First Fondant Cake And Some Questions
Decorating By littlelucy30 Updated 20 Oct 2009 , 5:51pm by Rylan
I made my first cake with fondant over the weekend for my brother's wedding. I used buttercream underneath and peanut butter buttercream for the filling. I used Satin Ice chocolate fondant and decorated with ribbon and silk flowers. I couldn't have done it without all of the great tips and tutorials I found on CC! I do have some questions, though:
my "practice" cake was awful! I froze the layers and filled and crumbcoated while the layers were still frozen. The icing became squishy and I couldn't get the fondant smooth. Is there a better way to do this?
I purchased the fondant smoother but could not get it to work. It kept sticking to the fondant and making small tears. What is the correct way to use a fondant smoother?
After I covered the layers and set them on the counter, I found a few areas on the cakes that were wrinkled. What is the best way to smooth fondant after it's set and dried?
I think the condensation from using a cold cake caused the fondant smoother to stick. I roll my fondant fairly thin and that helps. I guess from the previous post, it is all a matter of personal preference. Keep practicing and find "your" best way to work it.
Once the fondant has dried on the cake, you can't smooth it again...at that point the best thing to do is to find a way to disguise the problem areas, or make that the back of the cake, if the cake will be displayed in front of a wall 
Next time, don't frost a frozen cake...you can chill it after you crumbcoat it to make it firmer to put the fondant on, but freezing will usually make the fondant get condensation when the cake is thawing out. I always put my cakes in the fridge for a couple hours before I put the fondant on, but I've gotten pretty fast with smoothing the fondant, so it's already on the cake and smoothed by the time it gets to the sticky stage, and it dries pretty quick, so as long as it's not touched while it's sticky, it's fine.
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