Fondant

by Dawn
(Illinois)

I'm just a beginner with fondant and I have two questions. The cake I made was an 8" round (x 3" high). When I put the fondant on top, the cake had rounded edges instead of defined. Is this because the fondant was too thick or would it have been because I put too much buttercream on the dirty icing part?

My second question is that the next day when we went to have a piece, the fondant seemed to separate from the cake easily. How can I prevent this? My concern with this is if I make a cake a day or two ahead of the event, I don't want this to happen to people when they are eating it.

Any helpful tips or info in dealing with fondant would be greatly appreciated. Thanks. Dawn

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Mar 06, 2010

My thouights
by: Nancy

I am not an expert, but I think maybe a couple of problems. Let your butter cream set up on the cake first before putting your fondant on. And also roll your fondant out not paper thin, but it sounds like yours may have been a little to thick. I roll my thickness a little thinner than pie crust or about the size of a tortilla, maybe a 1/4 inch? I really hope this helps you. Good luck on your next try. Don't give up, it's a great cake cover and so much fun to work with..Nancy of CA If I can help any more, my email is nrcourtney@aol.com feel free to write

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