to order black fondant. It can be quite difficult getting a nice black fondant without making the fondant too thin or sticky. I find that timing is everything in making cakes and if you don't have time to prepare your supplies and ingredients it can be a rough road.
Step back, take a breath, and look again at that lovely cake...you should be very proud of the great job you did!
You all made me smile after all the troubles. THANKS EVERYONE.
In my experience, adding tylose to a really soft black fondant doesn't really help. It tends to have a bad consistency.
Btw, have anyone of experienced a different texture on colored fondant. It seems to look different. Especially when you add lots color. If so, does powdered food coloring work good in fondant?
In my experience, adding tylose to a really soft black fondant doesn't really help. It tends to have a bad consistency.
What kind of fondant are you using? Commercial or MMF?
It's really very nice! You're too hard on yourself. I think what's bugging you about the bottom tier is that the white stripes stick out...it might have worked well to make black stripes and put them in between the white ones so that it was flat looking...but it really looks great the way it is.
Anyhow, about coloring fondant...I know you use Satin Ice so my answer will probably not be much use to you, but I have noticed that adding a lot of color does make the fondant a weird texture. Kind of crumbly, right? It seems to do it equally with americolor and wilton colors. What I do to get around that is add the color to the fondant when I add the water (making MMF) if I'm going to need a lot of one color. For some reason, doing it that way keeps it from getting weird. It's still hard to make black fondant, even doing it that way. Someone else suggested starting with chocolate, then you don't have to add as much black color. I've done that and it worked.
Your cake is perfect. It really is. I LOVE IT!
I too think you did a beautiful job!!! Be proud!!!
Good heavens. I expected some awful looking thing, but that cake is lovely. Sure, it's not quite perfect, but overall, it looks gorgeous. And I say that with all sincerity. If I thought it looked bad, I wouldn't have said anything at all!!
I love the cake stand, too. Really, it's a great looking cake! Give yourself a break.
Another lovely cake Rylan! It looks so classy and so elegant.
WOW! Seriously?? that's the cake you're talking about?? It's very pretty, and you say your fourth, Oh don't beat yourself up like that.
In my experience, adding tylose to a really soft black fondant doesn't really help. It tends to have a bad consistency.
What kind of fondant are you using? Commercial or MMF?
I use White Satin Ice. It will get crumbly when you add tylose to the tinted black fondant.
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To everyone, THANKS for all the nice comments. I feel like maybe I'm just too hard on myself. Whenever I make cakes, there is always something I don't like about it.
Judi, maybe you are right. The black stripes would have been better plus I don't have to use a huge piece of fondant to cover the cake. Thanks for the advice.
Oh and if I use chocolate Satin Ice, will the consistency change if I add black food coloring?
How about the cracking fondant? Why does it start to crack? I've never had fondant crack. Is it because of too much food get coloring?
I wanted to make a new black and white cake and so I want the next one to have less problems or even better if I don't have any.
Any suggestions what I can do next time? I really don't want this to happen.
Ahhhh, I was all prepared not to blow smoke at ya and tell you what was up. But....I can't! Looks awesome! Fondant ribbon and getting it perfectly straight has always been a bugger for me. I think the longer you let it sit, meaning after you roll it out, the less it moves around on you, but then you comprimise pliability when wrapping it. But I do know the stiffer it is, the straighter it cuts. That's a sweet looking cake! 
The day I can make that kind of masterpiece i'll be happy,it is beautiful.
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