it wont let the link, but its
4 Tier Round cake Pan Set by Wilton 2'' deep
OOOh those pans aren't the best pans to use for baking. I noticed that they have a flare to them. If you just have to use the wilton ones I would use the professional and not the performance. The best pans in my opinion is magic line. They are more expensive but are so much better.
What do you mean by flare? Also, can you please direct me to a thread that talks about the problem with folding/pleating at the bottom of the cakes from the fondant?
I did a google search and this is what came up:
http://www.google.com/search?q=folds+on+fondant+site%3Awww.cakecentral.com&hl=en&client=firefox-a&hs=9SI&rls=org.mozilla%3Aen-US%3Aofficial&num=10&lr=&ft=i&cr=&safe=images&tbs=
When I said flare I meant that the cake pans aren't perfectly vertical... It could be 10 in on the bottom and measure it on the top not including the lip it's larger or smaller, as an example
Here are some videos on covering a cake in fondant:
http://www.youtube.com/results?search_query=how+to+cover+a+cake+with+fondant&aq=0
Also, air pockets can happen if you don't smooth your fondant down properly, sometimes it has nothing to do with the filling. If you find one after you are done, just poke it with a pin and (gently!) squish the air out of that little tiny hole. It works!
Your fondant looks good on the top 2 tiers in the 3 tiered cake you did, and the Lego cake is really cute
Can't wait to see what you show us next!Chelsea
You have gotten a lot of great advice, if you would like to join the "critique sub members group" (which is nice, an all in one stop to post your pics that you would like others help and opinions on) Here is the link to it:
http://cakecentral.com/cake-decorating-ftopict-624760.html
Thanks for all your help and input everyone! Hi guys, just wanted to let you know that I posted pics of the cake.
http://cakecentral.com/gallery/1938249
I was so happy with how it came out, and there is no way I could have done it without you. I know there is still TONS of room for improvement, but this is so much better than my last.... A few points from this thread that helped me:
1. THE MAT- AMAZING and worth every single penny. It was so much less stressful to cover the cakes, and it eliminated my humongous issue with wrinkles and pleats around the bottom of the cake. It worked exactly like the video, so thank you for letting me know about it!
2. Refridgerating the frosted cake, definitely helped before covering it.
3. The ribbons- I realized that the ribbons I had bought were wrinkled, so I ironed them, and it made a huge difference.
4. The height of the cakes- I paid more attention to that this time,and I think it paid off.
5. Bubble tea straws. I used them this time instead of dowels, and I think the support system is much better than last time. No bulging, thank goodness.
Some issues I still have:
When it came to stacking the cake, I noticed that some of the cakes slanted in as it went down. Almost like a topsy turvy cake, but not on purpose. Any ideas why this happened? I did try to straighten the edges of the cake, but I guess not good enough!
Thank you again for all of your help and criticsm You guys are amazing!
Niki11784,
I think you did a nice job on your cake! I can't see where it is slanted but it might be you needed additional bubble straws for support there. If you had bubble straws there already, maybe they could have been a little lower than the others? Don't know, just a thought. Be proud of your cake! Job well done!
Thank you! I am proud (and relieved!) The whole cake was slanting- the side of the cake was slanting. Its hard to explain, you can't see it in the pictures. Its like the circumference of the bottom border was smaller than the circumference of top border.
Thank you! I am proud (and relieved!) The whole cake was not slanting- the side of the cake was slanting. Its hard to explain, you can't see it in the pictures. Its like the circumference of the bottom border was smaller than the circumference of top border.
I missed this thread when you started it so I am seeing it for the first time now. The improvement from the 2-tier you did in Jan to the 4-tier you just did is amazing. You should be very proud. Isn't it exciting when practice pays off!!!
I don't see any slanting in your picture. So if there is any, it must not have been very noticable. Just make sure your straws are all cut exactly the same height and your cakes are level.
Lookes like you got the fondant nice and smooth and took care of the buldges. My only advice would be more decoration....Unless maybe that's what the customer wanted. And the board has a few flaws in the fondant covering. Otherwise it looks very nice.
If you ever want to achieve really sharp edges and nice flat sides, try using ganache under fondant. Oh and no chance of bulges or blowouts. Once I started using it, I could see a major difference. Only problem now is I'm afraid to go back to buttercream under my fondant 
But for my next few cakes I've been requested to do buttercream so I guess I'll be working on that 
I too have lots of frustration trying to use the search functions on this site. However, I did *finally* find the leah_s orginal post:
http://cakecentral.com/cake-decorating-ftopict-633571-leahs.html
Shanter
debbief , can you give me your recipe for chocolate ganache for under fondant ? I only know poured ganache . What is the difference ?
For a spreadable ganache that sets up firm under fondant, use 2 parts dark choc to 1 part cream OR 3 parts white chocolate to 1 part cream.
make sure your chocolate is chopped well... I use good quality chocolate chips sometimes. Heat your cream just to the boiling point and pour over the chocolate. Let sit for a few minutes and stir gently until all the chocolate is melted. Leave it set several hours or over night. It should be like a peanut butter consistency when you spread it.
I've also whipped it and used it for filling. It's really good.
Here's an excellent tutorial on icing a cake in ganache.
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
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