I decided to make a anniversary cake for hubby and myself. The top teir is 4 inches and the bottom is 6. My first attempt at covering the top resulted in elephant skin fondant so I pulled it off for a second try. It pulled a few bits of cake off with it which made my second try lumpy. I just couldn't get the bottom of the fondant to smooth against the cake, it had too many 'ruffles' and ended up (as you can see) puckered.

I got my new diamond quilter from global sugar art and thought it would be easy peasy.... it was NOT I read on here to make the imprints with that and then go over it with wilton's wheel cutter to create that 'puffy' look. As you can see, it didn't work out so well. Not sure what went wrong there

Any tips would be much appreciated.... I can't wait to cut up this cake so I don't have to look at it anymore.

There's very little puckering and the diamond print looks great - I have no idea what the problem is - with a ribbon around the tiers it would be flawless Excellent job

Look at my pink one. I use the three diamond copper cutter for quilting. You need to press in much harder than that, and maybe evn go over it a couple of times. The fondant (for me) anyways needs to be on chilled cake so you don't get squishing. I know some prefer room temp, fine, same results.

Also, why are there half diamonds at the bottom? You line up the cutter so the point of the diamond is resting on your board. I do anyways.

I have never been able to get that Wilton wheel to work. It for surely broke for good when I threw it against the wall. Order a PME wheel. You'll be happy.

Oh nevermind about the half diamonds.